Dry-Cured Bacon

• 1 (3- to 5-pound/1.36- to 2.27-kilogram) slab pork belly, preferably skin-on
• ¼

Liberally sprinkle or even dredge the pork belly in the dry-cure mix until it is uniformly coated. Put it in a 2-gallon/7.5-liter zip-top plastic bag and add the remaining ingredients. Rub the ingredients around to distribute them. (If you don’t have a large enough bag, wrap the belly well in plastic wrap and put it on a rimmed baking sheet that will fit in your refrigerator.) Refrigerate the b