All The Bacon Starts Out With The Same Process. The Pork (Deboned Belly, Loin Or Neck) Will Be Brined For 48 Hours. Its Then Hung Up In The Fridge For Two Days To Dry Out. At This Point It Will Be Smoked. We Use Cold Smoking To Make Our Smoked Products, Its Generally Spends About 8 Hours In The Smoker Before We Take It Out. It Then Is Returned To The Fridge To Hang Over Night. Brine Ingredients – Water, Salt, Pink Salt, Brown Sugar, Mustard Seeds, Coriander, Chillies, Bay Leaves, Black Pepper, Star Anise, Juniper Berries, Cloves, Nutmeg. Contains a small amount of nitrates.
