This may not look like much now, but it will become bacon. More specifically, The Meatfest Bacon (TM). I use a brine cure, because the saltiness is easier to control. This time I relented and added some brown sugar:
1 gallon of water
1 cup of Mexican sea salt
1/4 cup of brown sugar
6 lbs of pork belly
It just barely fits in the tub, so I'm going to turn it over ever other day or so to make an even cure. I also leave the skin on, because it seems like too much work to get off. I know, L2 knife skills. Whatver. You'd eat it.
