Search results for query: bacon

*YES....I did lick the plate to get all the tomato juice, mayo, and bacon grease....I will admit it...LOL!!!

Hell yeah! Bacon looks great! Now all you need are some fresh home grown tomatoes for a BLT! Congrats on making the spinner!

...into a pan and then into the vevor food cooler. Took a couple of racks out and put the griddle in for the shrimp to preheat. Precooked the bacon half way in the oven first. Last time I made these there was too much rub and salt so I only coated lightly after wrapping in half piece of thin...

Looks great! Congrats! You'll never look at mass produced bacon the same way again.

Oh, there's bacon. Even listed in the post 😆 Its the very bottom layer on the sandwich, if you zoom in, you can even see a strip or two.

Panchetta roll and two slabs of traditional bacon go in the smoker at day 12. Was 90F ambient today and a bit breezy so no sense using the smokehouse, we will just use the Grilla vertical cabinet and run 180F with a smoke tube. Traditional bacon got done to 145F IT and took them out to cool...

Looks fantastic Keith. My only suggestion would be go with weave and get a half pound or even a full pound of bacon on that sandwich. I have a half pound of bacon on this one and you can still bite it without unlocking your jaw. Point for sure Chris

I still make Scarbelly's injected & smoked hot wings at least once a year. The go fast during the Superbowl. Bearcarver's recipes are my go-to for all things bacon.

I usually get 1 bad pack out of the 4 pack of the Costco LS bacon. Fatty and the meat and fat separate. I have better luck with the thick cut and roll it out thin as @chopsaw mentioned. I like the extra long piece for wrapping larger items. Things as wrapped jalapenos, I get 2 per piece of bacon.

He is going to rinse off tomorrow. TQ is a curing agent if you didn't know. That loin if left to cure makes great Canadian bacon.

What no bacon!!!! Looks great Quig. I'd happily chow down on one. Point for sure Chris

look what you made me do, store bought bacon, tomatoes, lettuce and horsey sauce....but it was very good.

Yesterday was ribs in the pit barrel cooker (Drum Smoker) and today was two slabs of pork bellies for bacon. The one slab has to be around 4 inches thick on one end. Bacon is off to the outside fridge to firm up and later to get vac sealed. Should be good for a while. LOL

Just sliced some bacon I made have a question. I used Pop's curing brine and left the belly in the liquid for about 18 days in the garage fridge. Cold smoked over two days. Well one end of the belly was kind of thick and I'm not sure the cure went all the way through. Don't know if you can...

So my question is do you not pick out your own bacon?

Rip dude. A wealth of knowledge will be missed on this forum. He got me into the true air cured bacon just last summer. We exchanged alot of chats about it.

Dang! Eric help me immensely with my start in making bacon and ham! Not to mention how many questions he answered about sausage! RIP my friend you will be missed.

Yeah buddy! Looks good, I love pork belly, bacon rules but sometimes I like to hot smoke a slab with black pepper and a blend of maple syrup and a good soy sauce for dinner. Good job!

So awesome! Love me some bacon Eric and it looks top notch… but that pancetta really has my attention! Everything looks amazing so far bud!

BuckBoard Bacon, " FAIL " I will not use , just asking for input on why it did what it did. Start : Pork shoulder , new date , so not old. Fresh not frozen. Made pop's brine, ( I have done this way and dry cure before , with no problems ) Injected the crap out of it with...