Homemade Bacon

Directions

1. 1
   Rub the salt and herbs evenly on the surface of the pork.
2. 2
   Refrigerate overnight.
3. 3
   Soak the pork in plenty of water for about 2 hours to remove the saltiness.
4. 4
   Pat dry and wrap in layers of kitchen paper.
5. 5
   Refrigerate for 3 hours.
6. 6
   Cover the bottom of a frying pan or iron pot (not a non-stick one) with the tea leaves.
7. 7
   Sprinkle sugar on top.
8. 8
   Place a metal cooling rack (with legs) in the pan to avoid direct contact with the meat and smoking mixture.
9. 9
   Place the pan over high heat and start to smoke.
10. 10
    Cover with a lid with a vent hole or aluminum foil with 2 holes.
11. 11
    Smoke each side for 10 minutes over low heat.
12. 12
    Leave to cool.