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RE: Future articles
O.K. here goes. This is a wet cure (as opposed to a dry cure!). You need:
Joint of pork loin or belly pork (deboned)
900ml of cold water
100g of cooking salt
2 good spoonfuls (tbs) of molasses or black treacle
Mix cold water with treacle and salt. Place pork in a container and pour over mix to submerge it. Keep joint under mix by weighting it with a small plate or something. Cover and keep in fridge or cool place for about 3 days. Doesn't have to be exact, but keep checking to make sure pork remains submerged.
After immersion, remove pork from mix and dry it off. Rub a further spoonful of treacle into the joint, making sure it is well coated and massaged to get the sweetness in.
At this stage I simply placed it back into the fridge to cool and firm up a bit. If you want it smoked, cover with butcher's muslin and smoke for a few hours over a low smoking fire. Do not use a hot smoker or you will "cook" the bacon.
That's it. Simple. We couldn't find decent bacon in France and this made a very satisfactory substitute. It also freezes well. I used to slice it up, keep some in the fridge for immediate consumption and freeze the rest.
The only thing necessary for the triumph of evil is for good men to do nothing.
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