A small update on the progress of my home made bacon. It has been curing for 7 days in the fridge, so pulled out and thoroughly rinsed, and patted dry with paper towels. The meat has firmed up and darkened in colour.
A small hole is made in the corner so some kitchen string can be looped through to hang it. It will hang for about a week (I've hung it up under the stairs as the temperature seems to be pretty stable at about 10°C).
So next weekend the smoker will be lit and bacon will be made, but it seems such a waste to just do bacon, so I plan on getting a ham on to brine in the middle of the week to add to the smoker, along with a bunch of garlic, and a tray of salt.
Note: You should check the hanging meat daily, and if any spots of mold appear don't panic, just wipe the mold off the meat with a paper towel dipped in vinegar.
