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1
You need to get a good quality pork belly fat cut into slabs from the butchers.
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2
You need to store it in the coolest area of your house or shed so firstly you need to find the best place to place it.
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3
Storing temperatures should be about 36f and no higher than 38f.
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4
Then find a suitable container to store your cured pork, it should allow the meat to air dry at the same time.
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5
It should be sterilised prior to using it.
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6
At the bottom of your container add a good layer of salt.
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7
Then add the pork and cover fully with salt.
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8
If you have more pieces ensure the salt splits the layers of meat.
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9
You must make sure that the meat is fully covered with salt.
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10
Store for 1 month at least prior to removing it from the salt, if it's not yet cured return it to the salt for another few weeks.
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11
You can store it in the salts for a very long time I wouldn't recommend storing it for more than 1 year though.
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12
After the curing period is over you can remove it from the salt and store it in a plastic or moisture proof paper.
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13
If it has become to salty and its for you to use in cooking you can simply place it in water for 24 hour period to remove some of the saltiness.
