Maple Cured Cherry Smoked Pepper Bacon

  • 5 lbs pork belly (1/2 a side)
  • 1/2 cup Morten’s Tender Quick
  • 1/2 cup dark brown sugar
  • 1 tbsp cracked black pepper
  • Maple syrup (reserved)
  1. Mix the Morten’s Tender Quick, dark brown sugar, and cracked black pepper on ½ of the belly
  2. Put into bags to cure for 5-7 days
  3. Remove from the bags, soak in fresh water for two hours changing the water at least once
  4. Pat dry and pour the maple syrup on it
  5. Smoke it for 4 hours at 220F bringing the temp up slowly for the first two hours, and then another 2 hours at 200F

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