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15lbs of pepper bacon

post #1 of 11
Thread Starter 
We were running low on bacon so it was time to stock up. I went on vacation to Hawaii but before I left I put a belly in Pop's brine. Two weeks later I pulled it out, covered in coarse black pepper and smoked for 36 hours with Apple dust in my amnps. I also through a bunch of cheese in with it. Here's a few pics:
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post #2 of 11
Thread Starter 
post #3 of 11
Thread Starter 
post #4 of 11

Looks great! I've been trying to find away to make the brine time go faster and I think you nailed it by going to Hawaii. Alaska would probably work as well.

post #5 of 11

Wow! That's wild how you do it all so authentically yourself! Impressive stuff! Cheers! - Leah

post #6 of 11

very nice bacon, How did you like Hawaii??

post #7 of 11

Nice looking Bacon!!!

Nice Job!!

 

 

I wouldn't mind spending a week in Hawaii.

The 54 weeks I spent there in '69 and '70 was just TOO long.

 

I'll take the mountains before the beaches.

 

 

Bear

post #8 of 11

I must say that is fine looking bacon. I have yet to try pepper bacon. Does the pepper flavour get right into the meat?

 

Disco

post #9 of 11
Nice looking bacon! Last batch I did we went to Kauai! Best way to kill the wait!
post #10 of 11
Thread Starter 
Thanks everyone. We went to Kauai as well this time. I love the pepper bacon. It gets just enough pepper flavor into the meat and the pepper holds the smoke flavor too. Really good chopped into chunks and cooked with potatoes. My wife loves sweet stuff. Last time I made maple and pepper and she was surprised to find she liked the pepper flavor better.
post #11 of 11
Mmmm, looks great!
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