- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 2/20/19 at 9:04 am to USEyourCURDS
HEB has thick cut bacon that is identical to Wright, so usually HEB.
Posted on 2/20/19 at 9:21 am to USEyourCURDS
Neuske's is my fave, though it can be hard to find.
I don't like the Wright's, esp the thick cut. I prefer bacon on the crispy side, and it somehow never achieves the texture I like. Ditto for the Kirkland's brand.
I don't like the Wright's, esp the thick cut. I prefer bacon on the crispy side, and it somehow never achieves the texture I like. Ditto for the Kirkland's brand.
Posted on 2/20/19 at 9:22 am to MorbidTheClown
quote:
my own home made bacon
What's your process/recipe? I'm actually stopping at Costco after work to pickup a pork belly to try this.
Posted on 2/20/19 at 9:25 am to USEyourCURDS
Someone is on Keto I see
Posted on 2/20/19 at 9:27 am to hungryone
quote:
Neuske's is my fave, though it can be hard to find.
Mine too. Only place I've seen it locally is Langenstein's.
Posted on 2/20/19 at 9:33 am to LSUsmartass
(no message)
This post was edited on 6/28/19 at 12:49 pm
Posted on 2/20/19 at 9:36 am to USEyourCURDS
There is no such thing as bad bacon. I celebrate the entire bacon catalog.
Posted on 2/20/19 at 9:41 am to USEyourCURDS
Wright is the everyday standard here. Just tried Hormel Black Label jalapeno bacon that was on sale and that one is fiya. Thin, but we're definitely going to buy more.
Posted on 2/20/19 at 10:04 am to YOURADHERE
kosher salt, pepper and curing salt.
i cure it in a big ziploc bag for 7 days, turning it over every other day.Take it out, rinse it off, pat dry and let it dry out in the fridge for a day.Smoke it with apple wood to internal temp of 150 degrees. slice and fry.
there was a really good thread on here about it quite a while back. that's where i learned to do it.
i cure it in a big ziploc bag for 7 days, turning it over every other day.Take it out, rinse it off, pat dry and let it dry out in the fridge for a day.Smoke it with apple wood to internal temp of 150 degrees. slice and fry.
there was a really good thread on here about it quite a while back. that's where i learned to do it.
Posted on 2/20/19 at 10:48 am to offshoreangler
quote:
HEB has thick cut bacon that is identical to Wright, so usually HEB.
My man.
I like the heb jalapeño bacon too
Posted on 2/20/19 at 11:06 am to Dire Wolf
bentons
which reminds me, time to make an order
which reminds me, time to make an order
Posted on 2/20/19 at 11:10 am to USEyourCURDS
quote:
Conecuh smoked sausage is pretty good stuff. Never had the bacon.
Their smoked sausage is really good. Bacon doesn't hold a candle to wrights though.
Posted on 2/20/19 at 11:30 am to Dire Wolf
the jalepeno seems kind of gimmicy. i just go with the HEB thick cut pepper:
Eta: oven baked on a cookie sheet so it stays in perfect strips
Eta: oven baked on a cookie sheet so it stays in perfect strips
This post was edited on 2/20/19 at 11:31 am
Posted on 2/20/19 at 11:39 am to MorbidTheClown
quote:
my own home made bacon
This. Started making my own a few years ago and I won't go back.
Posted on 2/20/19 at 11:44 am to YOURADHERE
quote:
What's your process/recipe? I'm actually stopping at Costco after work to pickup a pork belly to try this.
I use Morton's tender quick salt. One ounce per pound of belly.
Rub it all over the meat and then put it in zip loc bags in the fridge for a week. I usually cut the belly in 1/3s to do this.
Take it out of the bags and rince it off thouroughly and then I soak it in water for a few hours to draw some more sodium out of the meat.
Once it is done soaking I rinse it again and put them on cooling racks and baking sheets and into the fridge overnight uncovered.
Next morning I fire up the smoker and smoke at about 125 degrees for 6 to 8 hours. Then take it off the smoker and put in fridge and then slice and fry.
This post was edited on 2/20/19 at 1:00 pm
Posted on 2/20/19 at 11:44 am to USEyourCURDS
Whatever the kind they sell in the Albertson's meat counter. It's nice and thick cut and the price is right -- something like $4-$5 a pound.
Posted on 2/20/19 at 12:00 pm to Winston Cup
quote:
the jalepeno seems kind of gimmicy. i
It’s but it is still good
This post was edited on 2/20/19 at 12:01 pm
Posted on 2/20/19 at 12:09 pm to List Eater
quote:
l jalapeno bacon
what is this witchcraft?
Posted on 2/20/19 at 12:14 pm to Dire Wolf
the smell is intoxicating.
toof:
toof:
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News