Today emboldened by our Noble Leader… I embraced the full Peppa Pig experience, and started off some home made dry cured bacon. Which is dead easy - it just takes curing time.
1.7 kg of rind-on / bone-out pork belly which sounds like a lot but it isn’t - cut into two manageable slabs around 10" x 7". Plus 4.75g of Prague powder No.1, 80g of salt, 30g of brown sugar, and my (not very) secret ingredient: 50g of pickled green peppercorns whizzed to a slush. Combine, rub well in, put all into a ziplock bag and leave in the fridge for a week, turn every day or so.
That’s it. Drain and air-dry. You then have the most fabulous bacon ready to smoke or turn onto lardons or whatever (see Hugh Fernley-Whittingstal). It is SO much better than anything you can get in the shops.