Learn to cure your own bacon with Steve Lamb from River Cottage
There are few pleasures in life (or smells, for that matter) greater than a freshly cooked bacon sandwich. But wouldn't it taste ten times better if you'd cured the bacon youself?
Steve Lamb promises this is "the best bacon butty you have ever tried." Adding juniper berries and bay leaves to salt and sugar gives a fragrant cure, but you could experiemnt with your own flavours.
Pouring away the liquid every 24 hours, the curing process takes about 11 days for butty-perfect bacon, and leaving the pork for a month will give you beautifully cured meat that you can eat raw. Find a sheltered space outside if you can, and hang up your curing pork for a proper taste of nature.