bacon

So I got bored over the holidays and decided to make some bacon using my WSM. This is not my first time making bacon, but I did scale things up as people are always asking to buy some. So I intend to sell ~20/30 lb or 2/3 of the Pork Bellies that I smoked. I used the method outlined at...

Hi, For reasons not worth explaining I might have to leave a pork belly curing in it's wet salt sludge for an unusually long time, like two weeks. Will this ruin everything? OTOH, how short a time can I cure it for? Cheers, Michael

You all are in for a real treat right here. This idea came to me by pure chance. While picking up a beautiful rack of baby backs, some fresh local sweet corn, onions, a couple cloves of garlic I happened on the Brussels sprouts, so I grabbed a dozen with no real idea as to what I was going to do...

Quick question for the Charcuterie Brain Trust. I'm on my second attempt at making bacon. First time turned out pretty good. When I cured the first time I used a glass pyrex dish that had a lid that sealed up. On that attempt, there was alot of juice that came out of the pork belly and I...

Hello good pepole There comes a time in your life when you just had a revelation that you just have to take something to the next step. I got so inspired by watching the Chop and Brew episode when they maked bacon that i just had to try this. I bought a pork belly at my butchers and started to...

Gonna have to do these! Bacon Wrapped Onion Rings with Sriracha Mayo Dipping Sauce Recipe by www.grilling24x7.com An easy appetizer recipe for bacon wrapped onion rings. Prep time: 00:15 Cook time: 01:30 Total time: 01:45: Ingredients 1 pack Bacon 4-5 Sweet Onions 2 T Black Pepper 1/2...

Boneless Pig Chops Wrapped In Smoked Pig Belly Slices Then Seasoned With Pig Salt SW BBQ Rub Trekked Out To The Pigvilion On A Wet & Cold Wednesday Night Got The Pig On The CIGs On A 22"OneTouchGold Weber... A Little Apple Wood For Flavour While Those Simmered, Checked On The...

Thanks to everyone for freely giving up their secrets, tips, and tricks. If it wasn't for this community of such great folks, I wouldn't be anywhere near as successful as I am with backyard BBQ. Every day I learn something from reading comments on this board, and I gain tremendous confidence...

My name is Rick Marsh and I had been in the restaurant biz for roughly 20 years before I decided to change careers. But my interests are still cooking and entertaining. I just finished up a Weber Smokey Joe Silver upgrade to a smoker and I am actually very happy with the way it has turned out...

Doing my first bacon. bought a whole side of pork belly and cut it into two large slabs. Total weight 9 lbs - 10.75 oz. Q1: The slabs were too big to fit into gallon zip lock backs so I put them inside clean garbage bags. Is there any issue with this type of plastic or not being air tight? Q2...

Made these for the first time yesterday. Had the 22 WSM going doing some bacon, so when I pulled the bacon I opened her up and did these at 325* for 30 minutes. Great flavor and texture combination. Good substitute for ABT's if someone doesn't like heat. [/IMG] [/IMG] [/IMG] [/IMG]...

Nothing really new to post here, but just wanted to thank everyone here that makes their own bacon for inspiring me to make my own. It's now such a regular thing with me, that I may never buy commercially made bacon again. If you haven't tried it, do so. Couldn't be easier. I do recommend one...

Well, I'm a newbie at smoking to be sure. And right now my favorite thing to smoke is bacon, followed closely by cured pork chops. And I did some of both today. Normally I give my bacon a few hours at least in the fridge to form a pellicle. Sometimes I am in a hurry and I cheat a bit by...