How to Make Pastrami with Pork Belly

Ingredients

• 3-4 lb slab skin off pork belly
• Kozlik’s Dijon Classique
• 6 lb ice
• 3 quarts water
• 18 tbsp (4 2/3 oz) Jacobsen Salt Co. Kosher Sea Salt
• 3/4 cup (3 3/4 oz) white sugar
• 1 tbsp (1/2 oz) LEM Cure Pink Salt (sodium nitrite)
• 7 cloves garlic, crushed
• 3 tbsp pickling spice (recipe below)
• 1 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, toasted
• 1 tbsp coriander seeds, toasted
• 1 tbsp mustard seeds, toasted
• 1 tbsp allspice berries, toasted
• 1 tbsp red chile flakes
• 1 tbsp whole cloves
• 1 tsp ground ginger
• 1 tsp ground mace
• 1 small cinnamon stick, crushed
• 2 bay leaves, broken in to pieces
• 6 tbsp coriander seeds, toasted
• 6 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, toasted