Completed bacon

After four and a half days I've rinsed the salt off the bacon, and dried it. It's now stacked in the fridge wrapped in cotton teatowels, and waiting for the weekend when I can slice it and portion it up.

It looks and smells like bacon, and has a nice firm texture, not dissimilar to the blocks of pancetta you buy from an Italian deli. It's amazing the change to the meat in just a few days.

Frying a bit up to test it

And it tastes good. It's a very fatty cut, so renders down well in the pan. It should be great for carbonara, or flavouring stews - more experiments to follow!