That was my thought as well, that brining might introduce too much moisture and leave you with bacon that doesn't crisp right and splatters a lot when you cook it. Once I make it through this batch (which tastes fine if I pre-salt the slices a bit before frying), I'll try brining.
Has anyone on the board played around with brining bellies for bacon?
I bet brining would 'work' with pork belly too, although I'd be curious about the texture of the finished product.
Well, I've simply found that once I give away a little bit to a handful of friends, I'm suddenly out.
If you're already baconizing 3 bellies at a time, there's no reason not to experiment, right?
I will say that between the bacon and pastrami, the Hobart slicer I got off of eBay is paying off... slicing all that bacon by hand was always a huge pain....