processhead Will do. Got the belly in the brine bucket now with the bacon Taste Enhancer. Used about 3oz to a gallon of cold water.
C
Cman66
@Cman66
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Roll Call (Start Here First)Jamieson22 Its sold from this site. Bacon Taste Enhancer or something close.
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Roll Call (Start Here First)I’ve tasted it after smoking and like you said, it still tasted alot like country ham.
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Roll Call (Start Here First)processhead thanks… I’ll just be using the bacon seasoning instead of adding additional cure.
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Roll Call (Start Here First)I smoked some, but I held some out. As it turns out, it was the flavor that is the issue. I guess I’ll go with the Bacon seasoning only as the actual belly was about 14 days in before I rinsed. Should I pickle the bellies and then smoke? I used the formula for EQ to the letter. I’ll be using my Masterbuilt 1050 for the smoke and probably cherry for the wood. Could I rub the bacon seasoning into the belly and then vacuum seal overnight?
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Roll Call (Start Here First)Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
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Roll Call (Start Here First)thanks Everybody…
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Roll Call (Start Here First)Thanks for the warm welcome! I’ve been making my own bacon for a few years now with sketchy results. From Pop’s Brine to the EQ method. Seems my bacon never really tasted like bacon but more like ham. Hopefully I can learn a few things from folks here as I’m sure you all have plenty to share.
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Roll Call (Start Here First)Curtis from Central PA