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Quick question for buckboard bacon

post #1 of 3
Thread Starter 
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
post #2 of 3

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.

post #3 of 3
Thread Starter 
Awesome thanks a million
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