How’d I do?
Cured 7 days in brown sugar, salt, black pepper, and pink #1. Rinsed then let it sit overnight in the fridge, smoked to 150, chilled it overnight and smoked it again to pick up more color.
Got some thick cut hickory smoked bacon at ALDI and decided to try my luck at candied bacon. I only put the brown sugar and light cracked black pepper on one side. Didn’t want to over do it. 400f for 12 min. Even though I had my convection fan turned on I probably should have rotated the pan half way through to get a more even crisping but I must say….. it was very yummy 😋
Have done lots of bbq. Never committed to the bacon. Am very pleased with result.
Pic for attention... Came back from a pool day and stupidly left a 4lb slab of bacon in the cooler overnight. Wasn't room temp by the time I caught it, but definitely close to it. Am I fahked or will the pink salt save my ass?? 9 day dry cure followed by 6 hour smoke at 150..... 🤞
Butterflied and rolled the jalapeño popper filling in the pork loin then wrapped in bacon and tied with twine before smoking for 3 hours at 275
1 lb of perfectly cooked bacon! Dinner time!
green chile bacon. maple syrup drizzle, pepper, cayenne, old bay, and Chicago steak seasoning. I nix the brown sugar as I prefer just a hint of sweet.
It looked fine when raw, but this desaturated/grey spot appeared on every piece after being cooked.. Is this safe to eat? It smelled normal when raw, too.
I usually just get normal thick cut bacon, but Hill's "Seriously Thick Cut" bacon was on sale so I figured I'd give it a try. Ended up cooking it like I cook normal bacon, in the oven on a cooking tray with parchment paper, but the sheer amount of fat didn't render properly. Does anyone have better methods to properly cook this type of bacon?
Has anyone tried using a vacuum sealer on the pork belly when curing it? Is it a good idea or bad idea?