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Maple-Cured Smoked Bacon (pics)
From Ruhlman & Polycn- for a 5 lb belly--50 grams kosher salt, 12 g pink salt, 50 g maple sugar, 1/4 cup maple syrup. This one was 6 days in the cure to firm up then smoke. Here's a couple shots after smoking til internal temp was 150....used a couple maple chunks for smoke. I'll update with some more pics tomorrow once it cools in fridge overnight and I have a chance to slice it.