British Style Bacon - Wet Cured, Unsmoked

Ingredients

2 qts (64 fl.oz) cold water

3/4 C canning / kosher salt

1 C brown sugar

4 tsp (1T + 1 tsp.) Cure #1 (aka "Prague Powders. or "Pink Curing Salt")

1 large pork loin, about 5-6 ibs. with the thickest fat cap you can find.

Directions

Method:

Mix water salts and sugars to dissolve to make a brine.

Place pork loin in a large plastic freezer bag (the two gallon heavy duty ones with multiple seals are best).

Pour in the curing brine.

Close and seal the bag. Place in a non-reactive (plastic or stainless) bowi to catch any leaks.

Put in the fridge and allow to cure for a minimum of five days and no more than eight. Turn the bag over daily to make sure all of the loin has contact with the brine.

After the curing time has expired, remove the loin from the bag.

The brine can be used again or discarded.

Rinse the loin under cold running water.

Soak the loin in a bowi of very cold water (ideally with some ice cubes) for at least 30 minutes or up to an hour changing the water every 15 minutes.

Remove to a plate and pat dry with paper towels.

Lift and dry the plate. Put the loin back on it and cover with paper towel(s).

At this point, the loin can be placed in a freezer until very cold but not freezing, then sliced.

I tend to refrigerate overnight first, then place in the freezer for an hour or two before slicing to make sure it is thoroughly dry.

An electric slicer works best, but you can go "old school" and slice with a knife.

Note: "pink curing salt" should not be confused with pink salt. The curing salt is mainly ordinary salt with the addition of nitrite. It is intentionally colored pink to disunguich it from regular salt.