Up to 24 hours
Depends how greedy you are
Slice a piece of pork into rashers
Make a cure of 3 level teaspoons of salt per kilo of meat and as much sugar as you like
Add other flavours too, pepper, mustard – it’s up to you
Sprinkle and pile – that is lay a layer of pork then sprinkle the cure, then another layer of pork and more cure etc until it is all used up
Leave in the fridge overnight – Done!
This is not the same as bacon you buy, it is simply a different way of doing it. It looks like bacon, tastes like bacon, feels like bacon – it’s bacon.