Baked and smoked pork belly! Very tasty! Dry salting

Home-made boiled-smoked pork belly. Dry cure.
Recipe for dry curing lard:
for 1 kg of product:
- table salt 20 - 24 grams;
- curing salt 12 grams;
- sugar 5 grams (optional).
Cure for 10-14 days, depending on the thickness of the pieces.
Turn the pieces every three days and switch the lower pieces with the upper ones.
Spices in quantities of 1 level teaspoon each:
- Khmeli-suneli;
- Dried garlic;
- Mixed peppercorns;
- Paprika.
Marinate for 3 days.
Preparation for smoking:
- Rinse the pieces with running water to remove the spices;
- Pat dry with a towel;
- Place on a rack and roast in the oven at 100 degrees Celsius for one hour. Use both top and bottom heat with convection.
Air and dry in a cool place for 12 hours, smoke with cold smoke for 12 hours. Use alder and apple wood chips in equal parts. After smoking, air in a cool place for 12 hours, wrap each piece in parchment paper and put in the refrigerator.