cleglue
Head Chef
I picked up the pork belly this afternoon. I asked the man who slaughters hogs how he made bacon. I just salts the bellies down for a few days then either washes the salt off or just brushes the salt off then uses brown sugar and black pepper as a rub and lets that sit for about a week.
I decided that I'm going to use the same seasoning but I used a cup of salt and 4 tablespoons of cure and sprinkled the entire contents on the belly which I cut in half. I wrapped in plastic wrap and it is now sitting in the refrigerator until may late Saturday or Sunday then I'm going to remove the salt then rub down with the brown sugar and black pepper and let that sit for a week then smoke the following weekend.
I decided that I'm going to use the same seasoning but I used a cup of salt and 4 tablespoons of cure and sprinkled the entire contents on the belly which I cut in half. I wrapped in plastic wrap and it is now sitting in the refrigerator until may late Saturday or Sunday then I'm going to remove the salt then rub down with the brown sugar and black pepper and let that sit for a week then smoke the following weekend.