I’ve regarded as curing meat this way, so This offers me some info on what/what to not do. Thanks for that Perception. #two is actually a dry rub on the surface of meat, and normally takes about 2days/pound to cure the meat and it is used everywhere in the meat. https://israelawpiu.thekatyblog.com/19909620/the-ultimate-guide-to-how-to-cook-frozen-pork-belly