I can’t recommend making it highly enough!

We’ve been delving into the art for a couple of years now and we will never go back to store bought bacon. It just doesn’t even come close to the flavoursome meat product that you can produce yourself with minimal time and effort.

This post is less about recipes and more about encouragement. We have used a variety of recipes now(maple flavoured is my favourite)and all of them beat any bacon I’ve bought at a shop, hands down.

My tips.

Although a lot of recipes call for the pork belly we just found that generally there wasn’t enough meat on it and you’re almost always eating fat, making it not really worth it, so we have stuck to the loin for some time now with great success and are very happy with our meat yield.

Don’t be afraid of it. Once you make the cure and bag the pork you just leave it for 7-8 days. Too easy. It cures itself. Then you take it out, rinse it and dry it off and leave it for 24 hours to dry. Too easy. It dries itself. Then you smoke it for about 11 hours. Set and forget. Too easy. It smokes itself.

And did I mention that it’s too easy?

We also kryvac small batches because the texture of the meat is too wonderful to destroy with freezer burn.

If you’re sick to death of thick flavourless bacon that oozes water, I seriously encourage you to seek out some recipes and give bacon making a go. It’s much easier than you think and you get the added bonus of chunky bits of speck for adding to soups in the winter. WIN!