Results 1 - 10 of 24 for bacon curing
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This is for ... meat in crock. Bacon takes between 2 ... batch of brine. Cool temperature is a key to curing. Repack and time once again from the start.
Mix brown sugar into beef with your hands, gently folding it to ensure complete mixture. Repeat with the mustard. I have found that trying to mix the ...
Melt in 3 ... days, then smoke. Rub on hams and bacon. Rub in real well. If this paste runs off after a few days, rub it on again. Mrs. Crist Weaver (Fanny)
Amount to mix for 2 hams and 4 bacons: Mix well. ... again with more cure. Let stand 3 weeks ... Then brush or wash off sugar cure, and smoke as desired.
Melt in 3-pint ... Then smoke. Rub on hams and bacon. Rub in real well. If this paste runs off after a few days, rub it on again. Mrs. Crist Weaver (Fanny)
Amount to mix for 2 hams and 4 bacons: Mix well. ... again with more cure. Let stand ... together. Then brush or wash off sugar cure and smoke as desired.
For each hundred ... up to drain. Wipe well. Then smoke with hickory from 2 to 3 weeks. Pieces of bacon in the brine should only be left in for 2 weeks.
Dice chicken into ... slice garlic, mushrooms, bacon and onion. fry ... at 400°F or 200°C. Serving suggestions: New potatoes, green beans, roast potatoes
Made with eggs, bacon-baked beans, green ... carbohydrate 43g; Fiber 6g; Protein 18g; Vitamin A 8%DV*; Vitamin C 2%DV; Calcium 15%DV; Iron 20%DV * Daily Value
1. Brown bacon in Dutch Oven; ... could scramble the eggs and pour them over the top of the hash browns instead of poaching them to save a step. mico, WI
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