Pork Fat Therapy/ What are you eating?


#5174

The Bailey’s was Tesco’s £7 version.


#5175

From our co-op strangely moorish, can only be consumed in units of 1 packet.


#5176

Which part of North Africa?


#5177


#5178

Just bagging and freezing some home made bacon


#5179

Needs to be blacker :grinning:


#5180

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.


#5181

Did you just use a pork loin joint for that Jon?


#5182

Noice :+1:


#5183

BBQ’d and smoked Mogul Lamb, Persian rice and French beans with Italian chilli oil…

Served with…


#5184

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.


#5185

:confused: and we all know fat = flavour :+1:


#5186

Yup, it’s also much better at absorbing flavour from the curing liquid / smoking process than the meat is.


#5187

Last night 10 hour pork porcetta

Tonight it was turned into bahn mi


#5188

:wink:


#5189

Chicken liver pate, pork, viet pickled carrot and cucumber, mint and corriander. :stew:


#5190

Very likely if the grammar police see that spelling young man.

:face_with_monocle:


#5191

Last night’s pizza from the Yard

Four cheese with fennel sausage, salami and chilli. :drooling_face:


#5192

You seem to be dining with some uncouth fellow.


#5193

Indeed, this is the quality of the people I work with…