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Old 06-27-2012, 10:03 PM   #1
bigkahunaranch
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Join Date: 06-05-12
Location: Waco, Texas
Question 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?
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Old 06-27-2012, 10:04 PM   #2
Boshizzle
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I wish I could get pork belly with skin on! Lucky you!
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Old 06-28-2012, 12:56 AM   #3
92slcvrt
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I take the skin off after I hot smoke
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Old 06-28-2012, 01:06 AM   #4
KnucklHed BBQ
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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!

Edit: Also, check out Cowgirl's blog for more info if you haven't already - http://cowgirlscountry.blogspot.com/
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