Choose fresh pork belly
Trim as needed
Weigh the meat
Mix curing salt with sugar and any desired seasonings
Apply cure evenly to all surfaces
Place in a sealed bag or container
Refrigerate for 5 to 7 days
Flip or massage daily
Rinse off excess cure
Pat dry
Rest uncovered in the refrigerator for 12 to 24 hours
Smoke or cook to your preferred finish
Chill before slicing
Slice and store refrigerated or frozen