Archive for Downsizer For an ethical approach to consumption
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dpack
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bacon (and ham )dry cure and air dry or dip and eat ?
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cab
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Can't vote, depends on the cut!
I'll dry cure bacon, but I'd sooner dip a ham or a knuckle.
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wellington womble
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I always dry cure - it take less space in the fridge, and only requires a couple of carrier bags, as opposed to an appropriatlely sized plastic container, and cold brine made in advance.
With my first pig, I did all different cures - plain dry and brine, and beer, sugar and spices. There was no discernable difference that we could taste, so I just do what's easiest.
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