I thought I would share the recipe.
1.5 c Kosher salt
2 c brown sugar
1 c 100% pure maple syrup
2 tbsp black pepper
large zip-lock bags
cut pork belly into slabs that will fit into the zip-lock bags.
rinse pork, rub a handfull of mixture on top and bottom of pork making a coating all around it. Seal each slab into the zip-lock bags. (I usually double up the bags. 1 slab of pork belly per wrapping)
Place bags with the salted pork belly flat on refrigerator shelves.
Flip the bags over in the morning and evening every day for 4-5 days.
Removed pork from bags after 4-5 days and place into your smoker. Cook until internal temperature reaches 160 F (usually 4-6 hours).
After smoking I remove bacon and place in fridge for a couple hours to fully cool. Then I slice the bacon using our meat slicer to desired thickness and package into portion sizes using our vacuums sealer and then place bacon in the freezer to take out as needed!
When ready to eat, just fry it up like you would normally!