Red Pepper Brined Bacon

Ingredients

• 240 ml (1 cup)apple cider vinegar
• 1 mediumjalapeño, split
• 1 teaspoonred chilli flakes
• 288 g (1 cup)salt
• 300 g (1½ cups)brown sugar
• 340 g (1 cup)honey
• 1.9 litres (2 quarts)water
• 454 g (1 pound)pork belly

Instructions

1. 1

   Make the brine

   Put the vinegar, split jalapeño, chilli flakes, salt, brown sugar and honey in a large saucepan. Bring to a simmer and cook until the solids have dissolved. Add the water, then submerge the pork belly. Take the pan off the heat and refrigerate for 3 days.

2. 2

   Dry and smoke

   After 3 days, lift the pork from the brine, rinse it and pat it dry with paper towels. Set it on a wire rack over a half-sheet pan and leave it in front of a fan for 1 hour, until a thin pellicle forms. Put the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to firm it for slicing. Cut off the amount you need and keep the rest in a freezer-safe bag in the refrigerator or freezer.

3. 3

   Cook the bacon

   Arrange bacon strips on a wire rack set over a half-sheet pan and put them in a cold oven. Set the oven to 200°C (400°F) and cook for 12 to 15 minutes, depending on how crisp you like the bacon. Remove the strips from the rack and drain them on paper towels.

What is red pepper brined bacon?

Bacon is made by curing pork, commonly pork belly, before cooking it; smoking adds another layer of savoury flavour. This version uses a brine with vinegar, chilli, honey and brown sugar rather than relying on a dry cure.

The method draws on familiar bacon-making techniques, especially curing, drying the surface and smoking. Its defining contrast is the sweet-salty brine with a little heat from jalapeño and chilli flakes.

The brine ingredients

Salt and sugar: these make up most of the brine’s seasoning, while honey adds a distinct sweetness. Vinegar brings acidity, but the brine still needs to be cooled with the water before the pork goes in.

Chilli: split jalapeño and red chilli flakes give the cure its peppery character. The recipe does not specify whether to remove the jalapeño seeds, so leaving them in keeps the method as written.

Curing the pork belly

Full submersion: keep the pork belly under the brine throughout the 3-day refrigeration period. Use a container large enough to hold the meat and liquid without crowding.

After curing: rinse the belly and pat it thoroughly dry. This prepares the surface for the drying stage before smoking.

Why dry the surface?

Pellicle: the hour in front of a fan is intended to create a thin, slightly tacky surface layer. A wire rack lets air circulate around the pork rather than leaving one side damp against a tray.

The recipe calls for a cold smoker for 4 to 6 hours, but does not give a target temperature or describe a validated curing process. Cold smoking does not cook the pork, so follow the smoker maker’s food-safety guidance and use a tested bacon-curing recipe if you are unsure.

Slicing and crisping

Firming: the 1-hour freezer rest stiffens the smoked belly so it is easier to slice into strips. Slice only what you plan to cook and keep the remainder chilled or frozen as directed.

Doneness: the strips cook for 12 to 15 minutes as the oven heats to 200°C. Check them near the end of that range and remove them when they reach your preferred crispness.

Serving ideas

Bacon is rich and salty, so a serving alongside eggs, toast or potatoes makes a filling breakfast. For a meal with more freshness, add tomatoes or a simple leafy salad.

The recipe makes a batch from 454 g of pork belly, even though the supplied serving count is one. Cook only the strips needed for the meal and keep the remaining belly safely chilled or frozen.

Recipe notes & tips

• Use a container that lets the pork belly remain fully submerged during its 3 days in the refrigerator.
• Pat the rinsed pork dry thoroughly before setting it on the rack.
• Leave space around the pork while it dries so air can reach its surface.
• Chill the smoked belly for the full hour before slicing for easier cutting.
• Start checking the bacon at 12 minutes and cook up to 15 minutes for a crisper result.

Variations

• More chilli: add extra chilli flakes to the brine for a hotter batch.
• Milder pepper: omit the jalapeño for less fresh chilli flavour.
• Smoke choice: use a smoking wood you enjoy, following your cold smoker’s instructions.
• Thicker slices: cut broader strips for a meatier bite and allow them to cook to your preferred crispness.
• Breakfast plate: serve with eggs and toast for a classic combination.

Common mistakes to avoid

• Adding pork to hot brine: add the water as directed and ensure the brine is no longer hot before the pork goes in.
• Leaving the belly partly exposed: keep it submerged throughout the 3-day cure.
• Skipping the drying stage: give the pork the full hour on a rack in front of a fan to form its pellicle.
• Slicing before chilling: firm the smoked meat in the freezer for 1 hour first.
• Overcooking the strips: check at 12 minutes and remove them by 15 minutes, depending on the texture you want.

How to store

Keep the remaining pork in a freezer-safe bag in the refrigerator or freezer, as the recipe directs. Refrigerate promptly and follow your local food-safety guidance for cured pork; the recipe does not specify a storage duration.

Frequently asked questions