Originally Posted by gtr
I do all my flavoring with the curing process. All I add when smoking is cracked black pepper all over the surface.
Nice looking bacon there!
It's been a while since I've gotten bellies to cure and I've been using store bought bacon, which, no matter how good it is, doesn't ever seem to match home-made.
I've never added anything post-cure...except smoke...do you think the pepper makes a big difference at that point?
I've wondered if I should add anything post-cure....I just never have.