Homemade Bacon - salt

Method

• Rub the salt and herbs evenly on the surface of the pork.
• Refrigerate overnight.
• Soak the pork in plenty of water for about 2 hours to remove the saltiness.
• Pat dry and wrap in layers of kitchen paper.
• Refrigerate for 3 hours.
• Cover the bottom of a frying pan or iron pot (not a non-stick one) with the tea leaves.
• Sprinkle sugar on top.
• Place a metal cooling rack (with legs) in the pan to avoid direct contact with the meat and smoking mixture.
• Place the pan over high heat and start to smoke.
• Cover with a lid with a vent hole or aluminum foil with 2 holes.
• Smoke each side for 10 minutes over low heat.
• Leave to cool.