Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Loin - Bacon

Followed a recipe in Charcuterie - Brine (Kosher salt, Cure, Sugar, Sage, Thyme, Garlic) 48 hours, pat dry, Uncovered fridge 24 hours and then smoked with Dome 210 and Internal 150

Mrs fastcar which is monitoring for me with iGrill says it looks "anemic"

I guess the ultimate test will be in the fry pan, but any comments ?   Thanks

Comments

  • Little StevenLittle Steven Posts: 27,397
    I think you are making "Canadian bacon" Don't know anything about it. What wood are you using for smoke?

    Steve 

    Caledon, ON

     

  • Doc_EggertonDoc_Eggerton Posts: 4,489
    Just did this two weeks ago, turned out great.  I brined for 4 days.  Posted the pics, so you should be able to find them.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • jimfastcarjimfastcar Posts: 88
    Used Apple, small amount
  • egger aveegger ave Posts: 580
    I have made bacon several times. It may not look as pink as store bought depending on if you used pink salt (salt and sodium nitrate) and how much. I bet it tastes great if it's anything like mine. SWMBO won't buy it from the store anymore.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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