Should I Use A Brine Instead Of Dry Curing For Bacon?

Brine Curing Basics

Brine curing involves soaking meat in a saltwater solution to draw out moisture and inhibit bacterial growth. For bacon, a 1:10 to 1:15 ratio of kosher salt to water is a good starting point. For example, 1 cup of kosher salt can be dissolved in 10-15 cups of water to create a brine solution. This solution should be refrigerated and chilled to 38°F (3°C) before introducing the bacon.

Creating the Brine Solution

To create a more complex and nuanced flavor profile, you can add other ingredients to the brine solution. Some common additions include brown sugar, pink curing salt, black pepper, and herbs like thyme or rosemary. For example, 1 tablespoon of brown sugar and 1 teaspoon of pink curing salt can be added to the brine solution for every 1 cup of kosher salt. Be sure to follow safe food handling practices when creating and using your brine solution.

Curing the Bacon

Once the brine solution is ready, you can submerge the bacon slices in it and refrigerate at 38°F (3°C) for 7-10 days. It’s essential to keep the bacon submerged under the brine solution at all times to ensure even curing. After the curing period, the bacon can be rinsed and dried before being smoked or cooked. The resulting bacon will be tender, flavorful, and have a more even texture than dry-cured bacon.