or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › A question on additional flavoring for Bacon
New Posts  All Forums:Forum Nav:

A question on additional flavoring for Bacon

post #1 of 3
Thread Starter 

I prepared some bacon last night using the appropriate proportions of cure #1, salt and sugar based on the dry cured bacon calculator.  I added no additional seasonings to any of the packages and vacuum sealed each one.  My question is .....If I want some maple, brown sugar or pepper to be added to flavor this prior to smoking, when should I add it?   I am planning on smoking with apple.  My guess is that since the thickest slab is about 2 1/2 inches that it will take about 12 days to sure out. 

post #2 of 3
Black pepper should be added after rinsing and prior to forming the pellicle.... since you have added sugar, I would add molasses to the bag now... wouldn't take much.. a TBS or 2... molasses is where the brown comes from in Brown Sugar..

Please stop in to "Roll Call" and introduce yourself for a proper welcome from our members...

http://www.smokingmeatforums.com/f/133/roll-call
post #3 of 3

Just remember that the more sugar you add, the easier it will burn when cooking.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › A question on additional flavoring for Bacon