Bacon making: part 1

Preparing to dry cure some streaky bacon. Some pieces of pork belly from the village butcher, salt, sugar, pepper, juniper berries and various implements

Trimming the bellies

Making up the cure. Salt, soft brown sugar, crushed peppercorns, juniper berries, finely sliced bay leaves

The two belly pieces salted and stacked in a new washing up bowl

I'll keep them in the fridge for 4 or 5 days, re salting them and draining off any brine each day