Red Pepper Brine
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
43
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Cider Vinegar1 medium
Jalapeno (split)1 cup
Salt11 cups
Brown Sugar1 cup
Honey450 g
Pork BellyDirections:
1
In a large saucepot, bring the first six ingredients to a simmer
2
Cook until all of the solids are dissolved
3
Add water and submerge pork belly
4
Remove from the heat and place in the refrigerator for 3 days
5
After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels
6
Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle
7
Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours
8
Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon
9
Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer
10
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven
11
Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon
12
Remove from rack and drain on paper towels
13
Enjoy