The bacon is now finished!!
I can't say we won't ever buy bacon again, we are online shopping at the moment therefore there are issues getting the right piece of pork, but home cured and smoked will be our first choice.
On with the photos
The pork - a piece of Waitrose essential belly
Sprinkle on the cure
Give it a good rub in
Ready for bagging up
Off to the fridge.
After turning daily for 10 days, rinsed, dried and ready to rest for a day or two in the fridge
After a rest, strung and into the smoker. Cherry wood dust in a ProQ maze, around 10.5 hrs (a full maze worth)
Smoked, wrapped and into the fridge for 5 days
Rested and ready to go
A few test slices
The proof of the bacon is in the eating........Definately worth the effort, even enough bacon fat to cook the egg!!