Food Network: Red Pepper Brine

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Red Pepper Brine
Recipe courtesy Alton Brown

Ingredients
1 cup cider vinegar
1 medium jalapeno, split
1 teaspoon red chile flakes
1 cup salt
11/2 cups brown sugar
1 cup honey
1/2 gallon water
1 pound pork belly

Directions
In a large saucepot, bring the first six ingredients

to a simmer. Cook until all of the solids are dissolved. Add water and submerge
pork belly. 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. 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.