Cure the Pork Belly

What happens here

After applying the dry cure, place the pork belly into a resealable plastic bag or a non-reactive container. Ensure the pork belly is completely enclosed and the cure is in good contact with all surfaces. Refrigerate the pork belly for 7 to 10 days. During this time, flip the bag or container daily to redistribute the cure and ensure even penetration. This process allows the salt to draw out moisture and cure the meat, transforming it into bacon.

Goal: Allow the pork belly to cure over several days in the refrigerator.