Maple-Bourbon Bacon

• 2 tablespoons (0.75 oz., 20 g) kosher or sea salt
• 1/4 teaspoon pink salt
• 2 pounds (1 kg) trimmed pork belly, with plenty of streaky fat and meat, skin removed
• 1/2 cup (4 oz., 120 ml) strong coffee or espresso, cooled
• 1/4 cup (2 oz., 60 ml) maple syrup
• 2 tablespoons (1 oz.) bourbon or applejack

1. Wearing gloves, mix the salts in a small bowl.
2. Rub the salt cure all over the pork belly and place it in a 1-gallon zip-lock bag in a single layer (cut the meat into 2 large pieces if necessary).
3. Stir together the coffee, maple syrup, and liquor in a small bowl and add to the bag.
4. Seal the bag and smoosh the liquid around.
5. Open the bag slightly and press out the excess air, then zip it closed and lay it flat on a middle shelf in the refrigerator.
6. Let the bacon cure for 7 days.
7. Every day, turn the bag over to redistribute the cure, and rub the belly through the bag, introducing all those nice flavors.
8. Over the course of the week, the meat will exude juice and the cure will move through the cells of the meat; turning the bag ensures an even cure.
9. Count the days and imagine the bacon.
10. After 7 days, remove the pork belly from the bag.
11. It will be firmer than it was a week ago, a sign the cure has worked.
12. Rinse the meat thoroughly and dry with paper towels.
13. (Discard the cure.)
14. Place the soon-to-be bacon on a rack set over a baking sheet and place it, uncovered, in the refrigerator for 2 hours.
15. This resting period helps move the cure through the meat and equalize the salt and flavors.
16. Preheat the oven to the lowest setting, usually around 200F.
17. Place the bacon, still on the rack on the baking sheet, in the center of the oven and cook for about 1 hour, until the internal temperature measures 150F on an instant-read thermometer.
18. Remove the bacon from the oven and let cool, then wrap well in butchers paper or plastic wrap and refrigerate until chilled.
19. Once the bacon has chilled, slice it thick or thin, as you like it.
20. Stack the slices on butchers paper or parchment, then vacuum-seal or place in zip-lock bags in portion sizes to suit your household.
21. Bacon is always cooked before eating.
22. The bacon will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.

kosher, pink salt, pork belly, coffee, maple syrup, bourbon

Taken from www.cookstr.com/recipes/maple-bourbon-bacon (may not work)