Maple Pecan Bacon


  • Side of pork belly (the one I used was 3.8kgs)
  • 1/4 cup table salt
  • 1 tbs Prague #1 powder/curing salt
  • 3.5 tbs brown sugar 
  • 6 tbs Lane's Maple Pecan Rub
  • 2 tbs maple syrup
    1. Mix all the dry ingredients together in a bowl. I then filled an empty rub shaker with the curing salt mix.
    2. Rub the pork belly with the maple syrup to use as a binder.
    3. Evenly apply the curing salt mix to both sides of the pork belly and the edges. 
    4. Cryovac the pork belly and place in the fridge (A zip lock bag with as much air removed as possible will also work).
    5. Place in fridge on a spare shelf and flip daily. Cure for 7 days. 
    6. After 7 days of curing, remove the pork belly from the bag and rinse off the curing mixture under cold water. (You can slice a piece off to fry up to check saltiness. If too salty soak in water. If not salty, add more prior to smoking)
    7. Return cured pork to fridge on a rack to dry for approx. 24-48hrs.
    8. Smoke the cured pork using your desired fruit wood at 225f until the pork reaches an internal temperature of 145f. (Approx. 3hrs).
    9. Let the pork cool, then place back in the fridge to chill for another 24-48hrs prior to slicing.
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