Bacon

Ok no pictures but thought I would pass on the joy.

1. I took a section of pork belly and covered it in salt and sugar for a day according to usual curing procedures. Added a load of crushed juniper berries at this point too.

2. Drained it off and did the same again for another two days.

3. Washed it off and left it up to dry for a day.

4. Smoked it over hickory for 24 hours.

5. Done.

6. So far I have:
a. Thin-sliced it and fried it for sandwiches with poached eggs which were wonderful.
b. Cut off thick slices of it, cubed it and used it as part of a venison stew when friends came around on the 2nd of January. On that occasion I also displayed my own smoked cheddar, red Leicester and emmental which were enjoyed so much I ended up giving a block of each away as new years presents.