Red Pepper Brine

Name: Red Pepper Brine
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 3
Cuisine: Global
Ingredients: 1 liters brown sugar; 237 milliliters cider vinegar; 237 milliliters honey; 1 medium jalapeno, split; 454 grams pork belly; 1 teaspoon red chile flakes; 237 milliliters salt; 1 gallons water

Red Pepper Brine is a gluten free and dairy free main course. One serving contains 2679 calories, 15g of protein, and 80g of fat. This recipe serves 3. From preparation to the plate, this recipe takes about 28 minutes. Head to the store and pick up chile flakes, cider vinegar, honey, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

In a large saucepot, bring the first six ingredients to a simmer. Cook until all of the solids are dissolved.

Equipment you will use

Pot

Add water and submerge pork belly.

Ingredients you will need

Pork Belly

Water

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.

Ingredients you will need

Brine

Pork

Equipment you will use

Paper Towels

Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bacon

Meat

Pork

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.

Ingredients you will need

Bacon

Equipment you will use

Oven