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Wet brine seasonings for pig bellys

post #1 of 3
Thread Starter 

Going to start the brine/cure for my second go around for bacon. I used Pops simple brine with good success the first time. I have done a lot of poultry and pork brining over the years I always add quite a few flavor ingredients. Can you do this with cure/brines for belly's or better to keep it simple like Pop's?

post #2 of 3

You can add anything you might like. Me, I like Salt, a slight sweetness and a ton of Smoke. I have put Black Pepper on before smoking. A spicy Tasso style Bacon would be good. I would add the following to a Brine, less the Salt, but the flavor would be more forward as a Dry Rub Cure...JJ

 

Cajun Blackening Seasoning

 

1/4C Paprika

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

 

post #3 of 3

I use Pop's brine with 1/4 cu granulated garlic, 1/4 cup granulated onion, 1/4 cup black pepper. This is for 1 gallon of water.

 

I also put the garlic, onion, & pepper on before smoking.

 

Al

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