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How to cure bacon

Prepare: overnight
Cook: less than 10 mins
Serve: Makes 2kg/4lb 8oz cured pork
Dietary: Dairy-free Egg-free Nut-free

Making your own bacon at home is easy and tastes delicious.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

4 bay leaves, crumbled
1 tbsp coriander seeds
1 tbsp juniper berries
60g/2¼oz coarse salt
30g/1oz light brown sugar
2kg/4lb 8oz boned pork belly

Method

Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly.
Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. Remove, wash in cold water and dry. Wrap in muslin and refrigerate again for 2–3 days. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! The cured bacon will keep in the fridge for 2 weeks or it can be frozen in uncooked portions.