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	Podcast:		Recipe for the day
	Episode:		Make your own Lardons
	Category:		Arts
	Duration:
	Publish Date:		2017-10-17 13:23:02
	Description:		Why bother to make your own lardons? Well, for a start they are cheaper by a lot! Secondly, you control how much salt goes into them. Thirdly, you can add flavours as you require - really easy to make, you will not be disappointed! Take 500 g bellypork Rub into the meaty surfaces - that is everywhere except for the skin, 25 g sea salt. You can use curing salt (it makes it pink, and has a different flavour and also protects better than ordinary salt). Put into a dish, skin side down and leave for five days. You will see liquor come out of the meat, which can be poured away at the end of the curing process. Wash the bacon (it is now bacon) and then cut into lardons. You might want to cut the skin away. You can add flavours. Try sugar, garlic, herbs, honey, mustard - all kinds of different flavours go well.
	Total Play:		0

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