Template:Bacon pics step by step

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Pictured step-by-step

  • 5.4 kg of rindless pork loin - vacuum packed

    5.4 kg of rindless pork loin - vacuum packed

  • First salting - layered

    First salting - layered

  • First salting, angled for easy drainage

    First salting, angled for easy drainage

  • Plastic lid used to separate pressing weights

    Plastic lid used to separate pressing weights

  • 1 week on showing 2 day's dessication & weights (bagged up hammers!)

    1 week on showing 2 day's dessication & weights (bagged up hammers!)

  • After 2 weeks salting

    After 2 weeks salting

  • Use displacement to work out how much liquid you'll need

    Use displacement to work out how much liquid you'll need

  • Remove the bacon and measure the remaining liquid

    Remove the bacon and measure the remaining liquid

  • Ingredients for the next step: Cold water to cover, 2 tbs coriander seeds, 2 tbs fennel seeds, 1 kg brown sugar

    Ingredients for the next step: Cold water to cover, 2 tbs coriander seeds, 2 tbs fennel seeds, 1 kg brown sugar

  • bring to the boil, stir, then allow to go cold (6 hours)

    bring to the boil, stir, then allow to go cold (6 hours)

  • Rinse under cold running water for 2 hours

    Rinse under cold running water for 2 hours

  • Cover with sugar water and spices and leave in a cool place for one week

    Cover with sugar water and spices and leave in a cool place for one week

  • After 1 week in the molasses and spices

    After 1 week in the molasses and spices

  • Into the smoker for 2 days (smoke with 4 briquettes, leave bacon in smoker, switch it off, repeat the following day)

    Into the smoker for 2 days (smoke with 4 briquettes, leave bacon in smoker, switch it off, repeat the following day)

  • The bacon is now smoked

    The bacon is now smoked

  • Sewn into the muslin - it doesn't need to be neat!

    Sewn into the muslin - it doesn't need to be neat!

  • Air-drying - see you again in March!

    Air-drying - see you again in March!

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