There was a pork belly at Wholesale Club marked down. How could I resist?
2.045kg Pork Belly
7.50g Cure (My cure is 5%. Most cure is 6.25%. Adjust accordingly.)
23.00g Kosher Salt
23.00g Sugar
125ml Scotch
2.5ml Artificial Maple Extract
5ml Liquid Smoke
Cured in fridge for 10 days.
Oven at 170-180F for ~12 hours.
Sliced thick.
This turned out amazing!