I raise my own pork. Recently it was time to process a couple of them.
This is the side and one loin from one pig...also one ham (the ham is still in the cure)
I use my little smokehouse to COLD smoke the bacon.
First I dry cured the bacon slabs for one week, Then divided the slabs into 4 pieces....
I made a peppered bacon..
A pepper/garlic rolled bacon...
A maple bacon...
And one jalapeno bacon....
I brined cured the back loins and made one black pepper canadian bacon, One steakhouse pepper bacon, and one maple bacon with a cayenne kick...
I cold smoked at 65 degrees using a mixture of hickory and apple.
I also cold smoked a bit of cheese, come whole black peppercorns, a bit of clover honey, some pecan halves, black olives and a kosher salt/white pepper/garlic and onion mix...
These were smoked for 7 hours, the bacon cold smoked for 17 hours.
The cold smoked bacon ready to wrap and chill before slicing and cooking....
Hopefully, (in a day or two) I will post pictures of some of the sliced cooked bacon.
This is the side and one loin from one pig...also one ham (the ham is still in the cure)
I use my little smokehouse to COLD smoke the bacon.
First I dry cured the bacon slabs for one week, Then divided the slabs into 4 pieces....
I made a peppered bacon..
A pepper/garlic rolled bacon...
A maple bacon...
And one jalapeno bacon....
I brined cured the back loins and made one black pepper canadian bacon, One steakhouse pepper bacon, and one maple bacon with a cayenne kick...
I cold smoked at 65 degrees using a mixture of hickory and apple.
I also cold smoked a bit of cheese, come whole black peppercorns, a bit of clover honey, some pecan halves, black olives and a kosher salt/white pepper/garlic and onion mix...
These were smoked for 7 hours, the bacon cold smoked for 17 hours.
The cold smoked bacon ready to wrap and chill before slicing and cooking....
Hopefully, (in a day or two) I will post pictures of some of the sliced cooked bacon.
