Started curing a 5.5 pound section of pork belly today using:
1 T Morton's TenderQuick/lb of pork belly
1 t granulated garlic/lb
1 t granulated onion/lb
Mixed in 6 t fennugreek, 4 t cracked black pepper, and 5 crushed bay leaves.
![](http://i117.photobucket.com/albums/o50/Cheers_2007/PorkBelly.jpg)
![](http://i117.photobucket.com/albums/o50/Cheers_2007/BaconCuring.jpg)
It is now in a cold fridge, below 40 F for the next 5 days and it will be flipped over every day.
Part 2 to follow:)