Search results for query: bacon

This is my first attempt at making bacon. I did two different methods to see which one turns out better. First method was cure #1 with my sugar and salt using the suggested percentages found on another thread on this page. 14 days in the refrigerator flipping every night. Second method was...

Would have done the same thing! Hell of a sandwich!

Thanks my friend… always great to hear from you. PR and bacon wrapped trout turned out tasty… the asparagus got away from me and lesson learned. 🤷🏼‍♂️ And yes… everything is better with butter! Thanks again for the kind words!

Thanks Keith, PR was pretty tasty… trout was great as well. Crispy bacon and nice juicy rainbow meat inside with the lemon, butter and Old Bay. All flavors worked well together! Have to pulled the asparagus sooner next time… just got away from me. And thanks for the ride, it’s always an honor.

I have found it helps to pre-cook the bacon slightly prior to wrapping...

I you want bacon you need the cure .

Never a consideration!

Nice Sandwich! Sounds like "The heart attack burger", double patty burger with bacon-but the buns are two grilled cheese sandwiches (with bacon between the bread with the cheese as well...). I like the flavors on your sandwich. Sounds really good!

I don't have any problems with it burning while cooking it up.

Stopped in yesterday for the Special. It was a Cowboy burger with his smoked brisket patty, cheese, bacon, onion rings, and bbq sauce. Soooo good!

...this helps my blood pressure LOL) Smoke good ol' chuck never hurt no body. And since I need to be a good boy, here's some honey miso chicken as a bonus. It's actually incredibly delicious. The other half of the belly was cured for bacon. Will have sliced and fried shots of the bacon soon!

Thanks my friend… and John you were spot on bud! 💯

Hell yeah! Looks good to me! That Beef is cooked perfectly for my taste buds! Trout sounds good too! How'd the bacon wrap on the trout turn out? Oh- Congrats for the spinner ride!

New to the forum...first time attempting Irish Rashers/ back bacon. The recipe I used called for 1 level tsp Prague #1 for 3.92 lbs pork loin. It has been curing for 1 week. In that time I have continued researching and found it should only be 1 tsp per 5 lbs. Am I in danger zone eating this...

Lots of folks here, including me, have tried to get a good maple flavor in their bacon. I tried the syrup route, and for me, it didn't impart much flavor in the end, and also the elevated sugar content made the bacon burn quicker. I switched to a maple extract in the cure, enough to make it...

Great cook Justin, well all but the asparagus😄. We eat a lot of fish, but never thought about bacon wrapped. That's thinking outside the box. That prime rib looks perfectly cooked to me, nice work...

225° F Started around 9AM and took out around 2PM @ 135°F internal plus or minus depending on the thickness of the meat.

The Pancetta. Bacon is a bit boring but here is a pic, I had several full pans of this

Looks mighty tasty! The 1-2inch sections was a common thing a pot lucks around the Rocky’s. The variations of cream cheese and cheese was always hit. Yours topped with bacon and onion crisps are the next level!!