Assemble your ingredients........
Admire the belly. Mmmmmmm belly!
Slice the Belly into portion sizes, and prepare your dry cure. This time I'm making 2 sorts. A savoury bacon using Hugh Fearnly-Whittingstall's dry cure recipe, and a maple cured sweet bacon using a recipe from the book Charcuterie. The Dry cure mix is 1kg course salt, 200g brown sugar, 20 juniper berries crushed, 25g peppercorns crushed, 2-3 bay leaves crushed/chopped finely. Mix it all together with clean hands and you're ready to go
Then you need a non-reactive container (I use a plastic one). Rub all surfaces of each piece with the cure and stack. Every day for 5 days drain off any liquid and rub in more cure. Re-arrange the pieces so everyone gets a turn at the top/bottom. I go for the lighter cure as I freeze my bacon for later use.
The maple cure is a bit different - sugar (1/4 cup), salt (50g) and maple surup (1/4 cup). Mix together and then rub into belly pieces. Place in a zip-lock bag, seal and place this on a tray in the fridge. Each day turn the bag and 'massage' the cure into the pork (the cure and pork juices will form a liquid brine after a day or so. Do this for 7 days.