How to Make Bacon Brine

Brine is water that is thoroughly saturated with salt. It is used to preserve meats, fish, vegetables and to age some kinds of cheese. Bacon brine is used primarily to store and preserve bacon, which soaks in the liquid for as long as necessary. Bacon brine will have a salt content of over 50 parts per thousand, and much higher than that of salt or brackish water.

Things You'll Need

• Large pot
• Salt
• Saltpeter
• Non-metal container
• Frozen gel packs (optional)

Instructions

1. Fill a large pot with 1 1/2 gallons of water. Add 4 lbs. of salt and 1½ oz. of saltpeter and stir.

2. Bring the water to a rolling boil on high heat and continue stirring to help the salt dissolve. Allow it to boil for ten full minutes, while skimming off excess froth that will appear.

3. Remove the pot from heat and allow it to cool to room temperature. Pour the brine into a large, non-metal container. Metal containers will react with the brine and should not be used under any circumstance. A plastic tub works well for this purpose.

4. Place the container in the refrigerator to keep it cold. Add frozen gel packs to the brine to keep the temperature down if the container is too large to fit into the refrigerator.

5. Store the bacon brine at a temperature of 37 to 39 degrees F at all times. The brine must be at this temperature before adding the bacon or any other cut of meat.

Tips & Warnings

• Saltpeter is an optional ingredient, and may be left out of the recipe if desired. You can add herbs or other seasonings to the brine before boiling to add extra flavor. Rosemary and thyme are commonly used seasonings.

References

• Book: The River Cottage Cookbook; Hugh Fearnley-Whittingstall and Simon Wheeler; 2008

Resources

• Read this Article in Spanish