Search results for query: Pepper bacon

Hi All, I just bought a Costco pork belly (skin on unfortunately, but my knife skills weren't too bad). I broke it into 3 pieces and weighed each individually. My cure was .25% Cure #1, 1.75% salt 1% sugar, black pepper and then maple syrup. Each is in a zip lock bag at the bottom of my...

Skin-on or skinless? Skinless chicken often requires a little extra prep so as not to dry out. My first thought goes to Malcolm's bacon-wrapped chicken thighs stuffed with jalapenos and cream cheese: For just chicken, I usually go with at least a few hours of dry-brining in the fridge and then...

Went fishing with my buddy. We went check out a new area. Wind was blowing stronger than predicted....as usual. We did manage to boat 4 speckled trout...enough for about 2# of fillets. I said- "Hey, we got enough fish for crab cakes." My buddy replied- "hell yes we do!" So that is what we...

I mentioned to Ryan that I can see so many other things for the potato in the CI. Your spices sound good, I was also thinking , baked / roasted this way then maybe make it a loaded . With bacon onion and cheese. I will have to play with my potato, lol David

The reason that they list for bacon 1.8g/Kg instead of 2.5g/Kg is because of USDA REGULATIONS. Whole muscle cure meats can actually go in at 3g/Kg but bacon because it’s fried needs to be lower at 120ppm nitrite which is the reason for the reduction in application. Normally we apply 2.5g/Kg...

Sure . I did some loin hams that I rubbed with fennel and anise . I just do it by eye , and it comes out great . This was a boned and rolled pork butt . Cured and seasoned with Italian herbs and anise , then smoked . Really good .

Seen I was way low on bacon after the in-laws came by (I call them, Out-Laws, lol) So I pulled a couple of bellies out of the fridge to start some more. All was good until I realized I was completely out of white pepper, dang! Really didn’t want to run to town for more, so thought about it and...

Felt good enough to snap some pics last night for the first time in a while. I make chowder usually a couple times a winter and it's been chilly again here in Central Virginia...got down to 27 overnight. The spread Potatoes peeled and diced about 1/2" and in the pot with the juice from the...

French toast with my home cured bacon, the dry cured with white pepper and garlic, and homemade sausage. Cooked Eric's @SmokinEdge sage recipe, the last of that I had. Both were a hit with the guests. Gotta get busy making more...

Dang! That is a tasty looking bowl of Chowder, nice work and Thank you for sharing. - Jason

I started this batch last day of October. Cure salt, salt, pepper, maple extract. Ended up with 14oz of bits and pcs that I will use for beans.

This is the way. When I make a bacon cheeseburger or get one out, I'm strictly a mayo, lettuce and tomato guy. Heavy on black pepper and salt applied directly to the tomato (also applicable on BLT's BUT - my only hard and fast rule on bacon cheeseburgers is no mustard, no ketchup, no pickle...

Smoked 16lbs of cheddar and 4lbs of pepper jack on Dec 1st. Sliced and packed tonight. Also cured canadian bacon on 12/10. Did 12lbs. Smoked 6pbs last night. Sliced and packed today. Did original, honey, and peppered. Will do the other 6 lbs this weekend. Merry Christmas all

Hello There! Thanks for the guide. I am definitely trying the whole front leg ham and the sausage. They both look delicious and those pics are very inspirational. I was wondering if it is worth rubbing the ham with spices and/or introducing herbs in the curation stage (I do it in a vacuum...

You are not only following the right path, you are making burgers that are 10x better than most places that make them in the US. You are making fresh bread, using REAL cheese, using nice pieces of bacon, and even doing things like grilling onions that look amazing! The last and most major...

Impecable job...That belly looks truly awesome. I am looking forward to getting a slicer because I usually have a hard time hand-slicing bacon and ham. I am gonna take your thread as a divine signal.

Thank you. I plan on using this thing a lot. I have only ever used charcoal and stick burners before so the pellet game is a new and interesting step for me. I will be doing whole bone in skin on thighs. Dry rub only. I am currently doing carnivore diet so probably going to go with SPG. Haven't...

I made a video showing whole quick process, takes just 10 min to make then 1-4 days curing. This is a Filipino dish, a cured pork or thick bacon, usually very sweet, salty, and red-colored from anatto. It is usually used as a breakfast meat and is pretty much considered Filipino Bacon by my...

I bought a pack of Angus beef burger today but forgot to get buns. I thought why not make a meatloaf. I fired up the smoker as I was getting things ready. Then I placed the meatloaf and poppers inside with a mix of Hickory and Mesquite. When the meatloaf got to an IT of 85F I added on the...

I have to say I really enjoyed this TD.....as I LOVE steak and cooking steak and all forms so I will admit I cooked a few over the contest time.......The other part I will add is my entry was via.......Walmart....yes that is right for both the steak and tuna......Not sure who is in charge at WM...