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. 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 ...