I was able to purchase a pork belly from a local hog farmer. This whole belly weighed about 7 1/2 pounds. Each side is rubbed with pure maple syrup then th spices are pressed onto the pork.
Now it's time fore curing - it's tightly wrapped in plastic wrap and set on a tray in the fridge. Every other day the pork is turned to ensure evening curing. On the sixth day it's rinsed and left to air dry in the fridge overnight.