Mmmmm smoky bacon. A new project!

that there is just enough to bring a tear to your eye, just so damned perdy

 

40 pounds into a brine for 14 days...
No idea why the photo wont stay rotated.

 

What does the brine do?
Add more flavor?

 

The brine contains the salts, sugars, and cure. You can do the same job with a dry cure process. However, the result of a brine is more consistent and even, as all the products are dissolved, and equal throughout the solution. In a dry cure, it is very important to thoroughly blend the ingredients, and apply evenly, then the meat should be massaged, and turned daily. A brine is a one time, mix and forget. Also no chance of uncured areas in the meat. Typically a dry cure needs a soak to remove excess salt, a brine just needs a quick rinse.

As far as flavor goes, the cure is where it happens. Some like to add bay, garlic, thyme, rosemary etc. You can add them at the end prior to smoking, but that is just a surface treatment. The final magic happens in the smoker. The transformation from cured pork to bacon!

Without the cure, when cooked, the product will turn whitish, like a pork chop, and be considered corned, not cured. It gives bacon and ham its distinct pinkish color, and flavor.

This brine has kosher salt, dark brown sugar, maple sugar, cure and water. Typically, a cure/brine needs a minimum if a day per 1/4" thickness of the meat. A dry cure needs to be rinsed smoked after 6-10 days. A brine can be kept as long as 6 weeks. Once equilibrium is reached, time doesn't matter. A dry cure, can become too salt, or get "burned".

 

I have no doubt it is a pleasure to eat at your home.
Thanks for the info!