Best 3 Pork Belly Brine For Bacon Recipes

**Pork Belly Brine for Bacon: The Ultimate Guide to a Classic Breakfast Staple**

Indulge in the delightful symphony of flavors that is homemade bacon. With our carefully crafted pork belly brine recipes, you'll embark on a culinary journey that transforms ordinary pork belly into a savory, smoky, and irresistibly crispy bacon masterpiece.

From simple wet brines that enhance the natural flavors of the pork to aromatic dry rubs that infuse a symphony of herbs and spices, our collection of recipes caters to every taste and preference. Discover the secrets of achieving the perfect balance of salt, sugar, and aromatics to create bacon that will tantalize your taste buds and leave you craving more.

Whether you prefer a classic maple-cured bacon, a spicy jalapeño-infused variation, or a unique bourbon-glazed creation, our diverse selection of recipes offers endless possibilities for exploration. Embrace the art of bacon-making and experience the satisfaction of crafting your own personalized bacon that will elevate your breakfast, sandwiches, and culinary creations to new heights of flavor.

**Keywords:** pork belly brine, bacon, wet brine, dry rub, maple-cured bacon, jalapeño bacon, bourbon-glazed bacon, homemade bacon, breakfast, sandwiches, curing, smoking, flavors.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE BACON

Homemade Bacon image

Provided by Michael Symon : Food Network

Time 3h30m

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

Ingredients

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

BASIC PORK BRINE

Basic Pork Brine image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Provided by JulieG

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Steps:

Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 22 g, Protein 0.1 g, Sodium 1159.8 mg, Sugar 21.4 g

SMOKED MAPLE SYRUP BACON

Smoked Maple Syrup Bacon image

This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.

Provided by rpihulak

Categories Meat and Poultry Recipes Pork

Time P5DT9h50m

Yield 1

Number Of Ingredients 8

Ingredients

1 ½ gallons water
2 tablespoons sodium nitrate (saltpeter)
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
2 cups coarse salt
1 cup packed brown sugar
½ cup maple syrup
1 (14 pound) whole pork belly
maple, apple, or cherry wood chips for smoking

Steps:

Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.

Nutrition Facts : Calories 34140.1 calories, Carbohydrate 321.5 g, Cholesterol 4572 mg, Fat 3366.4 g, Fiber 0 g, Protein 593.4 g, SaturatedFat 1227.5 g, Sodium 316217.9 mg, Sugar 307.2 g

Tips:

Choose high-quality pork belly: Opt for pork belly with good marbling, as this will result in more flavorful bacon.
Use a large enough container: Ensure that the container you use to brine the pork belly is large enough to accommodate the meat and the brine solution.
Keep the brine cold: Refrigerate the pork belly in the brine solution for the entire brining period to maintain a safe temperature.
Use a variety of spices and aromatics: Experiment with different spices, herbs, and aromatics to create a flavorful brine. Common additions include garlic, brown sugar, thyme, rosemary, and bay leaves.
Adjust the brining time based on the thickness of the pork belly: Thicker cuts of pork belly may require a longer brining time to ensure that the brine penetrates the meat evenly.
Rinse and dry the pork belly thoroughly before cooking: After brining, rinse the pork belly thoroughly under cold water and pat it dry with paper towels to remove excess moisture before cooking.

Conclusion:

Creating flavorful and delicious bacon at home requires careful preparation and attention to detail. By following the step-by-step instructions and incorporating the tips provided in this guide, you can achieve perfect results every time. Experiment with different flavor combinations and brining techniques to create your own unique bacon that will impress your family and friends. Remember to handle and store the bacon properly to ensure its freshness and quality. Enjoy the process of making homemade bacon and savor the delicious results!