| Level: | Easy |
| Total: | 23 min |
| Prep: | 5 min |
| Inactive: | 3 min |
| Cook: | 15 min |
| Yield: | 1 pound brined pork belly |
Ingredients
- 1 cup soy sauce
- 11/2 cups honey
- 1/4 cup salt
- 1/2 gallon apple juice
- 1 pound pork belly
Instructions
- In a large saucepot, simmer first three ingredients until solids are dissolved. Add apple juice and submerge pork belly in mixture. 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 378 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 0 g |
| Sugar | 72 g |
| Protein | 3 g |
| Cholesterol | 14 mg |
| Sodium | 596 mg |
Reviews
Anything by Alton Brown is awesome. Thanks for the Brine recipe – I am no cook yet, but with your volumous, engaging, and scientific information (and witty delivery), I will be a master soon! You an Paula should do a show or something. Y’all could do a Georgia special. I am from Savannah and my mom is from Marietta.
(the short facial hair you have on Iron Chef America is quite cool)
Feel free to rate the website but not the recipe