04/15/2013 – Trimmed and Cured Pork Belly

15 lb – Pork belly
1 cup – Maple sugar
1/2 cup – Kosher salt
1 tbsp – Peppercorns
2 tsp – Fresh thyme
3/4 tsp – Pink salt
1 – Crumbled bay leaf

Cured for 2 weeks, flipping every other day

04/28/2013 – Smoked

Rinse the cure off the bacon

Smoked with Apple wood at 200 – 225 degrees F to an internal temp of 150 degrees F (1.5 – 2 hrs)

Cooled for an hour and then sliced and vacuum packed