Overnight home-cured bacon chops

I liked the look of this as I haven't been able to find a local source of free-range bacon chops. I shall definitely be making my own from now on. The colour both before and after cooking was more like fresh pork that the usual pink of bacon (I think that's where saltpetre comes in in a traditional cure) but the taste was fine - the juniper didn't come across as much as I'd like but that's almost certainly because my berries were older than they should be. I didn't leave myself time to let the pork mature for a few days after rinsing off the brine, but will do so next time.