1.Begin by selecting a good pork belly which has a good ratio of fat and meat. I find that a ratio of one third fat and two thirds meat is ideal.
2. In a large Ziplock bag, mix together water, maple syrup, Prague Powder, Kosher salt, Black pepper and brown sugar until well combined. Place pork belly into the bag and place in the refridgerator.
3. Allow the pork belly to cure for seven days, flipping each day to allow the cure to interact with the meat evenly. Before cooking, remove pork, rinse thoroughly in cold water and pat dry with a paper towel. Discard all remaining liquid.
4. Preheat your smoker to 200F and place on your favorite fruit wood. Smoke until the bacon reaches an internal temperature of 165F.
5. Once cooked, remove bacon from the heat and allow to cool fully before slicing into desired thickness. Cut against the grain using a deli slicer if you have one, or a sharp knife.
6. Cook bacon as you usually would, being mindful of the increased sugar which will darken your bacon more easily. Store in the refridgerator for upto a week or frozen for up to six months.