Making bacon
It's straightforward stuff, and can be done in under a week. The end result will last for a week, or can be frozen for 3months.
Use Belly for Streaky Bacon. Loin for 'Back Bacon'.
I found this good site "The Accidental Smallholder", that clearly explains the process of both wet-curing and dry-curing.
Another great site The Cottage Smallholder has a really simple way of doing unsmoked bacon. It only takes 4 days and uses molasses & less salt.
When it comes to smoking, use only hard wood chips. Evergreen woods can give an unpleasant flavour.
Use Belly for Streaky Bacon. Loin for 'Back Bacon'.
I found this good site "The Accidental Smallholder", that clearly explains the process of both wet-curing and dry-curing.
Another great site The Cottage Smallholder has a really simple way of doing unsmoked bacon. It only takes 4 days and uses molasses & less salt.
When it comes to smoking, use only hard wood chips. Evergreen woods can give an unpleasant flavour.
Wood | Characteristics |
Apple | Slightly sweet, fruity smoke that is mild , but capable of flavoring bacon |
| Cherry | Slightly sweet, fruity smoke that is mild , but capable of flavoring bacon |
| Hickory | Strong hearty taste |
Oak | Strong, earthy smoke for a robust bacon |
Maple | Sweet smoke – good for bacon you will eat with pancakes |
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