1
Divide pork belly into 3 pound sections.
2
Mix 100g salt, 50g brown sugar, and 10g curing salt.
3
Evenly coat pork belly with the cure.
4
Place coated pork belly in a vacuum bag.
5
Refrigerate for 7 days, flipping once a day.
6
Rinse off excess salt and pat dry.
7
Place on a wire rack in the fridge for 24 hours.
9
Smoke at 200°F until internal temperature reaches 150°F.