Today’s destination: Adelaide Central MarketToday’s theme: Meats and smallgoods (sounds so appetising…. not!!) Ok I hear you – what the heck is fritz??? Aaah – fritz – the stuff of my childhood – fritz and sauce (ketchup) sandwiches on thick white bread with butter…. Mmmm. You can read more about fritz here. Below are some … Read more
More from Mr Neil, Master Butcher: Here’s the Maple Bacon, in its finished form. You can see the bits of maple sugar…they look like corn kernels. They say the reason it’s important to have a rather tight fit in the container is to aid in the curing process. The salts draw the liquid out of … Read more
(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just … Read more