1 kg / 2 lb 4 oz pork belly middle bacon
500g / 1lb Cornish Sea Salt Crystals
500g / 1 lb brown sugar
2 tbsp juniper berries, crushed
1 tbsp cracked pink peppercorns
2 tsp chilli flakes
Mix your cure ingredients together.
Rub 100g of the cure into the pork meat (make sure it is evenly coated), with 25% on the fat side and the rest on the meat and leave for 24 hours in an airtight container. Store the remaining cure in an airtight container or sealed bag.
The next day, pour off any water that has been drawn out of the meat and top up with another 100g of your cure. Repeat this process for 5 days in total.
Your bacon will firm up and darken slightly in colour. After dry curing, rinse off the remaining cure in a little water. Pat dry and then wrap in muslin cloth. Store in the fridge for up to 5 weeks or in a cool larder for up to 3 weeks. Slice the bacon as required.
For smoked bacon, hang in a well ventilated cool place and leave for 2 days before cold smoking for 6-8 hours.
Taken from Smoked Food Manual by Cornish Sea Salt Development Chef James Strawbridge [publication in March 2019]. Photography by Simon Burt Photography.