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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-15-2013, 05:38 PM | #1 |
Got rid of the matchlight.
Join Date: 07-14-13
Location: Garmisch, Germany
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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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07-15-2013, 08:29 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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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07-15-2013, 08:45 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Tags |
apple, applewood, bacon, belly, braised, cured, Pork Belly, smoked |
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