Already had a sneaky look and it's browning up nice.
I didn't leave much fat on the meat when I removed the skin, mainly because I'm a stubby-fingered zilch when handling knives. Hope it turns out well without.
Posted By: Fozzie on March 27th 2015 at 17:49:07
Message Thread
- BREAKING NEWZ: Had a piece of belly pork curing over the week (General Chat) - Fozzie, Mar 27, 17:39:36
- I want to see the meat (n/m) (General Chat) - Huge Small, Mar 27, 17:52:46
- oh no (n/m) (General Chat) - Jumbo1, Mar 27, 17:53:00
- oh yes (n/m) (General Chat) - Huge Small, Mar 27, 17:55:14
- Pump it. (General Chat) - Garry Brooke, Mar 27, 18:09:15
- nice (General Chat) - Huge Small, Mar 27, 18:13:04
- A bit, yes! (General Chat) - Garry Brooke, Mar 27, 18:14:13
- nice (General Chat) - Huge Small, Mar 27, 18:13:04
- Pump it. (General Chat) - Garry Brooke, Mar 27, 18:09:15
- oh yes (n/m) (General Chat) - Huge Small, Mar 27, 17:55:14
- oh no (n/m) (General Chat) - Jumbo1, Mar 27, 17:53:00
- why - you could have bought a piece from Waitrose (General Chat) - Jumbo1, Mar 27, 17:48:30
- Got about ?3 worth already sitting in the fridge (General Chat) - Fozzie, Mar 27, 17:50:05
- ooh very nice. (General Chat) - Worzel Scrimmage, Mar 27, 17:45:02
- Already had a sneaky look and it's browning up nice. (General Chat) - Fozzie, Mar 27, 17:49:07
- I want to see the meat (n/m) (General Chat) - Huge Small, Mar 27, 17:52:46
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