Note: I didn't use curing salt (with nitrates) so it's not as food safe as could be, but as a brewer I used fairly sterile techniques. The honey cure was simple: Put the pork belly into the bag. Squirt honey on it until covered on one side. Spread salt on honey. Flip over, cover with honey, then salt. Seal bag, removing as much air as possible. Put in the fridge, and flip and massage every day. Didn't measure it. After the 2nd day all of the salt (used kosher salt to avoid the calcium chloride) dissolves. Flipped it daily for 8 days, then pull it out, rinse it off, dry it, and leave it dry in a bag in the fridge for a day to form a pellicle. Then, into a smoker with a thermometer--if you keep adding chips, any barbeque will do.
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timeasmymeasure
Too easy for words.
Date: 2011-07-06 07:29 pm (UTC)Hope this works for you!