Guys,

Some call it Bacon, some call it Slanina, I call it delicious. This is hands down my favorite part of the hog to dry cure and cold smoke, the flavors are so intense and rich. A little smoked belly with some fresh garlic and a shot of your favorite clear brandy on a cold winter night really hits the spot. Follow the video for full instructions and as always if you have any questions feel free to leave a comment.

Here is some of the equipment I used in this video:

KUBEI 0.1G Digital Scale
https://amzn.to/3lznmfJ

LEM Stainless Steel Scale
https://amzn.to/2XlfSVy

Winco Cutting Board
https://amzn.to/3C9TCgc

Food Grade Plastic Bins
https://amzn.to/3hrJnvy

The Sausage Maker Bacon Hooks
https://amzn.to/3CdxmC9

Heavy Duty Meat Hooks
https://amzn.to/3lo3cFk

Small Black Hooks
https://amzn.to/3C9DBqE

Boning Knife
https://amzn.to/2YNppF7

#suhomeso
#curedmeat
#smokedmeat