IngredientPercentageQuantity
Pork Loin100.00%
Salt2.50%
Demerara Sugar1.50%
Cure #12.50%
Bay Leaves (whole)0.25%
Black Pepper1.00%
Juniper Berries0.50%

Method

  1. Combine all dry ingredients, rub onto pork and put in a ziplock bag in the fridge for 10 days (turning every day).
  2. After a week, remove pork, wash thoroughly, pat dry and leave uncovered in fridge overnight.
  3. Cold smoke to taste.

Notes

  • Keep bacon under 20c when smoking. This might mean smoking at night/early in the morning.
  • I like to smoke bacon over maple. Apple, cherry and oak are also excellent. These guys have a great selection of wood dust https://hotsmoked.co.uk/
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