Quick question for buckboard bacon

Discussion in 'Meat Selection and Processing' started by welbigm, May 21, 2013.

  1. So I'm planning to start my first buck board bacon this coming weekend.. I plan on using pops wet brine and my question I really have is I bought some apple smoke jalapeño bacon from a guy and I wanna do that with buck board bacon... So any help here would be great I was thinking A.- either cut up a few jalapeño peppers and let it soak in with the brine or should I B.- dehydrate some of my peppers and rub it on before I cold smoke any input here from all you veterans would be awsome for this newbie
     
  2. I would do both. Depending on how much brine you are making I would chop up about 6-12 per gallon. Do a fry test after pulling from the brine. If it's not spicy enough rub with your dried jalapenos.
     
  3. Awesome thanks a million
     

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