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Dag 6

3 forskellige slags hjemmelavet bacon – dag 6

Dag 6
Dag 6

Så er det dag 6, ud af hvad der føles af mange dage, i forventningens tegn.  Jeg er begyndt at blive en smule bekymret over om de bliver for salte.

De skriver i Charcuterie: The Craft of Salting, Smoking and Curing at kødet skal være fast og det har specielt de to tyndeste af mine været i et par dage. Den tykkeste af dem er her på sjette dagen ikke så fast som de to små.  Det bliver en smule spændende imorgen.

Jeg har iøvrigt besluttet mig til at næsten følge Signe fra Familimads foreslag om en baconsandwich til generalprøven på en af de tre bacon. Jeg har dog en mistanke om at jeg kommer til at gøre det for kompliceret.
En svinemørbrad må også være perfekt at bygge en ret op om. Hvad kan gå bedre sammen med bacon end gris?
Det er trods alt godt at jeg har lidt tid at løbe på så jeg kan nå af få fundet ud af hvad den sidste ret skal være.

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Kommentarer

10 svar til “3 forskellige slags hjemmelavet bacon – dag 6”

  1. Kasper Bergholt Avatar
    Kasper Bergholt

    Spændende eksperiment, som jeg glæder mig til at se resultatet af! Måske endda smage, hvis en der deles smagsprøver ud til madbloggersymposiet om ikke så forfærdeligt længe.

    Småkedeligt, at I kører med affiliate links (charcuterie-bogen) uden at annoncere det åbent.

    Alt godt,

    Kasper

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