Home Cured Bacon Chops

*Home Cured Bacon Chops*
Makes 4

These are simple to do and delicious.  this is a simple small scale technique that anyone can use with excellent results. You can also use this method to cure pork belly.  Use pork belly with the rind on, cut into 3 inch thick strips.  They take twice as long however to cure.

50g fine sea salt (3 1/2 TBS)
25g soft brown sugar or golden caster sugar (2 TBS)
3 fresh bayleaves, shredded (Use kitchen scissors)
12 - 16 juniper berries, crushed
1 tsp freshly ground black pepper
4 large boneless pork loin chops

Combine the salt, sugar, bayleaves, juniper berries and black pepper in a non-reactive dish. (I use a plastic tub with a lid.  Add the meat and rub it all over with the cure. Cover and leave in a cold place (a cold larder or a refrigerator) overnight, or for at least 12 hours, but no longer than 24 (for extra thick pork chops).  Turn the chops once or twice in the mixture.

At the end of that time, rinse well under cold water and pat dry.  Your chops are now ready to cook.  They will keep in the refrigerator for up to five to six days.

To cook, heat a bit of oil in a large skillet and add the chops.  Cook for six minutes per side until golden and cooked through.