Soon. Very soon: home cured, hot smoked and wind dried pork belly. We took a little sample and found it a little on the salty side. We also found that I didn’t wait long enough for the smoker to cool down, so that it is appears almost cooked around the edges. Finally found it surprisingly chewy, but this was based on an impatient first sample of an outer rim slice.

Beech wood courtesy of the Chilterns near Watlington, Oxfordshire. Smoker courtesy of Webber’s fine barbecue equipment.

It look gorgeous, doesn’t it?

Will experiment again some time soon.

Update: since writing the draft version of this post, we have sampled and enjoyed most of this piece. It’s succulent, tender, and fine in taste. Its brilliant! Anything we could have hoped for, and half an inch more. It’s lovely, and I will make more just as soon as I get a chance.

This is out of the experimental stage with the first attempt, and I can only recommend that you give it a try.

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