The Cure Ratio That Matters
For a basic dry cure, use 2.5 percent salt by weight of the pork belly, plus 1.25 percent sugar. For a cured-pink color and safety at lower cooking temps, add 0.25 percent pink curing salt (Prague Powder No. 1). Everything else is optional flavoring. Weigh your belly, do the math, and mix the cure.
1to 1.5 Kg
Apply the Cure
Rub the cure mix thoroughly over every surface of the belly.
Apply the Cure
Rub the cure mix thoroughly over every surface of the belly. Place in a zip-lock bag or vacuum bag and refrigerate for 7 days. Flip the bag once per day and massage it to redistribute the liquid that draws out.
Rinse and Dry
After 7 days, rinse the belly under cold water to remove the cure.
Rinse and Dry
After 7 days, rinse the belly under cold water to remove the cure. Pat completely dry, then place on a rack over a tray uncovered in the fridge for 12 to 24 hours. This drying step helps the surface firm up and smoke or oven heat to penetrate evenly.
Finish in the Oven or Smoker
Roast at 107 C (225 F) until the internal temperature reaches 65 C (150 F),
Finish in the Oven or Smoker
Roast at 107 C (225 F) until the internal temperature reaches 65 C (150 F), about 90 minutes to 2 hours. Let it cool fully, then slice thick and pan-fry as needed. The belly keeps refrigerated for 2 weeks or frozen for 3 months.
Slice and Store
Slice cold for cleaner cuts.
Slice and Store
Slice cold for cleaner cuts. A sharp chef knife or a meat slicer both work. Lay slices flat between parchment paper to freeze individually for easy pull-and-cook portions throughout the month.
On Pink Curing Salt Pink salt is not the same as Himalayan pink salt. Prague Powder No. 1 contains 6.25 percent sodium nitrite and is used in tiny amounts for safety in cured meats. At the 0.25 percent rate it is well within safe limits and prevents botulism during the long cure. Do not skip it if using the recipe for sliced cold bacon or smoked product.