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I'm still not getting the bite I want in my bacon, so I'm increasing the red pepper next time. For the batch I just took out of the cure, can I pepper it before I put it in the smoker?
I put 2 2# chunks in the Fridge yesterday, after applying the cure. So This thread is timely. I was wondering when to add pepper and other flavors. I used the Marianski dry rub. How long should I let it cure?
If you want the pepper on the outside like a rub, after curing rinse off the bellies and add. If you are trying to infuse other flavors ( garlic, onion, etc) it is best to include it in the cure at the beginning so the flavors can infiltrate the bellies.
I put 2 2# chunks in the Fridge yesterday, after applying the cure. So This thread is timely. I was wondering when to add pepper and other flavors. I used the Marianski dry rub. How long should I let it cure?
Georgel
Thanks I wondered about that.. It occures to me that a brine cure might make the adding of flavors a bit easier . So I may try that in the future. However curing meat is largely about reducing the amount of water in it. So a dry cure seems to make more sense from that perspective.