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After 7 days, rinse the belly and pat dry. Preheat the oven to 250 degrees F.
Place the belly, fat-side up, on a rack on a roasting pan and roast until the internal temperature reaches 150 degrees F, about 2 hours.
Slice and cook as desired, or wrap well in plastic wrap and keep for a week in the fridge or 3 months in the freezer.