Brining pork belly with kosher salt and homemade "cooking" maple syrup from last year. 1 T of each/ lb. Fridge for a week and smoke over apple wood. "Cooking" syrup comes at the end of the season. Very dark and has an off taste from a metabolic change in trees when they start to bud. I don't eat it straight on stuff. but works great for brines. Heavy sauces, and cooking. Great natural sugar substitute.