Basic Dry Cures for Pork Belly

Photo by Andrew Cebulka

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    Basic Dry Cure|
  • 1 pound kosher or sea salt
  • 8 ounces granulated sugar
  • 2 ounces cure salt (available through mail order or Williams-Sonoma)
  • Sweet Cure
  • 1 recipe of basic dry cure
  • ½ cup maple sugar
  • maple syrup or dark brown sugar
  1. Mix ingredients together. Rub pork belly and refrigerate for two weeks.

Chef’s Note: Think of this as your base, and add in herbs and spices as you see fit!

  • Executive Chef Tim Peters of the Motor Supply Company, Columbia, SC

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