Posted 4/11/2024 19:54 (#10703468 - in reply to #10703340) Subject: RE: Bacon Flavor
SW MI
Curing and smoking mostly. Most speed cures are brine injected, have a higher nitrate content, liquid smoke added and direct into the smoker. We dry rub ours and cure for a few days then they hit the smoker, makes a big difference. Hogs fed a heavy ddg diet tend to have a sloppy fat, doesn’t affect taste so much, but it does affect the texture.
Bacon Flavor
