Search results for query: Pepper bacon

I can say that Aldi's thick cut bacon is pretty dang good. I tried both the pepper coated, and the maple bacon. Both were very good. And 24oz. for about $5 bucks, dang good price too. I now have 6 cups of bacon grease. Time for more Baconnaise (Homemade Bacon Mayonnaise)!

I did a 19 pound load of Canadian bacon today. The family loves Bearcarver's recipe. This takes me to 360 pounds of it over the years. Dry brined it with Morton Tender Quick, sprinkled it with garlic pepper seasoning and smoked it with a blend of apple and pecan pellets. Didn't get any in the...

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 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.

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.

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...

Made a batch of Texas Twinkies. Large jalapeños stuffed with chopped brisket, cream cheese, grated pepper jack cheese, and seasoning. All wrapped in bacon. Slice a "T" in the side of the jalapeños so you can carefully open it to remove the seeds and veins. Be sure to wear gloves and avoid...

Quick and easy smoke for dinner today before the game. Brined some wings for a day. They were half the package from Costco bulk package, about 30 wings. Dried them off and coated with salt and baking powder and let sit in fridge on a rack for 8 hours. Sprayed with avacado oil and sprinkled on...

I got my hands on a couple of Berkshire bone-in pork bellies, so of course I HAD to cure a rack. Then smoke on my Weber kettle with the Fireboard ring - 225 for about.... 3 hours or so, till 155is internal. Then chilled, cut into individual ribs, coated in a mix of brown sugar, 16 mesh...

Stopped at local grocer chain store today. I picked up 3 items from the discount table. Well tonight was burger night so I tried the 455 and bacon jam on my meal. The bacon jam (bottom spread) was nicely spicy, but a little sweet for my taste, but $1.79 is cheaper than I can make my own...

I've not been able to get any pepper flavor in my bacon. This last batch for my rub I had 6g cure 33g salt 17g sugar 63g pepper. I really didn't mean to add that much but it just dumped out. Lol Think this will be overpowering?

I'm always reluctant to add my comments on curing threads. I use the same amount of cure#1 but run less than 1% total salts and zero sugars in my dry rubs. I find my cured meat is oddly strong without a bit of external rub. I don't add any other rub to bacon until preparing for the smoke...

I just happened to run across this today. Bear taught me about all I know with smoking meats and such with my MES30 I was using several years back. He had some great recipes. I really miss that man.

Love smoked pork chops, but isn't that just loin with the bone still attached? same meat. I have been doing 2% Salt, 0.24% PP1, and 2% Sugar, and 0.5% Black Pepper. Seems to be coming out pretty good. I have tried with more Aromatics, onions, garlic, etc like a pastrami brine almost, and I think...

nice find! I always am on the lookout for stuff like that. I had some bacon jam leftover in the fridge and decided to make a glaze with it for a pork loin. Really enjoyed it.

Vidalia Onion ring, 1/2" thick. Egg with cooked bacon. Next try will be with Bell Pepper ring.

Atomic Buffalo Turd (or Treat for the young folks). These little treats will satisfy almost anyone and bring most back begging for more. The prep time is where the real work is but worth every minute. I like to use left over brisket and Boston butt but you can substitute cocktail wennies...

https://www.1000springsmill.com/blogs/recipes/great-northern-idaho-chowder We generally top with some thin sliced bacon crumbles and grated cheese of choice. My fav is pepper Jack.

I coat with olive oil, salt, pepper, and a little maple syrup and roast with chopped bacon. Also, a different variation in a CI skillet.