Ok, the time has come. I have started a bacon project. Over the next 10 days I will hopefully create a sweetcure streaky bacon.
I started with about a kilo of belly pork. Actually, I started a little before that...
So now we have our required pre-requisite beer (in my case. It could be wine, Pimm's or anything else you fancy. Martini may be a little kitsch for this) we can start.
I took 250g of decent coarse sea salt and mixed it up with around 180g of caster sugar. Then, I ...
Bringing home the bacon
My wife bought some bacon from our local butcher the other day. Do you know what? She said it tasted different to supermarket bacon and also looked different.
The odd thing was, she actually meant that the locally cured bacon didn't taste as good as the pre-packed stuff. This spurred me on to think about this and to investigate further. Granted, local bacon will generally look and taste how the farmer or butcher wants it to; after all, he or she is the one curing it. This gives a ...
Sometimes, you just need that opulence that butter and eggs gives!
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
For the Hollandaise
3 large free-range eggs, yolks only
½ lemon, juice only
250g/9oz butter, melted
pinch white pepper and salt
For the poached eggs
2 tbsp white wine vinegar
4 large free-range eggs
4 toasted crumpets
4 rashers of grilled maple smoked bacon