Here is our 4th bacon project this winter. One belly I used a maple cure from sausage maker, the other belly I used charcuterie recipe for maple cure bacon but I used hickory syrup instead of maple syrup. 10 day in the cure, 48 hour cold smoke over cherry wood using a-maze-n smoker. Jowl bacon slice up. Jowl sliced Going in the oven We really like the hickory bacon, unfortunately the cost of hickory syrup is quite high! Haven't tried the jowl's yet...bacon is really good!