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1
Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed.
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2
Add the syrup and stir to combine.
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3
Rub the cure mixture over the entire surface of the belly.
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4
Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat.
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5
(The pork will release water into the salt mixture, creating a brine; its important that the meat keep in contact with this liquid throughout the curing process.)
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6
Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch.
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7
Remove the belly from the cure, rinse it thoroughly, and pat it dry.
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8
Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours.
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9
Hot-smoke the pork belly to an internal temperature of 150 degrees F./65 degrees C., about 3 hours.
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10
Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible.
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11
(Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.)
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12
Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use.
