Tag Archives: homecured
Traditional dry cured cured bacons v mass produced…. Traditional dry cure bacon with either salt or a rub on cure, preserves and flavours the bacon and a percentage of moisture will be lost to the atmosphere during the curing process … Continue reading
Mmmmm experimental bacon curing appears to be going rather well!
After the Take 3 chefs event at Settle thought I had to try the recipe demonstrated by Richard Wallbank from Ravenous, I’m not sure my attempt looked as professional as his but it was very very tasty all the same! … Continue reading
Don’t think this really needs any description, words, recipe, method or instructions, just wholesome fresh local Yorkshire ingredients….