- May 17, 2020
- 12
- 4
After a very successful cold smoked salmon in my new Cedar smokehouse I thought I would give bacon a crack.
7 days curing, now about 30 hours in the fridge to dry off ready for a Saturday smoke!
One with skin on and one with off to experiment.
Wish there was a little less fat but that came down to the cut I could get at the time.
Wish me luck!
7 days curing, now about 30 hours in the fridge to dry off ready for a Saturday smoke!
One with skin on and one with off to experiment.
Wish there was a little less fat but that came down to the cut I could get at the time.
Wish me luck!