I've just finished slicing and portioning out a home made Apple wood bacon. I started with a local pork belly purchased at Adams Fairacre Farms. I then did a three day brine using local Apple cider, molasses, brown sugar, kosher salt, black pepper, and water. I then cold smoked the bacon for five hours using trimmings from our heirloom apple orchard that I had run through our chipper and dried.
Willows Bed and Breakfast - Hyde Park, NY - Dutchess County