Another archived post from 2015..Cured Pork Belly, Art and Spiders. I hope you enjoy my older posts as they give you the reader some insight into what makes me tick…
Well, I flipping hope so.
I have spent days trying to figure out this linking. Had some great advice thank you, you know who you are.
Thought I had cracked it. Wrong! Published it and nought but blanks this picture is soooooo me at the moment.
Where’s the vino???????
I’ll start again.
Good Morning everyone what a lovely sunny day it is.
The bacon has been sizzling and sampled so as promised here you go folks.
2 Kilo’s Pork Belly.
For every Kilo of Pork use:
2 parts rock salt to 1 part sugar.
4 cloves garlic.
2 bay leaves
A bunch of Lemon Thyme.
20/30 Mustard Seeds,
12 Pepper Corns,
Finely slice bay Leaves and lightly crush with other Spices in Pestle & Mortar.
Combine with Sugar and Salt and mix with Celery juice until damp.
Place Pork in a sealed container…
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I feel your pain. I am the antithesis of a technical geek. I’m just glad when my articles look anything close to what they’re intended to be! 😀