Wednesday, 11 February 2015

Home cured bacon, smoked in our garden...delicious!

Half a pig from the old local breed 'Gloucester Old Spot' has been expertly jointed on our kitchen table. The finer cuts have been dry cured in salt for some seven days (yes, making bacon couldn't be simpler!), hung in the garage in the cold winter air for a few days to mature further, and smoked in our own 'food processor' in our garden. This intriguing design comprises a wood-fired pizza oven, bread oven, BBQ and food smoker - all in one!

Our wood-fired pizza/read oven, bbq and food smoker in action

Grilled smoked bacon, all home-made, filling the house with delicious smells...

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