Two rashers of home-cured streaky bacon beside a knife

Home-cured streaky bacon

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins plus 5 days curing


Serves 6

Curing your own bacon takes just three ingredients and requires your time rather than effort. For the best-quality bacon, buy the best pork you can find

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal440
  • fat34g
  • saturates12g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein32g
  • salt4.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g sea salt
  • 50g light brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1kg skinless, boneless organic pork belly


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?