Coarse Peppered Smoked Bacon

Discussion in 'Bacon' started by oregon smoker, Sep 11, 2015.

  1. starting this new thread/request to eliminate a past mistake.  this was accidentally asked in another thread.

    the question is have any applied coarse black pepper to the bacon slabs prior to drying (creating the pellicle) what I am asking is...

    1) after the water bath and patted dry would you rub in the heavy layer of pepper then let completely dry or

    2) allow to dry and just before putting in smoker apply pepper , relying on escaping moisture to help bond it ?

    thanks for any and all thoughts,

    Tom
     
  2. I'm just a newbie here, but from what I've read - esp. Bear's BBB recipes, you can apply the CBP after you rinse and pat dry and while the pellicle forms before placing in the smoker. I just did that to mine last night. Pulled them out of the refer this morning to start their smoke, The pepper was stuck nicely to the BBB, so it should work out OK.

    Others may be along to post shortly. ;)

    - Matt

    Barboursville, VA
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]

    That's the way I do all my Bacons (Belly, BBB, CB, Bacon on a Stick) and my Dried Beef too.

    Bear
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep season prior to forming the pellicle, at least that's what I do. Same goes for fish.
     
  5. Thanks !

    Looks to be a landslide poll ![​IMG]

    Tom
     

Share This Page