Search results for query: Pepper bacon

I want to thank everyone for their knowledge and help. I have been silently stalking the posts and learning. 2nd batch tried. I think it turned out fantastic. Maple and also cracked pepper Before and after pics. Thank you.

Walt Disney World Swan and Dolphin Resort Sweet and Spicy Ribs Serves: 4 1/2 Cup Olive Oil 3 Each Sweet Onion (finely chopped) 6 Tbsp. Garlic (approximately 10 cloves, chopped) 5 Tsp. Oregano (chopped) 5 Tsp. Black Pepper 3 Tsp. Paprika 3 Tsp. Cayenne 3 Tsp. Crushed Red Pepper 3 Cups Ketchup 3...

So I had a bunch to get ready today, beef plate ribs aka dino ribs, chicken wings, and 4 salmon filets. On top of all that I have two brisket that are curing for bacon and 2 brisket flats that are pickling for pastrami. Let's start with the ribs, So I got these at the Texas Tech meat market...

I revisited the German bologna seasoning . Pork butt grind , 25 % bacon . Maple sugar cure , extra white pepper and T-SPX starter . Cooked in the smoker . Great flavor and texture , but the T-SPX won't give enough tang . You already suspected that , so good idea changing it . I'm not the...

I tried smoking bacon wrapped chicken thighs last night and they turned out great! I pulled them off at 165-170 and was pleased to see that the bacon was done and had a good texture. My only complaint, I seasoned the chicken and then the bacon after the chicken was wrapped. Slightly too much...

Love Pops simple recipe. I HIGHLY suggest reducing the salt by 25% and using as much red pepper flakes as you desire. Pops ratio is 8-2-1, 6-2-1 is perfect for me. It's still a bit salty, but in a good way. Kind of like the bacon I make. 1.65% is just enough salt for it to be slightly...

Liver shots !!!

A lot of great takes here. Never thought of smoking a burger. I dont go much out of the box. 6oz home ground roughly 75-25 chuck (I found thats the perfect amount of protien for us), generous salt and pepper-only on both sides, on the cast iron griddle either on the gas grill grates or straddled...

Is this what you are looking for or do you consider it too dark? It was injected with butter and bacon fat. Coated with SPG (Salt, pepper and Garlic) and paprika. I started out at 250F then slowly increased the heat to 280F. When the IT reached 150F I increased the heat to 350F until the IT...

I just sauteed some onion in butter, set them aside and fried the livers in butter with salt and pepper and when almost done mixed the onions back in. I'm going to try doing keto "breaded" air fryed in my new oven that has an air fryer too. Plan on pate as well. Also want to try wrapped in bacon

I’ve been making my own bacon for many years now and my friends and family love it. Fortunately, I have Costco near me and I can get whole bellies (10-11 lbs) there. Once I did pay up to order a Berkshire pork belly and it was very good, but I didn’t think it was worth the additional cost. I...

That German bologna looks great. Thanks!

Looking good. LOVE those casings. I have a few but waiting to use them until I get something worthy dialed in. Not smoking as you used bacon right? If you got a decent bit of white pepper in there you should be on point and close. IMO Taylor is essentially cooked teawurst so you can glean...

Right. Not smoking them. I have a ton of those casings. Wish I could remember where I bought them!

The freezer keeper warned me we were "low" on bacon. Store had some nice bellies in the display. cured and added moderate black pepper and 3 extra days with maple slurple. Also, as always, squared it off before slicing for a batch of "cubes" for pork belly tacos. 7lbs net, not counting cubes...

Making some chicken burgers for supper tonight, and am struggling for topping ideas. What are your go-to toppings to put on a chicken burger? Thinking I might switch it up tonight, looking at you sweet chili sauce or honey mustard. The usual it generally lettuce, mayo, salt and pepper...

looks great!! quick correction i think you made a typo with your percentages i don't think that you have roughly 15% spices in here or you'd spit it out. When you say 5% black pepper 1650 g of meat thats 82 grams of pepper what i think you meant is 0.5% which mean 5g per kg which would be 8...

Ingredients for 3 kg of meat: 2 kg ham (fresh) 1 kg bacon (fresh,very fatty) 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite) 8 g black pepper 9 g fresh garlic 10 g wild garlic (grind everything using an 8 mm plate) 90 ml cold water Pork casings, size 28/30 Preparation Process...

Just FYI, your mix split between two 5# pieces of belly will impart approximately; 2.5% salt 1.25% sugar Real close to 200ppm nitrite. Didn’t know if you knew that.

So I saw the "Belly Prices" thread, and started searching for some pork belly locally. Found some at a mexican market for $3.99/lb. Since these will take a while to cure, I wanted to get a large quantity so I could freeze and have a good stockpile. Maybe not the best idea since this is the first...