I would like to try and make cracked pepper bacon. I have a 12lb slab and would like to try it on half of the slab (other half maple).
Do you just add the dry cure, sugar and pepper and let it set in the refridge? Or is there something else that needs to be done/added?
I was thinking:
1tbs of basic dry cure, 1tbs sugar and tbs of cracked black pepper per lb for the rub. Let set 5-7 days, then smoke.
Ideas, suggestions and comments welcomed.
Thanks
Not sure what recipe your using for the bacon. It sounds like your using Habs' recipe. I would say to cure all the bacon the same way. Then press a layer of cracked pepper on top of the piece that you want flavored. Right before you place it in the smoker.
Quote from: Tenpoint5 on August 01, 2012, 07:03:06 AM
Not sure what recipe your using for the bacon. It sounds like your using Habs' recipe. I would say to cure all the bacon the same way. Then press a layer of cracked pepper on top of the piece that you want flavored. Right before you place it in the smoker.
Ditto! Cure as normal and add the pepper just before going into the smoker.
I like to dust the belly with fine ground white pepper before the cure is applied
Cure as directed then after the rinse cover with the cracked pepper, allow the pellicle to form then smoke
Will try it like 10.5 suggested. And yes, will use Hab's method on half (and yours on the maple half, again).
Try to remember to post pictures (behind on that, smoke a butt last week and took pictures but short on time)
You can do what OU812 has suggested, I generally will use find ground black pepper in my cure prior to applying it.
You will get more of a pepper flavor if you put it on before you cure and the cracked pepper will fall off wile slicin if you put it on after the pellicle has set
Just sayin
We are not that far off in the way we cure. Adding the black ground pepper to the cure mix, is still applying the pepper directly to the meat during the curing process, and I just don't get a dusting but a greater amount of pepper. I also press the cracked pepper into the slabs just after rinsing or soaking if you soak; I just pat dry first. I find the pepper adheres better.
I prefer black pepper, because it has a bolder flavor then white pepper. My go to black pepper is Penzey's Special Extra Bold Black Peppercorns.
Started the bacon yesterday afternoon. Did the basic cure, sugar and salt 1 tbs per lb. 1/2 tbs of cracked black pepper per pound. Press the mix into the slab on each side and edges (the photo is was taken before pressing everthing). The slab weight 4 lb 4 oz.
(http://i805.photobucket.com/albums/yy339/ratherbboating/Bacon2/pepperbacon.jpg)
Also, started tenpoint5's maple cure bacon, slab weight 4 lbs.
More pictures and reviews later.
Should have said the slab weight 8 lbs 4 oz and I cut into two pieces.