Good things from a small kitchen.
Taking inspiration from Salt, Sugar, Smoke again I got around to curing some bacon this week.
I cured the Pork Belly in a salt, sugar and juniper mixture for four days. Removing the liquid as it drew out from the meat and reapplying cure to make sure the meat was covered. Then I let it dry for a day.
The result was pretty good although maybe a touch salty. I think further experimentation will be required to perfect the cure and use of flavourings. I’ll report back!