rkymtnman
Well-Known Member
i think that's slightly out of range for DoorDash from here.
if you have a grill and an oven, i'll give you my recipe.
Bacon Shortage
- Thread starter schuylaar
- Start date
if you have a grill and an oven, i'll give you my recipe.
DarkWeb
Well-Known Member
Check and check.....
rkymtnman
Well-Known Member
bone in shoulder low and slow at 225F. it starts to "pull" when it hits 201 to 205F internal.
rkymtnman
Well-Known Member
i tried to shoot you a PM about how you do your pork belly bacon.
what temp do you smoke it at? and do you wet brine it or dry rub it or both? our local butcher shop has bellies by request now.
Budley Doright
Well-Known Member
I cook them all the time on the Weber. Brine the night before then dry rub and smoke, butt and shoulder seem to be interchangeable where I’m at
.
DarkWeb
Well-Known Member
About 200°-220°
I do a rub then vac n seal. The salt pulls some moisture and makes it's own brine. And it's not entirely dry......little maple syrup too. I haven't tried a full wet brine on that but the loin was done wet. That came out great, Eggs Benedict tomorrow
rkymtnman
Well-Known Member
i think the skin on the shoulder comes out better than a boston butt w/o skin IMO. stays juicier i think.I cook them all the time on the Weber. Brine the night before then dry rub and smoke, butt and shoulder seem to be interchangeable where I’m at
rkymtnman
Well-Known Member
that pork looks good but those poppers look friggin great!
DarkWeb
Well-Known Member
DarkWeb
Well-Known Member
What's your corned beef and pastrami recipes? That looks goodCorned Beef
Pastrami
Snack Sausage Collagen casings. Slap me.
Back to bacon
DarkWeb
Well-Known Member
If you can't beat them... a guy I worked with told me he id this for the weekend. Bacon wrapped ham. His two favorite food groups.
You can bacon wrap anything if you put your mind to it ........takes less time than you think
printer
Well-Known Member
You mean, over, under, over... ..I think I got it.View attachment 5000311
You can bacon wrap anything if you put your mind to it ........takes less time than you think
toastedleaf
Well-Known Member
i play with pork belly all the time, at work,(chef), and at home for fun. I have great results with a 50/50 rub of kosher salt and brown sugar.
Rub it down liberally, let sit for 1 week refrigerated, flip every day as juices will start to form.
Rinse under water, to remove any remaining salt and sugar. pat dry with paper towel.
Smoke at 225 until internal temp read 155. allow to cool before cutting.
to really cut it thin it will need to be cold, chilled overnight.
It would be easy to add anything else to the above mentioned 50/50 blend, cracked black pepper, herbs, chiles etc
Id recommend getting the whole belly if possible and you have the space. You don't just have to make bacon with it, you can slow roast it, braise it, sous vide it. Get all kinds of deliciousness out it!
DarkWeb
Well-Known Member
Easy way....
How to Build a Bacon Weave - Barbecuebible.com
Step-by-step instructions for how to build a bacon weave. These woven mats of bacon not only add flavor, but help keep grilled and barbecued meats moist.
barbecuebible.com
xtsho
Well-Known Member
I just use Meatheads recipes. He's on Amazing Ribs. He also has a book called Meathead: The Science of Great Barbecue and Grilling he wrote with a Food Scientist with a PhD. It's all based on science. I haven't bought it as much of the content and science behind curing meat, etc... is online. I highly reccomend checking him out if you haven't already.What's your corned beef and pastrami recipes? That looks good
"With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
* Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.
The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author,"
