14th May 2022

Today we decided to make pork rashers, a very South African thing.  They are basically thick pork belly rashers, the thickness of thick bacon without being cured like bacon.  We followed a recipe but were too salty for what they are meant to be, they were salty like bacon and they are not meant to be. We are going to retry this and this time we will cold smoke and cure for less time and see how it goes.

I was also very lucky to receive some beautiful flowers from one of the members of my team, Kelly. They were absolutely gorgeous and really did make me smile.