Busy morning My "Bacon of the world"
Busy morning My "Bacon of the world"
I recently put up two loins into Speck. It has another month to dry yet. That's my German bacon, I also started a Pancetta with half a belly slab. (Italian bacon) I put up a cured loin today for Canadian bacon, and brined the the other half slab for regular bacon, (I'm Calling it American bacon!). For good measure I had half a free range meriams turkey so I brined that too. (I'm calling that "hipster bacon". The turkey and the regular bacon have been injected and brined all week and they're in the smoker now.