Buy a good quality pork loin joint - I usually look for one around 1kg or buy a bigger one & halve it. I then rub this into the joint according to the instructions, place it in a plastic bag in the meat tray of the fridge & give it a good squidge round once a day.
A week seems to be sufficient.
Then I take it out of the bag, give the joint a good wash under the tap with cold water, then wrap in cheesecloth in the fridge, supported on something to let the air circulate for another two days.
After that, I run the joint through my meat slicer & vacuum pack 6 rashers at a time, as one pack does a weekend's worth of breakfasts (3 rashers, 2 large fried eggs, 2 slices of buttered* toast).
Not really. A1 is thicker than HP. Chef's etc brown sauce and seem to have some tomato paste/puree.stuff in it.
I am not really one for bottled sauces on meat anyway, I never use ketchup. Only time I uses sauce is when I am in the south and have pulled pork BBQ which really calls for a sweet and smoky BBQ sauce.
Let’s just say I know enough to be confident that anyone putting garlic on one will be taxed at 95% (in the event of a Labour Government) and sent to a re-education camp, possibly in Middlesborogh, come the Glorious Day.
It’s not poncy, pretend-middle-class-I-was-a-retread-gent food. It’s a bacon sandwich.
Are those Cumberland snorkers? they look quite yummy, I prefer caramelised red onion ones myself, grilled and eaten with mash, made with butter and chopped onions, all swimming in a good beef gravy, washed down with a glass of Dr Peppers........There's something called Skylog wittering on something about feminists and some such bloody nonsense, seems a lot of pretentious wibble, still, it takes allsorts.......