Cured Pork Belly w/ Red Dust & Heavenly Honey
, by William Brasher, 1 min reading time
Ingredients:
-
5 lbs pork belly (skin-on or skinless)
-
1 tsp Hi-West Red Dust Curing Salt (contains sodium nitrite; adjust per product instructions)
-
1/4 cup Hi-West Heavenly Honey Seasoning
-
2 tbsp brown sugar (optional for extra sweetness)
-
Optional: 1 tsp garlic powder, 1 tsp crushed coriander seeds
Instructions:
-
Prep the Pork Belly Rinse and pat dry. Trim excess fat if needed.
-
Mix the Cure Combine Red Dust Curing Salt, Heavenly Honey Seasoning, sugar, pepper, and optional spices in a bowl.
-
Apply the Cure Rub the mixture evenly over the pork belly, coating all sides thoroughly.
-
Refrigerate & Cure Place in a sealed bag or non-reactive container. Refrigerate for 7 days, flipping daily to redistribute cure.
-
Rinse & Dry After curing, rinse under cold water and pat dry. Air-dry on a rack in the fridge for 12–24 hours.
-
Optional Smoking Smoke at 200°F (93°C) until internal temp reaches 150°F (65°C) for a bacon-style finish with a honey-spice twist.
-
Slice & Store Slice as desired. Store in the fridge for up to 2 weeks or freeze for longer shelf life.
