Search results for query: Pepper bacon

That looks like a great recipe. I am going to archive this one. :emoji_yum: Thank you.... JC :emoji_cat:

Ya I did try adding pepper once. Most fell off either during curing or during cooking LOL. Way back around 2014 I bought a very large box of maple bacon cure. It can either be used as a wet cure or a dry cure. When I use it as a dry cure I add it to maple syrup and thats my base before going...

Before his sudden passing, Eric and I had been in discussion about making pancetta, something I had never done. This thread is what really got me interested... https://www.smokingmeatforums.com/threads/panchetta-esque-bacon.335039 I bought a whole belly and cut it in half with half destined for...

Old post but I'm using this method shortly. Will post mr results. Thank you

I’ll take a dish!

Well today is the day. I have 1 brisket worth of beef bacon that I know for sure was measured correctly. Unfortunately I had to make the right choice and throw out the other brisket due to not knowing exactly how much I was off on the cure #1 and on which ones. I have the 4 slabs rinsed and on...

We went to the Corralitos Market (https://corralitosmarketsausagecompany.com/) on Thursday for 5 pounds of apple wood smoked bacon. (Google picture) This is a dangerous place. (Google picture) The picture of the pork section is older, since the price on the ribs is $6.49 now, but they...

So the stuffing is just cheddar inside wrapped in bacon? I've done a bunch of different things in poppers / ABT's, but that sounds so easy. I bet those were killer!

That looks GREAT, and so does the bread! You called it "back bacon". Is the the same as Canadian bacon?

Smoked Short Ribs, Potatoes and Brussels Sprouts Just a small 2 bone beef short rib. Mustard binder and 2 to 1 Black Pepper and Salt Rub. Onto my Pit Boss KC Combo with Pit Boss Competition Pellets. Holding steady as a rock at 225F Russet Potatoes, washed, rubbed with Grapeseed Oil...

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...

I was trying to use up all the leftover smoked chuck roast from earlier in the week, and I wanted something different from the previous two sandwiches I made. So I made something that will probably trigger the Philly cheesesteak purists, but trust me this was a great eating sandwich. Hoagie...

I like garlic powder and white pepper, but feel free to mix it up with flavors. Not of them really shine through the bacon to me but it’s still there and nicely different.

This was my 1st attempt making buckboard bacon. I keep seeing this bacon popping up in the forum. Thought I would give it a try. Cure, salt, cracked coarse pepper and a little Demura brown sugar. Smoked in the electric smoker with the charcoal/wood offset This did not disappoint.

Nice work Jim, love that shop, I can't stand driving in that direction though. Way to many people on the road these days. I rather drive out to Lockeford Sausage Co. In Lockeford CA. It only takes about an hour each way from my house . And we stop at fruit stands and buy sweet corn by the box...

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...

Amish style meatballs with sourdough for binder. Into some charro beans, with smoked sausage, bacon, jalapeno, tomato, onion, cilantro, adobo, beef broth, pinto beans, salt, pepper.

Your posted recipe looks like a variation of Keri C's Hog Apple Beans, my recipe is dated 2007, so they have been around for a while. I use a pair of scissors to cut up the apple pie filling right in the can. Whenever I made them for work, I printed several copies of the recipe because so many...

This is my first attempt at making bacon. I did two different methods to see which one turns out better. First method was cure #1 with my sugar and salt using the suggested percentages found on another thread on this page. 14 days in the refrigerator flipping every night. Second method was...

Thanks for sharing. That's not to far off of how I make them. I first saw it on a video from Malcolm Reed, and been making them pretty often since.