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Would this work?

post #1 of 2
Thread Starter 

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?

post #2 of 2
Yep, it would.... wouldn't have the beef flavor.... but you knew that..... You could try Montreal for pork, if you liked that seasoning.... or Chinese BBQ pork seasoning if you liked that....

I've tried a few BUT.... when I look at bacon on my plate, if it don't taste like the bacon I've grown to love, something is wrong with the flavor... I have reverted back to plain old bacon with a little maple flavor smoked with hickory...... Old fashioned bacon I grew up with....

Kind of a warm and all fuzzy feeling when I eat it.... but that's just me.... an old geezer set in his ways.....
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