Wet brine seasonings for pig bellys

Discussion in 'Smoking Bacon' started by 3montes, Apr 13, 2016.

  1. 3montes

    3montes Master of the Pit OTBS Member

    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?
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.


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