Maple Bacon Started November 16

Started with a whole side of pork cut in half and trimmed square. Covered both all over with about 1/3 of a cup of the following cure. (Basic cure in Charcuterie (Rubelman/Polcyn) Then I add 1/4 cup pure maple syrup per slab and cover for a week, turning daily.

1 lb/450 grams kosher salt
13 oz./425 grams dextrose
3 oz/75 grams pink salt #1 (5 tablespoons)

In one week I drain and rinse, then set in fridge for 1 day to form pelicle. Then smoke for about 3 hours until it reaches about 155 degrees at its thickest part. This stuff is really good.