12 oz. real maple syrup
2 lb. light brown sugar
2 cups non-iodized salt
pork belly

Mix syrup, brown sugar and salt in large tub or mixing bowl. Slather the mixture over the pork bellies, being sure to coat the entire piece of meat. Allow to cure for 7 days at a temperature of 36-38°F, turning daily and recoating to maximize flavor.

Note: Do NOT allow meat to freeze.

Cold smoke bacon for approximately 4-6 hours depending on desired smokieness of flavor, using a mild chip such as apple or alder.

This will be enough brine for 1 side of bacon.

Submitted by: JJJJRanch of Wyoming