Makin Bacon – a delicious recipe with water, kosher salt, brown sugar, whole black peppercorn, coriander seed, mustard seeds. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Mix all dry ingredients, add warm water & stir well to dissolve salt & sugar. Let brine stand to cool & infuse for at least a few hours. Inject brine into pork using a marinade injector making sure that your injection sites are close enough together to ensure that all areas of the pork are effected by the brine. soak the pork in remaining brine in an air tight container for 24 to 48 hours turning every 12 hours.", "After soaking, remove pork from brine & rinse before cold smoking or hot smoking to 155 degrees F. or 68 degrees Celsius (bacon in Australia is fully cooked by hot smoking).", "Use pork belly if you like but I use the ""chuck"" piece of a pork butt, this gives me a tasty piece of pork that is more of a Canadian style bacon that still has some tasty fat through it without being excessive.", "I make 12 cups of brine for this recipe."]
3
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Per 1 cup of warm water, 2 teaspoons kosher salt, 1/2 teaspoon brown sugar, 1/4 teaspoon whole black peppercorn, and more.
Yes, Makin Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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