Cured Bacon

Ingredients

• 1 pound brown sugar
• ½ pound saltpetre (nitre)
• hot water
• coarse sea salt

Directions

1. Dissolve salt in hot water to create brine.

2. Mix brown sugar and saltpetre, then rub into the meat.

3. Place the meat in the brine for 2 days.

4. Remove the meat, rub with coarse sea salt, and return to the brine.

5. After drying and smoking, the bacon will be ready in 6 to 8 weeks.