The pork belly before for the cure.
Next is a pict of the belly in zip lock back. I rubbed down with cure and set in fridge for 8 days.
Belly after 8 days. Now is time for roll and tie
I rolled the belly up and tied it. This was easier that I thought it would be. I also rubbed cracked pepper on the meat side before I rolled it.
Converted wine fridge into curing chamber. I used a bowl of salt and distilled water to keep the humidity up. It is in a dark spare bedroom so I only turn the fridge on for a couple of hours during the day. The temps are staying around 55 to 60 degrees. I don't think I will be able to wait the 2 weeks it calls for. I may have to try it this weekend.
I will follow up with whatever dish I create with this wonderful piece of meat.