This is the moment I have been waiting for the most, having cured and smoked our own bacon (See the how to posts on our blog for more information) now came the taste tests.
We fried our bacon in a red hot dry pan (Good bacon should make it's own lubrication), served it with fresh bread and of course brown sauce, the only sauce to have with bacon...
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| With its sweet cure and maple smokiness this smelt amazing as soon as it hit the pan... |
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| No oil to add just good quality meat... |
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| Served with all the trimmings it needed... |
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