Originally Posted by Sean "Puffy" Coals
All you bacon pros out there: Is it better to season your bacon during the cure using dry chile powders or during the smoke with a mop? Also, when you rinse off the cure, how thorough should you be? I was pretty thorough and got off most of the seasonings and spices- I think this may have resulted in a weakened flavor. Or, maybe it was the extra day of soaking. Or both?
Excellent question...and one I'm searching for the answer myself.
This is my 2nd attempt at chipotle/honey bacon. My first attempt was good...but not as spicy as I'd like. The thing is, it tasted great on the taste test (prior to soaking)...but a bit too salty. So I soaked. The saltiness was reduced to a good level, but the chiptole flavor was also reduced to where it wasn't strong enough.
I think it comes down to being careful with how much salt you use to begin with. I'm not going to soak the chipotle-cured bellies this time to see what happens. I also added some dried spices this time to kick it up some more...the ancho and dried chiptole pepper (along with the chipotle in adobo)...
I'll let you know how it goes....it's all trial and error!