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Unread 11-28-2012, 01:33 PM   #30
Sub-80
On the road to being a farker
 
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Join Date: 05-03-12
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Quote:
Originally Posted by gtr View Post
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.
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