Lakeland Cure Your Own Bacon

I have previously cured my own bacon but thought I would try this, I am so glad I did its fabulous. I did learn from previous attempts and had the skin cut off the belly pork and Pork Loin but left the fat,it is quick to cure, tasty and mild all in all a great find

First time I have tried this, but I will definitely be buying it again. I used belly pork instead of loin, as I had one already. The cure is obviously more concentrated at the outer edges, so the bacon cut from the middle is more 'mild' in flavour, but it's still lovely. Maybe it's because you make it yourself I don't know, but it just seems a better product than that you buy from the shops. Also, you can cut it as thick or as thin as you prefer, which makes a difference.I will be tempted to add different flavours to the cure, such as a little smoked paprika etc. and see how that turns out.

First time I have tried this, but I will definitely be buying it again. I used belly pork instead of loin, as I had one already. The cure is obviously more concentrated at the outer edges, so the bacon cut from the middle is more 'mild' in flavour, but it's still lovely. Maybe it's because you make it yourself I don't know, but it just seems a better product than that you buy from the shops. Also, you can cut it as thick or as thin as you prefer, which makes a difference.I will be tempted to add different flavours to the cure, such as a little smoked paprika etc. and see how that turns out.

this is the frist time of doing home cure bacon,i found the kit so easy to use,just follow the instructions on packet and as the days go bye you can see the meat curing,i use a sealed bag from a bag sealer,as this kept all the juices in the bag,and i washed the bag out all ready for my next time,i have had some of the bacon on the sixth day it was so much more taster that the supermarket bacon,the only other thing i have to say is you might need to add a little more sugar than is on the packet,but this is personal choice.