As described by Hugh, this recipe/method results in "...a pancetta-style streaky bacon-strong and concentrated in flavour, a little on the salty side..."
This is Hugh's recipe for the Dry Cure Mixture and is enough for 1 whole pork belly cut into 3 pieces, skin scored. I used the loin as well.
About 1kg coarse salt
2 teaspoons saltpetre (potasium nitrate) optional - the main function of it is to make the bacon pink. I don't use it.
A few bay leaves, finely chopped
About 20 juniper berries, lightly crushed
200g soft brown sugar
25g coarsley ground black pepper
In a non metallic container (oops, I used a stainless steel bowl) thoroughly mix all the ingredients for the cure with your hands. (see above) Place one piece of belly at a time on a clean work surface and start rubbing it all over with your fingers into all the surfaces of the meat. Place in a non metallic tray/container (right). Repeat with the other pieces.
|The finished product (cut), day 10.|
Ideally you would use a piece with a bit more fat on it than the one I used.
The first thing I made with my new bacon was pasta carbonara, with lovely chunky bits. I think I will have to hide the rest for fear that it will be all gone after Sunday morning's breakfast!