Courtesy of: Kevin Scheuring, SpiceHound
Basic Bacon Dry-Cure
(Enough for approximately 10-20 pounds of pork belly)
8oz. Kosher salt (1 to 1 1/4 cups)
4oz. Brown sugar (more, less, or none based on your preference)
1oz. (or a scant two tablespoons) Pink curing salt (any curing salt that’s 6.25% sodium nitrite with the balance being regular sodium chloride)
Mix and rub generously over pork belly. Cure in the refrigerator for a week or more. You’ll know it’s done when it’s firm to the touch. Rinse, dry, and leave in the fridge overnight uncovered. Smoke using your preferred method to an internal temperature of 150°.