Cured bacon

Method

1. Make the cure by thoroughly mixing the chopped bay leaves, crushed juniper berries, salt, pepper and sugar in a non-metallic mixing bowl.

2. Rub the meat all over with the mixture, put it in a plastic container and leave in the fridge for 24 hours. Cover the remaining mixture with cling-film and keep.

3. After 24 hours, take the pork out and drain the liquid. Cover the meat with more cure mixture and return to the fridge. Repeat this process daily for 4 days (or up to a week if you prefer it very salty).

4. When your bacon is ready, rinse off the excess salt under the cold tap and pat the meat dry with a kitchen towel. When storing the bacon, wrap it in greaseproof paper or a cotton cloth so that it can breathe.

5. To make your bacon, slice into thin rashers and fry over a medium heat in a little oil.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1.5kg free-range pork, loin, spare rib or thick end of belly
2 Bay leaves
10 juniper berries
500g coarse sea salt
100g soft brown sugar
10g coarsely ground black pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Afternoon tea, curry cookery courses and more!
Great discounts on cookware