How to make homemade bacon
Not so long ago we got our bacon by making it ourselves. In fact, the whole point behind bacon was that brining and salting pork was a great way to preserve it in the days when there were no refrigerators.
- 1 free-range pork loin (you will often find it rolled and tied – cut it free and spread the loin out)
- 1 cup sea salt or herbed salt
- 4 tbsp fresh rosemary
- 4 tbsp fresh thyme
- 2 tbsp fresh oregano or marjoram
- 12 garlic cloves, peeled
- 500 g sea salt or plain table salt (not iodised)
- Take the pork and slit the fat on the top with several deep gashes. Pat the salt over the meat on all sides until it is well covered.
- Place it in a plastic container with an upturned saucer in the bottom so that the meat doesn’t sit in the juice that will drain out of it. You might have a Tupperware container that has a grid in the bottom – this is perfect. Put the lid on and place in the fridge.
- Check the meat every day and drain any fluid which is sitting in the bottom. By day four it should be quite dry and ready to be sliced and fried. If you want, you can smoke it at this stage for an even tastier bacon.
- Finely chop the herbs and garlic. Mix with salt in a large bowl and let stand for 24 hours at room temperature to dry out.
- Place in an airtight container. Use this salt to season pasta sauces or scattered on tomatoes on toast, but it’s best sprinkled on steak before cooking and patted all over a chicken before roasting with a bit sprinkled inside.