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peppering bacon before smoking?

post #1 of 13
Thread Starter 
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?
post #2 of 13
Yes..... before you form the pellicle....
post #3 of 13

spicy bacon eh?

 

interested...

 

 

pics?

post #4 of 13
Thread Starter 
I'm putting up 2 bellies tomorrow so I'll photograph the whole process with recipe.
post #5 of 13

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

post #6 of 13

I use to cover all my pork belly in coarse black pepper before I let it dry overnight.  Then in the smoker, always turned out awesome!!

 

http://www.smokingmeatforums.com/t/111435/bacon-started-sliced

post #7 of 13

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

 

 

Bear

post #8 of 13
Red pepper (cayenne) and ground black pepper have an almost identical heat index so the only difference should be in flavor.
post #9 of 13

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

post #10 of 13

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.

post #11 of 13
Quote:
Originally Posted by lathrop View Post

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.......
post #12 of 13

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

post #13 of 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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