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Finished off doing a Canadian style bacon & a back bacon today. I use a wet brine akin to Pop's (lower salt & sugar), with maple syrup, then crushed coriander, mixed peppercorns, mustard seeds & all spice berries that I put in an oversized 'teabag', floaters in the brine are a load of bay...

...or moisture, so despite the wind blowing a hooley & the odd torrential rainstorm, my simple set up worked just fine. Only did a couple of Wykes Somerset Cheddar, a mozz block, a brie type cheese & a small soft cheese herbed roll, as an experiment. Also, I decided on trying some natural sea...

...so not quite the full English fatty. Got in the egg, smoked bacon, black pudding/blood sausage & tinned toms though. I found the sausage meat a bit soft & sticky, so not as easy to work with, but happy enough with how it came out & tastes, which is the main thing. Would definitely do this...

Quite happy with how it turned out & it tastes rather good too. Thanks to all, as all your posts & pix made me give it a go!

Hi, I'm Fran, English & at the mo, living in France. I was such a clean living person, but, after this site came up on a search & then me lurking for months, doing an awful lot of drooling over the food porn you post up, I thought it best to come out. :emoji_blush: Also, I really wanted to say...