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Thank you Meathead!! (or: Makin' Bacon - The Results Show)

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  • andy.wpg
    Club Member
    • Aug 2016
    • 234
    • Grid EN19MV

    • PBC - at the trailer
      Masterbuilt 30" digital electric - at home
      Bakerstone Pizza Oven
      Maverick 733 RF thermometer
      Kingsford Blue Bag
      Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
      Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

    Thank you Meathead!! (or: Makin' Bacon - The Results Show)

    I just want to thank Meathead for his INCREDIBLE bacon recipe. I have made bacon a few times, but this is the first time using this recipe / method.

    This is BY FAR the best bacon I have ever tasted - bar none. I used Apple wood for the smoke. Here's the picture for you food porn addicts out there.

    Click image for larger version

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    Attached Files
  • scottranda
    Charter Member
    • May 2015
    • 1731
    • Charlotte, NC

    #2
    Sweet! I'm curing some tomorrow. $2.39 per pound on pork belly. Scored some today!

    Comment

    • RickyBobby
      Club Member
      • Jul 2016
      • 436
      • Kingwood, Texas

      #3
      Looks awesome!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9709
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #4
        Beautiful

        Comment

        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #5
          Good job! Yum!!! Hope you still some fresh tomatoes for a BLT!

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5475
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            Bacon. LOVE bacon.

            Comment

            • Rdrjsm
              Club Member
              • Aug 2016
              • 4
              • ~18" WSM
                ~22" Weber kettle
                ~propane char griller
                ~MAV 732
                ~Thermo pen MK4
                ~Weber chimney starter

                ~fav. Whiskey -Jamison (a nice bottle of Midleton when I can afford)
                ~fav. Beer - Lagunitas but any IPA will do
                ~fav. Wine- I have no idea, but wanna learn

                ~fav. Pro Teams- Oakland Raiders, Oakland athletics,

              #7
              Omg! Looks awesome! Love BACON... Waiting on my cure salt from Amazon, hope to get started with the cure tonite... Which salt did you use? I plan on using meatheads recipe, exactly. Any tips you might have would be appreciated

              Comment


              • scottranda
                scottranda commented
                Editing a comment
                Yep. I follow the recipe exactly too. It's easy. Just takes time to cure.
            • andy.wpg
              Club Member
              • Aug 2016
              • 234
              • Grid EN19MV

              • PBC - at the trailer
                Masterbuilt 30" digital electric - at home
                Bakerstone Pizza Oven
                Maverick 733 RF thermometer
                Kingsford Blue Bag
                Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
                Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

              #8
              Originally posted by Rdrjsm View Post
              Omg! Looks awesome! Love BACON... Waiting on my cure salt from Amazon, hope to get started with the cure tonite... Which salt did you use? I plan on using meatheads recipe, exactly. Any tips you might have would be appreciated
              Went exactly as the recipe states. Morton's kosher for the salt. The main thing is patience and flipping them over in the fridge every day. Pretty simple as far as I'm concerned.

              Just fried some up for breakfast - AWESOME!

              Comment

              • andy.wpg
                Club Member
                • Aug 2016
                • 234
                • Grid EN19MV

                • PBC - at the trailer
                  Masterbuilt 30" digital electric - at home
                  Bakerstone Pizza Oven
                  Maverick 733 RF thermometer
                  Kingsford Blue Bag
                  Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
                  Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

                #9
                Originally posted by HorseDoctor View Post
                Good job! Yum!!! Hope you still some fresh tomatoes for a BLT!
                There's a couple left - you must have read my mind. Fried up some extra for BLT's for lunch.....

                Comment

                • smokinsteve
                  Charter Member
                  • Nov 2014
                  • 327

                  #10
                  Originally posted by scottranda View Post
                  Sweet! I'm curing some tomorrow. $2.39 per pound on pork belly. Scored some today!
                  Hey Scott! Where did you find the pork belly? Costco? Also, did you see my post about "Octoberfeast"?

                  Comment


                  • scottranda
                    scottranda commented
                    Editing a comment
                    smokinsteve I did find it at Costco yesterday. (Matthews, NC location)

                    And I saw the post, but forgot about it. I just replied. Schedule away!
                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10587
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
                    Smokin' Hound Que
                    Minnesota/ United States of America

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                  #11
                  Just bought some belly today. I think I am going to try an asian flavor this time. I plan on staying with the regular recipe but I am going to add a few things. I am going to add some ginger, soy and five spice to the mix.

                  Comment


                  • EdF
                    EdF commented
                    Editing a comment
                    That's really interesting. You will of course let us know how it turns out!

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                Meat-Up in Memphis 2021

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                See more
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