How to make bacon The simplest cure works off this ratio (% total meat weight) Curing salt #1- 0.25% Sugar (brown or white)- 1% Salt (non iodised)- 2.5% Optional for flavour, pepper, bay leaf, garlic 1. Seal it up in a vac bag and leave in the fridge for 1-2 days per 500g of meat 2. Remove from bag and wash thoroughly, get everything off 3. Smoke between 95-105°C until internal temp reaches 65°C 4. Cool down completely before cutting for clean slices #homemadebacon #bacon #smokedmeat