I just ordered some pork bellies, going to try my hand at some bacon. But I also have a recipe for a traditional Swedish dish called pult (not sure if that's spelled right, but that's how we say it), it's something we make probably 4 or 5 times a year. It calls for salt pork, and while I can find it locally the quality is just horrible. I was thinking of setting aside some of the belly to make some of my own, but I can't find good information on doing it. The instructions I'm finding are along the lines of 'throw some pork belly in a bucket with some salt', which is a little vague for my liking. Anyone ever make any, of have something a little more precise than that? Any help would be greatly appreciated!