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dry curing bacon and ham at home

Does anybody have any dry curing recipe's/tips for a first timer? I'm so sick of being ripped off at the supermarket with ham that's been chopped up and glued together, gristle, pipes and all.
I'm after doing a bacon type joint as a first go, in my fridge  

There are folks on here that are far more expert than I am but there's this.

Yes there has been a lot on here about this and great results. All the best.

You could buy a gammon joint and cook it, use it as ham, same difference. I know it's not the same as doing your own but if all you want is to aoid the processed stuff, it's an option.

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