Home-cured streaky bacon
- Good Food team
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Serves 6
Easy
Prep: 10 mins
plus 5 days curing
A star rating of 3.9 out of 5.7 ratingsRate
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Curing your own bacon takes just three ingredients and requires your time rather than effort. For the best-quality bacon, buy the best pork you can find
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
- 200g sea salt
- 50g light brown sugar
- 1kg skinless, boneless organic pork belly
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Nutrition: Per serving
- kcal440
- fat34g
- saturates12g
- carbs2g
- sugars2g
- fibre0g
- protein32g
- salt4.4g
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Method
-
step 1
Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.
-
step 2
Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.
-
step 3
After the five days, lift the pork from the bag, rinse it off and pat it dry. It’s now ready to slice into rashers and cook. Will keep in an airtight container for one week.
RECIPE TIPS
ADD FLAVOURS
Once you’ve made the basic cure above, you can add different flavours. Fresh bay, thyme or rosemary all work for a herby flavour, or spice the brine with fennel seeds, cloves, dried juniper berries or star anise.
Recipe from Good Food magazine, June 2017
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A star rating of 3.9 out of 5.7 ratings
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