I took a class on making bacon. I finally got my pork belly thawed and ready to cure. I made up the cure using the recipe in the booklet I got in my From Scratch Club class I had a hard time finding pork belly. I ended up at Rolf's Pork Store in Albany. I recommend you go there I paid $2.99 a pound... and got a 14 pound belly I promised Erika that I would shoot her a nipple shot. This thing was HUGE I trimmed it up and squared it off I then portioned it into about 2.5 pound hunks I broke out the seasonings. They are in order from left to right: Rosemary, thyme, sage, garlic and peppercorn; brown sugar and cinnamon; brown sugar; garlic, bay leaf and peppercorn I coated them in the cure and then smushed in the seasonings. These will sit for a week in my fridge until they are ready to roast.