Chef at 17:28, 4 October 2020

2020-10-04T17:28:49Z

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==Pictured step-by-step==
<gallery widths=270px heights=270px perrow=5>
Image:Rindless pork loin - vacuum packed.jpg|5.4 kg of rindless pork loin - vacuum packed
Image:First salting.jpg|First salting - layered
Image:First salting - angled so it drains easier.jpg|First salting, angled for easy drainage
Image:Salting bacon plastic lid.jpg|Plastic lid used to separate pressing weights
Image:Curing bacon week2.jpg|1 week on showing 2 day's desiccation & weights (bagged up hammers!)
Image:After 2 weeks salting.jpg|After 2 weeks salting
Image:Displacement before.jpg|Use displacement to work out how much liquid you'll need
Image:Displacement after.jpg|Remove the bacon and measure the remaining liquid
Image:Ingredients for soaking.jpg|Ingredients for the next step: Cold water to cover, 2 tablespoons [[coriander seeds]], 2 tablespoons [[fennel seeds]], 1 kg [[brown sugar]]
Image:Bring to the boil.jpg|bring to the boil, stir, then allow to go cold (6 hours)
Image:Rinse under cold water.jpg|Rinse under cold running water for 2 hours
Image:Add the cold flavoured liquid.jpg|Cover with sugar water and spices and leave in a cool place for one week
Image:After 1 week soaking.jpg|After 1 week in the molasses and spices
Image:Smoker3.jpg|Into the smoker for 2 days (smoke with 4 briquettes, leave bacon in smoker, switch it off, repeat the following day)
Image:Smoked bacon.jpg|The bacon is now smoked
Image:Sewn into muslin.jpg|Sewn into the muslin - it doesn't need to be neat!
Image:Air-drying.jpg|Air-drying - see you again in March!
</gallery>

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Chef at 17:28, 4 October 2020