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Nutrition: Per serving

  • kcal440
  • fat34g
  • saturates12g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein32g
  • salt4.4g
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Method

  • step 1

    Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.

  • step 2

    Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.

  • step 3

    After the five days, lift the pork from the bag, rinse it off and pat it dry. It’s now ready to slice into rashers and cook. Will keep in an airtight container for one week.

RECIPE TIPS
ADD FLAVOURS

Once you’ve made the basic cure above, you can add different flavours. Fresh bay, thyme or rosemary all work for a herby flavour, or spice the brine with fennel seeds, cloves, dried juniper berries or star anise.

Recipe from Good Food magazine, June 2017

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.6 out of 5.6 ratings

Rutilus

Tried this , way way too salty. After the cure this needs soaking in fresh water overnight. Dry before cooking or storing. This makes it perfect.

Slim 666

I started to cure my own bacon. I started with a 7% cure mix. 7% of the weight of meat to be cured. Turned it daily for 7 days the thicker the meat the longer it has to be cured. After the curing process I found it far too salty for my tastes. Reduced cure mix to 5% ratio on my last batch it was…

maggiebleksley avatar

maggiebleksley

200g sea salt for 1kg pork? That would taste terrible! Everywhere else I've looked, it should be 50g per kilo, which seems a lot more believable.

paullesurf.plsPzRAUWN-

Not like bacon at all, just salty grey pork, no pinkness at all. Not nice.

sabrina_brown

Sea salt will produce the grey unappealing bacon you refer to and the recipe seems to guide you towards without warning of the changed appearance. Curing salt contains nitrates that produce the rich lovely pinkness that we find so appetising, and I would say try using curing salt in future as it…

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