Peppered Bacon Question

[K. Smith]

This weekend is bacon weekend. I haven't yet made peppered bacon and thought I'd try to pepper one of the bellies. I thought I'd try the Cook's Illustrated method of peppering that is recommended for tenderloin. It consists of a quick rub with salt to make the surface tacky. The peppercorns are simmered in oil, then tossed with some orange zest and nutmeg to replace some of the flavors lost in simmering, but without putting all the heat back into the peppercorns. That is then rubbed on the meat.

Anyone ever tried this method? Any thoughts on if it will work? Will putting a little salt on the belly after rinsing off the cure make it too salty

TIA!

Kira

 

[Jon Des.]

Hope this isn't too late, but I don't think I'd add extra salt to a cured belly. After you rinse the cure off, but before you dry it, rub as much pepper as you like on. I prefer a coarse grind, like a medium. Then just let it dry and smoke it normally. The only thing better than homemade bacon is homemade pepper bacon!