Hi all, just wondering if anyone has tried dry curing their own pork to make bacon, if so, how did you set it up. A few days ago I shot a nice meat pig, butchered it, packed it in salt and sugar(4 to 1 ratio), wrapped each parcel in cloth and hung it in a dark shed. It is winter here in New Zealand but although it is cool, the salt absorbed the moisture in the air rather than from the pig and turned into a runny mess. I assume the pork has to be airtight during curing but it would be nice to know exactlyhow it was done in the past.
Cheers, Nate (Hog guide in NZ)
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