I am originally from Manchester in the UK, and I love a good English Breakfast, but in Germany it is impossible to get English style Bacon. After moaning about this for the last 30 years a friend of mine simply said earlier this year: "why don't you make it yourself?" Strange, I have been making my own sausages (English and German style) making my own Cheese, but never even thought I could make my own Bacon. I may have landed in the wrong Forum, because I like my Bacon unsmoked!! But I do smoke my Pfefferbeißer sausage, German Style Shinken, Pastrami and cheese, so maybe I'll be able to learn and also give a bit back....
I actually landed here when I was looking for Wet Brining times for Back Bacon. I note most people use Dry, but I am concerned about nooks and crannies not getting a good enough covering, am I being paranoid?? Maybe, but my results with wet Curing have been staggeringly good - I can now stay in Germany, 'cos I can make my own Bacon!!
I can hardly wait for it to be ready!!
I look forward to browsing the Forum and learing!!