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Adding spices during dry cure?

post #1 of 3
Thread Starter 

I'm using Bear's bacon recipe with TQ and brown sugar.

I have noticed that most folks are adding spices like CBP and garlic and onion just before pelicle formation....

 

Has anyone added other spices with the TQ and brown sugar during the cure?  If so how did they turn out?

 

 

Thanks!


Edited by smokindeer - 2/10/16 at 3:01pm
post #2 of 3

I add spices to the cure. I want as much flavor on the Bacon as I can get. Does it make a HUGE difference? Not really but there is a difference as Fat soluble flavor components in the rub take time to penetrate...JJ

post #3 of 3

I use a brine cure & always add spices to the brine.

 

Then add them again before drying.

 

Al

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