How to Cure Pork
Mix the salts, pepper, bay, nutmeg, sugar, garlic, and juniper.. Place a ramekin in a storage container.. Coat the 5 pounds (2.3 kg) pork belly with the dry rub.
Steps
Mix the salts, pepper, bay, nutmeg, sugar, garlic, and juniper.
Mix the salts, pepper, bay, nutmeg, sugar, garlic, and juniper.
Place a ramekin in a storage container.
Place a ramekin in a storage container.
Coat the 5 pounds (2.3 kg) pork belly with the dry rub.
Coat the 5 pounds (2.3 kg) pork belly with the dry rub.
Place the pork belly in the container and cover it.
Place the pork belly in the container and cover it.
Refrigerate and turn the pork every 2 days for 1 week.
Refrigerate and turn the pork every 2 days for 1 week.
Remove and rinse the cure off of the pork belly.
Remove and rinse the cure off of the pork belly.
Place the pork belly in muslin and hang it for at least 1 week.
Place the pork belly in muslin and hang it for at least 1 week.
Slice and heat the pork belly.
Slice and heat the pork belly.
Pour the water, sugar, and salt into a large pot.
Pour the water, sugar, and salt into a large pot.
Stir in the bay, pepper, clove, allspice, peppers, garlic, and thyme.
Stir in the bay, pepper, clove, allspice, peppers, garlic, and thyme.
Put the pork in the pot and weigh it down with a plate.
Put the pork in the pot and weigh it down with a plate.
Cover and refrigerate the pork for 5 days.
Cover and refrigerate the pork for 5 days.
Remove the pork and dry it completely.
Remove the pork and dry it completely.
Cook the pork according to your preference.
Cook the pork according to your preference.
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