Tropical Curry Bacon

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



  1. Combine all ingredients except for the pork belly and bring up to a simmer to dissolve sugar, salt, and spices.
  2. Cool the brine.
  3. Immerse the Pork Belly in the brine and place a weight on the belly to keep it submerged.  Brine for 3 days.
  4. 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.
  5. Smoke or roast the bacon at a max temperature of 200 degrees F until an internal temperature of 150 is reached.
  6. Enjoy

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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