So Dave and I both wanted to duplicate Brican's maple bacon without knowing we were doing it.
Neither of us has tasted Brican's, all we have is pictures to go buy.
Here is my version.
Cure #1, seasoning and maple sugar.
Belly seasoned and into a zip-lok for 7 days. No pic of that. HA. This was the belly I started with.
Quick rinse under warm water to remove the cure after 7 days then hang or lay on a rack till the belly is dry.
Rinsed and dried.
Added more maple sugar and back into a Zip Lok for 7 days.
After 7 more days.
Dried at room temp for 12 hours and now cold smoking with cob pellets.
Going to cold smoke for at least 36 hours.