So, I went out to the local butchers and bought a decent sized loin of pork.

The next step is to mix the wet-cure mixture and add the bacon. First snag was I had to cut the loin into 2 chunks to fit into the container.

Once that was done, the bacon was weighed down to completely submerge it, covered and placed in the fridge. I estimate it’ll take about 5 days to cure properly.

I have no idea if the caffeine will be absorbed though.

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