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PBC Bacon
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Congrats mate, you will never go back to buying bland store bought bacon again. Been making my own for around two years now and loving it. I have found that leaving it in the fridge for 3-4 days before eating it seems to work best, lets the smoke mellow into the meat. Wrap it in paper towel and foil, changing the paper towel once it looks a bit moist & it will keep for at least 4 weeks in the fridge. That's if it lasts that long haha
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Me too Jerod Broussard. I have never tried this. Perhaps because I was once at a very high end restaurant that offered pork belly for a starter prior to my main course. The waiter recommended it so I ordered it and for $20 and was brought the grossest fattest, (and I mean no lean at all) half cooked piece of s**t I have ever seen and expected me to eat it. Been reading about making bacon recently though and have seen it done here, so I think I am about ready to give it a go.
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Club Member
- Jan 2020
- 1412
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
Need to get on board my ownself. I read a post somewhere on here this week about makin’ bacon, looked up Meathead’s recipe. I’m like y’all, it’s always looked like undercooked fat to me. Gotta try it though after this post and the other one.
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