Yes, you're right about the fat content. From memory, I cook it at around 56 deg C so the fat doesn't really break down. This batch was too fatty. I use a wet brine with sugar, salt, peppercorns and dried cumin. I buy a whole piece of belly and cut it into inch thick pieces after brining. The only thing I add to the cooking pouch is a smear of duck fat. What I always forget to do is the compression phase, which usually results in the meat breaking up when searing. I make it in batches two or three times a year, and freeze in the vac pouches straight after cooking.
Sorry to be vague but I have only just woken - I will look out my recipe and fill in any blanks later!
