Boodarai's photos with the keyword: smoke house

The finished bacon. This happened to be one of the fattier pieces, but we tried it and was a-maz-ing!

After 11 days of sitting in a curing mix of salt and sugar, the sides of bacon were ready to be finished. Ad cooked them in the oven at 90°C for 2 hours, then put them in our smokehouse for another 2 hours, using apple wood chips. It was the first use since he built it. The meat was from our own pigs.

After 11 days of sitting in a curing mix of salt and sugar, the sides of bacon were ready to be finished. Ad cooked them in the oven at 90°C for 2 hours, then put them in our smokehouse for another 2 hours, using apple wood chips. It was the first use since he built it. The meat was from our own pigs.

After 11 days of sitting in a curing mix of salt and sugar, the sides of bacon were ready to be finished. Ad cooked them in the oven at 90°C for 2 hours, then put them in our smokehouse for another 2 hours, using apple wood chips. It was the first use since he built it. The meat was from our own pigs.