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Day 3 : Thursday 26th March, 2020

Breakfast: Home cured Bacon Sandwich
Lunch: Brocolli & Stilton Soup
Dinner: Hot Smoked Haddock, Creamed Cabbage Apple & Bacon, Fishcake

Brocolli & Stilton Soup

 
Smoking Haddock

Cabbage, Apple & Bacon

Breakfast: We bought a Bacon Curing Kit from Ocado (Ross & Ross) when it was on offer (£11.50 - with enough kit to make 6 x 500g bacon joints - from which I cut 20 slices). The whole belly (2.2kilos) cost £15.00 from Swiss Farm. 
It proved very successful, although I would butcher the belly to get better-formed bacon.  I also intend to try with a loin of pork to make back bacon, try curing salts instead of using a kit, and to try different meats to make Bresaola and other salumi
Lunch: Was a use up of the broccoli and stalks from the previous day
Dinner: We have been cooking Hot Smoked Salmon for a while now.  We spotted the fresh haddock on offer at Morrisons and decided to try the same process.  Recipe to follow
The Creamed Cabbage worked perfectly, also recipe to follow.  This is Maggie's creation and works well with so many different foods
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Comments

  1. Unknown3 April 2020 at 00:31

    Looking forward to trying the smoked salmon recipe on some Striper Bass (Rock Fish) over the pond in MD soon. Thanks again for the smoke recipe!

    ReplyDelete

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