Get pork belly in the fridge so that it can be smoked next weekend.

Wet Cure

  • 1.5 cup Morton kosher salt
  • 1/4 cup fresh cracked black pepper
  • 1/4 cup brown sugar
  • 1/8 cup granulated garlic
  • 1/8 cup chili powder
  • 8 cup water
  • 3 tsp pink curing salt


Took about 3lbs off a 9lbs pork belly and put it in a 6 quart rubbermaid foot storage bin.

pork belly in wet cure

Inspired by: How to Make Your Own Bacon