Here's a nice little recipe for belly pork, its out of Hugh Fearnley-Whittingstall's
meat book. It needs to be a big piece of belly pork and not cut into strips.
Home Cured Bacon
Ingredients
1 piece of Belly Pork
For the Dry Cure mix
1Kg of course salt
2 teaspoons of saltpetre (potassium nitrate) - optional
A few bay leaves, finely chopped
About 20 juniper berries, lightly crushed
200g soft brown sugar
25g coarsely ground black pepper
In a clean plastic container, mix all the ingredients for the cure. Place your lovely piece of belly
pork, (which you obviously have bought from us!!!) on a clean work surface and get a handful of the dry-cure mix and rub it
with your fingers into all the surfaces of the meat. When it is salted all over place in a non-metallic container and leave,
covered, in a cool place. Keep the left over cure mix. After 24 hours you will see that some liquid has started to come
out of the belly pork. Pour this away and rub more cure into the belly. Repeat this process daily. Your bacon will be ready
in 5 days.
Enjoy.
