Reply To: Capitalism’s animal holocaust continues.
Dear Chelmsford, given your comments and as another unrepentant carnivore I heartily recommend you start curing your own bacon. I was suprised how easy it is to do and it gives you bacon that actually tastes like bacon and isn’t covered in that white watery shite that supermarket bacon gives you.
Basically buy either a slab of pork loin (for back bacon) or a slab of belly pork (for streaky bacon) (leave the rind on if you can get it. You can buy curing salt on line for buttons (I get mine from weschenfelders). The cure ration is 35gms of salt to every kilo of pork ( I add a couple of spoonfuls of granulaed sugar to make a sweetcure). Rub the salt over the pork. wrap it in tea towels or in a big plastic bag. Leave it for 7 days, give it a quick wash and hey presto a couple of kilos of fantastic bacon. I’ve bought a bacon slicer, but a good sharp caring knife works ok. The bacon you get fries up crispy just like it used to years ago and is about 1/3 the price of the crap you but in the shops.