- Joined Sep 13, 2013
I'm still not getting the bite I want in my bacon, so I'm increasing the red pepper next time. For the batch I just took out of the cure, can I pepper it before I put it in the smoker?
I put 2 2# chunks in the Fridge yesterday, after applying the cure. So This thread is timely. I was wondering when to add pepper and other flavors. I used the Marianski dry rub. How long should I let it cure?
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