I’m trying to clean up my desktop a bit. I tend to find things I like and plop them there, then can’t find them when I want them. So, I’ll try to centralize stuff here. This sounds like a cool way to DIY bacon, and what’s better than bacon!?! Not much in my book.
Secret wet cure recipe for smoked bacon
Ingredients:
- A joint of either loin or belly of pork
- 900ml of cold water
- 100g of cooking salt
- 2 heaped teaspoonfuls of dark treacle or molasses
Method:
- Mix the salt and treacle with the water.
- Place the joint in the water and submerge it with a small plate. Leave to soak in the fridge for three days.
- Remove the joint from the curing mixture and dry with a clean tea towel. Then rub in a heaped teaspoonful of dark treacle into the pork until it is absorbed.
- Cover with butcher’s muslin and smoke for several hours over a very low, smoking fire.
- Store in greasproof paper in the fridge.
Now, to follow good blogging protocol I should be linking to where I found this and I think it was here at cottage smallholder.
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Hello and thanks for the link.
This is a very low salt cure designed for older people with high blood pressure who shouldn’t really be eating bacon at all.
So if you buy a non organic joint it will only last for about a week max after curing and smoking.
However we have discovered that organic, free range pork lasts for a good 2 -3 weeks using our cure and smoking method. (What on earth is added to ‘normal pork belly’ or is it very old before we receive it?
The difference in price out here in the country is about £1.00 a kilo so well worth investing in the happy pork.
It sounds wonderful. Do you know, can you freeze portions of it after it has been smoked?