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Bacon, Bacon & more Bacon
I used a Habanero Chilli powder mix from the local bulk food store. -
Bacon, Bacon & more Bacon
I love hot stuff, and this was something I just had to have a go at. I was amazed at the flavor as it was thinly sliced and put it on a toasted bagel with a slice of cheese. it wasn't overwhelmingly hot but so subtle that as you ate it the heat increased until finally even after it was gone my... -
Bacon, Bacon & more Bacon
Let me first say this all started after I watched a few of Disco's video's. I verified a few things with him via alternate methods and both him and Bear responded with assistance. since my first attempts turned out so terrific, maple bacon, and buckboard bacon I decided to venture into a few... -
Back (Canadian) Bacon, Wet Vs Dry Cure and video
Thanks Bear, I see Disco is in agreement with you as well. I never thought of doing it that stage of the process. I had waited until the pellicle had formed and surface was tacky enough to take seasonings. I will give it a shot as soon as the latest slab is ready to go. Slainte- John_D
- Post #24
- Forum: Hot Smoked Bacon
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Back (Canadian) Bacon, Wet Vs Dry Cure and video
Here is a question ( don't mean to hi-jack thread ) but two very knowledgeable people already here. What's best, add spices to a dry cure when it first starts the curing, or is there more flavor after curing when adding a rub before smoking?- John_D
- Post #19
- Forum: Hot Smoked Bacon
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Back (Canadian) Bacon, Wet Vs Dry Cure and video
I discovered your Canadian bacon and buckboard bacon Videos on youtube. I had never made bacon prior to this and thought " hey, that looks easy" I was right it was. In a short time I have made several batches and even adventured into jalapeno bacon and all with great success thanks to your easy...- John_D
- Post #14
- Forum: Hot Smoked Bacon
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Makin Bacon in warmer months ?
Love the idea of the ice bottle. I will have to try this in my Bradley, temp got a little higher than I would have liked last time I was cold smoking. The piece of cheese I threw in out of curiosity got a little soft. The flavor was excellent but I had to eat it as it was just not solid enough... -
BACON-ON-A-STICK (Step By Step)
Thanks very much for the link. I appreciate the response but I don't think the use of srirachi, soy and the finish are going to give me what I was looking for, but the rest may get me there. I will give this a go when I get my hands on some ribs later. -
BACON-ON-A-STICK (Step By Step)
Hi Bear, I'm too new at this and was pointed here from another forum so hopefully you can help me out with this. So far i have only experienced Prague #1 and only a few times at that doing bacon. I was asking about ham ribs that I had in Glasgow Scotland as a youth but had never been able to... -
Cold smoking in older bradley smoker
This is where I was thinking of going. My only question is the heat generated and how I would control it, and does this defeat the whole idea of cold smoking, if the smoke has heat? -
Cold smoking in older bradley smoker
Hey everyone, in need of some info for cold smoking on an older Bradley smoker. I have made my first attempt at some bacon thats due to finish curing this Tuesday and was going to put in my old style bradley. The question is, do I need to turn the main box on to heat it to 180 degrees or can... -
Making bacon with green or red chili's
- John_D
- Post #2
- Forum: Hot Smoked Bacon
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Making bacon with green or red chili's
Ok so I'm thinking I would like to try and get that surprise heat with bacon on a bun and maybe another piece of ground beef... has anyone used green or red hot chilie's while curing their meat? i don't want to kill my tastebuds but heat is my favorite thing. Anyone ever done this and if so how...- John_D
- Thread
- Replies: 1
- Forum: Hot Smoked Bacon
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Hi from Orillia, Ont.
Hi all, hope to get more involved in the forums very soon. This weekend will be cutting up 4 nice shoulders of pork and delving into some sausage making.
