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Hi everyone,

I am about to embark on my first adventure into making bacon. I can find all sorts of information on Canadian back bacon and buckboard bacon, but what I would really like to have a go at after this is Ayrshire bacon. Would anyone have a recipe or suggest the best cut of meat to use?

It's Okay, I actually found a posting here for the Ayrshire bacon. I couldn't find it using the search for some reason, hence the post. This seems a bit ahead of my skills at the present time. I will try it at a later date when I have a bit more experience.

An Ayrshire roll isn't the easiest - perhaps something simpler to start:

http://www.localfoodheroes.co.uk/?e=541

Phil

Yup , you are right Phil. I will be holding off for a while until I get more comfortable with things. It's still pretty cool here in Canada and getting the smoker up to a consistent temp is trying. I'll finish the bacon I started today ( 10LB) in about 2 weeks, so hopefully can get better control of Smoker temp by then. I have decided I will do some reading and and wait until then to see if that experience has been good before moving forward.