Recipe for Dry Cured Bacon

Making your own bacon is easy, it does take a few days, but very little effort. The result is a tasty additive and added water free bacon.
The following brine mixture is a suggestion, but you can use any combination of herbs & spices in the mix. They do not dramatically alter the flavour of the meat but when cooked you will be aware of whatever you have used. If on the other hand you want the simplest flavour, only use the salt.
The equipment we use is cheap and easy, just a clean plastic storage box, anything as long as it is big enough to put the meat flat in it.
The type of pork used is up to you, a belly provides streaky, the loin will give you back or middle, depending which end of the ribs you use. It is important to use whole joints of meat not slices or steaks, your butcher should be able to provide the joint you want. The quantities given will be sufficient for about 2kg of raw meat.
The following method provides a relatively mild cure, the saltiness of the resultant bacon is dependent on the length of time the bacon is left in the brine.

Ingredients

1 kg sea salt
2 Tsp Juniper Berries
2 tsp black peppercorns
8 Bay leaves
125 g granulated Sugar

Method

Finely chop the bay leaves, put into a mortar, or a herb mill, together with the juniper and peppercorns. Grind to a fine powder/paste (depending on how moist the juniper berries are).
Add the sugar and grind until well mixed.
Put the salt into a large bowl, add the spice, sugar mixture and mix well.
Rub approximately 1/3 of the brine all over the pork and put into the plastic box, cover with the lid and put into a cool place.

The following day.
Remove the lid pour off the liquid together with any of the saturated salt.
Rub in another 1/3 of the brine, repeating the process from day 1.
Day 3.
Repeat the process from day 2.
Day 4.
Rinse the salt off the meat and put into fresh cold water for a couple of hours.
Remove the bacon and dry. Place on a wire rack in a cool place for a further 24 hours.
After this, wrap in greaseproof paper and place in the fridge.
It is now ready to be sliced and cooked, however if it is left for a week, to dry out and mature, it will be even better. It can be sliced now or left whole and sliced when required, (the second method will keep it fresh for longer)