If the source is farm slaughter, take care to chill them rapidly. Do not stack warm bellies during the chilling process. Trim the bellies to desired shape and apply cure within 48 hours after slaughter. Bellies prepared from skinned carcasses may be cured successfully in the same manner as those from scalded carcasses. Curing ingredients Salt is the primary ingredient.
Sugar is added to offset some of the salt's harshness.
There are several commercially prepared cures comprised of this basic mixture. Some have added spices and flavoring to give a characteristic flavor, aroma or appearance. This cure produces a milk-flavored bacon. If commercially prepared cure is used, apply according to the manufacturer's instructions. If you cannot weigh the ingredients and bellies, you can put the cure on by sprinkling the skin side and by rubbing the sides and inside well with the cure.