After moving to yet another house and spending a couple months in the states ive gotten things set up to smoke and cure again.
Ordered two pork bellies which I am going to dry cure with the digging dog calculator rather than doing an immersion brine this time to save fridge space. Percentages are 1.5% salt and 4% brown sugar. Cure#1 measured for 120ppm (skin off the bellies)
I added some black pepper and some maple syrup and then vacsealed the bags after massaging.
The plan is 14 days inthe fridge flipping and massaging daily.
Will update as it goes.