I have 3 slabs in the brine now. It's a local vendor's Maple cure mix, but I kicked it up with some maple syrup and brown sugar.
I want to make one of the slabs into peppered bacon. First, would this taste good considering the extra maple and sweetness I added? Second, I have some first grind CBP and some white peppercorns from Vietnam that I'll grind myself. Since i'm cold smoking, do I just cover the slab with the pepper before smoking? Is it that simple?
Thanks,
Mike
I want to make one of the slabs into peppered bacon. First, would this taste good considering the extra maple and sweetness I added? Second, I have some first grind CBP and some white peppercorns from Vietnam that I'll grind myself. Since i'm cold smoking, do I just cover the slab with the pepper before smoking? Is it that simple?
Thanks,
Mike