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Red Pepper Brined Bacon

1

cup

cider vinegar

1

medium

jalapeno, split

1

teaspoon

red chile flakes

1

cup

salt

11

/2cups brown sugar

1

cup

honey

1/2

gallon water

1

pound

pork belly

1

In a large saucepot, bring the first six ingredients to a simmer. Cook

2

until all of the solids are dissolved. Add water and submerge pork

3

belly. Remove from the heat and place in the refrigerator for 3 days.

4

After three days have passed, remove the pork from the brine, rinse the

5

belly, and pat dry with paper towels. Lay on a rack over a sheet pan and

6

place in front of a fan for 1 hour to form a pellicle. Lay the pork in

7

the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the

8

meat in the freezer for 1 hour to stiffen for easy slicing into strips

9

of bacon. Slice what you need and keep the remainder in a freezer safe

10

bag in the refrigerator or freezer.

11

Place the strips of bacon onto a sheet pan fitted with a rack and place

12

into a cold oven. Turn the oven to 400 degrees and cook for about 12 to

13

minutes, depending on how crispy you like your bacon. Remove from

14

rack and drain on paper towels. Enjoy.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (47.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

3431.15

Calories From Fat (63%)

2168.79

% Daily Value

Total Fat 240.46g

370%

Saturated Fat 87.68g

438%

Cholesterol 326.59mg

109%

Sodium 113364.6mg

4724%

Potassium 1218.79mg

35%

Total Carbohydrates 281.74g

94%

Fiber 0.68g

3%

Sugar 279.34g

 

Protein 43.42g

87%