Wet-Cured Nitrate-Free Bacon
Ingredients 100 g of coarse sea salt/ litre of water 4kg piece of boned- out pork middle, including loin Instructions Curing Find a container large enough to hold pork bellies. Place enough water to cover pork bellies, add salt, stirring to dissolve. Place the pork in this brine and weigh it down to ensure it stays below… View more