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      Title: Sacerdote's Brine For Bacon
 Categories: Smoker, Meat
      Yield: 4 servings
 
      2 qt Water
    1/2 c  Salt
    1/4 c  Sugar
      2 tb Pickling spice
      1 sm Apple, finely chopped
 
  I put the meat into the brine in ziplock bags and let them
  "cure" for four days.
  
  Drain the meat and pat it dry; smoke over mesquite (all I had at the
  time) at 275 F for four hours.
  
  Remove from smoker, wrap in foil and chill 24 hours before slicing.
  
  May be eaten cold with black bread the way they do in Eastern Europe,
  or slice and fry in a skillet over low heat until fat is crunchy and
  meat is browned.
  
  It came out so good I plan to do it again.
  
  If you want to try it, you may be able to get the pork belly at
  H-Mart.
  
  From: Dave Sacerdote
  Date: 10-14-07
 
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