Search results for query: Bacon

Yum YUMMMM... I gotta say... That's what's great about the forums... Seeing how people from other parts of the world cook... I gotta say... I've never seen the eggs cooked right on top of the bacon like that.. That's cool... Well done...

Love the dry cure bacon method. House maintenance never seems to end. I have had old houses and brand new ones. Always a project around to fix something, change something, upgrade, etc. Owning beats renting any day of the week. Good luck on the future home and smoking projects. I need to give a...

I haven’t. Been asked before if I could do it just haven’t tried it yet maybe this year ill Take a stab at it!

I was sold on it at bacon grease. Looks great, congrats on the carousel!

@zwiller This week Friday and Saturday Savealot in my town has T bones for $4.99/ lbs. Porterhouse for $5.99 / lbs and bottom round roast for $5.99 per lbs. As an,added bonus the have Smithfield bacon for $2.59 per lbs. No limits listed on any of them

I did a 19 pound load of Canadian bacon today. The family loves Bearcarver's recipe. This takes me to 360 pounds of it over the years. Dry brined it with Morton Tender Quick, sprinkled it with garlic pepper seasoning and smoked it with a blend of apple and pecan pellets. Didn't get any in the...

Whatever, the chemical reaction going on there, the bacon is still safe from the point of view that it is cured and cannot support abt bacterial growth. If that's your main concern then carry on. Secondly, if you're concerned the "electrolysis", if that's what it is, may contaminate the meat...

We actually don't eat much pork except for ham and bacon... maybe too many years of that's all we ate! Ryan

Picked up five 12 ounce packs of apple smoked bacon for $1.99 a pack!

indeed, salt is my cure.

I saw where you are getting into sausage making. SPAM is sausage and homemade is way better and way cheaper. There are a few threads on here about it, but here is my go to https://www.smokingmeatforums.com/threads/spam.325410/ Can be flavored to your taste, but it is good the way it is. I slice...

nice job! that food looks killer! bacon and hard boiled eggs are one of my favorite breakfasts. those eggs got me thinking about that. lol got a hankering to try these with a bacon twist. mix a good percentage of crispy crumbled bacon in that sausage? you know for health reasons. :)

I was just poking back 😁 I didn't figure you were being serious. Although my brain did think that if my Beef Bacon had been done it would have added that missing component and more beef 😆

You could, if all you want is the flavor. But you would miss the umaimi and crunch the bacon brings to the BLT.

We slightly pre-cook the bacon for certain things like pig shots. We do not pre-cook the bacon for things like bacon wrapped duck poppers. Time on the pre-cook depends on how thick the bacon is.

EXCELLENT BACON ! You do not need a slicer ! Invest in a good set of knifes, they last a lifetime ! Bacon looks like it was @ an Amish market. May want to make a glaze with yur hot pepper powder , maple syrup, honey . brown sugar or mollasses Add ? spices and do it ! Let it cool to use as a binder

what about smoking a pork belly and putting a drip tray under it?

I just cut individual, rub with some EVOO and season… wrap kinda like an ABT… bit more seasoning… been on a Meat Church kick lately… smoke at 265ish until done. Takes way less time than a full rack and bacon makes everything better. Ha!

At that price I might buy another freezer! Nice score!

Good sized slabs for bacon. How long did they take? and what was your temperature?