1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine.

2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it’s important that the meat keep in contact with this liquid throughout the curing process.)

3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch.

4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours.

5. Hot-smoke the pork belly to an internal temperature of 150 degrees F./65 degrees C., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.)

6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use.