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I have just skinned some belly pork and used my new smokey-flavoured curing salt to make some bacon. Should be ready to eat on Sunday.
While I had the scales, super-sharp knife and curing stuff out,I also made some Gravadlax. That'll be ready sooner - probably Saturday. Never tried making it before, but it can't be that tricky. Get salmon, salt it,leave it for a bit.
While I had the scales, super-sharp knife and curing stuff out,I also made some Gravadlax. That'll be ready sooner - probably Saturday. Never tried making it before, but it can't be that tricky. Get salmon, salt it,leave it for a bit.
