Try this really simple bacon and you will be shocked at how much better it is than the supermarket offering.
Loin of pork - ask your butcher to remove the chin bone. Malt vinegar
Cure mix: crushed black pepper, bay leaves, juniper berries, cloves, nutmeg.
Using a pestle and mortar crush the black pepper, bay leaves, juniper berries and cloves. Grate a little nutmeg and add all to salt and sugar and mix well.
Use a plastic container big enough to hold the loin and line the bottom with a generous portion of your cure mix. Rub vinegar all over pork and then rub your cure mix all over.
Put covered container in fridge.
After 24 hours remove container from fridge and you should notice excess moisture which has been drawn out of the pork. This is the curing process working.
Remove the loin of pork and pour of the water from the container. Generously rub more cure into and all over the pork and return to the container, recover and back to the fridge.
Repeat this curing process for 4 days.
Wash the cure mix completely from the pork and leave in the fridge for 24 hours to dry. Slice, cook, eat and enjoy.
Curing is a method of preserving so, if unsliced, the bacon will last well in your fridge.