Thinking about how to add some different flavors to bacon during the curing stage.
I like to dry rub bacon rather than brine it. I'm wondering if I added pickling spice to the rub, would it infuse a kind of corned beef flavor to a pork belly.
Am I nuts?
I like to dry rub bacon rather than brine it. I'm wondering if I added pickling spice to the rub, would it infuse a kind of corned beef flavor to a pork belly.
Am I nuts?