peppering bacon before smoking?

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seadog92

Smoke Blower
Original poster
Sep 13, 2013
122
24
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'm putting up 2 bellies tomorrow so I'll photograph the whole process with recipe.
 
I too sprinkle CBP, Garlic Powder, and Onion Powder on all of my Bacons, after rinsing & patting dry, before the Pellicle.

Bear
 
Red pepper (cayenne) and ground black pepper have an almost identical heat index so the only difference should be in flavor.
 
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
 
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


If you are using Marianski's recipe.... follow it.......
 
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.

georgel
 
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