Bacon is not just Store bought everyday bacon anymore. Trust me, I’m not mocking “regular” bacon. I just feel that every once and a while we need to go outside the box and try to capture a new flavor. Use this recipe as that bacon or as an inspiration for your own memorable bacon euphoria.
13# Pork Belly
1/2 Gallon Water
1/2 Gallon Rice Vinegar
1/2 Gallon Tropical Fruit Juice ( For this I used 1/2 Mango Juice and 1/2 Papaya Juice)
1.33 C Kosher Salt
1 C Sugar
8 oz Honey
2 tsp Pink Salt
1 C Curry Powder
1/3 C Ginger Powder
2 T Coriander (ground)
2 Cinnamon Sticks
- Combine all ingredients except for the pork belly and bring up to a simmer to dissolve sugar, salt, and spices.
- Cool the brine.
- Immerse the Pork Belly in the brine and place a weight on the belly to keep it submerged. Brine for 3 days.
- After 3 days pull out the park belly and pat dry. Allow the Belly to sit in refrigeration uncovered for at least 12 hours to assist in forming a tacky pellicle.
- Smoke or roast the bacon at a max temperature of 200 degrees F until an internal temperature of 150 is reached.
This Bacon offers a very unique taste. The saltiness elevates to a point where you think it might become too salty, but quickly mellows with the tropical fruit flavors.
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