BASIC DRY BACON CURE
This simple dry cure works a treat on pork cuts like the belly and the loin. No nitrates, no artificial dextrose. This basic cure can be used for simple streaky bacon or back bacon and requires minimal effort. I also use it for my basic pancetta recipe.
Since the mix has a 50/50 base of salt of sugar we can easily control the required level of salt for curing through the weight of the meat.

You can out our video or read below.
INGREDIENTS
  • 1kg Salt - Cooking salt is fine for first batches to get you into it, PDV or kosher salt is better as you progress. Try to avoid table salt only because it tends to have a small % of either anti-caking agents or potassium iodide. It won't ruin your curing but can end up with a saltier meat.
  • 1kg Brown Sugar (Light brown, dark brown, muscavado, demerara - all will have a subtle effect on the final flavour). Don't use white sugar!!! See here for why!
  • 15-20 Juniper berries (lightly crushed with back of knife or pressed in your palms)
  • Tablespoon of crushed/cracked black pepper
  • Few fresh bay leaves (fresh is best and always to hand in a garden)
  • Non metallic mixing bowl and a storage tub.
Step 1 - combine the salt and sugar in a large bowl (non metal if possible - it reacts with the salt)
Step 2 - throw in crushed juniper and salt. You can lightly crush the juniper under the flat side of a large knife.
Step 3 - throw in finely chopped bay leaves. Finely chop into slivers, then turn and finely chop again (see Tips below)
Step 4 - mix together with your hands or wooden or plastic spoon (try to avoid metal utensils)
​
Your dry bacon cure will now be smelling amazing. Basque in your alchemy and wizardry as you can now use this to transform pork cuts into traditional bacon. ​
TIP - Chopping bay leaves
1. Cut out the Petiole (That's the bit of stalk that joins the leaf to the stem) and Midrib of the leaf (That's the central thick spine going up the leaf).
2. Finely chop the bay leaves into strands
​3. Turn and finely chop again.

Now marvel at your finely chopped bay leaf!
This cure can be used in a number of recipes so I recommend storage in either a jar or food storage bag.
Main photo by Karolina Grabowska

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