Search results for query: Pepper bacon

I can still see the meat, it’s not too much.

Well just got done seasoning my brisket beef bacon and getting it on the pellet grill at 200. I seasoned one with peper garlic and paprika, the other one I did just black pepper. I will smoke until IT of 150. Using INKBIRD probes and jave one in each end of the bacon to track IT. I'll post more...

I'm going to do this soon for sure. Will sub out the two carbs with almond flour. Thanks for pointing this one out Rich.

The Primo would have been a great choice for this but I enjoy playing around so the kettle it was. I used a house coffee rub, equal parts kosher salt, course black pepper, granulated garlic and fresh ground dark roast coffee. Hickory chunks and ran the kettle in the 235 ish range. I patted it...

They would last about 4 minutes at our place! Sounds and looks awesome!

Oh man, that sounds incredible! 😋 You know what I love about beef bacon on the pellet grill? That slow smoke at 200 really lets the fat render and gives such a deep, meaty flavor — nothing like pork bacon. Using two INKBIRD probes is smart too; can’t risk the ends cooking unevenly. I’d probably...

Given the good results of my first try at hot smoked bacon, I'm going to give it another go... I went to BJ's Wholesale Club, which I'm a member of, and got a 5.8 lb piece of pork belly... I cut it roughly in half, weighed the pieces and made a dry brine mixture for each piece. Rubbed it on...

You are a bacon making machine Charles. Seasoning is to your taste and possibilities are endless. I prefer a cracked black pepper covering. My wife and daughter do not like black pepper. More bacon for me.

...has become my personal favorite and I've been using Eric's @SmokinEdge process he posted here... https://www.smokingmeatforums.com/threads/true-dry-cured-bacon.325639/ Well after taking the last of it on a trip to Florida last month, I had to make some more. I got all the stuff together to...

Brined these for 6 hours. Brine was 4 cups water, 1/2 cup kosher salt, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, pepper corns, allspice, and a bay leaf. Dried them well and rubbed down with EVOO. Coated them with a good dose of a house blend. Granulated garlic, onion, paprika, black...

There's a cold smoking forum... I think? Anyway, I've never rinsed my bellies before smoking so I can't answer that. Now the salt is the driver for the cure, so rinsing isn't going to do much to reduce salt. Sugar is too large to be absorbed like salt, and yes when used in too high percentages...

First question is,,, did you like the flavor of the bacon, I mean truly? The reason I ask is because your mix in total is about 4% salt. That’s high pretty much by any standard. Around here we seem to enjoy 1.5-1.75% salt, that’s a huge difference. However you are free to make it like you like...

Decided to make some smoked chicken fajita style enchiladas. Bought some boneless breasts from Sam's and seasoned them with some Aussom Aussies Black Label Competition Rub and put them on the smoker at 275* for a couple hrs with a pan full of julienned peppers and onions. Once the chicken was...

Thanks for the replies. Yes I found these on clearance at Cabela’s for $2 per bag. Bought 4 but barely used any. I googled a simple bacon dry cure mix and trying it. Salt sugar pepper and cure. I made bacon using high mountain brown sugar kit wasn’t impressed

This is my potato salad recipe; it works great with gumbo. I love green olives, but they're not for everyone and can be eliminated or subbed out for a bit more chopped pickle. Potato Salad yukon potatoes (any waxy potato), 2.5 lbs, peeled and cut into small pieces 3 boiled eggs, chopped dill...

Great job King 👑!

Asked my favorite wife what we were having for valentine’s day since kids were going to be out with friends. She said ground veggie soup. Fortunately we were out at least that is what I told her. I happened to be driving by Costco so said how about surf and turf. She was on board. Prime...

Well today is smoke day as it is so nice outside right now. Frost this morning but warmed up real nice this afternoon. About half way through smoking bacon but just might give it a triple smoke. Sprinkled some garlic power and cracked black pepper on the bellies. They were cured in a maple cure...

Made it for a work function tomorrow. Yukon Gold potatoes, bacon/bacon grease, red onion, vinegar, sugar, pepper, parsley. Plenty of salt from the bacon. Can always add later. Pretty tasty if I say so myself.

Thanks. I really had no clue on the ratio of spices. I saw this info on a site: Black Pepper: A classic and versatile spice that enhances the savory flavor of bacon. Garlic Powder: Adds a subtle yet aromatic depth to the meat. Onion Powder: Imparts a sweet and savory balance...