Just cured some pork bellies for a week. Test fried, way too salty, soaking for an hour and a half, then will test fry again. Once I get the salt right, I will get them into the fridge for 2 days to form the pellicle. In the past I have only used some dry rubs when I put it in the fridge to form the pellicle (black pepper, garlic powder, etc), but this time, since I have some home made maple syrup, I wanted to brush that on one slab, but since it's wet, will this inhibit the pellicle from forming so it does not absorb as much smoke as it should?
Any advice on how to get that maple flavor in there at this point?