Search results for query: bacon

...am smoking more now and would like to increase my menu options from just brisket, ribs, pulled pork, cheeks and osobuco, with a couple tries at bacon, to also include more cured meats and sausages. I have done a couple batches of pork loins and pastramis before, but I would like to reduce...

I got my hands on a couple of Berkshire bone-in pork bellies, so of course I HAD to cure a rack. Then smoke on my Weber kettle with the Fireboard ring - 225 for about.... 3 hours or so, till 155is internal. Then chilled, cut into individual ribs, coated in a mix of brown sugar, 16 mesh...

Vidalia Onion ring, 1/2" thick. Egg with cooked bacon. Next try will be with Bell Pepper ring.

I know this is an older thread, but I thought this might help a few down the road. Don't slice it any thinner than grocery store thick cut bacon, because it crisps up a little different from store bought bacon. I found this out the hard way, the first time I cold smoked bacon, it was way too...

Thanks my friend, yea my thoughts sometimes get the best of me. Sometimes my weird ideas work and some don’t. As said, the PR and fish were tasty. The asparagus however, I think would be good if pulled much earlier.

I got a 15 lb pork belly for curing, smoking, and slicing bacon. I am dry curing that the same way I always do. But this time after truing up the edges I found myself with about 3 lbs of "scraps". I usually square out the belly after it's been cured and smoke the scraps with the rest, but...

...and fewer people. Don't need utilities, hoa, or neighbors. I'm looking for enough land to shoot, have a big garden, watch my bird feeders, and make custom sausage, jerky, and bacon. In Missouri that would be 5 acres. Existing home that needs rehab or just a place to park my rv and build is...

...but it has been handy for keeping items warm while I’m still cooking and when I’m cooking at higher temperatures I’ve been doing a lot of Cream cheese or bacon, brown sugar crackers so it’s been pretty handy for that. I have done cheese couple times but haven’t had too much time to play with it

16-20ct. shrimp on sale here right now...I see bacon wrapped shrimp in my future.

...and thick pork bellies. My Sam's has skinless, but they're smaller (halves or less), usually poorly shaped and usually thin and not great for bacon. Also usually only have 2-4 of those out at a time. So I'm wondering if I can make my trip a little more worthwhile by loading up on some pork...

Yep. My former next door neighbor would get an elk every other year or so. I would trade him some bacon for his elk, so it was a win-win for both of us.

Thanks David. They turned out great. Temp 165 and bacon done. They where so juicy. Love that Vortex. I starting some cured chicken legs this morning. Really does feel good grilling for folks!

...a recent conversation with @chopsaw ,I've dry cured two slabs of meat taken from the outside face of two Boston butts... these are known as "bacon" because of the resemblance. Here is the bacon, sandwiched between these two Coppa roasts, also cut from Boston butts. Fast forward 14 days...

Looks good from your pictures, plenty of smoke for sure. Now you are officially hooked. You will never get store bought bacon again.😏 Corey

I don't care for Brussel sprouts. Probably go with a simple cucumber salad.

...I've got some trout, pike, and crappie in the freezer that I might have to pull out. If it is the trout I will pan fry them in a skillet with bacon grease with Tony's for seasoning. If the pike or crappie, deep fried with Zateran's Fish Fry for the seasoning. Can't forget the fries on the...

Keri's beans bring me back to when I first joined in 2008. They were a big hit when I made them, as were Dutch's beans. I sure miss the old crew, I was like a sponge, soaking in all the info that people would share with me. It was really special, even a noob at the time like I was could get...

Will smoke the Bacon somewhere around Fab, 15th...will have been 21 days on cure.

I just happened to run across this today. Bear taught me about all I know with smoking meats and such with my MES30 I was using several years back. He had some great recipes. I really miss that man.

Good looking bacon.