🍯🔥 Honey-Cured Pork Belly with Hi-West Red Dust & Heavenly Honey

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:

1. Prep the Pork Belly Rinse and pat dry. Trim excess fat if needed.

2. Mix the Cure Combine Red Dust Curing Salt, Heavenly Honey Seasoning, sugar, pepper, and optional spices in a bowl.

3. Apply the Cure Rub the mixture evenly over the pork belly, coating all sides thoroughly.

4. Refrigerate & Cure Place in a sealed bag or non-reactive container. Refrigerate for 7 days, flipping daily to redistribute cure.

5. Rinse & Dry After curing, rinse under cold water and pat dry. Air-dry on a rack in the fridge for 12–24 hours.

6. 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.

7. Slice & Store Slice as desired. Store in the fridge for up to 2 weeks or freeze for longer shelf life.