The cure we have used for our first run is a pre-prepared one. Once we've got comfortable with curing, we may well make our own cure.

We bought a large piece of pork (the majority of which has been turned into yet more sausages) and cut about a 1¹/₂ lb piece off it.

I accurately weighed out the curing salt - this piece needs only 28g of cure.

The salt is rubbed into the surface of the meat, and then wrapped in clingfilm.

And then placed into a plastic bag in the fridge. The curing time depends on the thickness and size of meat - it's 1 day per 1/2" of thickness of meat plus 2 days. It's important to turn the meat every 2 days.

 We'll report back next week how it worked...