Dry-Cured Bacon
A dry-cure can just be salt, or a combination of salt, sugar and flavourings such as spices and herbs. In a dry-cure, the salt or salt and sugar dehydrate the meat or fish. Recipe from Forgotten Skills by Darina Allen published by Kyle Books
SERVES
6
PEOPLE
Ingredients
Pork (streaky, loin or shoulder) - for every 1kg, use:
1 tbsp dairy salt
1 tsp Demerara sugar
1 tsp ground coriander
1 tsp ground nutmeg
1 tsp bay leaf, finely chopped
1 tsp rosemary, chopped
1 tsp thyme, finely chopped
