Nothing beats a bacon sandwich but how do you find a bacon which isn’t full of water, preservatives and colour? Make it yourself. This recipe is from my latest book Wendyl Nissen’s Supermarket Companion – how to bring home good food.
- 1 free range pork loin (you will often find it rolled and tied with string so cut it free, unroll it and spread the loin out.)
- sea salt
- Take the pork and slit the fat on the top with several deep gashes. Get the salt and pat it all over the meat on all sides until they are all well covered. Place it in a plastic container with an upturned saucer in the bottom so that the meat doesn’t sit in the juice that will drain out of it. (We found a great Tupperware container with a grid in the bottom of the container.) Put the lid on and place in the fridge. Check each day and drain any fluid which is sitting in the bottom. By day four it should be quite dry and ready to be sliced and fried. If you want you can smoke it at this stage for an even tastier bacon.
- This will keep in the fridge for a week or two. Enjoy.
- * You can add a tablespoon or two of brown sugar as well as the salt to add extra flavour.