I had two joints for bacon a good sized piece of belly for streaky and similar sized piece of the loin for back bacon.

For the bacon I used a simple dry cure of salt, brown sugar, pepper and saltpetre.

The bacon was hung for a couple days to dry out in a fridge. I have a small second-hand fridge solely for hanging and curing meat.

Once dry the cure is worked into the meat.

The salted pork is then packed into a wooden box. The bacon will remain in the cure for at least a week with any wet salt being replaced daily. As the week goes on less and less water is drawn from the pork