Anyone else done it? I recently bought a fresh pork belly to make my own. I made up a cure of equal parts salt and Demerara sugar, about 20 crushed Juniper berries and some finely chopped Bay leaves. I put a handful of cure in the bottom of a lidded plastic box, laid the belly in and then another handful of cure on top, rubbing it in well, not forgetting the sides. Every 24 hours for 5 days I tipped out the liquid that had leached out of the bacon and added a bit more cure mix. After 5 days I washed all the cure off with water and patted the belly dry with kitchen towel. I then hung it on a butchers hook to dry completely for about a week. I thinly sliced 3 rashers and put then in a dry frying pan for a bacon butty. The difference to shop bought bacon was remarkable and it was the best butty i've ever had, no question. I did the whole process in a room that is always cold with no windows but it can be just as easily done in a normal household fridge. I don't think i'll ever buy supermarket or butchers bacon again. The process is so simple, it just takes time. Curing bacon yourself may sound daunting but it really is simple. I urge anyone to give it a go, and you will be rewarded with the best bacon ever. After all, is there really anything better than bacon?