Saturday, 15 April 2017
Pig Processing- Bacon
I wrote about making nitrate free bacon at around this time last year and in that post you will find detailed directions of how to brine the bellies, and how we smoke it in our home built smoker.
Trying to cut it with a knife was OK, but but now the slices are thinner, and there are no lumpy end bits.
I think this calls for an Easter Sunday breakfast of eggs and bacon.