• English Bacon

    1 vote
    Being originally from England I have missed the bacon that I grew up with. Meaty, not as much fat as the American bacon. Came across a method of making the English bacon a few weeks ago and decided to try it. It is the best bacon I have had in a long time. I bought the boneless pork loin at BJ's for $1.67 a pound - much cheaper than buying bacon.


    • 4 lb boneless pork loin
    • 1/2 cup Kosher salt
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • about 4 teaspoons (3/4 oz) pink curing salt (I used Prague Powder #1)
    • 1/2 gallon water


    1. Mix the salt, sugars and curing salt together and add to the 1/2 gallon water.
    2. Put the pork loin in a deep saucepan and pour the brine over it to cover the meat (next time I am going to inject some of the brine into the thickest part of the meat). Put an upturned plate over the meat to hold it in place. Cover the saucepan with cling wrap, seal tightly all the way around. Put in the refrigerator for 3 to 4 days.
    3. After the 3-4 days take it out of the refrigerator, pat it dry. Wrap it in foil and freeze it just until it is firm to handle. Cut into desired thickness. I then wrap packages of 4 slices together (there are only 2 of us)and put in Food Saver bags and freeze until needed. I cooked the bacon slowly in a skillet.

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