This brine mix was made of 1 can treacle, 1 can syrup, half kilo salt, 1pound sugar, 8 ltr of boiling water, and of course the salt petre 6 oz. Then cured in it for 4 days, take out, dry off freeze, it down to slice it, job well done.
This was hazel, ah yes and she does taste lovely, she was 160 live weight and got 100 dead weight back. Robert and I took her to Wishaw on thursday and we got her back on friday last week and I started on the loins.
My main concern was if my pig would my pig get lost (as happened to Karen) and was reassured that Karen's pig was a one off mistake and it would never happen again, I did get my Hampshire back and there was very little fat on the carcase.
Looking forward to cooking and eating back bacon that has no boar taint.