First, I cut the pork belly into sections just big enough for my meat slicer to handle. Then I use a meat tenderizer all over and both sides belly. Mix all the powder ingredients very well together in a cup. By hand, I rub a even amount of my brine all over the belly portions. Place all portions into a large ziplock bag and add the cup of maple syrup. Then I massage the portions in the bag to evenly distribute the syrup. I message the bag every day for 2 weeks storing in the fridge.

SMOKE TIME

Preheat the smoker to 185 degrees. I used Bradley Apple Smoking bisquettes and smoked for six hours. After that placed the portions back in the fridge to cool. Then I sliced, vacuum packed.

THE RESULTS

Best if you look at the pictures. I got a little over 9 pounds of sliced bacon. This is one of my best bacons ever! The bacon is a bit sweet but delicious. I think I will try is to smoke for 8 hours at 165 degrees, it might have been a bit over cooked at 185. The smoke flavor was excellent, not over powering, no acidic flavor of course. The RAVEN SMOKER ran perfectly holding the temperature exactly at 185 degrees. By my calculation, I made far better than store bought, and I estimate it would of cost me $90 if I bought it. Not a bad saving.