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Curing Pork Belly with Maple Syrup?

I am going to do my first pork belly this weekend.  In the book "Charcuterie", the author suggests adding maple syrup to the belly for a sweeter flavor.  I'm not sure if a should put the dry rub on the belly first and then cover it in syrup or if I should dissolve the dry rub into the syrup first.  Any ideas?  Thanks.

A northern Colorado Egghead since 2012!

XL and a Small BGE.


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