Search results for query: bacon

I'd have done the same! Looks great. I'll be in for some BLTs soon with some Lewis Keto bread. Local Mennonite veggie stand has some delicious heirlooms already and I should be picking mine end of next month

Bought the ingredients for this, just haven’t really worked up the courage to try. Never thought of smoking them though. Thought I had to deep fry. Great to know I don’t. Had them at the ren-fare they were like delicious little breakfast sandwiches. I try to cut carbs so hopefully my pork rind...

Ahhh, ok, I'm showing my alcoholism, somehow I missed that line about rinsing. :hides under chair: Ok.. gotcha.. Lol. Sorry guys... under the influence I guess...

...total salts and zero sugars in my dry rubs. I find my cured meat is oddly strong without a bit of external rub. I don't add any other rub to bacon until preparing for the smoke. Pepper is usually enough. I am going to try a bit of sage that Aaron (@Astralogics) mentioned and that sounds to...

For me. It's always been dumplings. With Brussel sprouts with bacon.

IMO tenderloin is going to be a very tender cut regardless of grade since its more about the lack of muscle use and not marbling. I'd personally trim off the chain for tips then cut that into 1.5-2" steaks wrap in bacon and grill. Maybe make a nice bleu cheese or gorgonzola sauce for it.

I see bacon wrapped shrimp on my future soon. Did you pre cook the bacon before wrapping the shrimp?

...eat...she won't even touch the brisket or pork, she'll just sit with a big ass bowl of beans and a smile on her face. Ingredients 10 slices bacon, chopped 1 yellow onion, medium, finely chopped 1 red bell pepper, finely chopped 2 cloves garlic, minced 15 oz can kidney beans, drained 15 oz...

Great scores! Thats super cheap on the bacon jam! Grace jerk is legit. I go between it and Walkerwoods

The only reason a full grown slicer is needed is for the reasons stated above... Doing full width slabs of bacon... Otherwise the smaller ones will handle everything else....

...enormous resource as you experiment with curing various meats or sausages. I'm a third generation back porch charcuterist, my Grandfather made bacon and ham during the depression. One thing I'll contribute to this conversation is that once you decide on a ratio of salt and sugar, and if it...

I had heard people say that but did not know it really worked, that would be easier than paint for me since I do the same with my cast iron pans but using bacon grease of vegetable oil and it makes a nice finish when cooked on. Thanks

Perfect thanks. That makes sense!

Recently did a whole pork loin into back bacon in my Masterbuilt 30" Digital. I cut the loin into 3 pieces, both for the brine but also to fit it in the smoker. All 3 would not fit on one rack so I used 2 racks. The pieces on the bottom rack got dripped on by what was above. Essentially...

Pretty lean meat for pulling straight off the critter, a brine or a wrap in bacon will help keep moist

Now it's your turn to carry the torch, and do Eric proud by helping out the next guy that asks for help on the forum. That's the way it works. Dan. :emoji_thumbsup:

Here it is, and it's GLORIOUS. Pulled pork I threw on the pit this morning, fried hot honey ham, bacon, muenster cheese, garlic aoli mayo, pickle slices, bbq sauce, and crispy fried onions on a brioche bun. I call it 'The Cardiologist’s Boat Payment' Cheers! 🍻

...beans with peach pie filling and cherry pie filling, but prefer the apple pie version the best. Keri's Hog-Apple Baked Beans 3 or 4 slices bacon, diced 2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans) 1/2 c. Blues Hog BBQ Sauce (or other...

That looks like a great recipe. I am going to archive this one. :emoji_yum: Thank you.... JC :emoji_cat: