Results 1 - 10 of 24 for curing bacon
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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)
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.
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.
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 3 weeks ... Then brush or wash off sugar cure, and smoke as desired.
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
Dice chicken into ... slice garlic, mushrooms, bacon and onion. fry ... at 400°F or 200°C. Serving suggestions: New potatoes, green beans, roast potatoes
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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