Garlic infused Bacon questions

bigkahunaranch · 06-27-2012, 10:03 PM

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?

Boshizzle · 06-27-2012, 10:04 PM

I wish I could get pork belly with skin on! Lucky you!

92slcvrt · 06-28-2012, 12:56 AM

I take the skin off after I hot smoke

KnucklHed BBQ · 06-28-2012, 01:06 AM

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/

06-27-2012, 10:03 PM	#1
bigkahunaranch Knows what a fatty is. Join Date: 06-05-12 Location: Waco, Texas	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? __________________ BIG KAHUNA RANCH...SWINE AND BOVINE

06-27-2012, 10:04 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	I wish I could get pork belly with skin on! Lucky you! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

06-28-2012, 01:06 AM	#4
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	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/ __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

06-28-2012, 12:56 AM	#3
92slcvrt Found some matches. Join Date: 01-30-10 Location: Marysville, WA	I take the skin off after I hot smoke