Master the precise science of equilibrium brine for homemade bacon
In short: Forget store-bought slices. This video demonstrates how to use a precise, weight-based brine method to create exceptional bacon at home, a technique also used for Canadian-style back bacon.
The process relies on calculating ingredients as specific percentages of your pork belly's weight: 42% water, 3.5% salt, and 1.5% sugar. You can enhance the flavor with additions like 2% ground black pepper.
After brining the skin-on belly in a non-reactive container for 5 to 7 days—turning it daily—the meat must be rinsed and rested for 12 to 24 hours. The final stage involves cold smoking at temperatures ideally below 18ºC (65ºF) for 2 to 3 hours. Note that this bacon must be cooked before consumption.
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- Summary by Intellect · source: 🔵 How To Make Equilibrium Brine Cure Bacon
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