Anyone cure their own Bacon?

[fallen-archie]

As we lurch toward banning bacon for its carcenogenic properties I think we need to make a stand for safe proper bacon that can be enjoyed on freshly baked bread. Bacon is now in the same class as asbestos yet it remains a classic form of cured meat totally ruined by the do gooders trying to protect our wellbeing. Does anyone out there have a recipe for curing bacon that might allow this great tradition to remain?

[right-then-petal]

https://www.google.co.uk/#q=curing+bacon+at+home

[dark_castle1]

I cure my bacon archie  !

Either grilling it and putting it on a bread roll and eating it or on a plate with sausage, egg, tomatoes and maybe fried tattie scone and eating it !

See cured bacon ! no worries for it of catching anything because all its ills are cured.     

[fallen-archie]

Thanks Petal, there are some interesting articles out there, personally I prefer unsmoked but it is the use of sodium nitrate which seems to be the element which causes the most trouble. Problem these days is that  only a very small number of companies control the market in the UK quite frankly the quality is dreadful and tantamount to consuming Gandhi's flip flop. 

DC You will be delighted to now I will not be calling on you for a bacon butty  Until a proper cure is found!

[evoman3957]

Saved it a few times, but never cured it.

[suzieseaside]

I buy locally reared bacon, usually streaky as it has the best flavour.  A bit more expensive but SO much better and tastier than the supermarket  packet stuff that I actually think it is better value. I'd much rather have a couple of slices of good stuff than more slices of average.

None of that revolting white gunk when you cook it either.

[5129frederick]

The one thing I miss with "real" bacon - not this modern rubbish impregnated with salt water, is the rind.

Who last had bacon with the rind on where you either left it to one side or if your teeth were up to it, would nibble away at it after breakfast.

Just wait until EC regulations say you can't eat more than three slices!

[plpmr]

Yup - we used to cure our bacon but had to stop as the pigs coughing kept us awake all night.

[artful_dodgings]

Fallen_archie, you have fired me up with boundless enthusiasm. I am having a couple of iron hooks drilled into my kitchen ceiling as we speak.

By the way, does Ted Moult still breed free-range pigs on Scaddows Farm ?

[cee-dee]

No, he pegged it 30 years ago.

[jd.linklater]

I thought Ted Moult sold double glazing not bacon

[fallen-archie]

He was a farmer but his bacon was so bad he shot himself Meanwhile I notice CD is not partaking of any Bacon either, I reckon he is a Kedgeree man 

[cee-dee]

No, I'm not having any bacon, too fatty and too salty.

[soppysofty]

My bacon does not need curing - there is nothing wrong with it.......