Not Again!

Yes, once again I'm laid up in bed. It's a damned nuisance as it puts all my plans back. Even more annoying is that it has meant that I was unable to meet with Robert, an online mate who is over from Canada. It's amazing how the internet creates friendships among people who have never met. I've some fantastic online friends who never fail to amaze me with their generosity. Robert is one of them. I won't embarrass him by telling you exactly how generous he is!

As you'll guess, very little has happened in the curing/sausage-making department. The only thing that we've managed to do is make some smoked back bacon. I would not normally mention it because it's one of those things that when you've already posted the recipe etc there's not much left to say. However, on this occasion things are slightly different as the meat is a cheap loin from the local wholesaler, it's just a larger version of what's sold in the supermarket - it was cured in a 'normal' food grade plastic bag rather than vacuum packed and it was smoked in a kettle barbecue as there's no door on my smoker at the moment.

Smoking bacon

The resulting bacon is still better than the supermarket's and had I not wanted it smoked, no special equipment would have been involved. As it is, the cold smoke generator that you can see in the barbecue only costs around £30 - it's a fantastic piece of kit, one of my best buys. It shows that there's no excuse for not having decent bacon. Make your own bacon, you'll get none of the horrible liquid in your pan that supermarket bacon produces and, like for like, it's often cheaper. If you don't feel confident to make it from scratch, you can always use one of these ready mixed cures.

These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There is one comment


Glad to know the recipes arrive ok, will have to try harder next time to meat, take care and stay well my friend

Robert, - 29-06-’12 09:16

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed

Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.
/* */