Np link since it’s a home recipe, but happy to share!
1/3 Cup Brown Sugar
1/2 Cup Black Pepper
1/3 Cup Kosher Salt
3 Tablespoon Paprika
1 Tablespoon Garlic Powder
1.5 Teaspoon of pink curing salt
We use these ratio per 5 lbs of pork belly.
We cure the meat for 4 days in the fridge, and usually once or twice a day flip the meat / rustle the meat around in the cure.
After 4 days we smoke the cured meat on a wood pellet smoker. We smoke it at 200-225 degrees Fahrenheit until it probes at 15g degrees Fahrenheit.
From there it’s good to slice and fry / bake as you please. 😁