Professional Small-Batch Curing Calculator
Coat belly in dry mix. Cure 7-10 days in a sealed bag (fridge). Flip daily to distribute brine.
Pat dry; fry one slice. Too salty? Soak in ice water for 1-2 hours and re-test.
Rest on wire rack in fridge (uncovered) for 24 hours until sticky.
Cold smoke 4-6 hours. Maintain internal temp below 150°F to prevent fat render.
Chill overnight. Freeze for 60 mins before slicing for perfect, clean strips.