- Cook Time: 10 minutes
- Prep Time: 10 minutes plus 4 days curing
- Effort: easy
- 1.5 kg free-range pork, loin, spare rib or thick end of belly
- 2 bay leaves
- 10 juniper berries
- 500 g coarse sea salt
- 100 g brown sugar
- 10 g coarsely ground black pepper
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.
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