Does anyone have a recipe they would recommend for a traditional style cure for bacon, (obviously if you don't mind sharing it)?
My first attempt was using Hugh Fearnly-Whittingstall's recipe and it turned out a bit on the salty side, admittedly a soak in water for a few hours removed enough salt for it to be palatable but I would like to cure it properly initially. I don't have access to facilities for smoking as yet so would like to make a tasty "green" bacon.
Thanks for any help.