Pork Belly Pastrami on Biscuits with Strawberry Bourbon Preserves

Ingredients

• 1 1/2 cups Morton's kosher salt
• 1 cup bourbon, such as Old Forester
• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/4 cup honey
• 2 1/2 tablespoons (1 1/2 ounces) Prague Powder Number 1 or Instacure Number 1 curing salt
• 2 tablespoons Woodford Reserve Sassafras and Sorghum Bitters
• 1 tablespoon pickling spice
• 5 cloves garlic, peeled and smashed
• 5 pounds pork belly
• 2 tablespoons toasted coriander seeds, crushed
• 2 tablespoons black peppercorns, crushed
• 1 tablespoon bourbon-smoked paprika
• 1 1/2 teaspoons crushed red pepper
• 6 cups quartered, hulled strawberries
• 1 cup dark brown sugar
• 1 cup plus 1 tablespoon bourbon, such as Old Forester
• 4 cups all-purpose flour, plus more for dusting
• 1 tablespoon plus 1 teaspoon baking powder
• 2 teaspoons salt
• 1 teaspoon baking soda
• 2 sticks (1 cup) cold unsalted butter, cut into small cubes
• 2 cups buttermilk

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