I recently posted a bacon tutorial that I wrote originally for a sausage-making forum. The recipe used was an amalgamation of a few already posted by myself and others and as such, was a compromise. Whilst it makes very nice bacon, it is a little sweet for me. The recipe I use most regularly differs in that it’s saltier and has less sugar. The method and other instructions are exactly the same as in the bacon and dry curing tutorial.
For 1kg of meat use:
2.4gm Cure #1
0.4gm Sodium ascorbate (optional)
You can add any herbs and spices you fancy. I generally add a minimum of a sprinkle of black pepper and thyme.
To calculate your cure easily you can use our:
My Favourite Bacon Calculator
6 thoughts on “My Favourite Bacon”
When making the cure do you use kosher salt or ordinary salt?Kosher salt is hard to come by inAustralia
We don’t have kosher salt readily available in Europe either Ray. We use any pure salt. I favour sea salt but any salt is fine as long as it doesn’t have additives. I hope this helps
Mermaid Flossy Salt.
Google your area!😎🌶🥓
Merry Xmas Phil,
Thanks to you and your recipe I have been nominated the “family bacon maker”, nice to know that the family appreciate the effort that goes into home made products. I have a min of 3kg on the go at any one time and I struggle to keep up.
Have just checked my records, with last batch once sliced I will have made a little under 32kgs for 2021.
regards and all the very best in 2022, new site is great.
Thank you, Graham. It’s so good to read that the site is of use.