In this video we take five pounds of fresh pork belly and cure it for 7 -10 days with a sweet maple cure recipe. We use 2.5% of the pork belly weight to determine out dry cure mix of cure, salt and sugar then add in some delicious Canadian Maple syrup and combine together in a vac seal bag to cure. Make sure to flip it every day in the fridge until its done. After the cure is done, rinse well with cold water. Pat dry and place on a raised wire rack in the fridge overnight.
The next day its ready to smoke. Place in the smoker at a low temp 150-180f, an a-maze-n pellet smoker tube works great to add cold smoke to the bacon. We pulled it off the smoker once it reach 135f internal, because we cured it, this is safe and gives the texture and look of traditional bacon. If you don't use pink cure then it must be cooked to 165f internal.
After it cools down we place it in a sealed bag in the fridge for another 3 days or more. This helps to mellow out the smoke flavor and disperse through the meat for a more desirable smoke flavor.
Then its ready to slice into strips, cut into cubes or dice up, slice it how you want!

I like to separate the bacon into half pounds and vac seal them to preserve and place in the freezer and pull them out as i need to.

This recipe was fun and creates a sweeter bacon that is delicious!!

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Music by Slip.stream - "Let It Go" - https://slip.stream/tracks/6c60b0a1-0...