Search results for query: Bacon

I hadn’t had spam in years, but after @dr rat did his post about spam, it got me to thinking…🤔 I threw a pack of bacon and some spam brushed with Kinder’s on the Traeger @ 300*… Let it on for about 30 mins, then removed the bacon and cranked it up to 400 to finish the spam. All done… Toasted...

...shrimp over the years. Decided to give my take on a simple recipe. No added seasoning. The salt and NO sugar in the Costco reduced sodium bacon was enough seasoning for us. edit: the bacon was not par cooked before wrapping around the shrimp. It was very thin to start. If you use thick cut...

Smoking a rack of BB ribs in the MAK, and filled up the empty space on the rack with some bacon, and a brisket trim burger. The burger made for an awesome lunch topped with cheddar, bacon, avocado, and pickled jalapeños. Wife opted for a BLT, for which the double smoked bacon was perfect. Ribs...

Well woke up this morning and remembered I had briskets to turn into bacon. First one has been trimmed and put in vacuum bags with cure. 1.5% salt 1% sugar of choice .25% cure #1 I have a total of 11 lbs currently curing. Now to wait for the other ones to that just a little more. I'll keep...

Hi, I started a fresh batch of bacon and decided to try vacuum sealing it. Problem is I sealed them in the ziplock bags. Some of the liquid that is drawn out left the ziplock and was between the vacuum bag and the ziplock. I removed the vacuum bag and poured the liquid back into the ziplock and...

G'Day Bruces! :emoji_sunglasses: On the back of my last bacon success I did a loin this time. This was just after unvaccing it after a full 2 weeks in the fridge. Other side. Only gave it a 30 minute soak. We will see how that goes. Put it in the fridge then to dry out for 2 days. And...

I have cured a lot of bacon, pastrami, roast beef, etc. and I have never seen this. I cured up a single pork belly using my regular recipe for belly: By weight.. 1.5% salt .75% dark brown sugar .25% pink salt (#1) I like to convert to g/Kg to measure with a 1.53Kg belly, I used @15g/K= 22.95...

...lots in an old rental!. We're also making it ours. Enough with the updates. On to the topic of this post! I had seen @SmokinEdge's dry cured bacon some time ago, but I only had one fridge and no where I could keep the belly for 2-weeks while it cured. I have since picked up a free fridge...

I've done a few things over the years wrapping in bacon - jalapenos, shotgun shells, pork tenderloin. I prefer thin sliced since I think it crisps easier. But the bacon I used for the last batch of texas twinkies I did (Costco Kirkland Low Sodium) didn't turn out so good. The bacon was about...

...along with some venison on dry ice) and diced hatch chiles and some Salt Grass Steakhouse seasoning. Smoked at 275° along with some garnish bacon. Toasted the buns on the smaloke as well, then built the burger with the patty, pepperjack cheese, bacon, spicy sweet pickles, onion rings, and...

Good looking bacon. I hadn't thought about a glaze before. Wonder if this would work well on beef bacon as well. 🤔

I finished my first pork belly yesterday and the bacon came out awesome. My wife likes maple flavor bacon. So was thinking about doing it next time. Every recipe I see says to mix salt, brown sugar, pink salt number one with the maple syrup and rub on pork belly in a ziplock bag to cure. Am I...

I haven’t used any yet. I keep my bacon grease which works very well for me. I’ll let you know soon. I actually made blt’s the other day used about 1 pound of bacon while this was brewing and I dumped the bacon grease into the pot lol

Been a while since i posted…. hunting season coming so well back in the swing of things….Didn’t get any sliced pictures but I dry cured these pork bellies for 12 days with 1.5% salt .75% sugar .25% cure 1 and .02% California ham spice…. Hot smoked started at 150F and up 185 to finish at 145F...

Yeah, I read about it too, but wanted to go this route… It’s definitely not cheaper than buying it…but way more fun!! 😁

I read about dry brining bacon. It takes much less time, and is just as safe. I've never done bacon, and may try. No financial advantage over regular store-bought bacon.

CS, Very good looking slab of bacon !

I love bacon wrapped shrimp and scallops! Of course, I love bacon wrapped anything.

Nice batch of Beef Bacon Shawn. David

Looks great. Love the beef bacon