Search results for query: bacon

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

Do they still have Bear's recipes at this forum ?

I didn’t see a cold smoking forum, so I hope this is the acceptable place for this. I’ve been researching and studying bacon cures, and I have a question I haven’t seen addressed. When using sugar, spices, syrup, etc in a dry cure, isn’t that flavor washed away if you rinse the belly to reduce...

So as the title says hot souce and bacon. Anyone add it to the cure while your bacon is getting ready for smoking? I mean 7 or 12 days in a cure and added hot souce should add to the flavor I would think but would like a second opinion.

Pretty much Dutch's but with a little tweaking. Cut the amount of bacon in half and substitute with a links worth of chourico chunks. Minus the jalapenos as the spiciness is substituted because we use Melindas habenero and ghost pepper ketchup and sometimes I'll add a little "magic dust" if I...

I had the opportunity to meet scarbelly when we lived in Savannah, good time we had.

Use the oven to cook the bacon . At the end when it's about ready , brush it with maple syrup . I got that suggestion years ago from Dave Omak .

Looks good Just wife and myself so I make it from tenderloin instead of loin. We're diet restricted so I use cure #1 to eliminate sugar and reduce the overall salt I call it loin bacon myself. The US meat processors trim off so much fat it doesn't qualify as back bacon IMO.

...:emoji_laughing: Anyway, I ended up using Dutch's bean recipe as it had the lowest ingredient count. I used my own bacon cut into cubes for the bacon and I also added some shredded pulled pork. I cut the sugar in half to play to the geriatric diners. :emoji_wink::emoji_sunglasses: These...

That is something I have never considered.

There are actually quite a few BBQ joints around the country that hang their ribs in vertical smokers. I’ve done them many times. Ribs should pass the bend test so they should not fall off the bacon hangers either. Old post or not.

For those of you smoking bacon on a gravity feed smoker (Myron Mixon, Stump's, Old Country, Assassin), at what temperatures are you smoking your bacon at to get a good smokey flavor profile?

Here and idea…… Wrapped in bacon!!!! Or more than one wrapped in bacon…..LOL

Eggs, English muffins and hash made from some of this season"s bucket potatoes with diced homemade Canadian Bacon.

I have ground the pork shoulder and made paddies pre-smoke...very tasty! topped with bacon jam....very yummy!

Yup, that’s all I do. Sometimes wrap a slice of bacon around that and sometimes not. If I was frying them in a skillet I may think about crum coating but otherwise no.

Love it , John would be happy to know folks are following his how to's Bacon looks good, But I thought it was called Back Bacon..... just kidding David