We’re not entirely new to salting pork, as we’ve mentioned here before, but what we’ve ended up with has definitely been to boil as salt pork or to put into stews as a flavouring ingredient, rather than the kind of bacon you scoff up with your eggs.
So we were happy to find not only the promise of clear, step by step instructions over at the Country Skills blog, but a very generous offer by the nice person who runs the blog to send out some of her curing mix to people who wanted to have a go. We didn’t require any more encouraging with the prize of tasty bacon to come after just 6 days… So we’re very much on for the ‘Big Bacon Challenge’.
Our local butcher sells some lovely bits pork, so with a beautiful looking piece of loin to work with, today was the day to get the bacon started.
We pretty much followed to the letter the instructions for ‘Day Zero’ on the Country Skills blog, making our cure 10% of the weight of the pork, split into 80% salt & 20% soft brown sugar. We decided to add some aromatics to this, snipping up two fresh bay leaves and lightly crushing some peppercorns and juniper berries.
To start it off is really easy: just rub about a third of the cure into the meat, putting it in a clean dish with cling film over the top & leaving it in the fridge. Tomorrow it’ll be time for ‘Day One’, and to make sure we have a nice dry cure going.
Only a few days to go until our lovely bacon and eggs! Yum…