Using a sharp knife, remove the skin from the pork belly and discard the skin.

In a bowl, combine dark brown sugar, kosher salt, pink curing salt and cracked peppercorns; mix well.

Place the belly in a large zip-top bag, pour in the dry cure and coat all sides thoroughly.

Add the maple syrup to the bag and work it around the belly so the cure and syrup are evenly distributed.

Seal the bag and refrigerate for 7 days, turning or flipping the bag daily so the released liquids and cure coat the meat evenly.

After 7 days, remove the belly, rinse off the cure under cold water, and pat dry with paper towels.

Place the belly on a wire rack in the fridge overnight to form a tacky pellicle on the surface—this helps smoke adhere.

Smoke the belly on your smoker until the internal temperature reaches about 150°F (65°C); cool-smoking at ~180°F (82°C) for a couple hours then raising to ~224°F (107°C) to finish is one approach.

Let the bacon cool completely for easier slicing. Slice to thickness desired and fry or use as desired. Store in the fridge for up to a couple weeks.

If you don’t have a smoker: add a small amount of liquid smoke to the maple syrup and finish the belly in an oven until it reaches 150°F (65°C).