Sorry no.....the family scoffs everything!
It's so easy to do though...buy a book and just follow the steps. Or these days look up online. You could be eating your own bacon in a few days!
The wonderful thing about home cured bacon is that when you fry it...it crisps up beautifully....no milky liquid gumming up the pan.
Thank you Tremyfro. You have sparked my taste buds. I will have to investigate, and your absolutely right, that store bought stuff comes nowhere near.
Unless you live in Carmarthenshire where most butchers stock proper welsh bacon or you can pop down to Albert Rees in Carmrthen market for either Welsh ham or bacon.
I saw that some time ago....but I think they have reposted it since people have been asking questions about the cleanliness of the tube.
Here is some info from the Flow forum where this issue is being discussed.
Info on bacterial growth in honey....
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2269714/1
Info on water activity/humidity and honey....
http://bibliotecadigital.uca.edu.ar...nature-relationship-water-moisture-honey.pdf1
Info on biological growth in food at different water activities
http://onlinelibrary.wiley.com/doi/10.1002/9780470376454.app4/pdf1
Tremy
Can't get any of the links to work. Any ideas?
CVB
Tremy
Can't get any of the links to work. Any ideas?
CVB
Managed to track down the forum. Glad to see that the issue is being given the respect that it deserves even if (according to some) I'm nothing but a troll looking for a fight!.
http://onlinelibrary.wiley.com/doi/10.1002/9780470376454.app4/pdf
Got it working if this is the one. Nice pics on the Flow Forum Tremyfro
Karol, if you are referring to JBM'S post you should read it again. He was referring to truble the troll.
Fortunately he can no longer cause any upset.
Par for the course, in fact, it's surprising they haven't deleted your post - that's their usual MO
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