bacon.

I got my fresh pork belly. I got one in a maple cure .looking for a different cure .anybody got a favorite recipe for homemade bacon cures ..Dutch

My recipe for home made bacon
5lbs slab of pork belly (skin on)

rub cure mix over entire surface of belly to distribute evenly, premix the readycure and brown sugar

12 teaspoon of readycure
1/4 cup packed dark brown sugar
place skin side down in zip lock bag slightly bigger than the slab of belly
add
1/4 cup of maple syrup (the real stuff)
Refrigerate, turning the belly and redistributing the cure every other day for 7 days, or until the meat is firm to the touch
Remove from cure, rinse and pat day
Place on rack over a baking sheet tray and dry in the refrigerator uncovered 12 to 24 hours
Hot smoke pork belly to internal temperature of 150 degrees
let cool slightly, before removing the skin
let bacon cool, then wrap or bag in plastic and refrigerate or freeze

NOTE: A friend tried this last year, and loved it, he picked up 43 lbs of belly earlier this week and plans to make more this year.
Others have posted similar recipes on this site, check them out!

That is very close to the recipe I have going now . thanks Dutch