I have made bacon several times now and most turning out pretty well with grat accolades form friends, family and co workers, so much as to ask me for some next time a I do a run of bacon. I am now up to making 50-60 lbs at a time to suffice all the requests.
I like the bacon I make but I think it can be better.
I was looking at a few websites and the flavors of bacon are getting adventurous. I noticed that a lot of these "commercial" bacons have the flavor profile on the outside of the bacon. I don't know if it has been infused with said flavors but it only looks like the flavors are on the outside.
I am getting ready to do another bacon run and I am posing this question.
If I do my standard cure to get the bacon to its cured state, rinsed and patted dry, can I take whatever flavorings and add them to each slab and then re cryovac them for a few more days to infuse the flavors into the bacon? Im looking at doing a garlic and rosemary bacon and a jalapeno bacon.