I had British Bacon for breakfast! How come? Some friends of ours reared a pig, and were kind enough to let us have half the meat, because we paid for half the feed and half the cost of the piglet and half the butchering costs – even though they did ALL the work, care and rearing! So, when it was butchered, we talked to the specialist butcher and got the correct bacon cut produced. However, they had no facilities for doing a British cure. So we took delivery of the back bacon piece – which was huge – and I cured it myself, using a recipe I found on t'internet.
I got 2 tw-gallon white food grade buckets. I then made up the Wiltshire Cure brine for the wet brining. This consisted of 2 gallons of water, 2 cups of salt, 2 cups of golden brown sugar, and 6oz of pink curing salt. I divided this between the two buckets. The pork joint was divided into 4, and 2 pieces placed in each bucket, covered the meat, and weighted it down. It was then put into the fridge for just over 4 days.
Yesterday, at the end of the 4 days, I took it back to the butcher, who sliced it for me.
This morning, I got 2 rashers out.
I fried the rashers, with some tomato, onion and an egg.
It was delicious – just perfect, British bacon, reared in America, jointed in America, and cured in America, to a British curing system! This could catch on!