The Preparation
Mix salt, brown sugar, Prague powder #1, pepper, garlic powder, onion powder, and paprika to make the dry cure.
Coat pork belly thoroughly with the cure mixture.
Place in a zip-lock bag or vacuum seal.
Refrigerate for 7-10 days, flipping daily.
After curing, rinse the pork belly thoroughly under cold water.
Pat dry and place uncovered in the refrigerator overnight to form a pellicle (tacky surface).
Smoke at 200°F until internal temperature reaches 150°F.
