Back Bacon and wet cured ham Recipe

Bacon

8kg of pork back boned
4g saltpeter
240g salt
240g sugar

I did this in a box but would have been better with the back cut in to pieces in bags like the belly with the cure applied

Ham

9kg of boned leg (I cut in to 4 pieces as is huge)
16l water
1.6kg salt

Dissolve salt in the water.
Put the pork in there for 24 hours. Move around and turn over occasionally to make sure it is evenly salted