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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Started batch of BACON

Options
onedbguru
onedbguru Posts: 1,647
edited May 2017 in EggHead Forum
Trimmed the rind and coated with salt, pepper and brown sugar.  Next, it's into fridge for 2-3 weeks. 




· Share on FacebookShare on Twitter

Comments

  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Options
    I usually only do mine for 10 days and it turns out great. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

    · Share on FacebookShare on Twitter
  • onedbguru
    onedbguru Posts: 1,647
    Options
    next opportunity to do something with it will be Saturday after Mem. Day. So, 14 days will be good enough :)   I still have another 10lbs of PB in the freezer.  May try some PB burnt ends - but we will see... 

    BTW what are others paying for PB these days?  I got 15lbs @$4.39/lb
    · Share on FacebookShare on Twitter

Categories