Food Network: Red Pepper Brine

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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.