Ingredients :
- 1 kg good quality belly fat
- 1 1/2 kg sea salt, maybe more
Method :
- You need to get a good quality pork belly fat cut into slabs from the butchers.
- You need to store it in the coolest area of your house or shed so firstly you need to find the best place to place it. Storing temperatures should be about 36f and no higher than 38f.
- Then find a suitable container to store your cured pork, it should allow the meat to air dry at the same time. It should be sterilised prior to using it.
- At the bottom of your container add a good layer of salt. Then add the pork and cover fully with salt. If you have more pieces ensure the salt splits the layers of meat. You must make sure that the meat is fully covered with salt.
- Store for 1 month at least prior to removing it from the salt, if it"s not yet cured return it to the salt for another few weeks. You can store it in the salts for a very long time I wouldn"t recommend storing it for more than 1 year though.
- After the curing period is over you can remove it from the salt and store it in a plastic or moisture proof paper. If it has become to salty and its for you to use in cooking you can simply place it in water for 24 hour period to remove some of the saltiness.
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