Instructions: Mix salt and seasonings. Put half of it in the bottom of a big unreactive container. Lay the pork belly on it. Rub the rest of the salt mixture over the top and sides of the meat. Cover loosely with wax paper or plastic. Let stand in the refrigerator for 6 days. Each day, turn at least once and rub the brine into the top and sides. For green bacon, drain and rinse meat after 6 days.

For salt pork, continue for another 6 days.

To cook, soak in cold water to cover for 1 to 2 hr. Drain and pat dry. Slice and fry until cooked over medium-low to low heat or use in recipes.

After rinsing, green bacon will keep 3-6 months frozen or 10 days refrigerated. After soaking, it will keep 5 days refrigerated.

Salt pork will keep a long time.

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