Using a sharp knife, remove the skin from the belly. Don’t play with the pig nipples, that’s just weird. OK, go ahead and pinch one.

Discard the skin

In a bowl, mix up the salt, sugar, cure and pepper.

In a Large Ziplock Bag, place the belly

Pour in the dry cure powder, coating all sides of the belly

Pour maple Syrup into the bag, and mush it around

Store in the fridge for 7 days.

(As the cure works, more liquid will be drawn out of the belly, this starts within the first hour)

Every day, flip the belly over to allow the released liquids and cure to even coat.

Over the course of the week, you should notice the bellies firming up quite a bit as a result of the curing process.

After 7 days, remove from bags and rinse the cure off with cold water

Pat dry with paper towels and place belly on a wire rack

Back in the fridge over night to form a tacky pellicle on the surface (needed for the smoke to stick)

Smoke on your cooker, at your desired pace till the bellies hit about 150 degrees internal temp.

Let the bacon cool completely for easier slicing, but go ahead and cut off some NOW and fry it up!

It should be good a couple weeks in the fridge, if you can last that long.