Talking about bacon....

[NRA4LIFE]

I use the smoking technique from what I call "The Brown Book of Knowledge" (Rytek Kuta's book) where you only smoke the bacon to 128 degrees. Doesn't take as long then and you will never hit "the stall".

 

[NRA4LIFE]

Agree. When mine gets to 150 deg. off the smoker it comes. When slicing, I always sample some with no further cooking, just a little. Got to be sure it's worth serving to others.

Quality control is mandatory.

 

[5MilesBack]

This thread reminds me why America is obese.

I was just at my Dr. yesterday for my annual wellness visit. I had my blood drawn last Thursday. She started in about my last colonoscopy last year and said "well, I guess you can wait another 10 years". I told her "If you saw how I ate you'd be requesting one every year".

Then we talked about all the bacon, smoked ribs, pulled pork, prime rib, ribeye's, salami, kielbasa, cheetos, Lay's chips, cheese, gallons of milk every week, apple fritters, donuts, pies, etc, etc, that I eat, and no veggies. And she said "Well, it sure doesn't show and your blood work looks great". Then she says "Wait a minute, you did this blood work at 2pm last Thursday......you weren't fasting......how is this possible?" Then she ended with "Well, whatever you're doing......it's working". I have my Dr's blessing on bacon.....and everything else too.

 

[Reburn]

The real question is how does Form eat his bacon? Because that’s what I want to do now.

This is Rokslide after all!

@Formidilosus

I bet he eats million dollar bacon while sipping his iced grande caramel macchiato with vanilla sweet cream cold foam and 4 pumps white chocolate mocha sauce

 

[Lt 1308]

I like my bacon done in the oven, on a cooling rack on top of a cookie sheet, then EAT zero to hero and maple syrup on top. But I eat it all different ways…

 

[GSPHUNTER]

View attachment 818551

YOU CAN'T HANDLE THE TRUTH...

 

[PredatorSlayer]

Smoker @ 225 for a couple hours. Melts in your mouth..

 

[GSPHUNTER]

Smoker @ 225 for a couple hours. Melts in your mouth..

I do mine low and slow. 160 degs. until bacon at 150. Give the smoke time to do it's magic.

 

[JStol5]

Anyone else ever tried bacon peanut butter honey sandwich? Excellent.

 

[GSPHUNTER]

Anyone else ever tried bacon peanut butter honey sandwich? Excellent.

No. when I was young in southern Wisconsin, I and a friend were going fishing one morning. I told him I would bring the bait if he would pack a small lunch. I got worms and minnows. When I got hungry he broke out our lunch, peanut and onion sandwiches, I couldn't even try a bit, it smelled so bad from sitting in a bag in the sun for a few hours.

 

[Holeintheheadgang]

Paper towel over and under bacon, 30 seconds in the microwave for flexible and 45 seconds for crispy.
The over-easy eggs are ready! The toast takes longer than the bacon and eggs.

 

[Tjdeerslayer37]

I use the smoking technique from what I call "The Brown Book of Knowledge" (Rytek Kuta's book) where you only smoke the bacon to 128 degrees. Doesn't take as long then and you will never hit "the stall".

Hands down the best source on cured meats and sausages

 

[ozyclint]

Hands down the best source on cured meats and sausages

What's the best sauce on cured meats and sausages?

 

[GSPHUNTER]

What's the best sauce on cured meats and sausages?

Source, not sauce.

 

[Davyalabama]

Oven - lined up, I also turn it back and forth to get more on the pan (big side left, next big side right) parchment paper or foil, whichever I grab - easy to pour into mason jar afterwards.

Microwave, yep, place them on two sheets of paper towels, we use a microwave topper to keep slatters down, cook until crispy

Big cast iron skillet, won't cook as many, like the microwave, I line them up.

Sometimes I'm running a pot for grits, a pan for eggs, two cast iron skillets for bacon - cooks it faster, good for nibbling while cooking (gotta feed the cook) - , a cast iron pan of biscuits in one oven and conecuh sausage on a pan in the other oven.

Blackstone, I hate cleaning that thing right after cooking, the food is getting cold. Who wants to eat cold food, you might as well have cereal and be done with it. If you leave it sitting on a blackstone while you eat, it's a bugger to clean afterwards. It isn't like it's fun to clean to start with in my opinion.

 

[butcherboy]

Fried in a pan this morning. Over easy eggs in the grease. 4 pieces of bread fried in the grease for toast. Put it all together for a breakfast sandwich. Perfection.

 

[doc holiday13]

Lined up on a sheet pan and baked in the oven

This is the cleanest most consistent(piece to piece) method of cooking, but it is not the fastest

 

[GSPHUNTER]

I use the smoking technique from what I call "The Brown Book of Knowledge" (Rytek Kuta's book) where you only smoke the bacon to 128 degrees. Doesn't take as long then and you will never hit "the stall"

Hands down the best source on cured meats and sausages

At that temp. you must have to cook it before eating any. When I do it to 150 temp. I can and actually do eat some right out to the smoker. But I always make some on the stove top for breakfast, sometimes in the oven.

 

[Tjdeerslayer37]

What's the best sauce on cured meats and sausages?

Amazon.com