Search results for query: bacon

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

And actually 16 days (or more) might be better for buck board bacon anyways.... Assuming buck board bacon is made with boston butt as it is thicker and needs longer time under a dry cure...

Now that's some tricky knife work on a pork tenderloin then. I eat tons of them and have been pondering trying to stuff one.

I have a bit of sage in my bacon cure. Not a ton, but a bit, and we like it. I've gotten rave reviews over my bacon when I share it with people. Lots of people asking me to sell it, but it isn't worth it at the price I'd have to charge to make it worthwhile - I'd rather give it away to friends.

Picked up a couple whole pork loins at Costco a couple weeks ago to cure and smoke for Canadian Bacon. Was wanting to try the electric smoker I had built over the winter and see how it works. The loins came out great. The smoker worked good but I am going to probably make a couple changes to the...

...I did try adding pepper once. Most fell off either during curing or during cooking LOL. Way back around 2014 I bought a very large box of maple bacon cure. It can either be used as a wet cure or a dry cure. When I use it as a dry cure I add it to maple syrup and thats my base before going...

I do not know, these tomatoes were given to me, and I did not ask. Funny...should have known someone would ask! LOL! My 2nd cousin actually bakes homemade sourdough and sells it. I can make it, but don't want to keep sourdough around the house being keto-I'd eat the whole dang loaf in one day...

I need to revisit my bacon injection technique. For bacon flavors that’s where it’s at and sky the limit.

I agree with this.... DO NOT use bacon grease for the initial seasoning...

Yeap! Sounds amazing! We just became BFFs. (Note to self…..Thinking about building a bunk bed)

Looks great! I've never smoked or had jowl bacon.

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. Started with 80/20 ground beef, seasoned with...

I'd have done the same! Looks great. I'll be in for some BLTs soon with some Lewis Keto bread. Local Mennonite veggie stand has some delicious heirlooms already and I should be picking mine end of next month

Bought the ingredients for this, just haven’t really worked up the courage to try. Never thought of smoking them though. Thought I had to deep fry. Great to know I don’t. Had them at the ren-fare they were like delicious little breakfast sandwiches. I try to cut carbs so hopefully my pork rind...

Ahhh, ok, I'm showing my alcoholism, somehow I missed that line about rinsing. :hides under chair: Ok.. gotcha.. Lol. Sorry guys... under the influence I guess...

...total salts and zero sugars in my dry rubs. I find my cured meat is oddly strong without a bit of external rub. I don't add any other rub to bacon until preparing for the smoke. Pepper is usually enough. I am going to try a bit of sage that Aaron (@Astralogics) mentioned and that sounds to...

For me. It's always been dumplings. With Brussel sprouts with bacon.

IMO tenderloin is going to be a very tender cut regardless of grade since its more about the lack of muscle use and not marbling. I'd personally trim off the chain for tips then cut that into 1.5-2" steaks wrap in bacon and grill. Maybe make a nice bleu cheese or gorgonzola sauce for it.

I see bacon wrapped shrimp on my future soon. Did you pre cook the bacon before wrapping the shrimp?