How to dry cure pork at home to make bacon. In the USA, bacon is usually cured belly pork. We call that streaky bacon. In the video I used a pork loin, that's what they would call Canadian or Peameal bacon in America. But we've been curing pork a lot longer here in Europe so we claim naming rights. Whatever you call it, the process is the same. Good quality pork from a Craft Butcher, excellent food hygiene and temperature control and you have an excellent quality bacon you've made yourself. What's not to like? www.butchermagazine.com
