I have been lurking for quite a while and I finally joined and started curing some pork belly
Unfortunately finding pork bellies in the store here in LA is not an easy task. I located some at an Asian supermarket, but the pieces were rather small 1.5-2 lbs each. (if anyone knows a good source for PB in the LA area, please speak up)
I have three of them (total of 5 lbs) individually bagged after applying the cure. I got the amounts from the calculator at Digging Dog Farms (Thanks!)
Yes I weighed each piece and did each one individually. I did one with just salt sugar, and pink salt, I added pepper to one, bay leaf to another and all three got dark molasses sugar.
Since the pieces are rather small I am thinking about 5 days in the bag should be about right. Thoughts?
Anyway after removing from the bag, and a test fry (and water bath if needed)
I guess about a day in the fridge and then smoke to 150 internal.
If anyone has any suggestions, I am all ears.