It is so easy to make your own bacon - avoiding the scum & water that often comes with shop bought bacon.
This streaky bacon is perfect for the festive seaosn, use to top your turkey, wrap your pigs in blankets or stuffing balls, or even cook some up for a festive breakfast!
Using our hickory smoked bacon cure & a store bought pork belly joint - 6-7 days and you are good to go!
1kg skinless, boneless pork belly
Place the pork in a large container and lightly score all over - this helps the cure penetrate the meat.
Rub in the bacon cure, we recommend you start with 30g, and add more if you need to, ensuring it is fully rubbed in and covered all over.
Cover and place in the fridge for at least 5 days, turning, and rubbing in the cure every day.
After 5 days, remove the pork from the fridge and rinse the cure well.
Slice thinly for rashers, or chop/cube to use in recipes.