CURING & PRESERVING

Looking for a way to pass some of my spare time I turned to google to see just how complicated it would be to make my own sausages and bacon. I ordered some sausage casings and curing salt and got to work with some lovely pork from the market. The result was very good for a first try and fired up my enthusiasm to learn more about the art of Charcuterie. My Christmas gifts were associated with  my new hobby, one gift being a day at River Cottage to learn the art of Curing and Smoking.

 

 

 

 

Since our return from Morocco. I have got bacon River Cottage style curing in the fridge, made sausages and pickled some onions.