Search results for query: bacon

Looks good Just wife and myself so I make it from tenderloin instead of loin. We're diet restricted so I use cure #1 to eliminate sugar and reduce the overall salt I call it loin bacon myself. The US meat processors trim off so much fat it doesn't qualify as back bacon IMO.

...:emoji_laughing: Anyway, I ended up using Dutch's bean recipe as it had the lowest ingredient count. I used my own bacon cut into cubes for the bacon and I also added some shredded pulled pork. I cut the sugar in half to play to the geriatric diners. :emoji_wink::emoji_sunglasses: These...

That is something I have never considered.

There are actually quite a few BBQ joints around the country that hang their ribs in vertical smokers. I’ve done them many times. Ribs should pass the bend test so they should not fall off the bacon hangers either. Old post or not.

For those of you smoking bacon on a gravity feed smoker (Myron Mixon, Stump's, Old Country, Assassin), at what temperatures are you smoking your bacon at to get a good smokey flavor profile?

Here and idea…… Wrapped in bacon!!!! Or more than one wrapped in bacon…..LOL

Eggs, English muffins and hash made from some of this season"s bucket potatoes with diced homemade Canadian Bacon.

I have ground the pork shoulder and made paddies pre-smoke...very tasty! topped with bacon jam....very yummy!

Yup, that’s all I do. Sometimes wrap a slice of bacon around that and sometimes not. If I was frying them in a skillet I may think about crum coating but otherwise no.

Love it , John would be happy to know folks are following his how to's Bacon looks good, But I thought it was called Back Bacon..... just kidding David

And actually 16 days (or more) might be better for buck board bacon anyways.... Assuming buck board bacon is made with boston butt as it is thicker and needs longer time under a dry cure...

I have a bit of sage in my bacon cure. Not a ton, but a bit, and we like it. I've gotten rave reviews over my bacon when I share it with people. Lots of people asking me to sell it, but it isn't worth it at the price I'd have to charge to make it worthwhile - I'd rather give it away to friends.

Picked up a couple whole pork loins at Costco a couple weeks ago to cure and smoke for Canadian Bacon. Was wanting to try the electric smoker I had built over the winter and see how it works. The loins came out great. The smoker worked good but I am going to probably make a couple changes to the...

...I did try adding pepper once. Most fell off either during curing or during cooking LOL. Way back around 2014 I bought a very large box of maple bacon cure. It can either be used as a wet cure or a dry cure. When I use it as a dry cure I add it to maple syrup and thats my base before going...

I do not know, these tomatoes were given to me, and I did not ask. Funny...should have known someone would ask! LOL! My 2nd cousin actually bakes homemade sourdough and sells it. I can make it, but don't want to keep sourdough around the house being keto-I'd eat the whole dang loaf in one day...

I need to revisit my bacon injection technique. For bacon flavors that’s where it’s at and sky the limit.

I agree with this.... DO NOT use bacon grease for the initial seasoning...

Yeap! Sounds amazing! We just became BFFs. (Note to self…..Thinking about building a bunk bed)

Looks great! I've never smoked or had jowl bacon.

Smoked Juicy Lucy stuffed with Velveeta and seasoned with Montreal Steak Seasoning with Parmesan Garlic Coleslaw, bacon and a drizzle of Queso and a side of waffle fries also with a drizzle of Queso and seasoned with Kinders Parmesan Garlic. Started with 80/20 ground beef, seasoned with...