To this I added Prague Powder #1, the most common of curing salts for short curing.
And, add salt, brown sugar and black pepper.
I use the calculator on the Local Food Heroes website.
The pork goes in to a ziplock freezer bag, rub the mix all around the meat then, just leave it for a week or so in the fridge, turning and rubbing the meat daily (….blimey, that sounds like a euphemism!)
After a week, rinse the bacon in cold water, dry with a paper towel then put it on a rack and leave it to dry in the fridge. After a couple of days, it’s ready to slice!
Wrapped in foil, it lasts a few weeks in the fridge but also freezes well.