Quite a few bacon recipes have the meat in a large amount of salt, the bacon done like this will keep well, but it will also be very salty. This recipe uses 3% of the weight of the meat which looks like an unlikely small anount of salt, this bacon will come out similar in saltiness to bacon you buy from the butcher.
I also made bacon from the back of the mini pig and a little bit from the belly. The belly was too skinny really but the back stuff was good.
3kg pork belly (in a number of pieces, I did 1kg pieces)
90g salt
50g brown sugar
2 tsp white pepper
6 cloves
Pinch of rosemary
Rub the salt mix in to the pork and put the pieces stacked in a large bag.
Leave in the fridge for 5 days, each day restack and slosh the liquid around so each one has a go sitting in the liquid that forms.
Hang overnight and then slice and freeze (or just eat the lot!)
I also made bacon from the back of the mini pig and a little bit from the belly. The belly was too skinny really but the back stuff was good.
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