Search results for query: bacon

look what you made me do, store bought bacon, tomatoes, lettuce and horsey sauce....but it was very good.

Yesterday was ribs in the pit barrel cooker (Drum Smoker) and today was two slabs of pork bellies for bacon. The one slab has to be around 4 inches thick on one end. Bacon is off to the outside fridge to firm up and later to get vac sealed. Should be good for a while. LOL

Just sliced some bacon I made have a question. I used Pop's curing brine and left the belly in the liquid for about 18 days in the garage fridge. Cold smoked over two days. Well one end of the belly was kind of thick and I'm not sure the cure went all the way through. Don't know if you can...

So my question is do you not pick out your own bacon?

Rip dude. A wealth of knowledge will be missed on this forum. He got me into the true air cured bacon just last summer. We exchanged alot of chats about it.

Dang! Eric help me immensely with my start in making bacon and ham! Not to mention how many questions he answered about sausage! RIP my friend you will be missed.

Yeah buddy! Looks good, I love pork belly, bacon rules but sometimes I like to hot smoke a slab with black pepper and a blend of maple syrup and a good soy sauce for dinner. Good job!

So awesome! Love me some bacon Eric and it looks top notch… but that pancetta really has my attention! Everything looks amazing so far bud!

BuckBoard Bacon, " FAIL " I will not use , just asking for input on why it did what it did. Start : Pork shoulder , new date , so not old. Fresh not frozen. Made pop's brine, ( I have done this way and dry cure before , with no problems ) Injected the crap out of it with...

This is my first attempt at making bacon. I did two different methods to see which one turns out better. First method was cure #1 with my sugar and salt using the suggested percentages found on another thread on this page. 14 days in the refrigerator flipping every night. Second method was...

Would have done the same thing! Hell of a sandwich!

Thanks my friend… always great to hear from you. PR and bacon wrapped trout turned out tasty… the asparagus got away from me and lesson learned. 🤷🏼‍♂️ And yes… everything is better with butter! Thanks again for the kind words!

Thanks Keith, PR was pretty tasty… trout was great as well. Crispy bacon and nice juicy rainbow meat inside with the lemon, butter and Old Bay. All flavors worked well together! Have to pulled the asparagus sooner next time… just got away from me. And thanks for the ride, it’s always an honor.

I have found it helps to pre-cook the bacon slightly prior to wrapping...

I you want bacon you need the cure .

Never a consideration!

Nice Sandwich! Sounds like "The heart attack burger", double patty burger with bacon-but the buns are two grilled cheese sandwiches (with bacon between the bread with the cheese as well...). I like the flavors on your sandwich. Sounds really good!

I don't have any problems with it burning while cooking it up.

Stopped in yesterday for the Special. It was a Cowboy burger with his smoked brisket patty, cheese, bacon, onion rings, and bbq sauce. Soooo good!