Search results for query: bacon

...after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day dry cure. Smoking was with apple...

I really like cured smoked loin/chop that is finished on a hot plate/pan when it's time to eat. I'll definitely give the dry cure a shot for loins. I'm really enjoying them over pork belly bacon in BLTs.

I like garlic powder and white pepper, but feel free to mix it up with flavors. Not of them really shine through the bacon to me but it’s still there and nicely different.

Sorry Mike , not going to waste good bacon grease on them , just to mask them suckers, lol But I get it. David

Thanks for sharing. That's not to far off of how I make them. I first saw it on a video from Malcolm Reed, and been making them pretty often since.

Cure, smoke and slice my own bacon at home. I usually slice up several pounds thicker than store bought, and then slice some up like shaved deli meat for wrapping

The bacon jam was cheap, but very very sweet. First ingredient is sugar. I haven't decided if it a keep, modify, or give it away. I've used Walkerswood but not the Grace. I'm taking it north to use with the last of the jerk pellets I got from Sam @zwiller

...0.24% PP1, and 2% Sugar, and 0.5% Black Pepper. Seems to be coming out pretty good. I have tried with more Aromatics, onions, garlic, etc like a pastrami brine almost, and I think the more basic Canadian Bacon is the winner. Does Dry Curing really make it turn out much different than wet curing?

Well Canadian Bacon in thr trash can cold smoker. Finally got some decent weather. Snow forecast for Monday and Tuesday, low of 18 f..... Used Morton recipe, extended the time.

Looks great! I’ll have to try smoking em, only cooked them on the grill or in a pan previously 🤔

Here’s a pretty wild Christmas goose and turkey stuffing and dressing fusion recipe: tartine + freekeh + indian + arabic + east asian + bacon + merguez Total yield: about 9–11 cups stuffing/dressing, split into turkey stuffing (inside) and dressing (baked separately) Ingredients Bread and...

Looks great!

I load up the freezer in fall for winter eats. Did a run of jalapeno and cheddar kielbasa a few weeks ago that I posted as well as some bacon. Now it was time for some back bacon. 6 loins cured in Pops Brine for 2 weeks. Dried in the fridge for 3 days and into the smoker. Smoked for 4 hrs...

Appetizer - ABTs. Homemade hot italian sausage mixed with cream cheese and cheese. Wrapped in thin bacon and blues hog cajun rub. Picnic update - 150 IT.

Looks great, I love this meal. Pound the meat out, I roll with sour pickles, mustard, onions and bacon. Goes great with spatzel.

...a promo going for Masters of the Universe and a burger. I thought to myself I'd never go there for a burger but the combination sounds good. I made my own. Angus beef pattie, smoked brisket, bacon, white cheddar, pickles, onion, lettuce, and tomatoes. Our daughter stacked this one. Yum

Yum I've yet to perfect bacon wrapped shrimp.

Oh, Country cured bacon is dried. the cold smoke process is a drying step. I cold smoke at night here in the south when %RH is high, and temps are 35-60*F perfect conditions for drying and cold smoking. I also hold in the refrigerator during the day, and this also dries the Country bacon. Matter...

Welcome to party and happy you are here. Jerky, bacon, and sausage is the tip of the smoking topics. Search feature is your friend.

I like the 'freeze them first' tip. I've made them once, the wrapping step is tedious. I lost interest after wrapping about 4 rings...