anyone got a recipe for salt=curing pork (into bacon and ham) dry method, not brine?
(just purchased 1/2 pig!)
May not be quite what you are after but I've bought dry cure mix and a few other things from this site, great for sausage mixes and skins etc http://www.sausagemaking.org/ The Bacon and ham I've cured are fantastic. I've been very happy with products and service. Lots of info on their site, they also have a forum.
If you want to do it now I think if you have a look over at river cottage you should be able to find a recipe using just salt, sugar and spices.
Let us know how you get on :)
This link looks interesting
http://mattikaarts.com/blog/charcuterie/home-cured-lonzino-pork-loin/