A question on additional flavoring for Bacon

Discussion in 'Smoking Bacon' started by smokedtrout, Oct 1, 2014.

  1. smokedtrout

    smokedtrout Newbie

    I prepared some bacon last night using the appropriate proportions of cure #1, salt and sugar based on the dry cured bacon calculator.  I added no additional seasonings to any of the packages and vacuum sealed each one.  My question is .....If I want some maple, brown sugar or pepper to be added to flavor this prior to smoking, when should I add it?   I am planning on smoking with apple.  My guess is that since the thickest slab is about 2 1/2 inches that it will take about 12 days to sure out. 
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Black pepper should be added after rinsing and prior to forming the pellicle.... since you have added sugar, I would add molasses to the bag now... wouldn't take much.. a TBS or 2... molasses is where the brown comes from in Brown Sugar..

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  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Just remember that the more sugar you add, the easier it will burn when cooking.
     

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