My first time. Couldn't pass up the $0.99 whole boneless pork loin today. Cut off a three pound piece for the bacon.
I used Habs recipe from the recipe site. Well 3/4 of it anyway.
Someone moved my spices around. My wife said it must have been the cat :-\ I happily measured out the ingredients, mixed, applied the cure and bagged the pork into the fridge.
About an hour later, I put away the spices, glancing at the labels to make sure to get them in the correct places.
Hmmm - MTQ, brown sugar, granulated garlic and WHITE PEPPER! :o :o
So, should I rinse it off and start again? Take it out of the bag and add onion powder? Give up?
I would just add the amount of onion powder the recipe calls for and put it back in the bag.
The hot from the pepper wont absorb into the loin just the flavor.
Hey - Garlic and Cracked pepper jerky is a hit around here...
I may have to try Arnie's Garlic and Pepper Connecticut bacon!
I'll pull it and add the onion powder. Thanks for the replies guys. :D
Sounds like a Happy Accident to me. Add the onion powder. I'll bet it turns out great.
KyNola
I've done slab bacon with lots of black pepper in the cure mix and after washing off the cure you could hardly taste the pepper.
I'm always tinkering with the recipe. The only ingredient that is a must is the cure.
Add the onion powder
It will rock
I have used that combo before and got rave reviews
Thanks. Y'all make me feel better.
Just a brief (and late) follow up.
The Canadian Bacon came out good. The white pepper was undetectable.
It makes a good CBLT sandwich :D
Quote from: ArnieM on February 17, 2010, 01:16:37 PM
Just a brief (and late) follow up.
The Canadian Bacon came out good. The white pepper was undetectable.
It makes a good CBLT sandwich :D
Thats the way I thought it would turn out, now I can get a good nights sleep again. ;D
I have tried to infuse black pepper in bacon before and found out you cant infuse some thing thats not water soluble.
Edit: Good to here every thing turned out for ya, I love a good CBLT sammie.