Salt-cured English style bacon

These are the items you're going to need:

Pork loin or pork belly for cost ( traditionally a cut of pork and belly)

Curing salt

Sea salt

Kitchen scale

Large Ziploc bag

Salt cure calculator easily found online

Cut pork into roughly 454 g sections

Weigh for exact measurements

Use dry cure salt calculator for curing salt and sea salt mixture

Place two 454 G pork segments into Ziploc bag

Pour salt mixture into Ziploc bag

Using your hand smear salt mixture all over pieces of pork from outside the bag

Remove excess air from Ziploc bag seal and place in refrigerator

Flip Ziploc bag daily for 7 to 10 days

Remove pork from bag wash pork in cold water

Pat dry and place on drying rack

Allow five to seven hours for pork to become dry and tacky

Bacon is now salt cured and is ready to be cooked

Optional Step smoke the pork for a more North American style of back bacon