Hello everyone! Hope your TBS is rolling this weekend.
I have made Canadian Bacon for a few years now and everyone loves it. But I would like to make traditional tasting bacon as well. I have some Buckboard Bacon resting in the fridge that was smoked yesterday. I used Morton TQ with a little brown sugar and maple syrup in the brine. Then put black pepper and a little garlic powder just before smoking. Thought about a cold smoke but decided to go to 145+ degrees instead to be safe. After resting a couple of days in the fridge, I'll slice thin like bacon and vacuum seal in 2# packages.
I always have mixed the Cure and spices dry and then added to the meat in a bag and cured in the fridge. Will this always give a ham flavor? What's the secret for a store bought smoked bacon flavor?
thanks for the advice and tips