Search results for query: bacon

We usually buy the 4-pack at Costco and they're bundled together, so you really can't get a good look at it all. It's hit and miss as to what you're gonna get.

...and trust me I tried. LOL Yours looks good for sure. eddy burger Enjoy our signature burger with two patties adorned with smoked cheese, bacon, jam, tomato, layered over spring mix and house-made pickles, then drizzled with blue cheese sauce all nestled within a toasted brioche bun brushed...

Stopped at local grocer chain store today. I picked up 3 items from the discount table. Well tonight was burger night so I tried the 455 and bacon jam on my meal. The bacon jam (bottom spread) was nicely spicy, but a little sweet for my taste, but $1.79 is cheaper than I can make my own...

nice find! I always am on the lookout for stuff like that. I had some bacon jam leftover in the fridge and decided to make a glaze with it for a pork loin. Really enjoyed it.

I was also worried when I fry it the maple syrup would burn before bacon got crispy.

I was just looking at my smokehouse while cold smoking bacon. I need to pressure wash it after I am finished with the bacon. 2 more nights of cold smoke starting Saturday night with the next cold front. Tomorrow it will be 84*F for the high here. I have been in shorts all week...

I've done everything from butter & cheese, to bacon and shoulder hams, to barbecue and grilling. Don't they make a 14" "Bullet" WSM? (like I need another smoker) 😄

Canadian bacon, regular bacon, pastrami, eye of round…. All cured with @SmokinEdge method … I added brifisol 450 phosphate and SE…. The pastrami and eye of round got a pastrami rub black pepper, mustard, dashb of Brown sugar, paprika, onion, garlic…. Everything will get pulled at 145F except the...

Amish style meatballs with sourdough for binder. Into some charro beans, with smoked sausage, bacon, jalapeno, tomato, onion, cilantro, adobo, beef broth, pinto beans, salt, pepper.

Smoked Juicy Lucy stuffed with Velveeta and seasoned with Montreal Steak Seasoning with Parmesan Garlic Coleslaw, bacon and a drizzle of Queso and a side of waffle fries also with a drizzle of Queso and seasoned with Kinders Parmesan Garlic.

I think that is what I had started using more, for a while believe it or not the Oscar Meyer bacon was actually my go to for wrapping. Then it too went down hill on quality

Search rice flour tempura style. Sorry no recipe to offer up. I know rings are a thing, but look into making chips. I also like bacon wrapped rings. You need to freeze the rings to wrap with bacon. I prefer with no batter or breading.

I missed this and welcome. That looks really good. Never heard of making bacon from a loin, but I like the sound of that. I like bacon, but my cardiologist doesnt. This might be a better option over pork belly.

Thanks guys. It was good. The glaze is used for a few things I make. One gets my homemade mustard as well. And I started doing the weave when a friend made what he called the bacon bomb. I made a meatloaf soon after that, and thought it would be good with the bacon weave.

...am smoking more now and would like to increase my menu options from just brisket, ribs, pulled pork, cheeks and osobuco, with a couple tries at bacon, to also include more cured meats and sausages. I have done a couple batches of pork loins and pastramis before, but I would like to reduce...

I got my hands on a couple of Berkshire bone-in pork bellies, so of course I HAD to cure a rack. Then smoke on my Weber kettle with the Fireboard ring - 225 for about.... 3 hours or so, till 155is internal. Then chilled, cut into individual ribs, coated in a mix of brown sugar, 16 mesh...

Vidalia Onion ring, 1/2" thick. Egg with cooked bacon. Next try will be with Bell Pepper ring.

I know this is an older thread, but I thought this might help a few down the road. Don't slice it any thinner than grocery store thick cut bacon, because it crisps up a little different from store bought bacon. I found this out the hard way, the first time I cold smoked bacon, it was way too...

Thanks my friend, yea my thoughts sometimes get the best of me. Sometimes my weird ideas work and some don’t. As said, the PR and fish were tasty. The asparagus however, I think would be good if pulled much earlier.

I got a 15 lb pork belly for curing, smoking, and slicing bacon. I am dry curing that the same way I always do. But this time after truing up the edges I found myself with about 3 lbs of "scraps". I usually square out the belly after it's been cured and smoke the scraps with the rest, but...