About 2.5 pound piece of Pork Belly Removed the skin Seasoned both sides and sealed in a zip lock bag for about 10 days Keeping weight on it in the fridge, flipped once a day Out of the bag and ready to drain and wash. Liquid reserved Re-seasoned (without cure this time....) only a mix of star anise, peppercorns, coriander & fennel Ready to roll up tightly. All in its little cocoon for the next 5 weeks Architecturally sound hanging device...haha, actually I ended up hanging it on its side, small bowl of Kosher salt under it in the fridge, not sure if this did anything to it at all. 5 Weeks later, this is the end result. All in all this was a simple project, the waiting was the hardest part. Flavor is awesome, only sliced a few pieces to take to work for some friends, family all coming this weekend to taste it. My recipe was posted in another part of this same forum. Great times and great fun!! Next project is a second attempt at bacon. Curing in the fridge as we speak. Should be ready for smoking this weekend.