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not real thick maybe 1” or so. What do you guys think 1week cure time or more?last time I did mix little maple syrup and that made it difficult to get a even layer of cure. And did seem little sweet. I skipped that this time and it was way easier to spread. I’m planing on smoking it in my stick burner all day under 130
Black Pepper and Maple are the two most common bacon flavorings but a look around in the Bacon forum will show a whole variety of things members have tried. Just the beginning of this week Pickled Flavored Bacon was a hot topic. Link below...JJ
I always run wide on curing. I go for the full Monty. 14 days.
When I've made Pepper Bacon, the pepper goes on after forming the Pellical, just before going in the smoker.
Nothing in the cure but Cure, Salt, and Sugar.
Made some “slap yo momma” bacon using molasses......turned out really well....had to slow fry due to the amount of sugar which causes it to burn at too high a heat....
That looks really good. Nice thick cut bacon!! My next go at bacon will be a slab like that. I started with some smaller pieces but want to graduate and go full slab! Nice Job!