Bringing Home The Bacon

Bringing home the bacon, not in financial terms but quite literally in this context, this is from a wet cure rather than dry cure this time, and the results are great, less salty and far less work than a dry cure, we are now air drying which will add to the concentration of flavor.

Wet Cure Ingredients

1. Cold Water 900ml
2. Salt 98g
3. Saltpeter Potassium Nitrate

Method

1. Weigh out water into a large clean tub.
2. Add Salt and Saltpeter stirring until completely dissolved to produce the cover Brine Solution.
3. Submerge meat in solution.
4. Store the tub below 5 degrees
5. Leave to cure for 3-5 days
6. We turned ours halfway through and weighted down to fully submerge.

For Saltpeter supplies we used http://www.tongmaster.co.uk