Divide by 1000, then multiply each ingredient by that number. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65. Rub the belly with maple syrup. Combine the salt, Cure #1, and black pepper in a small bowl. Apply the dry cure mix evenly on all sides of the pork belly.
Sodium nitrite (sometimes referred to as Insta Cure #1, Prague Powder, or pink curing salt) is the most common cure for this. The correct ratio for sodium nitrite is 1 ounce per 25 pounds of meat or 1 teaspoon per 5 pounds of meat.
0.25 ounces of sugar. 0.25 ounces of coriander seeds, roughly cracked. 1/2 teaspoon powdered bay leaf. 1/2 teaspoon ground cloves. If you have 2 kilograms, double the amounts. If you have 1/2 kilogram, halve the amounts. The proportions are critical. Put the beef on a plate or tray and rub the dry cure onto the surface.
Prague powder #1 is mixed into salt and sugar (and sometimes other seasonings like pepper or garlic powder) and the ingredients mixed very well so the Cure #1 is blended very well. I divide my mixture in half. one half goes on the fat side + all 4 edges. The other half goes on the meat side.
Use metric to make the math easy, and weigh everything to be safe. Assuming you have the standard cure #1 with 6.25% sodium nitrite, you should always measure your cure #1 at 0.25% of meat mass (weigh the meat, then multiply by 0.0025 for your cure amount). This results in a 156ppm nitrite concentration, which is ideal.
S8AP. how to use prague powder
