Search results for query: Bacon

Looks very tasty… nice job! And like @kilo charlie recommended… thinner sliced bacon when wrapping is a great way to go! Be it turkey, beef or pork! Again, nice cook! Now you mentioned brisket… gotta go find that thread!

I've been curing a lot of pork loins and slicing thin for sandwiches and thick for bacon. Weighing out 9 ingredients for each piece was time consuming so I made a cure calculator based on @JC in GB 's 10% water method. The process is pretty straightforward, and any time I want to cure a new...

Nice looking bacon, Mike. I saw the high temp setting on your probe and worried you were taking it to 212° ... perfect finish. I use a pellet pooper (with a single tube) and flip and rotate my meat. Many cooks I use the pooper without a smoke tubeto flavor as my wife is also not so big on...

Yep I forgot to say butt or buckboard in the title. Pop's low(est?) saltalmost no sugar or substitute besides maybe a half tsp per quart of water, and I always put some white pepper in

i know thats good! hash browns n bacon cant loose. lol i make singles like that. when i do the HB i flip after bottom gets crusted. let that start to brown. then i pile on the toppings and lid the skillet to cook egg n melt cheese.

I have been looking forward to this sandwich since I put salt to the slab back in Late January. This is bacon from the 1/2 pig I bought to make Salumi. The Lady I buy my yard eggs from gave me some of her fresh home grown tomatoes. I used Nature's own butter bread which is one of the more...

They are jalapenos stuffed with Pimento Cheese, wrapped in breakfast sausage, wrapped in bacon, dusted with rub and smoked high and fast at 300. It was my first time doing them and they were delicious.

Dutch's, but I substitute the ketchup for bbq sauce, and sometimes swap out the bacon for cubed brisket.

Just as long as you don't open it to much. Have to keep the bacon cold while it cures. 😁

Shipping to 30459? 😆 Keith

Thanks Bill! There would be a lot of different variations you could do with the glaze, this one was excellent, but I’ll probably try some others as well…

Looks fantastic! That big grill full of bacon looks good too!

Damn! Good bacon and a real tomato, mmmm. Where’s the sourdough? :emoji_sunglasses:

I ran across this and do not remember seeing it posted on SMF. Gives a lot of history of Bacon, old and new that I thought I would share.

...I’m thinking of getting a sausage stuffer and starting to make my own sausage, but right now I have my first pork belly in the brine for a little over a week…planning to make bacon for the first time and want to have that mostly down pat before I tear into something as daunting as sausage making!

I have not heard of Carolina Twinkies. Looks like a boat-load of sausage wrapped in bacon? Nice job on the pork belly.

I've done several batches of bacon in my MB 800 gravity. I do have a Fireboard control so I am able to program it for incremental rises in temp. I start at 150 for one hour and raise the temp 10 degrees every hour until it gets to 180. Then it rides until done. This has been very successful for...

Looks GREAT! I need to try that. I remember Bear talking bacon wrapped scallops. Never had them either. On my to do list is a clone of our local sushi joints shrimp wrapped in wonton. Got some kinda paste or sauce inside with green onion I need to figure out.

9 slices homemade bacon, 1 home grown tomato cut into wedges with Redmonds sea salt, and 1 avocado with baconnaise for first meal today at 2:30pm....

You're living in the Land That Time Forgot.