Search results for query: bacon

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 .

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...