Thread: Pancetta...work in progress!

Originally Posted by johnd

Heres some other styles of home food preserving.

Salami ( fermented ) and bacon (Hot smoke / cold smoke

Attachment 73875


Brined and smoked Pheasant with chickens as well

Attachment 73876


Salt ... always add salt in the correct proportions

Attachment 73877

Attachment 73878

@johnd are those your chickens? If so, would you mind sharing the recipe?
I bloody love smoked chicken (from supermarket) and I've tried a few times to make them at home and all have just about been inedible....... smoked cheese, sausages, ribs, bacon, lamb chops, almonds, eggs, etc....all I can get to be edible, but bloody chicken escapes me in the smoker.