I'm making some more homemade bacon, and this weekend is the time to cold smoke it. Thought I would share some pictures of the process.
This is the first day after I've covered it in the cure (sugar, and salt)
This is after 7 days of curing, washed off and then left in the fridge for 24 hours to form a pellicle. (you can see a tiny bit of the skin I missed which I'll have to get before slicing it)
Into my cold smoke set up.
In about 6 hours I'll pull it out of the smoke, throw it in the freezer to harden up and then slice it.
Here's a picture showing how much moisture was in the bottom of the pan this morning.
I'll update the thread after I slice it with some after smoked pictures and some sliced pics.