So, after 5 days sitting around in the rub it's time to taste...I took the bacon (yep, bacon, no belly now!) out and gave it a good rinse to remove all the rub. You can see from the picture just how dark it looks after five days.
Using a very sharp knife it was possible to cut some reasonably thin slices - probably twice the thickness of a standard rasher. All adds to the home-made feel, I think! What's more, they did actually look like bacon rashers!
Of course, no point in waiting to try... so into the frying pan. I used a little butter here but really there's more than enough fat on the rashers to just shove them in. Smelt like bacon too...
And finally! A proper, home-made bacon sandwich (well, OK, I didn't make the bread. Next time).
The bacon tasted pretty damn good in my opinion :) Perhaps a little too salty - possibly I rubbed the cure in a little too powerfully? Or maybe one day less? Apparently you can remove some of the saltyness by soaking the bacon for a while in cold water, but I've decided to just risk the heart on this occasion. Mmm, tasty.
1 comment:
I am salivating just while staring at that fine sandwich....
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