bocephus
I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not!
Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.
Bacon ready
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RadRuss said in Bacon ready:
PapaSop Can you send me the recipe you used? Your final product looks amazing!
Here’s the link GWG8541 speaks of.
https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Did anyone use bacon taste booster on their dry rub bacon.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
cdavis l have. I am going to do a test with my next bacon project and do one with and w/o. I am thinking it adds a bit more saltiness than I like. I never did a comparison and the opportunity is approaching.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
cdavis - I did
Life is a Garden - Dig it.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
YooperDog let us know what the big difference is. I did not use it on my last batch, but did add a little brown sugar and coarse black pepper prior to the smoke. I was happy with how it came out, but have wondered how the booster would have made it taste.
"You never really die until you end up on the wall at a Cracker Barrel"
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
GWG8541 I have no basis for comparison as this was my first batch. I added amounts per Jonathan and Austin’s video on dry rub bacon, The taste is great. I also added a large amount of ground up dehydrated jalepeno flakes and black pepper which further layered the taste. Maybe next time I will just do the rub and bacon flavor enhancer.
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cdavis said in Bacon ready:
Did anyone use bacon taste booster on their dry rub bacon.
I have not tried it. Here is a list of the ingredients. Not sure I see any magic flavor bullets listed there.
There is another version of bacon flavor booster that includes the same ingredients plus MSG, which we all know enhances the flavor of anything that it is added to.
Sugar, Salt, Dextrose, Spice Extractives (Including Celery).
Paul
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Although I’ve only done one round of bacon, why would you add a bacon enhancer to what ultimately is…bacon?
I can see doing that if you’re trying to add bacon flavor to something other than…bacon. Hmm. -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
PapaSop I thought it was for brining, attempting to replicate the dry rub bacon process, but I haven’t researched it since I have no plans on using it.
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PapaSop I add it to my venison bacon, which is ground and processed.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
GWG8541 i am looking at the first week in January. I have a bunch of holiday cooking and some sausage making between now and then. It is on my experiment list and I will post what I learn.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
YooperDog thanks for the info.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
lkrfletcher thanks
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
processhead thanks for your input l think I’ll just save it for a try on some Canadian bacon.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
PapaSop that makes alot of sense. Thanks.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
bocephus I used it on my imitation bacon and thought it did really well. I just didn’t know if I should use it on dry rub bacon or not.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
PapaSop i had forgot to look for this post, knew I had read it somewhere
Jonathon’s reply to a post…
I always said that when using Dry Rub Bacon cure that you don’t need the Bacon Taste Booster as that is used to impart an old-world/classic flavor when using modern curing methods like injecting and tumbling. He did put a caveat about imitation bacon being better with it, so maybe someone needs to do a blind taste test. -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mrobisr thanks for the info
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