Cut of pork belly - any size you fancy
Prague Powder No.1 (available widely online) - allow 2.5g (¼tsp) per kg of meat to be cured
This is easiest and most efficient way of making your own bacon, halfway between full dry cure and wet cure (Hayward’s book features recipes for both).
Get hold of a nice fatty piece of belly pork - any size you fancy as long as you can find a ziplock freezer bag that it will fit into.
Mix together the salt, sugar and Prague Powder No.1, to form what is known as a ‘dry cure’. Rub the cure hard into the meat. Put the meat into the bag and pour in the rest of the cure.
Zip it up and put it into the fridge. Turn it over every day and, after a week, rinse it off and pat it dry. Then slice, fry and eat.