We all like a bacon butty but what could be better than bacon homemade cured by yourself and nitrate free. This bacon is so easy to make anyone can do it at home in your own domestic fridge.

I've been making bacon for years and follow a traditional curing method using just salt and sugar to cure the meet together with some differing spices depending on how I want it to end up like.

Roughly for each 1kg of pork belly you'll need about 100g of cure mix and the mix should be roughly 50/50 salt and sugar. Make sure you use rock or sea salt for your bacon cure mix not iodized salt.

In 2018 we left the UK to come to Gita’s family homestead here in north Latvia, not far from the Estonian border and now we live somewhere nowhere in the middle of a forest in a house built by Gita’s grandfather. We’re videoing our journey and trying to give you some insights into how we’re living here.

You can also find us on Instagram where we post different and more regular updates:   / baltichomesteaders  

#bacon #latvia #homestead