[Potiron]

 Hi.
   This is the  Simple Bacon Cure.

 Its a wet cure (brine cure). For each ltr. water, you will need :
 140 grms. Curing Salt.
   35 grms. Crystallised Honey.


 Dissolve, Salts and Honey in the water. Chill to 4 or 5 deg. The temperature is critical, I use a spare old fridge for this.
 Take the piece of pork to be made into Bacon, perhaps a piece of Belly for the first try, and measure, skin-side to inside, allow 24 hours in the Brine for each inch of thickness, EG. if the piece of pork is 2 inches thick 48 hours is reuired. After the alloted time in the brine, pat dry and leave to air dry for 36/48 hours. ( An old pillow case will come in handy if there is a fly problem ).

 Once dried chill in the freezer for half an hour, this makes it easier to cut.
 Slice away and enjoy.

 This recipe will give you a Sweet Cure Bacon, if you like something a bit stronger then leave in the Brine for an extra 24 hours.

  Gammons can be made the same way, in the same strength of Cure but measure the joint skin-side to skin-side, across the meat.  This Gammon will not normally need soaking before cooking.
 

[Roughlee Handled]

Thank you.

[Rubellite]

.....and, thank you.