So my question is, what is it he gave me? What's in it so I can still go off the recipe I was trying to follow?
Also, feel free to give a pork belly newbie some tips!
Here is a link to Pops brine recipe. It's the easiest way to cure a belly, add any spices to the brine you want. You can get cure #1 from thesausagemaker.com.
Your Butcher was trying to be helpful but he needs to tell you How Much by weight to apply! Bellies need to have Cure applied at 120ppm. Handing you a Mix is fine but with no further instructions, you could apply too little or way worse, apply too much. Try to get further instructions or freeze the belly and hold out until you get Cure #1 you can measure out properly...JJ