Homemade Bacon

To cure maple bacon:

1. Combine maple syrup, brown sugar, salt, black pepper and curing salt (prague powder #1) in a small bowl.
2. Add a 4.5 pound pork belly to a vacuum sealer bag, or large plastic zipper bag.
3. Add the maple syrup mixture from the bowl to the bag.
4. If using a vacuum sealer bag, add 24 ice cubes, so that it's easier to vacuum seal without too much liquid. If using a large zipper bag, simply add 1 ⅛ cups water.
5. Use a vacuum sealer to remove all air from the bag and seal it shut. If you don’t have a vacuum sealer, simply push all of the air out of a large plastic zipper bag before sealing it shut.
6. Place the maple seasoned pork belly in the refrigerator, fat side down. Each day, for 10 days, flip the bag, so that the fat side is up one day and down the next.

To cure fennel bacon:

1. Add the fennel seeds to a small dry skillet on the stove over medium-high heat.
2. Continually toss the seeds in the skillet for 5-7 minutes, or until they become lightly toasted and smell fragrant.
3. Remove them from the heat and add them to a small bowl with brown sugar, salt, black pepper and curing salt (prague powder #1).
4. If using a vacuum sealer bag, add 24 ice cubes, so that it's easier to vacuum seal without too much liquid. If using a large zipper bag, simply add 1 ⅛ cups water.
5. Use a vacuum sealer to remove all air from the bag and seal it shut. If you don’t have a vacuum sealer, simply push all of the air out of a large plastic zipper bag before sealing it shut.
6. Place the fennel seasoned pork belly in the refrigerator, fat side down. Each day, for 10 days, flip the bag, so that the fat side is up one day and down the next.

To form a pellicle on the pork belly:

1. Remove both pieces of seasoned pork belly from the bags and pat them dry thoroughly. I do not recommend rinsing them, or you will rinse off all of the seasoning. A thorough pat dry will be enough.
2. Place each pork belly on a wire rack on top of a foil-lined baking sheet, and into the fridge for 24 hours.

To smoke the pork belly:

1. Preheat a wood or pellet smoker to 225°F.
2. Place the pork belly on the smoker with the fat side facing up.
3. Smoke the pork belly until the internal temperature reaches 150°F.
4. It could take anywhere from 1-3 hours to smoke the pork, depending on the size of the pork belly, how many times the smoker lid is open, and many other factors. I recommend using a wireless thermometer or meat probe to monitor the internal temperature of the pork belly as it's on the smoker.
5. If using an instant-read meat thermometer, begin checking the pork belly after 1 hour, then every 15-20 minutes, until it reaches 150°F in the thickest part of the pork belly.
6. Remove the pork belly from the smoker and let it rest on a cutting board for 30 minutes at room temperature.

To refrigerate, freeze or cook the bacon:

1. After the pork belly has rested, wrap it tightly in foil and place it in the refrigerator for at least 4 hours before storing or cooking it.
2. The bacon can be stored in the refrigerator, whole or sliced, for up to 2 weeks.
3. To freeze the bacon, I recommend cutting it into 1-2 pound blocks, so that you're only defrosting up to 2 pounds at a time.
4. Either vacuum seal the 1-2 pound slabs of bacon, or place them in freezer-safe zipper bags. Always label them with the date and flavor of the bacon. Freeze for up to 1 year.
5. To cook the bacon, slice it as thick or thin as you’d like, using a sharp knife, or electric knife.
6. Place the slices of bacon on a foil-lined baking sheet and bake in a 350°F preheated oven for 15-20 minutes. Always watch the bacon after 15 minutes, as oven temperatures vary and how thick the bacon is sliced will determine how long it will take to cook in the oven.