NEWS & UPDATES
Now Smoking Everything
I’m now offering my services to anyone who needs something smoked. Not limited to meat – whatever the food may be, I’ll smoke it! Some popular choices are smoked cream cheese, smoked salt,…
See PostWelcome to the backyard!
In October of 2020 I started learning how to cure and smoke my own bacon, tweaking the cures and the smoking process over time until the end result became everything I felt bacon should be – flavorful, versatile, and delicious.
With the support of my family and friends I’ve made my bacon available to anyone who’d like to try some! In-person pickup and delivery to the Salem area is possible, and shipping is available via UPS Ground – expedited shipping is possible for an additional fee.
Hot-smoking to 150F fully cooks the bacon which means there’s no need for pink curing salts/nitrate salt in the cure, allowing you to enjoy the end product hot or cold. Keeping the meat in full slabs opens up many culinary opportunities, such as:
- Treating yourself to some extra-thick slices of bacon on a breakfast sandwich or BLT!
- Enjoying cheese and crackers with some thin, melt-in-your-mouth slices of cured pork belly!
- Turning your bacon bits into bacon bytes!
- Bacon burnt ends…’nuff said.
Use it however you like!
Want to learn more?
Have questions? Want to place an order?
Reach out to me directly using the button below!
Tom Henry 