Our Free Range Bramblebee Old Spot Bacon How’s it made well that’s partly a secretWe dry cure all our bacons in house using our special blend of curing salts and a little sugar and secretsWe rub these into the bacon and wrap it up for about 2 weeks turning and rubbing the bacon every dayOnce the curing time has finished we the rinse and hang to dry This is the first process the second is the smoke and we don’t cheat We fire up the smoke box and get some apple or pear wood burning well Our bacon is then placed in the oven/smokehouse side where they are cold smoked for about 6 hoursThen it’s ready to slice not thin slices but good slicesSo as you can see a lot of work goes in to curing our bacon I like mine cooked in the frying pan where it doesn’t disappear or produce loads of that white substance Then either as a bacon buttie or as a part of your Bramblebee fry ups

Apple Wood smoked Back Bacon