-
In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
-
Mix together until dissolved.
-
Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
-
Refrigerate for 14 days.
-
After 14 days remove and rinse cure and pat dry.
-
Leave uncovered in the refrigerator overnight.
-
Smoke for 4 hours at temperatures under 165 degrees F.
-
Remove and cool in the refrigerator overnight.
-
Slice and enjoy.