Make bacon, ham and sausages at Kate Humble's farm Humble by Nature
12 Nov

Make the cured pork belly bacon recipe from Escape to the Farm. If you have never cured a piece of meat before then a belly of pork is the easiest place to start and the most straightforward.  It takes no time at all, is easy to slice and cook at home.

Belly bacon is more highly flavoured than a pork loin.  This joint has great marbling and doubles as an excellent ingredient in cooking.

 Ingredients

 1 kg of boneless pork belly (rind on or off is an optional choice).

Ingredients per kg of meat

  • 45g Curing salt
  • 30g Demerara sugar
  • 5g Ascorbic acid
  • 4g Ground white pepper

Add to the cure:

  • 10g coarse black pepper
  • 3 bay leaves dried and shredded

Cling film to wrap your pork belly or an air tight container.

Method

  • Make your cure by mixing all the dry ingredients together.
  • Rub the cure all over the meat evenly.  
  • Wrap the meat tightly in cling film ensuring that all the cure stays on the meat, or place it in the air tight container.
  • Put it in your fridge to cure and leave for 3 days. 
  • After 3 days, take the meat out of the fridge.
  • Thoroughly wash off the cure, dry the meat and then put it back in the fridge for 4-5 days to settle and dry.
  • After that, slice and use.

Join the Make Bacon, Ham & Sausages course on the farm.

Find out more about Graham Waddington and Rare & Pasture.

Go back to Escape to the Farm.

for more about Humble By Nature
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