Seasoning for Bacon


 
T

Tim Mulvihill

TVWBB Fan
I make Bob's "Bacon made easy" back around X-mas time with pork belly, and it was great! Since it was my first bacon, I thought I'd go without seasoning to see if I got the basics down.

I've a got a 9# pork loin curing now and was trying to figure out some seasoning options. Could the bacon veterans reply and give me some ideas of how to season?

I cut the loin into 3 pieces and was going to do one with cracked black pepper.
 
Tim,
Not sure if you want to add flavor to the cure mix, or prior to smoking.
I've found that the soak and/or rinse removes most added flavors.
A discussion here might help, in case you missed it.
 
I have tried a few things ...brown sugar, maple, black pepper and garlic...it really didn't change things up much. I'd start by trying some different wood flavor's first....just a thought!
 
For a pork loin I like Garlic, Onion, Allspice actually.. cure it like that, Rinse and enjoy.. Oh I also didn't even smoke the last batch of back bacon I did just heated in the oven to temp so there were no competing flavours.
 
Thanks everyone, and thank you Bob for the link.

I think I'll try some black pepper on one of the pork loin pieces before going into the smoker.
 
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