peppering bacon before smoking?

Discussion in 'Smoking Bacon' started by seadog92, Jan 17, 2014.

  1. seadog92

    seadog92 Smoke Blower

    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?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yes..... before you form the pellicle....
     
  3. nick s

    nick s Newbie

    spicy bacon eh?

    interested...

    pics?
     
  4. seadog92

    seadog92 Smoke Blower

    I'm putting up 2 bellies tomorrow so I'll photograph the whole process with recipe.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm interested in how it turns out with red pepper vs black.
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Last edited: Jan 19, 2014
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I too sprinkle CBP, Garlic Powder, and Onion Powder on all of my Bacons, after rinsing & patting dry, before the Pellicle.

    Bear
     
  8. dropkick

    dropkick Newbie

    Red pepper (cayenne) and ground black pepper have an almost identical heat index so the only difference should be in flavor.
     
  9. 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
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    If you are using Marianski's recipe.... follow it.......
     
  12. 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
     
  13. That appears to be a bit shorter than some of the other advice I am seeing here.  But  I  am tempted to think Longer is fine up to a point. ???
     

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