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1
Rinse the belly and thoroughly pat it dry until the surface is tacky.
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2
Trim off any thin edges so that the piece is one long rectangle.
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3
In a large, rectangular baking dish or pan, mix the sugar with the maple and bourbon until thoroughly incorporated.
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4
Then mix in the coarse salt, curing salt and pepper and rub it evenly into the meat (like a relaxing spa treatment), spreading it evenly around the sides as well as the top and bottom.
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5
Carefully tuck the meat, encased in all of the rub, inside a zip top plastic bag (gallon sized will work, but over-sized are better if you can find them).
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6
Seal the bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass inside the bag into the meat and flipping it daily.
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7
After 7 days, inspect your bacon.
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8
It should be firm to the touch all over, like touching a cooked steak.
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9
This is a sign that it has been cured.
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10
If the flesh still feels spongy and soft in spots, leave the meat in the bag and sprinkle it evenly with an additional 2 tablespoons salt and check it again after 1 or 2 days.
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11
Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it completely dry.
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12
The next step to giving bacon that familiar flavor is the addition of smoke.
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13
For smoking the bacon: Smoke the bacon in your grill or smoker using your favorite wood until the meat reaches 150 degrees F (you cant really use a time measurement for this; you must check with a meat thermometer).
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14
For roasting the bacon: Heat the oven to 200 degrees F. Place the belly, fat side up, on a rack set inside of a roasting pan and roast for 2 to 2 1/2 hours, until the interior temperature of the meat reaches 150 degrees F (you must check with a meat thermometer).
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15
Gently brush the liquid smoke over the entirety of the bacon, covering both sides evenly.
