Smoked or Unsmoked Bacon ? (POLL)

[Richard]

and to make up for your forgetfulness spreckers, twice the amount


Richard

[manda]

Manda - do you have a smokery or a hole in the chimney thingy.

Love to see a picture.

Richard

We've got a wine barrel that's converted into a cold smoker (the one we use for smoking salmon etc)....it's brilliant because we can put as much or as little of the smokey flavour in as we want and pick the wood (which makes a huge difference).
It's got a small smoke chamber on the side which we put wood chip in - this smoulders over hours ...has a little fish pump to create a small amount of air movement just to get the smoke moving along a tube into the smoker aka barrel. So by the time it gets there there's no heat to it.


So in the same way that we smoke fish we hang bacon up in it and then leave it to impart the smokey flavour into the meat.

[Richard]

That is inspirational Manda, thank you for posting them.


Richard