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Wahesh

Beast by Name, Beast by Nature
Joined
12 Jun 2020
Messages
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Location
Belmore Sports Ground
I've made my own bacon.
If you have a smoker or access to a smoker, you should do it.
It's fucking amaaaaaazing ! no comparison to the stuff you buy at the shops.
A smoker... you mean a coal BBQ?
 

Bad Billy

Squad Member
Joined
14 Jun 2020
Messages
402
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420
Location
the ‘burgh
What's the process?
The only critical part is the cure.
I use this curing method, but I remove the skin before brining.
Then I hot smoke it at about 100degC until the internal temps around 65degC.
Piece of piss.
Pork belly = streaky bacon
Pork loin = middle bacon
Pork butt (shoulder) = Tasso ham
 
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