Pork, to Be Preserved

Ingredients

• Pork
• Coarse sea salt
• Wood for smoking

Directions

1. Cover the pork with coarse sea salt or immerse it in brine until needed.

2. For white bacon, partially salt the pork and hang it to dry.

3. For smoked bacon, salt the pork and then hang it in wood smoke until infused with aroma.

4. For Wiltshire bacon, rub powdered coarse sea salt into the pork for four days, then let it rest for three weeks, turning every other day.

5. After three weeks, hang the pork to dry.