Fry Up Time

After six days curing and three days hanging to dry in the barn (in muslin covers), my bacon is now ready for the pan. The rashers have been cut by hand, rather thick but I prefer a man size slice rather than that nanby pampby stuff one gets from the supermarket. I know it's middle of the afternoon, not exactly breakfast time, but I couldn't resist a small fry up with a few fried potatoes and a dollop of rich brown sauce. Quality food.
I have invested in a small vac packer and after a little experimenting have produced some quite professional looking bacon packs ready for freezer or barter.
I have spent most of the morning logging in nearby woodland where I hold the stalking permission. The fallow rut appears to be commencing a little early this year. Although I heard no"tuning up" or groaning as I did a couple of evenings ago, fresh scrapes were much in evidence around the rutting stands and I plan to try for a pricket in this area this evening.