Going to get stuck into it properly and make some decisions on the taste.
The biggest (obvious) issue is the rind. Very very chewy, no matter what I do. So going to take it off before slicing any more.
Shame, as I love crispy rind on my bacon.
Any suggestions on how to solve this?
Other than that, it may be a little over smoked. Air dried it for 48 hours in the fridge to let the flavour settle before slicing but still could be a little over. But I can very easily solve that by only smoking for 36 hours and not 48.
Quite like the lemon pepper flavouring too, which gives me confidence to try more.
We have a pretty extensive fridge mounted spice 'rack' that will come in handy. (Highly recommend)
Plenty of junipers, bay and a wide array of peppers.
Plus the thermomix turns all the spices into dust, which is great for rubs.
Off the the butchers this morning. I let them have some of the smoked salmon and now they are very kind to me. Going to see if they will put the rest of the pork on their slicer for me, in exchange for a few slices. [emoji]128518[/emoji]