We’ve been trying our hand at our own Artisan Bacon and we think it’s pretty good. We started with our Belly Pork, cured in Fine Sea Salt, Muscavado Sugar, cracked black pepper and toasted & crushed fennel seeds.
After 5 days of curing we wrapped in Muslin and air dried for a further 5 days. Finally we cold smoked in our home made smoker over Oak chips harvested from our own trees last year.
The result was something special, we don’t think it’s perfect yet so we will keep experimenting to get it right.