INGREDIENTS
4 1/2
lbs pork butt
1 lb
beef chuck
1 lb
pork belly ((or back fat))
3
garlic cloves ((large, pressed))
2 tsp
dried marjoram ((heaping))
2 tsp
ground black pepper ((heaping))
36 g
kosher salt ((plus more to taste, if needed))
6 1/2 g
Cure #1 ((see notes))
1 cup
ice water