← Back to all books
Homemade Back Bacon – The UK Dry-Cure Method
A Beginner’s Guide to Safe and Simple Bacon Curing at Home — with Traditional and Nitrate-Free Recipes
Forget supermarket packs. This step-by-step guide shows you how to make proper UK-style back bacon using the traditional dry-cure method. No specialist kit — just salt, sugar, a digital scale, and your fridge.
Buy on Amazon Why UK bacon looks different abroad
What you’ll learn
- Two safe methods — nitrate-free (salt & sugar) and traditional Cure #1.
- Weight-based recipes in grams for reliable results.
- 7-day curing diary so you know what to expect each day.
- Beyond back bacon — streaky, pancetta, guanciale, bresaola.
- Troubleshooting & safety made simple.
About the book
You’ll weigh your pork and calculate cures by percentage in grams — the most accurate and beginner-friendly way to cure. Both nitrate-free and Cure #1 paths are covered, plus storage advice and slicing tips.
About the author
Carl Williams writes practical, science-clear guides on traditional kitchen skills including fermentation, pickling, and probiotic drinks.