Search results for query: Pepper bacon

I had a pretty good sized brisket flat in the freezer I got back in February of this year on clearance. About 8 lbs. When I thawed it out, the fat had oxidized a bit, so I trimmed it all off. I'd been saving it for pastrami, but since it had zero fat left on it, and I want a little speck with...

So, for 10 pounds, 4535.9 grams, it looks like the Cure #1 should be 11.32 grams, for 11 pounds, 12.45 grams. I see you use 14 grams of pink salt. Is the pink salt using a different ratio, or should it be the same thing? You have 4oz salt, 113.4 grams. What was the % salt you are targeting...

Clean up your dirty minds, people. Went to my buddy's place yesterday, his wife and kids were at the zoo, and we had clearance to use the kitchen for sausage making. I've been waiting months for him to get some time free - last time we did this was Jan 1st. <sigh> Hopefully it won't be this...

Eco cure #1 with salt as the first ingredient, fruit extract, spice extract and vegetable extract isn't cure #1 6.25% nitrite. This label is misleading until you read the site and zoom the label. The label has no way to convert to results and duration of cure #1. It's not nitrates or...

How much are you all changing your recipes from sliced jerky? I got a lot of ground deer to use up and got Venison bacon to make, but still full on bologna. I have a pepper recipe my wife made and I love it. Black pepper all stuck over the sliced pieces is great. When its all mixed in the meat...

We always make a big batch of cabbage rolls around October, I was in the mood so I made some a little early ha. Instead of bacon, I included some smoked sausages I made. The smell is amazing. Ingredients are: Ground pork Salt and pepper (jalapeño optional) Rice Onion Dill Parsley sauerkraut...

Just showing off the end product. Cured 8 days 9.5 lbs pounds pork belly kosher salt pink salt dark brown sugar real maple syrup distilled water pepper Then formed pellicle Smoked 7 1/2 hrs with maple

In the past two or three years my taste buds seemed to have changed and what used to be very hot peppers started to be getting milder and milder. My bacon wrapped brisket/cheese jalapenos began to remind me of stuffed bell peppers, great flavor but the burn was gone. I wrote it off to 60 years...

Glad you had some birds, they were very scarce here, I did get a limit of skeeter bites and ants had a meal also :emoji_laughing: , I have lost the paper for 1 that had red wine meat tenderizer coriander pepper and I am thinking a splash of Balsamic vinegar, overnight bath then wrap with bacon...

We had my brother and his family over for a football day, so I made a couple pots of chili. The first one was a sweeter chunky style that I've been making for a few years, but I wanted to have a little fun and make up a new recipe with a smoky profile. I started with a 4lb chucky and rubbed it...

As I have said, making bacon has become somewhat of an addiction, thanks to the helpful folks here Eric @SmokinEdge, Doug @DougE, John @Fueling Around, as well as the other enablers and encouragers here. All of my bacon so far has been 1.75% total salt, cure + salt, and it's fantastic. I really...

Fresh Green Bean Casserole 9x13 casserole dish Ingredients 2lbs fresh green beans 4T Bacon grease or butter 1.5c mushrooms, diced 1 large onion, diced 1c celery, diced 1/2c almonds, slivered or sliced 1T garlic, minced 2T flour 1c chicken broth or stock 1c heavy cream 2c Panko crumbs, plain or...

Chris, No, that isn't too dark at all! That looks perfect! And sounds tasty, too! The last couple turkeys I smoked the skin came out almost completely black even though the meat was still super tender and juicy. I will try your method next time and start off at a little lower temperature...

Sorry guys and gals, been busy with weather changes for better and still smoking but lost time to post. But always time to visit and read the awesome work here. The boys at church had some my samples of bacon and ham I am now "famous " for making lol. Asked me to do some for them when they...

I have used cayenne powder to make a hot pepper bacon. I am surprised how much I use to get the desired flavor.

I finally had some time to put together some bacon with the help of @SmokinEdge and Im sure others in general as always! This place is the best community for help and ideas! Ok so started with boning out a pork but and removing gland on it. Sliced it horizontally in half. Weighed em , set up...

If you use white pepper, which comes more in a powder form, you will get the pepper flavor. That’s what I typically use.

My wife still works from home, so she needs quick lunches on some days. I picked her up eggs bites at Costco recently. $8.95 for 8 rather flavorless egg bites. She barely likes them, but liked the convenience. She ate the last two yesterday and asked me if I could make her some in the sous vide...

too late to help but next deer try this. i slice it about 1/2-3/8 thick. season it up with what you like, and cook it in bacon grease and butter on medium high. cook a half red onion sliced in the grease first(slight browning on edges) then remove. then just lightly browning liver on both...

I recently smoked my first turkey and am still loving the sandwich and burrito leftovers. It was a 14Lb Jenio that was brined but I did it again my own way. Before smoking I injected with butter and bacon fat. I lightly seasoned with salt, pepper, garlic and smoked paprika. I semi spatchcocked...