• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Bacon flavours

fatboy240

Newbie
11
13
Joined Feb 27, 2007
Morning to the group, looking at doing some bacon, again, but have been doing EQ method, with good results, but looking for some new flavours to try, have just been doing maple and some pepper, and how do I go about adding the new flavours to the EQ method, thanks for everyone s time
 

Attachments

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
8,873
2,206
Joined Jun 20, 2013
The only flavors I add to bacon is a bit of garlic and brown sugar.
BTW that is a beautiful slab of bacon!!
Gary
 

kilo charlie

Smoking Fanatic
346
331
Joined Sep 25, 2017
Morning to the group, looking at doing some bacon, again, but have been doing EQ method, with good results, but looking for some new flavours to try, have just been doing maple and some pepper, and how do I go about adding the new flavours to the EQ method, thanks for everyone s time
Are you doing it dry or as a brine? There's so many things that could be added... if you like spicy you can go with a jalapeno or even red pepper flakes... White pepper is a little more spicier than black pepper.. you could go with garlic infused as well.. I'm betting garlic and black pepper would be fabulous
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,242
7,943
Joined Jun 22, 2009
I always just go with CBP, but the garlic does sound good. I think the next time I make bacon I will add some granulated garlic to the pepper.
Al
 

kilo charlie

Smoking Fanatic
346
331
Joined Sep 25, 2017
I always just go with CBP, but the garlic does sound good. I think the next time I make bacon I will add some granulated garlic to the pepper.
Al
I make a garlic stuffed pulled pork that SP for a rub... so it's gotta be a good combo for bacon right? HAHA
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,006
13,417
Joined Sep 12, 2009
I Dry Cure my Bacon, and I usually only add Brown sugar to the Cure.
But after curing, rinsing, and drying, I add CBP, Garlic Powder, and Onion Powder, so that it sticks with the Pellicle, before smoking.
Example:
Bacon (Extra Smoky)

Bear
 

thirdeye

Master of the Pit
SMF Premier Member
2,019
2,276
Joined Dec 1, 2019
I use a dry EQ cure and I almost always add cracked black pepper and roasted garlic powder and crushed bay leaf (not powdered) when curing. After the rinse and soak, I add more cracked pepper before resting for pellicle formation. Sometimes a new layer of roasted garlic powder.

I'm a believer that some seasonings can't penetrate very far because of the size of their molecules. I've made spicy bacon with cayenne or Pendery's Temper Temper. I've used fenugreek to simulate a maple sugar flavor. A buddy makes an annual order from a butcher shop in the midwest and they have a garlic bacon that is amazing. I believe they must have some kind of garlic flavored injection because the flavor goes all the way through.
 

kilo charlie

Smoking Fanatic
346
331
Joined Sep 25, 2017
I use a dry EQ cure and I almost always add cracked black pepper and roasted garlic powder and crushed bay leaf (not powdered) when curing. After the rinse and soak, I add more cracked pepper before resting for pellicle formation. Sometimes a new layer of roasted garlic powder.

I'm a believer that some seasonings can't penetrate very far because of the size of their molecules. I've made spicy bacon with cayenne or Pendery's Temper Temper. I've used fenugreek to simulate a maple sugar flavor. A buddy makes an annual order from a butcher shop in the midwest and they have a garlic bacon that is amazing. I believe they must have some kind of garlic flavored injection because the flavor goes all the way through.
There may be an advantage to a wet brine in that jalapeno or garlic juice can be added to the liquid and penetrate? Might be time for some more experiments.
 

fatboy240

Newbie
11
13
Joined Feb 27, 2007
Are you doing it dry or as a brine? There's so many things that could be added... if you like spicy you can go with a jalapeno or even red pepper flakes... White pepper is a little more spicier than black pepper.. you could go with garlic infused as well.. I'm betting garlic and black pepper would be fabulous
Iam doing dry rub , EQ method
 

fatboy240

Newbie
11
13
Joined Feb 27, 2007
Are you doing it dry or as a brine? There's so many things that could be added... if you like spicy you can go with a jalapeno or even red pepper flakes... White pepper is a little more spicier than black pepper.. you could go with garlic infused as well.. I'm betting garlic and black pepper would be fabulous
iam doing dry rub using the eq method
 

mneeley490

Master of the Pit
OTBS Member
SMF Premier Member
2,808
934
Joined Jun 23, 2011
I once did a dry cure with Black Forest spices. It was pretty good, and a bit different than my normal maple or black pepper.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.