After 5 days of being cured, 4 hours soaking and 24 hours smoking we have 3.5kg of beautiful bacon. Very, very happy with the result. All the effort is worth it, it tastes so good.
Who's for a bacon sarnie?
Who's for a bacon sarnie?
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| Pork loin during curing process |
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| Finished product |
Brilliant stuff. We had some of our home made bacon this morning, it's so much better than what we can get here! We can't take credit for rearing the pigs like you can with yours though! Hope all is well Em, it's been a hectic week. Call you very soon xxx
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