COOK IT.
In a bowl, combine the kosher salt, brown sugar, black pepper, pink curing salt, and maple syrup (if using). Mix thoroughly to create the curing mixture.
Place the pork belly in a large resealable plastic bag with the curing mixture.
Seal the bag. Place it in the refrigerator and let it cure for 4-6 days. Turn the pork belly every day to ensure even curing.
After the curing period, remove the pork belly from the refrigerator and rinse it thoroughly under cold water to remove the curing mixture. Pat it dry with paper towels.
Preheat your Pit Boss wood pellet grill or smoker to around 180-200°F. We recommend using a sweeter pellet blend like Pit Boss Apple Blend.
Place the pork belly in the smoker and smoke it for about 2-4 hours, or until it reaches an internal temperature of 150°F.
Once smoked, let the bacon cool completely. You can refrigerate it for a few hours to make slicing easier. Use a sharp knife or a meat slicer to cut the bacon into desired thickness.
Your homemade smoked bacon is now ready to cook! Fry it in a pan over medium heat until crispy or use it in your favorite recipes.