- 2 cupsof pork belly
- 1/2 cupof kosher salt
- 1/20 cupof pink curing salt
- 1/7 cupof ground black pepper
- 1/7 cupof dark brown sugar
- 1/5 cupof grade B maple syrup
- 1/4 cupof water
Take a bowl and mix water, maple syrup, brown sugar, ground black pepper, pink curing salt and kosher salt. Take your mixture and pour it into zip lock bags. Next, add your pork belly to the bag. Give it a little massage. Then, place it in a fridge for about 7 to 10 days at 34 to 38 degrees. Once a day take your bag out of a fridge and give it gentle massage. After 10 days, remove your pork belly from a bag and rinse it.
Put your bacon on a grill on indirect heat and let it smoke for about an hour and a half - two hours. Add more wood after 30 minutes. Next, place the pork in a fridge for a few hours. Slice your bacon and fry it on a grill on in a pan.