Bacon

Mostly made belly bacon, but some back too

There was 6.5 kg of belly

50g of salt cure per kg

10g of sugar per kg

Bit of pepper

Bit of ground nutmeg

Maybe this is pancetta not bacon

3.3 kg of belly (this one skin on)

50g of cure per kg

10g of sugar oer kg

2 cloves of garlic 

tsp pepper

tsp ground nutmeg

Salted in bag stacked up pile of 4 pieces.

Put in fridge for 10 days (14 for the thicker back bacon)

Heroically sliced it all before freezing, as when frozen unsliced we don't eat it so often because it is a hassle to thaw the whole giant lump then slice it then refreeze some.

I hung up some of the Pancetta to dry for a couple of weeks as well

Yum