for a smoker i use just a galvanised dustbin! all i did was make a small hole in the top to hang the bacon from. i put the shavings in the bottom and heat from beneath the bin with a burner.ille post pics when i smoke on saturday.
More info and piccies please fish.
I promised oh a smoker some months ago, flippin expensive they are too Your idea sounds much much better to me.
Brilliant - I might even get OH involved in this then! I shall show him this thread when he's next near the computer and see what he says. We have bought some fabulous bacon from a farm outlet near St Clears and not only does it taste wonderful, it is actually thick - not like a sliver of pink clingfilm . . .
as i killed my cheapy argos slicer i have to cut by hand,this is helped by part freezing the joint first. _________________ [/img]
I have just dry cured some bacon, sweet cure and smoked, made sausages and a load of brawn. Debbie sent down some pigs heads and some loin. They are wild boar x tamworth. Tastes good too.
For a smoked bacon cure ,until i make a smoker, i use Franco's smoked baon cure , it is very good a real smoked flavour in the cure. For the rest i make my own cures using, salt,saltpetre and sugar. and some with added spices and herbs.
I just tried mine which was cured in Franco's mix, and it's incredibly salty!!
Should I now soak it in water to remove teh salt?...I washed the cure off properly and smoked the bacon overnight so teh flavour and consistency is gorgeous but soooo salty!!????
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Your idea sounds much much better to me.
