Ingredients: 1 tablespoon Black Pepper ½ cup Salt ½ cup Brown Sugar Maple Syrup Pork Belly
Combine the dry ingredients (Pepper, Salt, and Sugar) in a bowl, making sure the Brown Sugar is broken up. Rub the Maple Syrup over your Pork Belly, then sprinkle and rub your dry ingredients over the Pork Belly. I used plastic wrap to wrap the Pork Belly for its time in the refrigerator. IT WILL LEAK! So put it on a plate or baking sheet just in case. About 3 days in flip the Pork Belly, and day 7 remove.
I started them out with fat side up, but smoke at 165 degrees for about 4 hours. It should hit and hold an internal temperature of 150 degrees for about 15 minutes, just to kill all the bad stuff. After that pull the now Bacon, and if you can fight the urge, let it rest in the refrigerator overnight. Little side note, I lost the fight and sampled it as soon as I got in the house.