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What smoke for bacon


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I have just put a loin in to cure and looking for pointers on smoke.

I did a streaky a few weeks ago and kept it simple, following Wade's advice for a 2.5% cure and then smoked in beech for 20 hours, just finished the last few slices and delighted with the result.

This time have added juniper berries and bay leaves to the cure and used muscovado sugar.

I had run out of dust for my maze so, using some man maths, I bought a pellet maze and 27kg of pellets as this is much cheaper than using dust, this means I now have cherry, hickory and beech to smoke with.  I have only smoked with beech and oak before so looking for some pointers from those who have tried the others.


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