Ingredients

• 1/2 cup Kosher Salt
• 4 teaspoons Curing Salt
• 1/2 cup Packed Dark Brown Sugar
• 1/2 cup Maple Syrup
• 10 pound Pork Belly with skin

Process

1. Combine the Kosher Salt, Curing Salt, Dark Brown Sugar
2. Add Maple Syrup and mix to combine
3. Place Pork Belly skin down in a large non-reactive tray and cover both sides with mixture (Note: The tray should have high walls, the belly will release water as it cures)
4. Refrigerate for 6 days, flipping the Pork Belly over every other day
5. Remove the belly from the tray, rinse clean, rinse tray clean dumping fluid
6. Put rack in the tray, put Pork Belly on tray, and return to refrigerator for 12-24 hours
7. Smoke to 150 degrees internal temperature
8. Remove skin with sharp knife