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Unread 07-15-2013, 05:38 PM   #1
GermanyCharcuterie
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Default 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.
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Unread 07-15-2013, 08:29 PM   #2
IamMadMan
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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.
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Unread 07-15-2013, 08:45 PM   #3
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http://www.nytimes.com/2012/03/28/di...cipe.html?_r=0
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apple, applewood, bacon, belly, braised, cured, Pork Belly, smoked

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