Home-made bacon – the second batch
Did I show you the photo of my second batch of home-made bacon? The one I started making a short week after the excitement of the successful first batch? It is nearly gone now and I am about to start on batch three.
This time I used the loin and belly – to get a less fatty version of bacon. I tried cutting back on the salt and used brown sugar instead of maple syrup. The end result? Not as great as the first batch but still pretty damn good. I think that it still needs the decent amount of salt, particularly for a bigger piece of meat (3 kg this time). It lost 10% of its weight in liquid after the salt and brown sugar treatment. The maple syrup while not being a distinctive taste in the end result of the first batch did give a nicer, more mellow flavour. So next time I will use this same loin/belly cut but use more salt and go back to the maple syrup. We smoked it for four hours this time and it was much smokier in taste…a good thing in my book. The almost three kilos of bacon disappeared fairly quickly once a few little packets were delivered to friends and family….not to mention a certain person in this house gorging himself on bacon. And a certain other creature desperately hoping and waiting for some scraps….