Make your own bacon at home by curing it yourself! This recipe works with or without a smoker!
Applewood smoked bacon is fantastic. Best of all, it’s available at most grocery stores, but have you considered making your own? Like most things, bacon is even better when you make it yourself. Homemade bacon is possible with pork belly, pink curing salt, a few spice rack staples, and a Z Grills pellet grill. Let’s get started!
Making homemade bacon is a lot easier than it sounds. All you need is some pork belly and a little time to create thick, juicy, delicious, smokey bacon.
Traeger Smoked Bacon tastes amazing and couldn't be easier! If you have a pellet grill, you have to try this easy pellet smoker bacon recipe!
Making bacon at home is not difficult. You can add your own blend of spices to create the perfect taste for your family. This recipe is for a basic homemade bacon.
Cowboy Baked Beans (aka Calico Beans) are loaded with ground beef and applewood smoked bacon. A great party food recipe for large groups.
Home-cured bacon is super easy to make and amazingly delicious. Learn how to cure and smoke your own. The key secret? Pay attention to temperature!
Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing!
Once you make this homemade bacon recipe, you'll never look back. With a flavor like no bacon you've ever had before, you'll be amazed at what bacon SHOULD taste like. It's also sugar free, nitrate free, and Whole30 compliant.
This smoked bacon-wrapped meatloaf is easy to prepare, and it is loaded with a ton of flavor. A mixture of ground beef and pork combined with cheese, bacon, and spices creates a delicious and hearty dish. The bacon helps keep the meatloaf moist and bastes the meat while it smokes on the Traeger pellet grill. Finish it with a sweet and tangy glaze of BBQ sauce and serve it with mashed potatoes or your favorite side dish.
This smoked meatloaf recipe wrapped in bacon is SO GOOD. It’s the ultimate pellet grill comfort food dish that’s easier to make than you’d think. This method makes it SUPER moist and tender. Let’s smoke bacon wrapped meatloaf on the Traeger… | sipbitego.com
Beef belly cured and smoked to bacon perfection.
This Bacon-Wrapped Smoked Meatloaf has an irresistibly smoky flavor on the outside with a tender center. The bacon is weaved and wrapped around the meatloaf to create a beautiful crispy, caramelized exterior.
Cream Cheese, crumbled bacon, diced jalapenos and freshly shredded cheddar all wrapped in a crescent roll blanket make this the perfect bite sized appetizer for any party or get together!
An easy one-pan appetizers that has a cream cheese base then it's loaded full of fresh diced jalapenos, crisp bacon, lots of cheese then it's smoked to perfection. This is the perfect party dip for summer gatherings or cozy game days in the fall. Best of all you can set it and forget it!
Smoke Roasted Butternut Squash Soup recipe topped with smoked bacon is the perfect fall soup. Butternut squash is roasted in the smoker for this comforting dish.
Smoked onion bombs are the appetizers you didn't know that you needed. Packed with delicious ingredients, these are sure to be an explosion on your taste buds!
Jamie Oliver 5 Ingredients Carbonara is made with dried spaghetti, smoked streaky bacon, free-range eggs, Parmesan cheese, and olive oil. This easy Carbonara recipe creates a tasty dinner that takes about 15 minutes to prepare and can serve up to 2 people.
Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. A big plus is that it is much cheaper than store-bought bacon. A pound of thick-cut pepper bacon goes for at least $4.00 per pound - this pork butt (I used half for bacon) was purchased on sale for $1.00 per pound and used maybe 75 cents worth of spices, ending up with 3.5 lbs. of bacon. Here's part of the boneless butt, trimmed to just over an inch thick: Then I mixed up the cure and spices - 1 tbsp of Morton Tender Quick per lb. of meat, a couple of rounded tablespoons of fresh black pepper, and some granulated garlic for flavor. This mix was rubbed thoroughly over all exposed surfaces of the meat, into the recesses and any cracks, making sure there were no spots left uncoated: Next comes the hardest part - waiting. the rubbed meat was put into a gallon Ziploc and placed in the coldest part of the fridge for 5-7 days, depending on thickness. The meat will release some liquid during this time, and that's okay. You might consider putting the bag in a tray or pan just in case it leaks. Each day I turned it over to make sure it cured evenly. Once the fridge time is up, you'll want to take out the butts and rinse them exceedingly well under cold water to remove any residual salt and cure. Do this a couple times. Then, before putting it in the smoker, I often coat the wet surface with coarse ground black pepper for some pepper bacon. Into the smoker it went at 225 degrees until it reached an internal temperature of 150 degrees. It was pulled and left to cool on the counter. Once it was cooled, it was time to slice. I used a 12" roast beef slicing knife, since a good slicer is behind a good sausage stuffer on my list of things to buy. Here is the finished product:Starting to slice through it, you can see just how lean it is compared to regular belly bacon. I could have left a large fat cap on the meat, which would have given a nice fat strip on the upper surface. Personal preference, really, but here's how my slices came out : Three and a half pounds of buckboard bacon, fresh from the smoker and sliced. I can't wait to be eating on this: Here's a closer view of the slices, with a good look at the typical fat/meat percentage when prepared this way. Lots more meat to eat, lots left fat left in the pan, on the plate, or in your arteries! Probably the best reason to make rather than buy bacon is your control over what goes in it. Have you ever noticed a watery, lightly whitish liquid left in the pan after cooking bacon? That's added water and other additives that were put in the bacon to 'enhance the flavor'. These often include things like Sodium Phosphate, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite, Flavour, Colour, Polysorbate 80 (mfg aid), Calcium Silicate (mfg aid). I used a salt cure, pepper and garlic powder. Period.
Easy Traeger smoked bacon wrapped pork tenderloin is packed with flavor. Salty bacon… sweet bbq sauce… bbq rub… good God, it’s delicious! We make this popular pellet grill recipe for holidays and Sunday dinners. Let’s smoke pork tenderloin to perfection…
