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  1. sniper7990

    Second attempt.....

    Well, the big day finally  arrived. Finally got to cold smoke the bacon, and the (almost) final pics are ready. I decided to remove the rind from the back bacon, and the whole lot has been cold smoked (Oak) for about 10 hours. If only you could smell this.....its awesome. Hoping to try some...
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  6. sniper7990

    Second attempt.....

    Guys, the results are just as much yours as they are mine because its all down to the advice you folk have given me. Now, if you forgive me,  have another problem to overcome. Do I now tackle a few pints of my home brewed ale....of do I go for the home mad wine to celebrate?
  7. sniper7990

    Second attempt.....

    like I said, its only cold smoke
  8. sniper7990

    Second attempt.....

    Really sorry Wade, but just couldn't wait that extra day...I've been like a kid waiting for Christmas. Took the now bacon out of the brine. Washed it off and patted it dry. The loins are a perfect pink colour just like you would see in the shops. These were cured with light brown sugar. The...
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  15. sniper7990

    Second attempt.....

    Cold smoking is all it going to be used for
  16. sniper7990

    Second attempt.....

    This is what I'm using to smoke the bacon. in a 90 litre bin the heat difference above ambient will be negligible
  17. sniper7990

    Second attempt.....

    It's cold smoke...hot smoking I do on the bbq 128518
  18. sniper7990

    Second attempt.....

    Excellent Been out shopping and found a butcher's supply shop down the road from where I live. Didn't even know it was there! So came away with a few bits. Fridge thermometer and small meat hooks. Also got some other hardware bits an bobs to make a removable meat hanger for the fridge and a...
  19. sniper7990

    Second attempt.....

    Right. The loins and the bellies are due to come out. Now I have heard mention of 'tasting' a rasher or two for saltiness (and then soaking if too salty). When should this be done? I was thinking it should be done when removed from the brine and patted dry, or do I need to hang it in the fridge...
  20. sniper7990

    Making Prosciutto in the UK

    nice one mate, cheers
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