Bacon recipe

Really, I don’t have a bacon recipe to post. There are billions to be found on the internet. (Here’s one.) This is just to say that home-made bacon is better than most anything you can buy. I make my own, partly because it’s so good, partly because it avoids us having to deal with potential food contamination (like so many other things).

1 slab pork belly
Curing salt*
2-3 Tbsp Sugar (optional)
Herbs (optional)

Notes:
* I use Readycure from Canada Compound Corporation, where the ratio is between 20 g per 1 kg of meat, to 12 g per 1 kg meat. Use the lower ratio if you want a less salty end product.