Ingredients: 1 gallon Water 1 cup Salt 1 cup Sugar 1 cup Brown Sugar Pork Belly
Combine the dry ingredients (Salt, and both Sugars) in a large container, and then whisk in half the Water. Once everything is well mixed add the remaining Water. Submerge the Pork Belly in the mixture, adding weights (a plate, bowl, jars of water) to keep the Pork Belly totally submerged. After 14 days in the refrigerator, remove and pat dry. (Optional: lightly pepper the Pork Belly at this point) Place on a baking rack and let them firm up over night in the refrigerator.
Like the Dry Cure Bacon I started them out with fat side up, but smoke at 165 degrees for about 4 hours. It should hit and hold an internal temperature of 150 degrees for about 15 minutes, just to kill all the bad stuff. After that pull the now Bacon, and if you can fight the urge, let it rest in the refrigerator overnight.
Little side note, I lost the fight and sampled it as soon as I got in the house.