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Jalapeño bacon

post #1 of 3
Thread Starter 
Hey Guys, I bought a 13 lb belly to make my first attempt at bacon. I'll do a dry cure, and I thought it would be great to make some jalapeño bacon. Using the search bar, I couldn't really find anything on making jalapeño bacon. I was wondering if I could reduce the amount of salt in the dry cure and sub with jalapeño salt, or maybe just add jalapeño powder to the cure recipe? Or does anyone who has made any have any good info or recipe they'd be willing to share?
Thanks a million!
post #2 of 3

It has been my experience that adding flavor during the curing process can be hit and miss, especially since you rinse off the meat at the end of the cure. I have found that it is best to add it prior to air drying and forming the pellicle. I vote for adding whatever seasoning after rinsing.

post #3 of 3


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