So the plan for the weekend was to top up on the bacon supplies, as I’ll be away week after next in India, making it a bit tricky.
Also thought we’d give fresh sausages a go, do a slow cooked brisket in the egg, and since we were buying brisket, may as well make a batch of corned beef. Then again, while we have lots of pork belly (for the bacon), and pork shoulder (for the sausage), I thought I’d give pork confit a go. Two versions.
Saturday afternoon, the outside fridge looks sort of like this!
Top shelf, left to right: Pork Shoulder (sausages tomorrow), Pork Shoulder Confit (curing in salt and herbs), Pork Belly (curing in salt, spices and white wine).
Middle shelf: Brisket awaiting its cure to cool off, Savoury Bacon sealed in bags with their cure for seven days at the bottom, and Brisket in rub awaiting long cook tomorrow.
Bottom shelf: three pieces of plain breakfast bacon, sealed in bags with their cure for seven day.