With regard to uncured bacon, well, if you have a smoker you can make it yourself, as long as you are flawless in handling and smoking it at appropriate temperatures (NO low-temp smoking, which as far as I can tell is impossible here without a commercial gear setup anyway) at every step of the process. I've been making bacon (insert joke here) for about five years and I use curing salt (ordered online and shipped here no problem). As the smoker just got here and I broke it in with some chile beef jerky, after the pork shoulder I'm thinking about a big batch of bacon. Need to source pork belly though. :)
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