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Different bacon flavors
Hi guys,
I had a successful run at my first back bacon. Rave reviews.
I just cleaned up 3 more porkloins at work today with the anticipation of curing them up starting tomorrow.
I am wanting to try a few different flavors. 1 is going to be like the last run. 1 is going to have some maple added to it. and the last one im thinking something like the DP Cowlick or Raising the Steaks.
Has anyone ever used the DP stuff for making bacon? Either belly bacon or back bacon?
Even if you have a tried and true seasoning that you like feel free to let me know as I am up for anything.
Thanks for looking.
Comments
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The last loin bacon I did came out too smokey following Ruhlman. I just did the maple, garlic, juniper and S$P.
Steve
Caledon, ON
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DP has some recipes on their website. I have not tried any of them yet, but want to.
http://dizzypigbbq.com/portfolio/dizzy-pig-cow-lick-canadian-bacon/
http://dizzypigbbq.com/portfolio/dizzy-pig-belly-bacon/
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
The loin, the crap they call Canadian bacon.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I know DP rubs tend to have less salt then most commercial rubs. Turbinado is a theme as well. With some adjusting, I don't see why you couldn't. I was getting some inconsistencies with dry curing, and switched to brining/curing so it mostly dissolves. Whatever spices or herbs that don't dissolve get strained out to prevent contamination.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
the recipe on the dizzy pig site is worth doing
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Here is a pic of this mornings prep. I did a test run of making back bacon last week and it went over with rave reviews. Here is 3 kinds. I did 2 maple and black pepper, 2 same as last week just bumped up the spices a bit more, 2 Dizzy Pig Cowlick seasoning, and the 2 buckeyes I did with a home made rub. These will all cure for 6-8 days and then some will be cold smoked and the rest get smoked -
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Focker said:
The loin, the crap they call Canadian bacon.
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It's all good, we call casserole pizza here in Chitown. lol
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I just finished the write up: http://www.biggreencraig.com/new-bacon-home-cured.htmlIt's got a savory heat to it!
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