Garlic infused Bacon questions
I am looking to jump off into some bacon making, and after reading alot of info online, especially at ThirdEye's web site (which is plum full of great info BTW).
My first version I would like to try is bacon with a heavy dose of garlic.
So do I use garlic powder or minced garlic in the brine ?
Or should I add the garlic at a later stage ?
I am afraid that if I did add it to the brine, the flavor would weaken severly during the soak out stage.
Also, only pork belly's I have found have the skin on them.
Do you remove the skin prior to the brine stage?
Or after it is smoked??
Or somewhere in between?
I wish I could get pork belly with skin on! Lucky you!
I take the skin off after I hot smoke
I'm the opposite, I take the skin off before curing and make cracklins with it. Smoking with the skin on and then removing it leaves one side of the bacon unsmoked...
Also the cure doesn't penetrate the skin, removing it will move the process along a bit faster.
I don't wet cure my bacon, so I'm not sure how to address your question exactly... in my dry cure I use granulated garlic (size of sand granuals) and a little goes a long way for sure!
I'd advise starting off a bit conservative and make adjustments on your next batch. Can't go wrong with that! :mrgreen:
Edit: Also, check out Cowgirl's blog for more info if you haven't already - http://cowgirlscountry.blogspot.com/
|All times are GMT -5. The time now is 11:41 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.