www.sausagemaking.org

Here is a piece of bacon I had in the fridge (forgotten actually) - it has been wrapped in greaseproof paper for 4 months or so. It is fairly hard - smells like cure parma ham. I use it choped up in bits like panchetta (it has a smoky aroma too as I added a bit of sausagemaking.org smoke powder during the curing process)

Notice that it has started to go white - I think this is partly salts which have dried off during the aging process.

I'TS PERFECT.....




Dave

speaking of discoveries; these are two year old hocks:


I'm planning to sell them to the Ashmolean Museum as 200 years old


or maybe 2000 year old ....

aris wrote:Here is a piece of bacon (it has a smoky aroma too as I added a bit of sausagemaking.org smoke powder during the curing process)

Smoke powder.... ARGHHHHHHHH


that is like putting lipstick on the dog (or in this forum "the pig")... it's not the same thing, if your makin bacon, get a smoker.....


however I note that is is a step in the right direction

I don't have the facility to cold smoke ;-(

Send it to me I'll smoke it for you, I just might forget the return address though

Seriously though, after every session of cold smoking I creep around in case I've smoked out the neighbours and they realis it was me, for some people it is not possible, no matter how much they would like to.

Dave

Buddy...



If it was not so costly I would mail you out a supply of cherry smoked maple glazed bacon...










Notice the cold smoking
and

Iamarealbigdog wrote:Buddy...



If it was not so costly I would mail you out a supply of cherry smoked maple glazed bacon...

I'll pay for the shipping !!