spicy maple cured bacon recipe

This is how we make the infamous "Free Bacon".  If you know, you know.  
The hardest part about this recipe is having the patience to let the belly cure for a week.  The best part about this recipe is crushing beers while you load wood chips into your smoker all day.

  • 1 Bottle Tree already got that though, right!?!
  • 5 lb Pork Belly, skin removed 
  • 1/2 c Kosher Salt


  • 1.  Combine Tree Heat and salt to make a nice paste.
  • 2.  Rub that sweet, spicy, salty goodness all over the pork belly leaving no nook and cranny neglected.
  • 3.  Place in a non-reactive container, (plastic Tupperware, glass baking dish) cover with plastic wrap, and refrigerate.  If you can, try to put something flat on top with a weight to keep the belly nice and flat.  
  • 4.  Flip the belly over every day or two for at least a week and up to 10 days.  This will ensure the cure works it's way into the meat.
  • 5.  When you have a day to smoke it, rinse the belly off with cold water and pat dry.
  • 6.  Place directly on a rack in your smoker.  Set temp at 200 degrees and smoke for 3 hours.  Keep feeding those wood chips!
  • 7.  Turn up the heat to 275 degrees and smoke for another hour or so until it is golden brown.  (The timer I use is "Return to the 36 Chambers: The Dirty has a run time of 1hr 8mins so that works out nice!)
  • 8.  Invite your friends over and give 'em some Free Bacon!!