Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

eye-of-round then bacon

g-og-o Posts: 39
edited 2:26PM in EggHead Forum
I had a nice eye-of-round roast that has been bugging me for a couple of days so I put it on this morning and took it off after about 3hrs.
Nicely smoked and well done, so I drove it to the local store and the meat guy put it on his slicer and shaved it for me. Piled high on a fresh bun, slice of onion, tomato and cheese and horseradish. Need I say more? Now I've got a slab of fresh pork belly on (220 with lots of hickory smoke) Bacon, Bacon. Gord

Comments

  • SpinSpin Posts: 1,375
    g-o,[p]I cure and smoke pork bellies each Fall and have often considered the possibility of smoking, then curing. I cure (in a 50/50 mix of honey and kosher salt) and the smoke lightly. Does the curing process draw out the smoke flavor with the moisture?[p]Spin[p]

  • g-og-o Posts: 39
    Spin, I can't answer that, never did it. I'm just smokin, no cure. Gord

  • Bama FireBama Fire Posts: 267
    g-o,
    MMMMMMMMMMMmmmmmmmmmmmmmm. bacon. Nature's perfect food.[p]Bama fire

Sign In or Register to comment.
Click here for Forum Use Guidelines.