Maple-Cured Smoked Bacon - kosher salt

Method

• Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed.
• Add the syrup and stir to combine.
• Rub the cure mixture over the entire surface of the belly.
• Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat.
• (The pork will release water into the salt mixture, creating a brine; its important that the meat keep in contact with this liquid 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 it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours.
• Hot-smoke the pork belly to an internal temperature of 150 degrees F./65 degrees C., about 3 hours.
• Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible.
• (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.)
• Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use.