Oh what the hell, I know it's a cliché but it's about as accurate a title as any.
Last night I began cold smoking the side of bacon left whole. I maybe hadn't thought it through entirely as well as I should have given that my smoking shack AKA the lean-to greenhouse I built on the side of the house, was on the side of the house. By virtue of crap windows and old brickwork (I'm blaming the windows) quite a lot of the lovely smoky goodness came into the house. This means that even now, a day later, there is a distinct odour of smoke.
Anyway, with the apple tree woodchips smouldering away nicely I left the bacon hanging for 20 hours. There are no pictures because a) it was really smoky and you couldn't see anything for all the smoke and b) I forgot and went to spin class and by the time I got back it was dark and you definitely couldn't see anything.
This evening then with the bacon lovely and cold I brought it in, admired the texture and feel of it and then got ready.
My first few slices were just to even the end off so I won't show you those. I also grilled them pretty much immediately to see what it tasted like. It was very nice.
I began with a carving knife as you can see here-
After getting about halfway through the side the meat was beginning to get warm and so wasn't cutting as well. I wrapped it up and put it back into the cold room and bagged up the rashers cut so far.
1 week ago