Home-cured streaky bacon

Contains pork – recipe is for non-Muslims only

Curing your own bacon takes just three ingredients and requires your time rather than effort. For the best-quality bacon, buy the best pork you can find

  • Prep:10 mins
    plus 5 days curing
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 440
  • fat 34g
  • saturates 12g
  • carbs 2g
  • sugars 2g
  • fibre 0g
  • protein 32g
  • salt 4.4g


  • 200g sea salt
  • 50g light brown sugar
  • 1kg skinless, boneless organic pork belly


Add flavours

Once you’ve made the basic cure above, you can add different flavours. Fresh bay, thyme or rosemary all work for a herby flavour, or spice the brine with fennel seeds, cloves, dried juniper berries or star anise.


  1. Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.

  2. Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.

  3. After the five days, lift the pork from the bag, rinse it off and pat it dry. It’s now ready to slice into rashers and cook. Will keep in an airtight container for one week.

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