My Favourite Bacon

Back bacon rashers

I recently posted a bacon tutorial that I wrote for the sausage making forum. The recipe used was an amalgamation of a few already posted by myself and others, as such it was a compromise. Whilst it makes very nice bacon, it is a little sweet for me. The recipe I use most regularly differs in that it's more salty and has less sugar. The method and other instructions are exactly the same as in the bacon and dry curing tutorial.

For 1kg of meat use:

22gm Salt
8gm Sugar
2.5gm Cure #1
0.5gm Sodium ascorbate (optional)
You can add any herbs and spices you fancy. I generally add a minimum of a sprinkle of black pepper and thyme.

Use the cure pro rata for other weights of meat adding whatever herbs and spices you like.

To aid calculation you can use this cure calculator:

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