Jamoca Chili cured Bacon

Ingredients:  

• 10lb Pork Belly 
• 8oz of The Killer Cook's Jamoca Chili Rub
• 4t Pink Curing salt
• 1/2c Maple Syrup (We use Crown)
• 2T Kosher Salt
• 2oz Good Bourbon (We use Makers Mark)
• Cherry, pecan, or apple woods

Method:  

• Mix together syrup and bourbon
• Place belly in a large air tight bin and rub the belly with wet ingredients 
• Mix dry ingredients together in seprate bowl
• Rub the belly on both sides and place the lid on top
• Place the belly in your refrigerator and store for 7-12 days flipping daily and rubbing with purge till firm
• Remove belly from cure and rinse well!
• Place belly on a wire rack ontop of a sheet pan in your fridge(with a fan blowing on it at least over night* (24 hrs -48 is best!)
• Smoke at 225 for 2hrs till 150f and firm!
• Slice as thick or as thin as you like, for easier slicing freeze partialy. 

*The fan is optional but does create the best overall results.