Start by mixing the dry cure, mustard powder, brown sugar, and ground pepper together. Rub the entire pork belly with the mixture, including the sides.
Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. Put the pork belly in a ziplock bag and store it in the fridge for around a week, flipping it every day or so.
The bacon is ready to smoke when it is firm to the touch. When you take the bacon out of the bag, give it a good rinse under the sink and pat it dry.
We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. It also can be slow roasted in the oven. The bacon is done when its internal temperature reaches 150℉.
Once the bacon has been smoked, slice it and cook it the way you would any other bacon.