Wet brine for pork belly

Ingredients for 1 servings:

• 1 kg pork belly, with rind, without bones and cartilage
• 1 liter of water
• 80 g curing salt (nitrite)
• 1 bay leaf
• 3 g pepper, mixed, coarsely ground
• 4 g garlic powder
• 1 g oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Also for chicken

Briefly bring the water with all the spices to a boil, then simmer for another 20 minutes. Let it cool for about 10 hours. The spices will now have sunk to the bottom, and you can pour the brine over the meat. Be careful not to let the spices get on the meat. Let it steep in a bowl in the refrigerator for 2 days. Remove, rinse briefly under cold water, and then pat dry. I hang the meat up to dry for another 2 hours before hot smoking it. I only add 60 g of nitrite curing salt to the chicken brine. For 3-4 kg of meat, you should make about 5 liters of brine.