1 pound kosher or sea salt
8 ounces granulated sugar
2 ounces cure salt (available through mail order or Williams-Sonoma)
1 recipe of basic dry cure
½ cup maple sugar
maple syrup or dark brown sugar
Basic Dry Cure|
- 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