Stir together the maple syrup, brown sugar, bourbon, water, and salt until the salt and sugar are fully dissolved. Cut the pork belly into 4 equal pieces. Put each piece of pork belly into a heavy-duty, zipper-style freezer bag. Add 1/4 of the sliced jalapenos to each bag. Pour 1/4 of the brine into each bag, squeeze as much air out as possible, seal the bag, then aggressively massage the pork belly so that it is fully exposed to the brine. Place them in a rimmed roasting pan and refrigerate for 3 days, massaging the pork belly in the brine twice a day.

Preheat your smoker to 225°F for 30 minutes with smoke, making sure your water tray is full to capacity. Place the pork belly pieces on the smoker trays, leaving a few inches of space between them so that smoke can circulate around the meat. When the internal temperature reaches 150°F, transfer the bacon to a rimmed cookie sheet, cover with foil, and refrigerate for 12 to 24 hours before slicing. Use within 4 days, or wrap tightly with a double layer of plastic wrap and then foil and freeze for up to 3 months.

Slice about 1/16 to 1/8 inch thick, place on a foil lined, rimmed cookie sheet, and place in a cold oven. Set the temperature to 325°F and bake ‘til done. There is no need to flip the bacon as it will cook evenly. You may wish to rotate the pans once or twice, though. Bake for 15 to 25 minutes, or until your desired level of crispiness.