Rashers
Pork loin dry-cured for a few days, then sliced and grilled.
Ingredients
- 2 1/2 pounds of pork loin
- 150 grams salt
- 250 grams brown sugar
- 1 teaspoon ground clove
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 2 bay leaves, crushed
Method
- Mix the spices together and then rub well into the pork loin, covering all sides.
- Place in an air tight container for 4-5 days, turning over once a day, draining off excess liquid and rubbing in any excess salt and spices.
- Rub off all of the salt and spice mixture and dry off with a paper towel.
- Cut into smaller portions and freeze. When ready to cook, cut to desired thickness and grill until golden.