irishdude wrote:

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Here is a links for curing back bacon. The UK bacon not the canadian one.

http://www.localfoodheroes.co.uk/?e=541

Would there  be a market to sell this to UK expats in a local butcher shop in the US it seems this is what they miss most, advertise it in the pubs on beer mats we all know a few pints and  ppl will buy anything :) I saw sites that sold imported stuff for $8 per Lb with $70 postage so someone would like to buy it local.

Jokes aside since im not a meatcutter where should go to buy a side of pork with the loin and the belly attached (would it be called a side of bacon)so i could cure it in bottom of the fridge and roll it up after and tie to slice when needed? Thats to say cure a back back with the middle and streaky rashers together.

How many have done this?

Probably a question for old timers not ppl who work in supermarkets

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 I think you will be better of using a half pork loin, unless you have a large fridge.

I use a salt and sugar mix and then vacpacked for 2 weeks, treacle or molassis is another favourite.

You can't beat a great british bacon butty.

I ran across this link today, They sure are proud of it from the cost, 11.99 per lb; 3 lb minimum 

 http://www.bakersbacon.com/get-bacon.html  afraid I'll never eat any unless I'm your house guest lol