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Threads 1 to 20 of 78

Forum: Bacon

Bacon should be it's own food group. If you love to smoke bacon or just want to learn about it, this is the place.

  1. Venison Backstrap Canadian Bacon

    Tim's morel mushroom thread reminded me that I had not posted pctures of this stuffed venison CB. Just one more use for morels. :) This is...

    Started by cowgirl, 04-03-2009 01:17 PM
    • Replies: 5
    • Views: 4,654
    09-03-2017 06:48 PM Go to last post
  2. Snackage

    Bacon wrapped tater tots, who woulda thought???? Cut slices of thin cut Farmland bacon in three pieces. Laid all the pieces out on a cookie sheet....

    Started by peculiarmike, 05-21-2015 04:56 PM
    • Replies: 5
    • Views: 3,173
    05-23-2015 07:45 AM Go to last post
  3. Canadian Bacon

    Cured 2 2lb pork loins in Mortons Tenderquick and brown sugar for nine day. Soaked the loins in water for about an hour then let it air dry all day...

    Started by Vermin99, 05-06-2015 10:26 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 2,306
    05-08-2015 06:50 PM Go to last post
  4. Another Bacon Start 7/1/14

    Picked up another case of pork bellies. Price was up almost $.75 over the previous week, but the quality of the bellies was up. Cross...

    Started by jmcrig, 07-03-2014 07:16 AM
    • Replies: 6
    • Views: 2,103
    01-08-2015 09:01 PM Go to last post
  5. Another Bacon Run 7/30/14

    Did three pork bellies. One is my own Chipotle/Black Pepper, one is Maple, and one is done with Memphis BBQ Company Rub. Into the Smoker

    Started by jmcrig, 07-31-2014 07:19 AM
    • Replies: 6
    • Views: 2,400
    08-08-2014 12:13 PM Go to last post
  6. Bacon Monday

    Started a case of pork bellies today. One cured as country sugar, one as maple sugar, and the last as chipotle/pepper. In five days I'll cold smoke...

    Started by jmcrig, 06-23-2014 04:00 PM
    3 Pages
    1 2 3
    • Replies: 27
    • Views: 4,378
    07-26-2014 08:15 AM Go to last post
  7. Sodium Nitrites

    Here's a very good article on items "cured" without nitrites. http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

    Started by jmcrig, 06-13-2014 11:09 PM
    • Replies: 2
    • Views: 1,217
    06-14-2014 06:19 AM Go to last post
  8. Another batch of bacon just came off the smoker

    Picked up a couple of bellies from my local butcher last week and cured them in the fridge. Ran em through the smoker yesterday. This batch was a...

    Started by pentail, 03-18-2014 08:56 AM
    • Replies: 4
    • Views: 1,252
    03-20-2014 09:03 PM Go to last post
  9. Start to finish bacon, from pig to package

    cured and drying On the MES

    Started by pentail, 02-14-2014 12:51 PM
    • Replies: 6
    • Views: 1,750
    03-05-2014 11:58 AM Go to last post
  10. Bacon Price

    Yesterday I saw bacon for $8.89 a pound!!!!!!! :wo: That hog hasn't been born yet. Just gonna stop buying bacon, hope everyone else does...

    Started by peculiarmike, 09-12-2013 08:33 PM
    • Replies: 3
    • Views: 1,557
    09-12-2013 09:20 PM Go to last post
  11. Texas Wild Hawg Canadian Bacon

    I have been killing a few hawgs this summer out of necessity all have been fairly small less than 50lb dressed. I had 3 ground into sausage and two...

    Started by BluDawg, 09-08-2013 04:04 PM
    • Replies: 5
    • Views: 1,408
    09-08-2013 07:09 PM Go to last post
  12. **Bacon on the Pellet Pro 22" WSM**

    Nothing fancy or unique in the curing, I used Hi Mountain Buckboard Bacon cure on a Berkshire belly. Sealed in pouches and cured 9 days. ...

    Started by swamprb, 08-12-2013 01:43 PM
    • Replies: 6
    • Views: 2,081
    08-13-2013 06:35 PM Go to last post
  13. Bacon making with a unique flavor

    Applied the dry cure to the pork belly and then added a generous amount of Tatonka Dust seasoning to get the flavor deep through out the meat during...

    Started by MossyMO, 04-10-2013 08:53 PM
    • Replies: 7
    • Views: 2,933
    04-13-2013 08:53 AM Go to last post
  14. Ultimate Pig Candy

    I'm working on taking Pig Candy over the top. Yesterday was only the second time I have made it, the first time it was not good. This time I...

    Started by Amigatec, 12-31-2012 05:20 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 3,549
    01-13-2013 05:16 PM Go to last post
  15. Bacon

    Here are more pics of belly bacon and canadian bacon

    Started by Piker, 12-19-2012 10:22 AM
    • Replies: 6
    • Views: 3,039
    12-21-2012 10:54 PM Go to last post
  16. Canadian Bacon

    Bought a whole pork loin at Costco and used the front portion for a roast and the two back pieces for some Canadian bacon I just used...

    Started by Vermin99, 11-29-2012 11:37 AM
    • Replies: 3
    • Views: 1,947
    11-29-2012 01:17 PM Go to last post
  17. 50 lbs of bellies and 10 days of cure equals Bacon Bliss!!

    Bacon, Bacon, Bacon!!! Started with approx. 50 lbs of pork bellies. Cut each belly into 1/3's so that I could seal them in a gallon ziplock...

    Started by Tatonka3A2, 10-30-2012 09:07 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 4,022
    11-02-2012 07:55 PM Go to last post
  18. "Bacon Explosion"

    This was on the front page of The Kansas City Star yesterday. These two guys came up with this "fatty", posted it on "Twitter" on the net, and it...

    Started by peculiarmike, 01-30-2009 08:20 AM
    2 Pages
    1 2
    • Replies: 14
    • Views: 5,549
    07-13-2012 11:58 AM Go to last post
  19. Grilled Bacon

    I never imagined something so simple could be so satisfying on so many levels. I gotta do this to start off every weekend right from now on.

    Started by O B City, 08-07-2010 09:39 AM
    2 Pages
    1 2
    • Replies: 14
    • Views: 6,025
    06-29-2012 11:27 AM Go to last post
  20. Cinnamon Bacon

    There's some mighty fine looking bacon posted here! Hope no one minds if I post up my recent bacon makin' On an episode of Justified, Bo Crowder...

    Started by BobC MO, 06-11-2012 08:41 AM
    2 Pages
    1 2
    • Replies: 10
    • Views: 4,416
    06-25-2012 04:33 AM Go to last post

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