The recent trip back to the UK, apart from seeing my family, was powered by my passion, in what some would describe as that holiest of meats - Bacon.
With the limited quality of bacon made available to the average Australian, they are not given the opportunity to fulfil their God given right to dine on the king of meats, prepared with centuries old technique for making traditional dry-cured, cold smoked bacon, understanding that hot days are not your best friend for cold smoking might explain this. It doesn't explain the imported pork and sped up process.
We’ll cover some of the pitfalls later, and try and come up with ways to keep the temperature and humidity down inside my own custom built chamber.
I had very specific standards of the smoker that I wanted, and to work at it had to be;
a) Inline with the traditional age-old techniques that work. I believe that a good foundation provides proper understanding of the ‘whys’ so that you are able to experiment safely with a much higher percentage of success later
b) Professional, clean and hygienic.
The Weald Smokery was easily both so it was number one on my list. Independently owned by Andrew who has now had the company since 1990, achieving one of his life goals of having a food business. With production manager Ian and Head smoker Wayne joining the team way back in 1996 there is a wealth of knowledge and an integrity to staying traditional that you just can't help but admire.
My original plan was to head here learn the traditional way of making the bacon I grew up with as I have been making it at previous employers for over 3 years and I thought there had to be a better way, I was right. I left with much more knowledge than I could have ever imagined...
I'm not here to spill the beans on their trade secrets and recipes, as this is their business and they have competitors, but I will share my own recipes and techniques for what I create at home.
Thanks for reading
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