Rowanwood Kitchen

Good things from a small kitchen.

Making Bacon……. Not a reference to Pass The Pigs game!

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!


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This entry was posted on November 10, 2014 by in DIY Food, Meat, Preserving.
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