So all the fucking faff about knives on here, and now you dopy cunts don’t want to use them?
Give me strength… 
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To be fair, there’s not been a lot of discussion of the right sort of knife for slicing things like bacon.
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They’re self sharpening circular knives with all kinds of adjustable faffness. I’d love one. Especially the steampunk one Jon posted.
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Bet they’re a feckin’ 'mare to clean afterwards…
Claire used to have a Saturday job in a deli/bakery when she was a teenager, I’m sure she remembers how to do it, it’ll be nostalgic for her.
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oh, I do like your style 
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This excellent comment made me look up horse-salami recipes.
Just sayin’…
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Horse is good, donkey’s even better.
Just make sure there isn’t a big vein running along one side…
Some markets that’ll help it sell…
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Day 5
After cleaning out the water from the tray and re-applying the curing mix every day for 5 days, it looks like this.
The amount of water that came out was less than I expected, the most was after day 1 - maybe an eggcup full, then less each day. Possibly this is because it hadn’t been bulked-up with water beforehand.
Just washed off all of the curing mix in cold water and then cleaned it with malt vinegar (as per the RC recipe)
It’s now begining to look more like streaky bacon than belly pork 
Now starting the 5 day air drying stage.
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Looks promising mate 
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You can pop over next week for a bacon sarnie mate
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YES!
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Smoked bacon next?
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I’ll bring mine over to Jim’s. Not used it yet, due to lazy cunt issues, but …
Yes, and I reckon the barbie would be the perfect tool to do that Dom
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Day 10
After the 5 day air drying phase.
Now for a bacon sarnie for Ann, home made fresh loaf too (don’t get too excited bap-faffists, it’s only a Panasonic bread-maker )
Success - she says it’s totally delicious! 
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Needs mustard! Otherwise looks great.
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Yes, couldn’t agree more, but Ann doesn’t like it.
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