tag:blogger.com,1999:blog-28709771.post801384233705619873..comments2023-08-26T16:53:44.268+00:00Comments on The Garden Diaries: Smoked BaconAmalee Issahttp://www.blogger.com/profile/01806569885641678394noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-28709771.post-25528095156999512762009-04-10T22:40:00.000+00:002009-04-10T22:40:00.000+00:00Thanks so much for the link!Come on you can easily...Thanks so much for the link!<BR/><BR/>Come on you can easily cure your own bacon and smoke it in your chimney. If you do you can make bacon without so much salt (and probably saltpetre - commercial enterprises need to add far more salt than we do so as to guarantee that it lasts for many days and doesn't kill you). We have discovered that curing and smoking free range belly of pork is a dinger. It stays fresh far longer than ordinary belly of pork and tastes so much better.<BR/><BR/>Making your own free range streaky is cheap. £1.80 for six slices is expensive.Cottage Smallholderhttps://www.blogger.com/profile/17601823009644161536noreply@blogger.com