Search results for query: Pepper bacon

Thanks everybody. Yes, meatloaf is ideal for smoking. It's not very dense, and smoke easily penetrates and permeates the meat with goodness. I don't use bacon because it's so good on its own. Here is what I usually put in mine: 1 egg (lightly beaten); 1 - 1.5 lb ground beef (80-85 % lean)...

That looks great, love the pizza crust idea! - Jason

Nice work, looks fantastic!

Yup, that’s good stuff right there Charles. I really like the flavor of the dry bacon. Plus almost zero shrinkage in the pan and browns much faster. Might try a slab with both gran onion and garlic with white pepper.

yeah buddy. Thanks for reminding my that a pizza fatty needs to go on the list. I used to make a supreme style that no matter how hard I tried to keep from over stuffing I pretty much always had it bursting at the seems

It's been awhile, but it was just me and my wife for supper. I've been really busy with fishing and many days I just don't feel like cooking. No one coming to eat, hungry as heck, and not sure what to do. Didn't feel like driving to a grocery store so I looked around to see what I had here. Vac...

Dry brined and cured a pork belly I picked up from costco for 14 days on stainless racks. I forgot to square off the edges so they dried out too much. I cut them off after smoking. It was seasoned with white pepper, onion powder, garlic, and habanero during the 2 weeks. Next time I think I will...

Cured for 14 days. Ready for the trashcan cold smoker. Misplaced my bacon hooks, will smoke on a wire rack. Could only fit 3 of 4 on the rack, will dry that one further in the fridge, smoke later. Only 1 slab with pepper, 2 naked. Apple pellets.

Pepper, garlic, etc. really aren't taken in during the curing process. They pretty much remain on the surface.

I do mine exactly the same as belly bacon, and hot smoke it. 1.5% Salt, 1% sugar .25% Cure #1, black pepper to taste. Now sometimes I do half the butt as bacon and the other as pulled butt ham ala bearcarver.

Was thinking of a way to get a bit more smoke into my ABT's. Thought using raw sausage would work. I used HEB sage sausage that I picked up that really was not that good but figured be all right for experiment . I mixed cream cheese into sausage use food processor. Ran low smoke for 1 hour...

OK, doing another bacon cook. I bought two pork bellies, one 6.06 lbs, and one 5.42 lbs (slightly less, I suspect, w/o the plastic wrapping. I'm freezing the 5.42 lbs one, and going to smoke the 6.06 lbs one. The plan is to follow the same method I did last time (unless folks have different...

You make it look so pretty. Nice job ! I bet it is all gone.....lovely color on the steak for sure. HT

Yes! I think giving more cure time, and maybe more time after smoking. Not having to get it done before a holiday would help. :emoji_wink: What type of proportions do you use? I'd love to build up some flavors to try.

Pulled 'em out this morning from their vacuum sealed bags, did a quick rinse. I am (probably stupidly) following some advice from ChatGPT here, but this is an experiment, so that's what it's all about. I would normally have let them cure 3-4 days, but Skippy told me they would suffer in...

The Commissary at Fort Drum regularly sells whole pork bellies as well as pork belly pieces. Didn't see a whole one I liked, they were kind of thin. Looked and some of the pieces and picked 4 beautiful looking pieces at 2+ pounds each. Will cure in Pop's Brine, the cold smoke in multiple...

All day long! :emoji_fire:

Salt, pepper, garlic on the backstrap, then wrap it tight with thick bacon. Grill indirect at 350ish until the bacon starts to crisp up. Slice in to medallions and enjoy.

Great tips! My first time, I didn't add anything beyond the cure mix. Interested in trying some flavors.

Yes, you can. We prefer to add them at the rub stage. All we use for spices is granulated garlic and white pepper. I just apply by eyeball just like seasoning any piece of meat. As to sugar, nock yourself out, but remember that the higher the sugar content the more the bacon will want to burn...