Pepper on Bacon

[ConrodM]

Looking forward to your cooked pictures in the morning

 

[ConrodM]

Or….. do as I do and fry some up for a pimento cheese with candied jalapeños sammich!!

 

[daspyknows]

I have used cayenne powder to make a hot pepper bacon. I am surprised how much I use to get the desired flavor.

 

[DRKsmoking]

Nice , love the final sliced , And I'm in for a big BLT and cheese .

David

 

[Winterrider]

This is 7 days naked in the fridge on a stainless steel rack. Both sides. See you next week.

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Sooooo delicious. We love this bacon.

Curious on this naked method. How do you get the liquid to absorb back up into the meat with this method.? I assume you probably have a sheet pan underneath.

 

[SmokinEdge]

Curious on this naked method. How do you get the liquid to absorb back up into the meat with this method.? I assume you probably have a sheet pan underneath.

This process is all around the idea of losing moisture and drying the bacon kinda like dry aging. This slightly concentrates the bacon flavor. Back many decades when store butchers were curing their own bacon this process was common, they would rub the bellies with cure mix then leave them on a shelf in the walk-in cooler to cure. I’m trying to replicate the flavor of that bacon from my youth.

Yes I have a sheet pan under the belly but almost no liquid drips on it because it evaporates off the surface of the meat about as fast as it comes out.

 

[Winterrider]

This process is all around the idea of losing moisture and drying the bacon kinda like dry aging. This slightly concentrates the bacon flavor. Back many decades when store butchers were curing their own bacon this process was common, they would rub the bellies with cure mix then leave them on a shelf in the walk-in cooler to cure. I’m trying to replicate the flavor of that bacon from my youth.

Yes I have a sheet pan under the belly but almost no liquid drips on it because it evaporates off the surface of the meat about as fast as it comes out.

Gotcha, thanks !

 

[SmokinEdge]

Gotcha, thanks !

If you try this method keep an eye on the bacon around day 10 and make a judgment call from day 10 to 14 if it’s getting to dry like jerky around then you may want to bag it until the cure time is up. I go 14 days but sometimes I’ll bag at 12 days then smoke on day 14 or 15, then bagged and rested a couple days then sliced.

 

[Winterrider]

If you try this method keep an eye on the bacon around day 10 and make a judgment call from day 10 to 14 if it’s getting to dry like jerky around then you may want to bag it until the cure time is up. I go 14 days but sometimes I’ll bag at 12 days then smoke on day 14 or 15, then bagged and rested a couple days then sliced.

Gonna bag to see if i get this down 1st

 

[forktender]

Never knew about the coriander, thanks for the tip! I read the label and it says black, white, pink and green peppercorns. If I ever have to switch brands I'll know to double check.

Tone's brand is an excellent quality pepper, both their blk and tri color are excellent. It's all my family uses in their restaurants for as long as I can remember. It's the only brand I buy, and I buy the tri color in bulk. I vacuum seal and freeze it in 1 cup portions. I get the 4lb containers at a local restaurant supply house in town. I can't remember the price, but I know it's the cheapest way I've found to buy pepper. I use a LOT of pepper on my food, I love the stuff.