Search results for query: bacon

...eat...she won't even touch the brisket or pork, she'll just sit with a big ass bowl of beans and a smile on her face. Ingredients 10 slices bacon, chopped 1 yellow onion, medium, finely chopped 1 red bell pepper, finely chopped 2 cloves garlic, minced 15 oz can kidney beans, drained 15 oz...

Great scores! Thats super cheap on the bacon jam! Grace jerk is legit. I go between it and Walkerwoods

The only reason a full grown slicer is needed is for the reasons stated above... Doing full width slabs of bacon... Otherwise the smaller ones will handle everything else....

...enormous resource as you experiment with curing various meats or sausages. I'm a third generation back porch charcuterist, my Grandfather made bacon and ham during the depression. One thing I'll contribute to this conversation is that once you decide on a ratio of salt and sugar, and if it...

I had heard people say that but did not know it really worked, that would be easier than paint for me since I do the same with my cast iron pans but using bacon grease of vegetable oil and it makes a nice finish when cooked on. Thanks

Perfect thanks. That makes sense!

Recently did a whole pork loin into back bacon in my Masterbuilt 30" Digital. I cut the loin into 3 pieces, both for the brine but also to fit it in the smoker. All 3 would not fit on one rack so I used 2 racks. The pieces on the bottom rack got dripped on by what was above. Essentially...

Pretty lean meat for pulling straight off the critter, a brine or a wrap in bacon will help keep moist

Now it's your turn to carry the torch, and do Eric proud by helping out the next guy that asks for help on the forum. That's the way it works. Dan. :emoji_thumbsup:

Looks good to me Brian. I wonder how the tenderloin was stuffed. Was it butterflied, stuffed and then wrapped with the bacon to hold it together? I have a couple in the freezer that I'd like to do that to. I'm in the same boat...

Here it is, and it's GLORIOUS. Pulled pork I threw on the pit this morning, fried hot honey ham, bacon, muenster cheese, garlic aoli mayo, pickle slices, bbq sauce, and crispy fried onions on a brioche bun. I call it 'The Cardiologist’s Boat Payment' Cheers! 🍻

I Just joined this forum today to thank the OP. I too was looking for a slicer for my smoked bacon. Big enough for a whole belly, but not a lot of $$$$!!! My search landed me here after a lot of dead ends, and I dug into researching this rig. I did end up getting it and used it for the first...

...beans with peach pie filling and cherry pie filling, but prefer the apple pie version the best. Keri's Hog-Apple Baked Beans 3 or 4 slices bacon, diced 2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans) 1/2 c. Blues Hog BBQ Sauce (or other...

That looks like a great recipe. I am going to archive this one. :emoji_yum: Thank you.... JC :emoji_cat:

Through my trials and tribulations, have to use thin cut bacon. It has to be precooked halfway. If you dont the shrimp will overcook trying to get some crisp on the bacon. The CI skillet really helps in this regard. I cook the bacon in the oven on a lined cookie sheet at 350. I use half a piece...

Nope, no issues, works perfectly. Make up the paste with the ingredients, slather it on the slabs and ziploc. Overhaul daily for 2 weeks. Ive been doing that method for 30 years. Corey

What will never be said with those burgers!!! Geeze Jack those are some great looking bacon cheese burgers point for sure Chris

First cook? Bacon and smash burgers! If you have a grinder? Grind you own from some chuck and rib meat!

Takes about 3 cuts for a venison backstrap. Might take a few more for a large pork loin...5-6 maybe? https://www.smokingmeatforums.com/threads/bacon-wrapped-stuffed-backstrap-chanterelles-grilled-zucchini-and-squash.335145/

To be more precise... Boston butt bacon. This adventure innocently started in a random thread when I mentioned that competition BBQ cooks coveted a small muscle group in a pork butt, which they call bacon. Below, you can see that small muscle group, located in the fat cap on the outside face...