Search results for query: bacon

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!!

I made some skin-on bacon a while back. Sliced thin, it just gives it a little crunch. Reminded me of the bacon we used to get when I was a kid in the 60's.

Summer bacon ain’t all bad. It leaks a little but easily cleans up. Will fridge and let everything rest then slice everything on Sunday. Slice shots coming.

Good morning. My bacon has been in the fridge for 16 days. I used same curing mix/ method i used the last two time I made bacon. This batch has greenish brown spots. Did it go bad? It has a very slight odor different from the last time I did it. Darn it. I could use some advice as i was...

I'm no stranger to making bacon, I use Bearcarver's warm smoking method. But I've come to a bridge I haven't had to cross before. When I owned a home, the night before I was to smoke, I'd take the cured meat to the cold garage and run a fan over it to form the pellicule. Now that I no longer...

I've made these a few times for friend's gatherings. They're always gone quickly. I sometimes mix it up with swapping brisket chunks for the bacon. But it's great either way.

I was slicing some bacon the other day with my old but still pretty good shape berkel 8" slicer and said, I wish I had a bigger slicer. The belly was a little too big to cut so I had to cut a piece off. If you were to buy a new one to slice pork belly for bacon, is the 10" big enough or would...

When I first read your reply, I saw 'girl' instead of 'grill'....and thought,"Wait....what???" LOL!!!! I need new glasses! LOL!!!

Thanks. The bacon is good addition, I just wrapped around the outside and crisped up. Thank you Jeff. Thanks a bunch Chris. I hope you do give these a try, they are tasty. Thank you Brian. Thank you Charles. These are fun as much as they are delicious. You can play with boil times for final...

...Baba Yaga rub, and some bbq sauce (typically use Meat Mitch Womp Sauce), then put in into a ziplock and pipe it into the manicotti, wrap with bacon, and into the fridge overnight to soften the pasta a tad. Smoke at 275° the next day until the bacon is crispy, then I glaze with Blues Hog...

...Then take a nice patty size of breakfast sausage or really any bulk sausage and form it around the egg sealing it up. I then wrapped a strip of bacon around each one , but you don’t have to use bacon. Then on to the smoker and cook just until the sausage is cooked through and bacon (if using)...

Hey Buddy that is a tasty looking spread for sure, Justin! Agree with the idea that bacon makes pretty much anything better! And that PR is definitely the star attraction - I’d say you knocked it out of the park my friend! Nicely done Brother! Red

Do they still have Bear's recipes at this forum ?

I didn’t see a cold smoking forum, so I hope this is the acceptable place for this. I’ve been researching and studying bacon cures, and I have a question I haven’t seen addressed. When using sugar, spices, syrup, etc in a dry cure, isn’t that flavor washed away if you rinse the belly to reduce...

So as the title says hot souce and bacon. Anyone add it to the cure while your bacon is getting ready for smoking? I mean 7 or 12 days in a cure and added hot souce should add to the flavor I would think but would like a second opinion.

Pretty much Dutch's but with a little tweaking. Cut the amount of bacon in half and substitute with a links worth of chourico chunks. Minus the jalapenos as the spiciness is substituted because we use Melindas habenero and ghost pepper ketchup and sometimes I'll add a little "magic dust" if I...

I had the opportunity to meet scarbelly when we lived in Savannah, good time we had.

Use the oven to cook the bacon . At the end when it's about ready , brush it with maple syrup . I got that suggestion years ago from Dave Omak .