Search results for query: bacon

Might have to try that for sure

New to the forum...first time attempting Irish Rashers/ back bacon. The recipe I used called for 1 level tsp Prague #1 for 3.92 lbs pork loin. It has been curing for 1 week. In that time I have continued researching and found it should only be 1 tsp per 5 lbs. Am I in danger zone eating this...

Lots of folks here, including me, have tried to get a good maple flavor in their bacon. I tried the syrup route, and for me, it didn't impart much flavor in the end, and also the elevated sugar content made the bacon burn quicker. I switched to a maple extract in the cure, enough to make it...

Great cook Justin, well all but the asparagus😄. We eat a lot of fish, but never thought about bacon wrapped. That's thinking outside the box. That prime rib looks perfectly cooked to me, nice work...

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

...now layer in some cheese, veggies, eggs, anything you want. Roll it up into a log, season it with whatever rub you want. Some wrap it in a bacon weave, then season it again. Smoke it until the bacon is done (or 160 center). Let it cool a little and cut it into slices. It’s a crowd pleaser/...

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.

There's a section in the forum list dedicated to fatties. Also a couple threads by Chris @gmc2003 that explain how to make a bacon weave. Many different styles of fatties... breakfast fatty, pizza fatty and many more! Ryan

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