Homemade Smoked Maple Bacon

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Rinse the pork belly under cold water.

3. Step 3

   Pat it dry with paper towels or a clean dishcloth.

4. Step 4

   Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.

5. Step 5

   Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat.

6. Step 6

   Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots.

7. Step 7

   Preheat oven to 200 F. Rinse the bacon.

8. Step 8

   Again pat it thoroughly dry with paper towels or a clean, dry dishtowel.

9. Step 9

   Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about 2 hours.

10. Step 10

    Remove from oven and baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides and allow it to set on the counter to air-dry for 30 minutes.

11. Step 11

    Store the bacon in a tightly sealed container or bag in the refrigerator for up to a month, or in the freezer for up to a year.