Yesterday we spent an afternoon replenishing our beer and bacon supplies. This time around I learned my lessons from previous attempts and used pork belly with a wet cure, much less salt and a whole lot more brown sugar. Here it is sitting in our makeshift smoker:
And here they are after three hours or so of smoking:
I cut them up and freeze them for later use. Thinly sliced, each ingot(?) is enough to impart a delicious smoky flavour to a range of dishes, but mostly pasta sauces…
It still doesn’t look like commercial bacon, since it has been hot smoked rather than cold smoked, and we don’t add nitrites to colour it. Still, even as smoked cured pork I’d use it over the commercial stuff any day.