- Joined
- Wednesday October 7, 2009
Haha yeah, that's the chapter. Wait until you get to the pork chapter too.
cheese_dave said:Haha yeah, that's the chapter. Wait until you get to the pork chapter too.
This might be a bit late but I get my saltpetre from HERE for making bacon :hungrigYellow Jim said:I can second cheese_dave's endorsement, Meat is a fantastic book, that'll tell you everything you need to know about how to cook it properly.
On a side note, does anybody know where I can purchase saltpetre for making corned beef (the proper type), bacon and the like. I've bought it in the past from ebay but they seem to have put a stop to the sale of it on there, which is understandable really considering what else it can be used for.
cheese_dave said:What cut of beef was it? And what did it weigh?
slash said:Asked for a good roasting joint,cost 13 quid and it weighed just over 1kg was only for me and mrs so not that big...Just bought a scotch beef joint for this weekend 10 quid and slightly bigger looks very nice but not much marbling or fat but the lady in butchers gave me some fat for the top whilst cooking,also said if not happy to nip back in and i can have another free :shock: