Now you’ve got the time to do all those things you never got around to…she said
So here goes: dry cured bacon, using the River Cottage method that was posted in the condiments thread recently.
2kg of good (boneless) pork belly - my butcher assured me that it hasn’t had any water or chemicals pumped into it.
Curing mixture: 50/50 salt and light demerara sugar, crushed juniper berries, cracked black peppercorns, ground white pepper and shredded dried bay leaves.
Now into the fridge until tomorrow…