Recipe by Smokai



  • 5Kg pork bellies 
  • 300 g coarse de-iodised sea salt
  • 250g Soft brown sugar
  • 10g white pepper
  • 4 bay leaves finely chopped\
  • 25g freshly toasted and ground coriander seeds
  • 5 juniper berries crushed
  • 40 grams pink salt (optional)



Combine and mix all dry ingredients, if using pink salt mixed well.

Rub the cure liberally into the belly making sure it has an even covering of cure. Reserve left over cure in an airtight container for later.

Put the bellies in a on reactive air tight container turning and restacking (put the bottom on top) daily for four days. Pour off any excess liquid and rub in another generous covering of cure. Refrigerate for a further three days again turning daily.

Remove bellies from container soak in cold water for two hours. Pat dry and hang until touch dry.

Place the bellies in your smoke house and cold smoke for eight hours using Maple Smoking Wood.

Your bacon is now ready to slice and cook. However will be far better aged for a few days well wrapped in cling film in the fridge for a couple of days. If you find your bacon to salty soak it in fresh water for a further two hours.