-   Q-talk (
-   -   Brining/Curing Belly (

GermanyCharcuterie 07-15-2013 06:38 PM

Brining/Curing Belly
I just got some pork belly. I'd like to do an apple cure and/or brine. Then smoke it and braise it to cook it through and until tender. I was wondering if anybody had any suggestions or recipe recommendation for this. I've done a few cures/smokes on belly to make bacon and braised belly for bahn mi, but I'd like to try something new with an apple cider or apple juice brine.

IamMadMan 07-15-2013 09:29 PM

Here is an apple brine I use on poultry, It is not a cure for making bacon.

Apple Juice Brine

1 qt Apple Juice
3 qt Cold Water
1/2 Cup Brown sugar
4 garlic cloves crushed
1/4 cup kosher salt
1 cup concentrated frozen orange juice or 4 fresh oranges cut & quartered
2 bay leaves
2 cloves
1/4 tsp ground ginger

Bring the apple juice, brown sugar, and salt to a boil
Add the cold water to the apple juice and throw in your cloves, orange quarters, garlic, bay leaves, cloves and fresh ginger to the brine.

Brine chicken / chicken parts for 12 hours
Brine a Turkey at least 24 hours.

After brining take the poultry out and pat dry. Rub down with your favorite rub for at least 4 hours prior to thrwoing on you pit.

IamMadMan 07-15-2013 09:45 PM

All times are GMT -5. The time now is 08:36 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.