I have tried making bacon many times, but always made the mistake of trying to make a whole ‘flitch’ (side) at a time. As a result I would get scared by the potential loss of meat and salt it for too long, ending up with an impossibly salty slab of rock-hard board. I am indebted to newsletter reader, Babette Bluett- duncan for this easy and delicious recipe which anyone can make in any kitchen . . .
2 kg Boned joint of belly pork
500g Coarse sea salt
125g Moist muscovado sugar
20 Juniper berries
10 black peppercorns
3 Bay leaves
Bunch of fresh thyme
Grated zest of two lemons
Grated zest of one large orange
Put everything except the belly pork into a food processor and whizz until well mixed and the spices and herbs are fairly well crushed and assimilated. Find a lidded container big enough to take the pork and cover the bottom with a thin layer of the salt mixture. Place the pork skin side down on the salt and then rub another thin layer onto the top. Cover and place in a cool dry place (or bottom of the fridge). Drain out any liquid twice a day and turn at the same time, rubbing more of the salt mixture onto all surfaces each time. After four days, remove and pat dry. The resulting bacon will be saltier than shop-bought, but will keep for several weeks – or even months. To use, slice very thinly and if still too salty, soak for a few minutes in cold water before cooking. Also, when using it in recipes, remember to cut back on any additional salt. When hung in a cool, dry, place, It should keep for several weeks even at room temperature. Brave souls can try smoking it – but remember the smoke has to be very cool, so you will need to separate the meat from the fire by a good distance.