Curing bacon at home (Long Ashton method)

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Success depends on: (1) the condition of the pig; (2) care at the slaughter period; (3) temperature; (4) cutting and curing method; (5) drying and storage; (6) utilization.


  • 16 pints/8 litres water
  • 5 lb/2.5


1 Condition of the pig

A carcase weight of 130–150lb/60–70kg is recommended. The pig should be well finished. Firm fat is produced by feeding cereal or potatoes; swill gives a soft fat which does not cure well.

2 Slaughter

The pig should be kept without food for up to 24 hours before slaughter but must b