member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to TRISH      

Recipe Categories:

    Red Pepper Bacon Brine


    Source of Recipe


    ?

    List of Ingredients






    1 cup cider vinegar
    1 medium jalapeno, split
    1 teaspoon red chile flakes
    1 cup salt
    11/2 cups brown sugar
    1 cup honey
    1/2 gallon water
    1 pound pork belly

    In a large saucepot, bring the first six ingredients to a simmer. Cook until all of the solids are dissolved. Add water and submerge pork belly. Remove from the heat and place in the refrigerator for 3 days.
    After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.

    Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.



    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |