B
bigkahunaranch
Guest
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?
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?
