starting this new thread/request to eliminate a past mistake. this was accidentally asked in another thread.
the question is have any applied coarse black pepper to the bacon slabs prior to drying (creating the pellicle) what I am asking is...
1) after the water bath and patted dry would you rub in the heavy layer of pepper then let completely dry or
2) allow to dry and just before putting in smoker apply pepper , relying on escaping moisture to help bond it ?
thanks for any and all thoughts,