Coarse Peppered Smoked Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

oregon smoker

Smoking Fanatic
Original poster
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
 
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
 
 
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
yeahthat.gif


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

Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky