Weigh your pork belly in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your pork belly weighs 4650 g, you need to multiply the ingredients specified above by 4.65.
Mix the salt with the seasonings. Apply the rub evenly all over the pork belly. Transfer the pork belly to a vacuum-sealable bag and seal. You can also use a Ziploc bag.
Refrigerate for at least 10 days at 3F7-41F (3C-5C).
Remove the belly from the fridge and scrape off excess seasonings and salt. Roll into a roll and tie with twine, covering any exposed area with natural casings (e.g. salted veil, beef middles, etc).
Dry at 59F - 77F (15C - 25C) and 65%-86% RH for a period of 7 days as per the drying protocol above.
After drying, mature at 50F - 57F (10C - 14C) and 70%-90% humidity for at least 4 months.