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BarBacon Wet Cure (Brined) Bacon
- Makes about
3½ pounds
- Difficulty
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
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.
Ingredients
12 cups 2.8 l ½ cup 90
Method
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
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