Wet Cure Method. The process for wet cure bacon is very similar. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
Process of Equilibrium Brining Bacon 1 Calculate Equilibrium Brine 2 Accurately Use Scales to Measure Out All Ingredients 3 Grind the Salt/Spice Cure to a Fine Powder 4 Dilute Cure Mix Completely in Water 5 Place Meat into the Brine Cure Container 6 Remove & Pat Dry More ...
For the Wet Cure Method: Add all the cure ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. If using a ziplock bag, place the bag in a container in case there is any leakage.
Prior to smoking, slice of a small piece and fry it. If it is too salty, soak it on cold water for an hour, changing the water once during that time. Depending on the size of the container, and making sure you do not pack the meat in, this will cure up to 16 lbs of meat or bacon.