Favorite Bacon Seasoning/Flavor??

Killit_and_Grillit

I've done a few runs of bacon and I think I'm ready to start experimenting with some different flavor profiles. I've done traditional, spicy, and garlic rosemary (a fan favorite but in small portions).

I've got a pork belly that's ready to start the process tomorrow.

So I thought I would poll the masses. What are your favorites? And how do you do them? Flavor during the process, during the smoke, or during the final cooking? 

I've been thinking of trying maybe like a honey chipotle, maybe a maple cinnamon/sugar to go with waffles, and I have also been contemplating a Bloody Mary style bacon to go with the drink (Worcester sauce, Tabasco, lemon, olive juice, cayenne and regular pepper, maybe some horseradish)

JustineCaseyFeldown

Garlic pepper is the family favorite

northGAcock

Black Peppercorn....my favorite. 

blind99

Bloody Mary style sounds awesome!

im so lazy I didn't even smoke my latest batch. 

JohnH12

blind99 said:

Bloody Mary style sounds awesome!

im so lazy I didn't even smoke my latest batch. 

Soooo, You just added liquid smoke to the cure?????

Ima_good_egg

Tell me more about the bloody Mary bacon.

Ima_good_egg

I have used a coffee rub with rave reviews from my tasting committee.

Killit_and_Grillit

Ima_good_egg said:

Tell me more about the bloody Mary bacon.

I don't know...I was just kinda sitting by the Egg last Sunday morning thinking, "I could really go for a Bloody Mary right now."

and then I remembered my sister made some with chocolate coated bacon one day. And then I just got to daydreaming and thought, "I could figure this out". 

I'll do a little research and see if I can test a recipe. 

Edit: I need to ask my sister about the lemon juice and make sure the acid won't start cooking the meat enough to mess it up. It's really convenient to have a master chef on speed dial sometimes. 

PiratePig

Tough to beat bacon flavored bacon...

J-dubya

 I really like bay leaf mixed with my cure.

Focker

I'm not much help.  When given the best Berkshire belly out there, less is more.  All I add to the pickle is a little bit of molasses.  Water, kosher, white sugar, brown sugar, molasses, pink salt.....FANCY! 

Some add-ins can harbor organisms, you may want to strain.  
https://www.youtube.com/watch?v=0AKvajCu8Eo

I would explore other options if forced to use regular belly again. 

chadpsualum

Killit_and_Grillit said:

Ima_good_egg said:

Tell me more about the bloody Mary bacon.

I don't know...I was just kinda sitting by the Egg last Sunday morning thinking, "I could really go for a Bloody Mary right now."

and then I remembered my sister made some with chocolate coated bacon one day. And then I just got to daydreaming and thought, "I could figure this out". 

I'll do a little research and see if I can test a recipe. 

Edit: I need to ask my sister about the lemon juice and make sure the acid won't start cooking the meat enough to mess it up. It's really convenient to have a master chef on speed dial sometimes. 

If it is a problem could you just use a bunch of lemon zest to get the essence you're looking for?

Killit_and_Grillit

Good idea @chadpsualum

blind99

JohnH12 said:

blind99 said:

Bloody Mary style sounds awesome!

im so lazy I didn't even smoke my latest batch. 

Soooo, You just added liquid smoke to the cure?????

@johnh12 nope.  just plain old cured pork belly.  it's so good I don't miss the smoke flavor.  (or maybe my smoke flavor is so bad it's better without it. who knows.)

NPHuskerFL

I'm into naked bacon.
Wait!  This wasn't into reference to anything but, bacon.  Gotta be careful with this bunch of scoundrels it's libel to cue a @henapple pic

blind99

@nphuskerfl No need to repost that picture.  it's burned permanently into my brain, filed right next to 'scary clowns' and 'tofurkey'