Maple-Cured Smoked Bacon

Ingredients (for 5 lbs of pork belly):

Cure:

• 50 g Kosher Salt
• 14 g Pink Salt
• 50 g Maple Sugar or Packed Dark Brown Sugar
• 60 ml Maple Syrup
• 5 lb Slab Pork Belly, Skin-On

Meat:

• 5 lbsslab pork belly, skin-on

Method:

1. Prepare the Cure

• In a bowl, combine the salt, pink curing salt, and sugar. Mix thoroughly to ensure even distribution of the ingredients.
• Add the maple syrup and stir well to create a consistent mixture.

1. Apply the Cure

• Rub the cure mixture evenly over the entire pork belly.
• Place the belly in a 2-gallon Ziploc bag or a non-reactive container slightly larger than the meat.
• Refrigerate for 7 days, turning and redistributing the cure every other day.

3. Rinse & Dry

• After 7 days, remove the pork belly from the cure.
• Rinse thoroughly under cold water and pat dry with paper towels.
• Place on a rack over a sheet tray and air-dry in the refrigerator, uncovered, for 12–24 hours to form a pellicle (essential for smoke adhesion).

4. Smoking

• Preheat your smoker to 150°F (65°C).
• Smoke the pork belly for about 3 hours, or until it reaches an internal temperature of 150°F (65°C).
• Use wood chips of your choice (apple, cherry, or hickory recommended).

5. Skin Removal & Cooling

• Allow the pork belly to cool slightly until manageable.
• Use a sharp knife to remove the skin, keeping as much fat on the bacon as possible.

6. Storage

• Once fully cooled, wrap in plastic wrap.
• Store in the refrigerator for immediate use or freeze for longer storage.