Cured Pork Loin - Curing Your Own Bacon

Updated at: Thu, 17 Aug 2023 04:52:15 GMT

Step 1

Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Sit the pork loin in the cure, cover the pork loin with the cure mix and try to get a nice thick even coat across the entire surface of the pork.

Step 2

Once the pork is thoroughly coated drop it into the bag and either vacuum out the air or squeeze as much air out as possible (lowering the bag into a bowl of water will help it form around the meat). Put the pork back into the refrigerator and leave it for 24 hours.

Step 3

After 24 hours in the fridge you will notice a lot of liquid has been drawn from the pork. Turn the bag over to redistribute the liquid and cure and leave for another 2 days turning a couple of times in between for an even cure.

Step 4

After 3 days the cure will have penetrated right through to the centre of the pork loin. If it is particularly thick (more than a couple of inches) you can leave the bacon to cure for 1 or 2 more days in the fridge. I find 3 days is enough in most cases.

Step 5

Remove the bacon from the fridge and open the bag and drain off the liquid, there is no use for this liquid so pour it down the drain. Thoroughly rinse off the cure from the pork loin and then pat it dry. The bacon is now ready and you have a couple of options with what to do with the cured pork loin.

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