Bacon

This handsome rolled loin of pork was destined by the butcher to make a tasty roast of pork resplendent with crackling, but I decided to take advantage of the brine tub that I had in the fridge and turn it into bacon.
 As per the salt beef described in the previous blog, the bacon can be a bit salty after a week in brine.  So to cook it, I sliced it as thinly as possible, put it into a shallow pan, covered it with cold water and brought it to the boil before draining it and rinsing it with cold water.

 I then rubbed a little oil into it and cooked it on a very hot griddle pan until crisp.  I say it as shouldn't, but it was delicious.