bacon
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2018 curing. Part one.
We sent a home raised pig to the butcher 3 weeks ago. 330 lb live weight. They butchered and cut the meat and ground the saisage for 75 bucks. I got the 2 hindquarters , both bacons and a whole shoulder to cure. The hindquarters weight was 27 lbs, the bacons were 11 lb and the shoulder was 22... -
Bacon Grease Gingersnaps!
My son moves into his dorm tomorrow and his mother asked him if he wanted any homemade goodies to take with him. He told her that he wanted "those bacon grease cookies". As she was making them I decided that they are just to good not to share and I know many folks on here are always looking for... -
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Bacon Wrapped Pork Tenderloin Medallions
Got the idea from something I saw on tv the other day. I was pretty happy with how they came out considering I was kind of winging it as far as smoke time, getting the bacon crispy, and setting the sauce without over doing them (though they could have been done a tad less). I didn’t think to get... -
New BBQ restaurant in the works
Good morning Wisconsin, My brother and I are spooling up for a restaurant space, we have farted around making central Texas style bbq for a couple years now and thought we would give it a go. We are currently running (1) 500 gallon homemade offset stick burner and (1) 1000 gallon homemade offset...- Norm Kopesky @ CBM
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- bacon beef short ribs brisket catering ham homemade smoker offset pulled pork turkey wisconsin
- Replies: 1
- Forum: Wisconsin Members
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good pepper bacon recipe?
Hi, so a while back I tried smoking my own bacon and it was delicious now I want to try making pepper bacon. Does anyone have a recipe that they are willing to share?- Rob Petersen
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- bacon hardwood peppers pork smoke
- Replies: 1
- Forum: Hot Smoked Bacon
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Modernising & scaling down old recipes?
Hi everyone, complete novice to curing meat here. I'm quite interested in historical recipes and reenactment and lately I've been wanting to try some old, traditional cures. The only issue I have is with quantities, particularly with regard to saltpetre. Most of the recipes come from a time when... -
Double Smoked Buckboard Bacon
I have been off the forums for a while and have missed them. I am trying to get back in the swing. I was going to visit my brother and niece in Edmonton and a tradition of me taking bacon with me is now in full force. My brother seems to like a bit more smoke flavour so I double smoked some for... -
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New Smoker, New to Smoking. Love Seafood and spicy! TIPS NEEDED!
Hello, New to all of this. First forum. Bare with me! Ive smoked a butt one time 2 years ago. Someone let me borrow their electric smoker and I WAS HOOKED! So I finally bought my first smoker. Masterbuilt Pro. Any pointers on first use for it and from there, what would be a good starting point... -
Smoking Turkeys
Got a couple small turkeys to smoke, was going to do something with one and bacon. Would stuffing the bird with bacon work out, or do you think it would be a uncooked greasy mess? -
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Using Bacon to smoke Beef Brisket,.. question?
So I am smoking my first beef brisket in a masterbuilt electric smoker. I did some reading and am pretty sure I have all the knowledge I need,....well except after I got home and realized the Albertsons butcher (not sure he would qualify as butcher?), He trimmed off most of the fat cap. So I...- drjoeshmoe
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- bacon beer smoke brisket
- Replies: 3
- Forum: Beef
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Cure question
I sliced up my first batch of bacon of the year today and was a little puzzled by it. For starters the middle was awfully red compared to my previous batches, and above it was a little gray (thinking nitrite burn?). Figured I'd ask what everyone's thoughts are about it here. I have always...- CGfreak102
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- bacon cure question
- Replies: 9
- Forum: Bacon
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Questions on my first Bacon Cure/Smoke
Making bacon for the first time and would appreciate a quick check in on procedure and on the temperature of the curing environment. I purchased a 4 lb. pork belly and used the recipe from https://barbecuebible.com/recipe/made-scratch-bacon/ Though I did add some (2tbs) maple syrup to the mix... -
BERKSHIRE HOG BELLY BACON
Well I have heard so much talk about Berkshire hogs that I wanted to try to get a belly for bacon. None to be had around here so I went online & ordered one from Tenderbelly.com. They are a great Company to deal with & the owner Shannon is a real stand up guy, kinda reminds me of Todd Johnson of... -
Pancetta
So I took on a task of making pancetta. After hours of reading into different techniques, I challenged myself. I form a standard cure with cure #2, just in case I was willing to risk botulism. I got a 5lb pork belly, vacuum sealed with the cure flipping everyday. After 7 days, I wrapped the baby...- theyankeesmoker
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- bacon curing pancetta
- Replies: 15
- Forum: Pork
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Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker
Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker Ingredients: Beef Rib (The thicker the better) Brine Brine: 3 Tbsp Salt 1/3 Cup Sugar 2 Tbsp Pepper 2 Tsp Paprika 1 Tsp Pink Salt Method: Thoroughly mix all ingredients for the brine. Remove bones from the beef rib. Rub brine all over...- mark in the pit
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- bacon beef bacon how to mark in the pit smoked smoking
- Replies: 3
- Forum: Beef
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A 'Sweet Cure' Bacon
A ‘Sweet Cure Bacon’ For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars. Just to give me and the family a taste comparison to belly bacon using lower sugar concentrations in...- Smokehowze
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- bacon sweet cure
- Replies: 12
- Forum: Hot Smoked Bacon
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Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore
My Grandson is a chef in a high end restaurant in Ft. Lauderdale. He came up for a visit & asked if he could bring anything. I said if you can get a nice thick pork belly that would be great. He said no prob, Gramps! Here is what he brought. It was already skinned & weighed 13 lbs. Here is... -
Canadian Bacon-lot's of qview
I bought a pork loin at Sam's a couple of weeks ago. I cut it into 4 pieces. I froze two of them. Stuffed one and this one I cured & smoked for CB. I used Pop's brine with 2 TBS cure#1 instead of one. I injected as much cure into the loin as it would take. This is it going in. ... -
BBB with the AMNPS & Todd's perfect mix UPDATE! FINAL SLICING PICS INCLUDED.
Grabbed a 2 pack of butt's at Sam's a couple of weeks ago. Butterflied them & took the 2 pieces with the fat cap on them for BBB. Used the rest to make hot Italian sausage. I cured the 2 pieces in Pop's brine for 9 days. Took them out this morning, soaked them for about an hour in fresh water...- SmokinAl
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- bacon buckboard
- Replies: 42
- Forum: Hot Smoked Bacon
