First time bacon question...

[miller51]

Quick question about curing bacon all... First, I'll say I can never do anything simple... I just can't help myself to complicate things. I've done several briskets and made corned beef and Pastrami and had fantastic results but this is my first attempt at bacon. I was originally going to go with the wet cure for my first one, but looking up some info has got me leaning towards doing it dry now.

I've found a lot of info about the process and a great first time q&a from someone else here but my main question is do I/should I add other flavors to the dry cure?

I know when I use a wet cure for pastrami, there are a ton of things in there and I'm wanting to experiment a little if it makes sense to do it.

I found a roughly 5.5# belly and planned on cutting into a couple different pieces to try a couple different ways (maybe 3 or 4). One for sure is going to be a pepper crusted but that will be when I smoke it so technically not counted into the cure. Does anyone add any other flavors to the cure/rub? Are there any "go to's" that make it out of this world? Anything to stay away from other than something with a heavy salt content?

Appreciate any feedback!

Thanks
J

 

[SmokinEdge]

I like garlic powder and white pepper, but feel free to mix it up with flavors. Not of them really shine through the bacon to me but it’s still there and nicely different.

 

[Gonna Smoke]

I do the same as Eric @SmokinEdge, but he pretty much taught me all I know... I did 'screw' up one time and used onion powder instead of garlic because I wasn't paying attention, but it turned out OK...

 

[motolife313-2]

 

[Astralogics]

I usually just do the base salt, sugar, and cure, and then add the extra flavors just prior to smoking.

If not, I do add a little garlic powder, pepper (white or black), and sage.

 

[ifitsdeadsmokeit]

I use white pepper, granulated garlic, and habanero powder. I use less salt and sugar than noted above but same cure #1. I have been dry curing and apply the rub combo right after the cure combo and put in fridge on stainless steel racks.

 

[paleoman]

I've done about a half dozen bellies and have been doing just the cure mixture. I apply the rub, about 30 mins before smoking. For rubs, I've tried a few seen in this forum, and some I've seen on the Internet. In most cases, folks don't have amounts, so I've been guessing at ratios. I like the spicier rubs so far.

 

[SmokinEdge]

I do the same as Eric @SmokinEdge, but he pretty much taught me all I know... I did 'screw' up one time and used onion powder instead of garlic because I wasn't paying attention, but it turned out OK...

I need to revisit my bacon injection technique. For bacon flavors that’s where it’s at and sky the limit.

 

[Fueling Around]

I'm always reluctant to add my comments on curing threads.
I use the same amount of cure#1 but run less than 1% total salts and zero sugars in my dry rubs.
I find my cured meat is oddly strong without a bit of external rub.
I don't add any other rub to bacon until preparing for the smoke. Pepper is usually enough.
I am going to try a bit of sage that Aaron (@Astralogics) mentioned and that sounds to be a game changer. Never occurred to me.
Pastrami is different and I add a good amount of pickling spice about midway through the dry cure. I expect pastrami to be very nose heavy. Not sure how much actually penetrates the meat.

I need to revisit my bacon injection technique. For bacon flavors that’s where it’s at and sky the limit.

Ding Ding Ding. Thanks Eric!
The only way to internal flavor is injection which is the commercial bacon production technique

 

[Astralogics]

I am going to try a bit of sage and that sounds to be a game changer. Never occurred to me.

I think it compliments the pepper nicely, since is has a slightly peppery and earthy taste to it. It's pleasant since it only flavors the surface anyway, since like you said, injection is the only way to get internal flavor. I'd love to hear your thoughts on it!

 

[realdocBBQ]

I have a bit of sage in my bacon cure. Not a ton, but a bit, and we like it. I've gotten rave reviews over my bacon when I share it with people. Lots of people asking me to sell it, but it isn't worth it at the price I'd have to charge to make it worthwhile - I'd rather give it away to friends.