Did someone say Bacon?

Credit for this recipe goes to the very talented Mel Rhodes aka The Hogfather


1 kg Pork Loin or Belly

20g Fine Sea Salt

2.5g Prague #1

75g Molasses

3 Drops vanilla

1 Shot Bourbon

1 Tsp Black Pepper

4 Juniper Berries


  1. Mix all ingredients together and rub into meat making sure to cover all areas.
  2. If possible vacuum pack meat with cure if not place into a sealable bag.
  3. Cure for 14 days turning daily.
  4. Remove and Rinse and dry with paper towel.
  5. Leave to air dry in fridge for 48 hrs.
  6. At this point Bacon can be cold smoked or left to age. (if you have to patience to do so!)
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