We have always been interested in smoking and curing meats and fish. There is no “English style” bacon here in the U.S. – the closest thing to it is Canadian Bacon, so we decided to make our own. As this was our first try, I used some spare end of loin that I had.
25g kosher salt
6g pink salt
thyme 1/4 tspn
sage 1/4 tspn
cloves (whole) 3
Place all the cure ingredients in a bowl and mix through.
Spread the cure onto the pork on all sides.
Place into and seal in a vacuum bag. If you don’t have a foodsaver / sous vide machine, then use a sealable plastic bag. Then place in the fridge and leave for 7 days turning the bag over each day.
Remove the bacon form the bag. Then wash the cure from the bacon under running water.
Place on a cooling rack and leave in the fridge for 24hrs.
Smoke the bacon.
Slice the bacon then cook.
Perfect for a bacon and egg sandwich.
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