After some inspiration from some very wise PW members I started curing my own bacon a while ago. I have been meaning to put on here a simple description with photos of how I do it. So here goes. Please excuse my dodgy photos.   First I got a full length belly of pork from my very good local butcher and he boned it out for me. I skinned it myself, not the best job but good enough and made some fantastic pork scratchings. I measured out the curing mixture and mixed with some caster su