First try, nice result.
200g / 300 g Pork belly.
Rub: Fennel, red/ black pepper, thyme, Piment, 2 g citric acid.
24hr in covered in salt, tied up in cheesecloth, and hung up in refrigerator at 4° C for 18 days.
Delicious! The fennel really did it. The citric acid (could have used lemon juice as alternative) gives a nice fine lemon taste in the background.
Next purchase on the list is a curing chamber.
