Bacon

[LM600]

Hi All,

I make my own bacon...these pics aren't great, very light smoke and a rubbish phone camera.....(bad workmanship and all that!)








Enjoy!
It came out like 'Old Fashioned Bacon' - no water leeching out of it when in the oven, slightly salty, not too much smoke taste - since this was taken I have upped the cold smoke to 3 days of oak smoke and after a week resting it's been superb.

 

[Ducatiboy stu]

What cut of pork are you using

 

[Amber Fluid]

It's a loin.

 

[manticle]

You may be interested in this thread: http://www.aussiehomebrewer.com/forum/inde...showtopic=24498

I've made a couple of batches. Hot smoked, using pork belly. Need to do some more again soon (and some fresh spicy italian sausages). Made pancetta around the same time but the weather is too hot now. Next winter.

 

[Mercs Own]

what smoker are you using to do a three day cold smoke?