We started salt-curing some pork belly for homemade bacon today. One piece will be black pepper flavored bacon and the other will get hickory smoked prior to hanging. This method uses on~ | Mountain Heart Homestead | Facebook

Curing at home can be simple and really tasty. Its super versatile and lasts for some time too. You can vary the flavours here by adding whiskey instead of the Trinity gin, even blended beetroot works well. Take this trout I caught at the river test for example, a beautiful piece of fish like this needs to be treated with care and respect, so I opted for a nice light and delicate cure paired with some fatty Crème Fraîche and pickled cucumber. What could be better? I cured this in the video with