Bacon ready
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to cdavis on last edited by processhead
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).
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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 Contributorsreplied to PapaSop on 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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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to PapaSop on last edited by
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 Userreplied to GWG8541 on 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 Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to YooperDog on last edited by
YooperDog thanks for the info.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to lkrfletcher on last edited by
lkrfletcher thanks
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to processhead on 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 Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to PapaSop on last edited by
PapaSop that makes alot of sense. Thanks.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to bocephus on 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 Contributorsreplied to PapaSop on 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 Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to mrobisr on last edited by
mrobisr thanks for the info
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to lkrfletcher on last edited by
lkrfletcher I know this was last year and all but, OK, I’m late to the table!
Some of your bacon looks like it was halved after smoking and then sliced and others appear to have been halved then smoked and then sliced?
