Home-Cured Bacon

Step 1

Measure the depth of your pork joint in inches, making a note of it - you'll need this to calculate the correct curing time.

Step 2

Place the 1kg pork belly piece into a suitably sized food tray either a baking tray or roasting dish. Sprinkle the contents of one curing pouch onto the pork - rub the cure evenly all over the meat.

Step 3 

Put the pork into a food safe bag and seal well - removing as much air as you can. Place the bag on a food safe tray and place in the fridge on the bottom shelf.  Its a good idea to write the date on the bag with a marker pen.

Step 4

Calculate the curing time by following this rule - 2 days + 1 extra day per 1/2 inch thickness. For example, a 1 1/2 inch thick piece of pork will require 5 days curing (2 days + 3 days).

Step 5 

Each day remember to turn the bag over- this helps to evenly distribute the cure around the meat. You may notice some  liquid in the bag - don't worry this normal and don't be tempted to open the bag !

Step 6

When the curing process is up, remove the pork belly and rinse under cold water, gently rubbing it to remove any excess cure.

Step 7

Pat the meat dry with kitchen roll or a tea towel.  Push a meat hook all the way through your pork belly, around a inch from the edge, being careful to avoid your fingers. Hang your bacon in the fridge with a dish beneath to catch any excess moisture. Hang the bacon for 3 days.

Tip: If you have glass shelves in your fridge and cannot use a hook, then lay the bacon on a wire rack with a tray beneath to catch any drips.

Step 8 

You now have bacon! Cut a few slices and cook the way you like it or cold smoke it for 24 hours - which is just the way we like it! 

Keep the bacon refrigerated and use within 5 days. If you intend to freeze the bacon then slice and freeze it straight away.