Mix all of your salt, sugar and spice ingredients together in a bowl and store in an airtight container. This is the mix that you will use as your cure over the next week.
Start by rubbing 100g of the cure into the pork meat evenly coating the pork belly with the cure, using 25% on the fat and the rest on the meat and leave for 24 hours. You can use a ziplock bag or larger Cornish Sea Salt catering pots, to put the pork into and store in your fridge.
The next day pour off any water that has been drawn out of the meat and top up with another 100g of your cure in the same split over the belly pork. Repeat this process for another 5 days.
Your bacon will firm up and darken slightly in colour. After dry curing you will need to rinse off the cure in a little water. Pat dry and then wrap in muslin. Store in the fridge and consume within 2-3 weeks.