Smoked Maple Syrup Bacon

In a large kettle, combine water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup. Bring to a vigorous boil over high heat, stirring continuously until all solids are completely dissolved, approximately 10-15 minutes. Transfer the brine to a 5-gallon food-grade plastic bucket and allow it to cool to room temperature, which may take 6-8 hours.

Leaving the skin intact, slice the pork belly against the grain into 4-6 slabs that will fit comfortably within the bucket and your smoker. Submerge the pork belly slabs in the cooled brine, ensuring they are fully immersed. Weigh them down with a glass or ceramic dish to maintain submersion. Cover the bucket and refrigerate for 5-7 days, rearranging the pork daily to ensure even curing.

On smoking day, carefully remove the pork belly from the brine and rinse thoroughly under cold, running water, gently rubbing to eliminate any residual brine. Pat the slabs dry with paper towels and arrange them on smoker racks. Allow the pork to air-dry, ideally under a fan, until the surface develops a slightly tacky and noticeably glossy sheen, approximately 1-3 hours, depending on air circulation.

Smoke the pork belly slabs using your preferred wood chips (maple, apple, or cherry) at a low temperature of 90-110 degrees F (32-43 degrees C) for 8-12 hours, maintaining a consistent smoke and temperature throughout the process. Remove the rind before slicing and serving.