One Year In - from Wellingborough, Northants

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One Year In - from Wellingborough, Northants

Post  Merry on Mon Feb 21, 2011 7:40 pm

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

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Re: One Year In - from Wellingborough, Northants

Post  Mack on Tue Feb 22, 2011 4:38 pm

Hi Keith, glad to have you on board!
Would love to hear more about your bacon Smile
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Re: One Year In - from Wellingborough, Northants

Post  drsweetsmoke on Wed Feb 23, 2011 12:50 pm

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

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Re:One Year In - from Wellingborough, Northants

Post  Merry on Wed Feb 23, 2011 2:12 pm

\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


Last edited by Merry on Thu Feb 24, 2011 10:43 am; edited 1 time in total (Reason for editing : errors)

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