🔥🍯 Dry-Cured Pork Belly with Red Dust Black Label & Honey Seasoning

Ingredients:

• 5 lbs pork belly (skin-on or skinless)

• 1 tsp Hi-West Red Dust Black Label Curing Salt (contains sodium nitrite + capsicum extract)

• 1/4 cup Hi-West Heavenly Honey Seasoning or Hi-West Honey Blaze Seasoning (for extra heat)

• 2 tbsp brown sugar (optional for added 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 In a bowl, combine Red Dust Black Label Curing Salt, your chosen honey seasoning, sugar, pepper, and optional spices.

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

4. Refrigerate & Cure Place the belly in a sealed plastic bag or vacuum-sealed pouch. Refrigerate for 7 days, flipping daily to ensure even curing.

5. Rinse & Dry After curing, rinse under cold water and pat dry. Air-dry on a rack in the fridge for 12–24 hours to form a pellicle (a tacky surface that helps smoke adhere).

6. Optional Smoking Smoke at 200°F (93°C) until internal temp reaches 150°F (65°C) for a bacon-style finish with a sweet-spicy edge.

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