Search results for query: Pepper bacon

Hey all, been away for a while. trying to shed some pounds and that is virtually impossible while hanging out with you all, Lol. Finally got back to trying the bacon recipe from @SmokinEdge My first attempt last year was interrupted by a 5 day power outage while I was out of town and well, it...

so i have always been curious about aged deer meat. i dont mean a few days in the cooler. i have always let my deer rest in tree or packed in cooler of ice when early season. i mean taking it a bit farther. so i did an experiment the last month. extended wet aging in the fridge. i cut a...

Some time ago I asked if anyone could provide me with a recipe for luncheon meat called Mock Chicken Loaf but was unable to find one. I've been looking for over a decade now and it was just not available. Recently, being old and not cognitive about computers and now AI I played around with AI by...

Hi, I want to make dry cure bacon, but I want to make sure I get all my steps right because it is my first time! I am a bit confused… I have nitricure which is 6.25 nitrite. On my package it specifically states that for bacon you use 1.8g/kg…..why does everywhere else use 2.5? So according to...

Here you go. Enjoy!!! 1 large onion 3 stalks celery 1 bell pepper (whatever color you like) 1 pound bacon cut into bite sized pieces 1.5 cups cooked black eye peas 1 cup long grain rice 2 cups chicken stock salt and black pepper to taste cayenne pepper to taste 1 T BBQ rub Fry the bacon...

So, you are on here asking questions, but then googling for answers? Good grief.

Looks awesome. I have done kind of a coffee rub before with my brisket back in the day and have been thinking of doing it again. Instead of the good ol Folgers I was planning on fresh ground the next go around. The in-laws got me a bottle of Tuffy Stone's Daily Grind rub and I have been using...

Here is how Mrs Civil does it are house..... it was from this thread..... https://www.smokingmeatforums.com/threads/butter-knife-brisket.314282/ Homemade Mac & Cheese: 1/4C Flour 1/4C Butter Cook flour & butter till the flour is cooked in. Wisk in 2C Milk & 1C heavy cream & put on a very low...

I started this journey about 1½ years ago and have been sucked in, hooked ever since, all thanks to the folks on here such as yourself John, who have most graciously given your knowledge. This and making sausage has become an addiction and I'm always trying to learn even if by accident. Still...

Below are the entries from this throwdown. Lets pick a winner. Note the images for #2 and #4 are thumbnails. I did this because the way it showed in the thread looked better. Please click on them to enlarge if you want to get a bigger image. 1) Hand Pies from Around the World...

Picked up the ribs from a ranch that sells at our farmers market and the time was right. I hit the ribs with a Grey poupon binder and Montreal seasoning. The brisket flat section with no binder, garlic salt and black pepper. Also tossed some mac and cheese on the smoker and some stuffed...

So many things here I concur with, starting with a toasted bun, and preferably in the burger's drippings. Hell Yeah! But let me stick to toppings on a standard Bacon Cheese Burger Top or bottom, or my way of top and bottom, I guess we can just call them all garnishes. First thing I generally...

The slice looks nice and pink, so the color is surface only. I did sprinkle some very coarse cracked pepper first, and my cure was 1.5% canning salt, 1% white sugar, and 0.25% Cure #1. In my curing notes is a snip from Martin (Digging Dog Farm) where he mentioned that excessive bag juice can...

Got two slabs in my fridge about to do the same thing

Good afternoon! I'd been toying around with this idea for a while and saw a weather window of opportunity and decided to stop procrastinating. Started with a 1# chub of Italian sausage from Meijer and pizza sauce I made up the day before. I also got one of those pre-made thin pizza crusts...

Final update: everything finished good, the pork was a little behind schedule but all worked out well. Fired the Kamodo up to about 500* and added some flank steaks for good measure! On the plate in the final picture is all the meat, pulled pork, chopped Chuckie, flank steak, with a few of...

Nice work. Bacon looks beautiful. Just remember that all commercial bacon is in fact hot smoked. They don’t have time for artisan ventures. What you can do is give the process more time. The time will make the flavor better, don’t hurry the process. I add white pepper and garlic powder in my...

Well, After about 36 hours of resting in the refrigerator, after smoking, I sliced up the two portions of bacon with different seasonings, fried up some of each, and tried it out. I feel awful.... Awful because I probably ate about 8 sliced of bacon, along with my breakfast of three...

WOW BRO ITS SOOOOO TASTY! GREAT!

Well ran out of the last beef bacon and decided it was time to make some more. Enjoy the pics. It is currently cooling before it goes in the fridge to rest. Cooked to IT of 150 and smoked with pecan wood. Black pepper, roasted garlic powder, paprika with olive oil binder. Cured 10 days. 7.5...