Using these simple instructions, you can make 4 lbs. of your own maple-cured bacon in just 8 days.

2 oz. Kosher Salt
2 tsp. Pink Salt
1/4 cup Maple Sugar or Packed Dark Brown Sugar
1/4 cup Maple Syrup
One 5 lb. Slab Pork Belly

Combine salts and sugar in a bowl and mix to evenly distribute the ingredients. Add the syrup and stir to combine.

Rub the cure mixture over the entire surface of the belly. Place in a 2-gallon Ziploc bag or a non-reactive container slightly bigger than the meat. The pork will release water into the salt mixture to create a brine. It is important that the meat keep in contact with the brine throughout the curing process.

Refrigerate, turning the belly and redistributing the cure every other day for 7 days, until the meat is firm to the touch.

Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12-24 hours.

Hot smoke the pork belly to an internal temperature of 150 degrees F (about 3 hours).

Let bacon cool, then wrap in plastic and refrigerate or freeze until ready to use.