by chase » Sat Feb 25, 2006 8:24 am
I have got 233g left from a regular size traditional bacon cure and the belly must have been about a 6lb piece I guess. It did actually taste ok, it was not too salty and it looked like bacon. Family and friends also had some and thought it was ok. I followed some rough instructions from Hugh F.W. excellant book The River Cottage Meat Book. The recipe was this, but I just used the traditional cure with added brown suger.
1 Whole belly
THE DRY-CURE MIX
About 1kg coarse salt
2 teaspoons saltpetre
A few bay leaves
20 juniper berries
200g brown suger
25g black pepper
He goes on to say the process couldn't be simpler. Grab a handfull of the cure and rub in, place in an air tight box, pour off any liquid and rub the belly with fresh cure mix, repeating daily for 5 days, or even up to 10 days.
I did my bacon for 3 days.
I have orderd some of the smoked cure and plan to do some loin following your instructions soon.
Regards Jed.