Search results for query: Bacon

Thank you. I'll keep that in mind.

Ha Ha , that would have done it for sure, I would have to loosen my lower jaw bone to eat that, lol David

Wow, bacon lasts more than a week? I’m lucky if it lasts a few days. I may have gotten it to last for five days. Once.

So, I thought about this question of never having enough bacon fat on hand. What about salting then cold smoking pork back fat? Render that down and you basically have something very similar to bacon fat. Thoughts?

I just cured a whole pork loin for Canadian Bacon and put a whole small bottle of real maple syrup extract in the brine, turned out great. I would think you could add that to your rub without any issue.

Well they taste good but a little tough to bite through. Thinking I either A. Didn't have enough bacon or B. Overcooked them. Overall I will definitely try this again.

I haven’t tried it out yet, but this Sunday I have a pork belly coming out of the brine for making bacon, and I want to cold smoke it for a couple hours…

...got 4.5h smoke, 2.5h wrap, in the cooler for several hours and into the fridge. Gonna be sliced in the next day or two. Tonight's pulled bacon got 6.5h smoke, 2h wrap, 2hr rest on the counter in a covered Pyrex dish. Forgot a pic, much more bark. I ran across the idea of Japanese potato...

First time doing a cure....first time for buckboard bacon. I mixed my rub/cure, covered the meat, bagged and threw in the fridge. Now I patiently wait..... except I just realized (my wife reminded me) that I won't be here when the 14 days is up. I will be home after it cures 16 days. Is this...

Bacon wrapped ribs!? What the what?

...with the smooth side down, rough side up, and cover with mozzarella cheese. Fold the thigh together with the cheese on the inside. Wrap with bacon. Sorry I forgot a picture of this step, but you can see it later on. It was raining buckets, so I went with the Traeger using the 0-400 method...

They look great… just a suggestion…. Maybe back the temp down to 250*ish and see if that more to your liking. A bit slower cook I think would benefit you… Kinda like an ABT… give the bacon some rendering time vs cooking too hot. Just an option… but again looks mighty tasty!

You do that! It really wasn’t that difficult, the hardest part was waiting so long with it in the brine, but it was worth it!

Thanks Jim! I want to try several different kinds of smoke, apple is on the list!

I’m sorry if I start a pandemic for craving smoked meatloaf. That was not my intention. We’ve already had one pandemic this century, we don’t need another. Even if it’s wrapped in bacon.

Nothing wrong with that right there. All the parts to a good feed . Bacon, chicken and cheese David

12 ounces of bacon on that BLT....

Quick question about curing bacon all... First, I'll say I can never do anything simple... I just can't help myself to complicate things. I've done several briskets and made corned beef and Pastrami and had fantastic results but this is my first attempt at bacon. I was originally going to go...

Pork Tenderloin Medallions, Fondant Potatoes with whipped Chive Cream Cheese and Shaved Brussels Sprouts with Bacon and Parmesan.

...can go in the smoker at 250F for 90 minutes, but they can also be made in the crock pot on low for about 4 hours BEANS 6 slices thick-cut bacon, diced 1 large shallot diced 1 Tablespoon minced garlic 2 tablespoons tomato paste 1/4 cup balsamic vinegar 1/4 cup molasses 1/4 cup brown...