Cure

• Rinse your meat and pat it dry with a paper towel.
• Mix all of the curing ingredients together and completely cover the entire slab of pork belly with the seasonings. Once seasoned, put the pork belly in a zip lock bag and put it in the refrigerator for five to seven days.
• flip over the zip lock bag once a day to ensure it cures evenly. You will notice more liquid in the bag each day, that is a good thing, it means the cure is working!
• On day 7, take the meat out of the zip lock bags and rinse off all of the seasoning. Pat the meat dry with a paper towel.
• Put the meat back in the fridge UNCOVERED for 24 hours.
• Set your smoker 180 degrees. Use a thermometer to cook the meat until it reaches 160 degrees. This should take about 3.5-4 hours. You can do the same method in the oven, it just won't have the smokey flavor.
• Once the temp reaches 160, take the meat out of the oven, let it rest for 20 minutes, Wrap it in parchment paper, let sit in the fridge for 4 hours.
• Slice with a sharp knife to your desired thickness or with a meat slicer.
• When you are ready to eat it, fry it on the stove top or stick it in the oven until crispy.