BarBacon Wet Cure (Brined) Bacon

Preparation info
  • Makes about

    3½ pounds

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

My wet cure is basically my dry cure, but with water added. Wet brines are good for when you have a less fatty piece of meat that needs some moisture, or when you need to evenly disperse flavor when cooking with ingredients like chipotles in adobo or fruit juice.


  • 12 cups (2.8 l) cold water
  • ½ cup (90


In a large food-safe container with a tight-fitting lid, whisk together the water, kosher salt, pink salt, and sugar until it dissolves, about 5 minutes. Add the pork belly and make sure it stays submerged. I use a plastic container filled with cans to weigh it down.

Cure the belly in the refrigerator for 8 days.

Drain the pork belly in a colander or large basin and rinse well w