Started to make bacon during Covid lockdown. Have very much improved my dry-curing and cold-smoking techniques in the last 3 years but couldn’t have done it without the world-class meat from Gridiron. Currently I have a 3kg belly split into two with dry-curing for the next 8-10 days. One batch will be processed as sweetcure, the other cold smoked, most likely with a maple/oak wood-dust mix. Can’t fault Gridiron as a supplier of top-grade meat for home processing enthusiasts.
