another questions..is it covered in the frig? Keep it moist or let air dry? Pam .☆´¯`•.¸¸. ི♥ྀ.
Its on my orange tray covered with clear wrap, a cooking sheet on top of the wrap, put some weight on the sheet pan. Will flip and take pics tomorrow.
All I need is amounts for the rub and I'm set. I am going to do this..gotta go get the belly but I have everything else already. Thanks Rick. Pammie .☆´¯`•.¸¸. ི♥ྀ.
Pam
Here is the recipe i used. Its for a 5 lb belly, dont worry if its a few oz over 5 lbs
1/4 cup kosher salt
2 tsp cure 1
Mix these 2 up real good.
Mix the salt and cure and set aside.
Next you will need the following.
4 Tbs ground black pepper.
3 bay leaves
2 Tbs whole juniper berry
3 cloves
1 t nutmeg
1.5 t thyme
2 T diced garlic
Now take all above (except salt/cure) and put thru spice mill or grinder.
After you grind you can add a few whole peppercorns or some red pepper flakes.
After the belly has been trimmed up some and squared apply the salt cure to all sides of the belly rub it in good. Now do the same with the remaining spice. Rub it and press into the meat and fat side.
You can put in a 2 gallon zip lock if you like. I didnt do it because some of the mix wanted to come off, So i just left on my tray and covered.
Here is mine in the fridge. Going to flip tomorrow. Remember to leave the liquid the salt cure is pulling out.
NOTE: If you use 2 baking sheet pans use parchment or clear wrap so you dont get a metal taste from the salt working on the metal.
