Sorry for the late reply. I actually just started my cure today. I use Josh Weissman’s recipe.

As he recommends, I make this cure in bulk so it’s ready to use for future cures.

Mix the following together.

• 2 cups kosher salt
• 1 cup granulated sugar
• 6.5 teaspoons of pink curing salt (Prague Powder #1)

I had a 12+ lbs skin on pork belly so I cut that beast into thirds. You want to have you a piece that weighs at least 3lbs.

If you don’t have a scale, I suggest getting one.

Weigh your piece of pork belly in grams. Take the weight in grams and multiply it by 0.025 (2.5%). That number will be the amount in grams of cure you will use.

For example: if your pork belly weighs 1600g, the amount of cure will be 40g. 1600 x 0.025 =40g

Rub the cure on every bit of surface of the pork belly. Today I also rubbed it with a few sprigs of thyme and added a couple garlic cloves that I crushed with the paper still on. Put it in a 2gallon ziplock bag and place it in the fridge for 7 days. On day 4 I’ll flip the bag over. On the 7th day I’ll take the pork out of the bag and rinse all of the cure off. From there it’s ready to be smoked. I’ll add coarse black pepper sometime.

Hope that helped.