Search results for query: Pepper bacon

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...

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 .