- Bacon – Drying, Hanging, Storing & Smoking
meant to be cold smoked, unless you want it cooked then use hot smoken
various wood and things can be used but be careful to ensure any wood you get is untreated.Posted 4 years ago
I’d get a piece of untreated oak, then make it into shavings or sandings and use that to smoke. Another very good and easy one is pistachio shells!
Right then following on from the pig posts I’m up to stage 2Posted 4 years ago
Prosciutto is in a box salting, the bacon & the pancetta have been dry cured. I’m making some air drying boxes (cats & fly prrof) and have my cold smoker ready. Any tips for the smoking? what sort of fire do you use? Need to go and get something to burn in it, am I looking at chippings or just offcuts? More research to be done but hopefully going well and no botulism 🙂
Whats the best method for storing post smoking?
[/url] Bacon air drying by Mike Smith 79, on Flickr[/img]
[/url] Now all I need is something to burn by Mike Smith 79, on Flickr[/img]oldkit56Member
Hi, can’t offer any help for the smoking, but you are a man with possibly similar ideas to me, I sometimes buy a few pounds of already cured streaky(unsliced) and just slice off what I want to use.Posted 4 years ago
However the local family run freezer centre has just been bought out and is being tuned into a Sain*bury’s so my only source of smoked streaky has vanished. May have a go at smoking my own!
I’ll watch this space…
Cheers Kit 🙂
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