One Year In - from Wellingborough, Northants

Hi All,

Having been smoking for just over a year now, I finally feel confident to post on the forum. I mostly cold smoke, specializing in cheese (which I sell to friends and neighbours) and bacon (for family use). It's taken me six months to develop a pleasant molasses cure for my bacon and we've only had to buy two supermarket packs in that time! Very proud of that!

Best wishes to all

Keith

Hi Keith, glad to have you on board!
Would love to hear more about your bacon

Condrasts !! hey why not share with us a few photos and some of what it takes to get those results.
Doc

\hi,

Haven't thought to take any photos I'm using a Frontier with a CSG - my cheeses are apple smoked (wensleydale, mature cheddar, double gloucester, lancashire, red leicester, cheshire and, in winter, somerset brie). My bacon is made from outdoor-reared loin of pork, molasses cured and smoked using beech dust. Everything's vacuum-packed to extend storage life.

Hope that helps

Keith