Take the bag out of the oven after 1 hour, leave to cool and you will then be able to slip the meat easily from the bones, giving you lots of small pieces to add to a salad, pilau rice, or other recipe of your choice.
Remarks
If you are using salted bacon, do take care to reduce the amount of salt added: use only around 15 g per kilo of meat instead of 20 g.
