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Posted by on 23 Feb 2011 in Bradley Smoker, Cold Smoking, Featured, Meat | 0 comments

Bradley Smoked Bacon

Bradley Smoked Bacon

I took charge of my Bradley smoker with a healthy mixture of excitement and trepidation, writes Sandra Tate …. ┬ánot least since the preparatory reading I had done was as confusing as it was helpful. Naturally I yearn to be slicing my first side of perfectly smoked salmon, or sliding a smoked oyster into the interior of a fillet steak, but best to learn how to crawl before taking an expensive gallop. So, pork belly strips seemed to be a good starting point, very inexpensive, but also extremely versatile if successful. At only 2cm thick, the belly strips were going to cure easily, nice and uniform, no thick areas. I used a 3:1 mix of salt to light brown sugar and lay the pieces over it and covered with it. Covered and refrigerated overnight it produced plenty of liquid and had turned from pale pink pork to red-brown bacon colour (a delight to the beginner in itself!) and was firm to the touch. I rinsed and soaked it for...

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