So a few months ago me and a few friends decided that we were going to do a men only multi-day camping trip, Mancation.
This got me thinking, "what do we need to cook to make this trip epic"? I came to this list, Baby back ribs, chicken, steak, and bacon all smoked over the campfire.
The camping spot we got to is some what primitive there is a fire ring, but no grill or anything to cook on. So I built this campfire grill Its height adjustable and swing over and off the fire.
Being new to bacon curing I wanted to keep the bacon cure simple and perfect the first shot. I came across pops brine recipe and that it was all the rave, so i decided to go with that. I did fill a ziplock bag with brine and set it on the bacoon to keep it from floating.
10 days later i did a fry test and it is incredible. Off the the campsite we go..
Seeing how light the smoke was I smoked it for 6 hours the first day, put it in the cooler over night and 6 hrsof smoke the next day.
Chillin by the fire
Ribs and steak
Campfire kolaches.
Tons of tasty food was made but bacon is the reason I'm here. here's a money shot of the finished smoked belly.
This may have been the best bacon I've ever eaten. Not sure if it was the multiple kinds of wood that went in to the fire that made it so good, but it was insane.
This got me thinking, "what do we need to cook to make this trip epic"? I came to this list, Baby back ribs, chicken, steak, and bacon all smoked over the campfire.
The camping spot we got to is some what primitive there is a fire ring, but no grill or anything to cook on. So I built this campfire grill Its height adjustable and swing over and off the fire.
Being new to bacon curing I wanted to keep the bacon cure simple and perfect the first shot. I came across pops brine recipe and that it was all the rave, so i decided to go with that. I did fill a ziplock bag with brine and set it on the bacoon to keep it from floating.
10 days later i did a fry test and it is incredible. Off the the campsite we go..
Seeing how light the smoke was I smoked it for 6 hours the first day, put it in the cooler over night and 6 hrsof smoke the next day.
Chillin by the fire
Ribs and steak
Campfire kolaches.
Tons of tasty food was made but bacon is the reason I'm here. here's a money shot of the finished smoked belly.
This may have been the best bacon I've ever eaten. Not sure if it was the multiple kinds of wood that went in to the fire that made it so good, but it was insane.
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