Step 1

Weigh your piece of pork belly.

Step 2

Weigh the rest of the cure components:

Step 3

Salt is 2.5% of the weight of the pork belly.

Step 4

Sugar is 1% of the weight of the pork belly.

Step 5

Pink Cure #1 is 0.25% of the weight of the pork belly.

Step 6

Mix together the salt, sugar, and pink cure #1.

Step 7

The above constitutes the ‘cure’.

Step 8

If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.