The Bailey’s was Tesco’s £7 version.
Which part of North Africa?
Needs to be blacker
Didn’t have any dark sugar in the house when I started that batch off sadly; next time I’ll try and get hold of some molasses. As I knew I wasn’t going to be able to smoke it, I used smoked salt and smoked paprika in the curing brine.
Did you just use a pork loin joint for that Jon?
Yeah, had to cut it off the ribs first, the French supermarkets often do massive joints on the cheap where you’d normally cut them down a few more levels to get traditional joints. I quite enjoy the process, and I get meat that’s a lot cheaper as a result.
The only downside is that they tend to skin all the meat, and often trim way too much of the fat off too.
and we all know fat = flavour
Yup, it’s also much better at absorbing flavour from the curing liquid / smoking process than the meat is.
Chicken liver pate, pork, viet pickled carrot and cucumber, mint and corriander.
Very likely if the grammar police see that spelling young man.
You seem to be dining with some uncouth fellow.
Indeed, this is the quality of the people I work with…