- 1). Clean out a plastic tub or cooler that can seal tightly. Using a bleach solution in water works best to eliminate bacteria that may be lurking.
- 2). Rinse off the pork belly in cool water, then set it aside to drain. Pour the salt, sugar and flavorant into the tub or cooler, then pour the water on top of that. Stir until completely saturated. When the solution is fully incorporated, you have a brine.
- 3). Add the pork belly to the brine, and seal tightly. If this container fits in the refrigerator, make sure it is between 36 and 40 degrees F with a refrigerator thermometer. If storing in a cooler, keep the cooler stocked with sealed bags of ice.
- 4). Keep the meat in the cooler or tub for four days, rotating the pork belly once daily. After four days, drain the meat in preparation for smoking.
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