I love home-cured bacon, and I think you will too! The experience of making streaky bacon for the first time was one of the main motivations behind setting up this blog, and more recently I’ve had great success with home-cured back bacon, too. And yet despite how simple it is, and how wonderful the final product, the most common reaction I get is ‘Oh but that sounds very complicated, you’re braver than me!’.
In order encourage as many people as possible to try this simplest of all foody experiences, I’ve come up with the following, very simple plan. I’m calling it ‘Kate’s Big Country Skills Bacon Challenge’.
I will post an 80g pack of ‘Supracure’ curing salt (enough to cure up to 1kg of bacon) to the first 10 people to send me their UK postal address.
Then, I’ll post day-by-day instructions to follow.
Thank you everyone, I now have a full set of volunteers! Instructions, and hopefully feedback, coming soon!
That’s it, simple as that! All I want from you in return is to make your bacon, and to write about it, take photos of it, tweet about it, post to facebook about it and generally brag to anyone who’ll listen about how awesome, easy and worthwhile it is! With any luck, for some of you it may even become a habit of a lifetime.
In order to make your very own bacon, you will need to provide a piece of fresh pork belly or pork loin up to 1kg in weight (ideally with the skin on), a non-metallic dish big enough to hold the meat, ~20g of sugar (soft dark sugar is best), some cling film, a refrigerator, and a couple of minutes a day for five consecutive days.
Read more from the Country Skills blog >>