Makin' Bacon at The Weald Smokery

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.

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