Search results for query: bacon

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:

Looks good to me Brian. I wonder how the tenderloin was stuffed. Was it butterflied, stuffed and then wrapped with the bacon to hold it together? I have a couple in the freezer that I'd like to do that to. I'm in the same boat...

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! 🍻

I Just joined this forum today to thank the OP. I too was looking for a slicer for my smoked bacon. Big enough for a whole belly, but not a lot of $$$$!!! My search landed me here after a lot of dead ends, and I dug into researching this rig. I did end up getting it and used it for the first...

...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:

Nope, no issues, works perfectly. Make up the paste with the ingredients, slather it on the slabs and ziploc. Overhaul daily for 2 weeks. Ive been doing that method for 30 years. Corey

Through my trials and tribulations, have to use thin cut bacon. It has to be precooked halfway. If you dont the shrimp will overcook trying to get some crisp on the bacon. The CI skillet really helps in this regard. I cook the bacon in the oven on a lined cookie sheet at 350. I use half a piece...

What will never be said with those burgers!!! Geeze Jack those are some great looking bacon cheese burgers point for sure Chris

First cook? Bacon and smash burgers! If you have a grinder? Grind you own from some chuck and rib meat!

To be more precise... Boston butt bacon. This adventure innocently started in a random thread when I mentioned that competition BBQ cooks coveted a small muscle group in a pork butt, which they call bacon. Below, you can see that small muscle group, located in the fat cap on the outside face...

You had me at bacon jam.

...after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day dry cure. Smoking was with apple...

I really like cured smoked loin/chop that is finished on a hot plate/pan when it's time to eat. I'll definitely give the dry cure a shot for loins. I'm really enjoying them over pork belly bacon in BLTs.

I like garlic powder and white pepper, but feel free to mix it up with flavors. Not of them really shine through the bacon to me but it’s still there and nicely different.

Sorry Mike , not going to waste good bacon grease on them , just to mask them suckers, lol But I get it. David