Home made bacon!

Dry cured pork belly

The cure:
750g coarse salt
25g smashed black pepper
400g soft brown sugar
20 juniper berries squashed
A couple of bay leaves chopped finely
A spunky fiance to do the hard work!
Mix all in a bowl

Rub all over the pork belly, make sure you get all sides. Cover and store for 4-5 days - removing any liquid from the container each day and adding more fresh cure. Rinse and store in muslin bag - in the fridge or somewhere cool. If not using in a month, stick it in the freezer.

That's the plan... testing next Saturday... to be continued