So what to make with your home cured bacon? Mine has been hanging for just over a week having been cured for 5 days and smoked for 10 hours. The whole kitchen has had a smokey bacon smell, not unlike bacon wheat chrunchies, I love it, my wife – not so much.
Although it’s Sunday lunchtime it is a miserable wet Sunday, The British breakfast classic of bacon and eggs is calling.
The bacon cooked and crisped up like none you can buy from a supermarket, indeed even good butchers bacon tends to leach some water. None at all, just a little fat.
The taste was incredible, a really strong umami hit of salty piginess. You don’t need a lot to satiate you. Without a doubt this is the best bacon I have ever eaten. Make this at home, you won’t regret it!
see other catogories in tabs for the cure and method of making the bacon.
