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peppering bacon before smoking?

seadog92

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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?
 

daveomak

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Yes..... before you form the pellicle....
 

seadog92

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I'm putting up 2 bellies tomorrow so I'll photograph the whole process with recipe.
 

woodcutter

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I'm interested in how it turns out with red pepper vs black.
 

Bearcarver

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I too sprinkle CBP, Garlic Powder, and Onion Powder on all of my Bacons, after rinsing & patting dry, before the Pellicle.

Bear
 

dropkick

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Red pepper (cayenne) and ground black pepper have an almost identical heat index so the only difference should be in flavor.
 

lathrop

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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?

Georgel
 

woodcutter

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If you want the pepper on the outside like a rub, after curing rinse off the bellies and add. If you are trying to infuse other flavors ( garlic, onion, etc) it is best to include it in the cure at the beginning so the flavors can infiltrate the bellies.
 

daveomak

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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?
Georgel

If you are using Marianski's recipe.... follow it.......
 

lathrop

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Thanks I wondered about that..  It occures to me that a brine cure might make the adding of flavors a bit easier . So I may try that in the future. However curing meat is largely about reducing the amount of water in it.  So a dry cure seems to make more sense from that perspective.

georgel
 

lathrop

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That appears to be a bit shorter than some of the other advice I am seeing here.  But  I  am tempted to think Longer is fine up to a point. ???
 

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