www.sausagemaking.org

Hi all,

I've smoked my first bacon and it was great.
I bought a piece of belly pork (1.3Kg) and left it in a brine cure for 7 days (probably too long), dried it off in the 'fridge for 2 days then smoked it in the Weber.
I used 4 lumps of charcoal and 4 chunks of hickory to smoke it, 2 hours.
Cooled it in the fridge and next day used some in a spaghetti dish and it was DELICIOUS.
S.W.M.B.O says it was great and I can do it again!
Trouble is I used the last tonight so I'll have to wait a week before the next lot is ready. This time I'm going to add some honey to cure, or should I use brown sugar?

Cheers all from sunny Australia
Tony

I've used mollasses and cane syrup as well. Can't say which way to go as they were all good if you like it a bit sweeter. Got some curing now with cane syrup as it was cheap and plentiful.