Makeing your own bacon

Ingredients

• A good piece of boned loin of pork
• Mixture for dry curing from www.sausagemaking.org

Method

1. Take the piece of pork and for each kilo set to one side 100g of the dry cure mixture
2. Rub the mixture all over the pork paying special attention to the skin side
3. Seal up in a polythene bag and place in the bottom of the fridge
4. Turn every day
5. After X days almost refrigerate and then slice
6. It will keep in the fridge for over a week but I usually bag up in small amounts and freeze