BACON (Extra Smoky)

[WSM_22]

@Bearcarver

I followed the recipe and getting ready to smoke my bellies tomorrow however, when frying up some to test for flavor and salt I noticed that it was lacking both. I know flavor will come when the meat is smoked and the flavors concentrate but what about the salt?

Should I add some kosher salt? You ever run into it not having enough salt?

Cured for 12 days.

 

[Bearcarver]

@Bearcarver

I followed the recipe and getting ready to smoke my bellies tomorrow however, when frying up some to test for flavor and salt I noticed that it was lacking both. I know flavor will come when the meat is smoked and the flavors concentrate but what about the salt?

Should I add some kosher salt? You ever run into it not having enough salt?

Cured for 12 days.

Definitely Don't add any Salt ! Most of my Bacon batches have very little if any salt flavor, in the end.
If it isn't salty, that's a good thing, as long as you used the amount of TQ that my instructions said.
And "Yes", the Good flavor will come from the Smoking.

Bear

 

[jimmy1957]

Roughly how much black pepper, garlic powder and onion powder to use per pound?

 

[Astralogics]

Roughly how much black pepper, garlic powder and onion powder to use per pound?

This would generally just be to your liking. These flavors won't really move beyond the surface anyway.