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6
Easy
By Graham Garrett and Cat Black
Published 2015
For bacon you need a great piece of port, and salt. You can vary the cure, the sugars, Herbs, aromats, and whether or not you use treacle. Develop your own cure the way you like it
Mix all the ingredients together in a bowl.
Place the pork belly in a container just big enough to hold it reasonably snugly and rub the cure all over.
Cover and chill it in the fridge for between five and seven days, turning occasionally.
Wash off all the cure residue and pat dry with a clean cloth.
Hang in