I think we may have enough bacon now. At least for a week or two. And a wee bit of ham on the side. And a couple of pots of pea & ham soup in the pipeline. And some smoked chorizo for flavourbursts.
Assorted To-Be-Smoked bits L-R Back Row: Thyme Bacon, Maple Bacon, Leg Ham, Hock. Hiding: Brined bacon (2 small squares) Middle: Fennel/Caraway Bacon, Mum's Herb Bacon, Shoulder Ham. Front Row: Hock, Mum's Gammon, Mum's Dry cure Bacon, Hock.
Fully loaded smoking set up 5 sorts of bacon, plain brined hocks, gammon, leg and shoulder ham, chorizo went on later.
Adding more Chips We rotated the meats around the bbq to make sure heat was more evenly distributed.
Finished Smoking #1 On Top: Mum's Herb Bacon, Under Clockwise from Left - Gammon, Mum's dry cure bacon, My brined bacon
Finished Smoking #2 Clockwise from top: Shoulder ham, Thyme Bacon, Hock, Maple Bacon (under), Brined Bacon.
Finished Smoking #3 Two hocks, chorizo sausages, leg ham.