This is my first attempt at Home cured, cold smoked bacon using pork belly for the streaky and a loin joint for shortback bacon.
They were all cured with curing salt and kosher salt, black pepper and brown sugar. The shortback also had honey added and the one streaky had szeuchan pepper instead of black pepper. for 8 days. Then cold smoked for 2 x 12 hour stints using a Hickory and beech wood dust blend.
For a first attempt they are rather nice and so much better than shop bought bacon that are pumped full of water here in the UK usually. My bacon slicing skills need a bit more practice, hadn't used the slicer for a number of years before today.
Cold smoked a block of cheddar cheese today also but need to let that settle for a month before trying