I used a cure from Steven Lamb Curing and Smoking.
The recipes for the back bacon and pancetta can be found here – the only difference being I used pork loin (boned) for the bacon (from one of our happy Large Black pigs) and left it for 12 days – perhaps a little too long? We will see.
Here it is after 12 days in the cure
After hanging I popped it in the delux coldsmoker and smoked it for 9 hours using oak
And here is the finished product after slicing on the fabulous slicing machine. I cut it at 3.5mm as I like quite thick bacon.
We got this pile of slices! I sliced it with the rind on as I am lazy, but I think it makes it easier to slice. I will cut these off as we cook the bacon and feed them to the birds (as my grandma and granddad did) or the dogs as treats!
There is quite a bit of fat on our bacon (and on our bacon from the British Lops that we sell) – this is a good thing. It is not yukky fat that you get on mass produced, inhumane bacon (or that you get in processed foods) it is glorious, fabulous, yummy fat. I would say, even if you think you don’t like fat, cook the bacon with it on and enjoy it – it is part of the whole traditional, artisan bacon experience. After all there is also a wonderful delicacy called lardo which is simply the salted, cured back fat from pigs.
N.B. Update on the pancetta when it has finished hanging