<![CDATA[What did everyone cook today?]]>8# of Bacon in to cure.PXL_20210816_150625068.jpg

]]>https://waltonsdev.nodebb.com/topic/4164/what-did-everyone-cook-todayRSS for NodeThu, 10 Sep 2026 20:43:34 GMTMon, 16 Aug 2021 15:37:12 GMT60<![CDATA[Reply to What did everyone cook today? on Tue, 17 Aug 2021 19:25:40 GMT]]>lkrfletcher not bad. I could go for that.

]]>https://waltonsdev.nodebb.com/post/44666https://waltonsdev.nodebb.com/post/44666Tue, 17 Aug 2021 19:25:40 GMT<![CDATA[Reply to What did everyone cook today? on Tue, 17 Aug 2021 12:51:35 GMT]]>Keto Chicken deluxe sandwich
Took some of that sous vide chicken breast with the Excalibur seasoning and split in half. Added avocado, pesto, cheese, tomato Wrapped in lettuce. Wish I had some bacon but ran out. Served with peppers and a habanero dill. Not a bad supper.
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]]>https://waltonsdev.nodebb.com/post/44593https://waltonsdev.nodebb.com/post/44593Tue, 17 Aug 2021 12:51:35 GMT<![CDATA[Reply to What did everyone cook today? on Tue, 17 Aug 2021 04:13:19 GMT]]>@dennyo I use Excalibur’s dry rub with bacon taste booster. Pretty much use the process in the dry rub bacon video on Meatgistics. I cut the belly in half after coating both sides and place in a 2.5 zip lock bag. Refrigerate for 7 days, turning everyday, and then smoke with a combo of apple and maple pellets. I’ll be rinsing this one three time as I thought the last one was a little salty. Everyone else liked it, though.

]]>https://waltonsdev.nodebb.com/post/44579https://waltonsdev.nodebb.com/post/44579Tue, 17 Aug 2021 04:13:19 GMT<![CDATA[Reply to What did everyone cook today? on Tue, 17 Aug 2021 03:18:30 GMT]]>I’m freezing a few bellies when I find a uniform thickness. I’ll wait till later fall to brine and cold smoke them.

What is your procedure and cure, if I may ask?

]]>https://waltonsdev.nodebb.com/post/44573https://waltonsdev.nodebb.com/post/44573Tue, 17 Aug 2021 03:18:30 GMT<![CDATA[Reply to What did everyone cook today? on Mon, 16 Aug 2021 21:59:52 GMT]]>Did a big batch of brazed pork short ribs with carrots , lots of mushrooms and plenty of Yukon gold potatoes in a tomato paste port wine sauce. I used a large Fry Daddy for the whole cook. Turned out great (my wife’s words, of which I agreed ). I lucked out because it was a self creation.

]]>https://waltonsdev.nodebb.com/post/44528https://waltonsdev.nodebb.com/post/44528Mon, 16 Aug 2021 21:59:52 GMT<![CDATA[Reply to What did everyone cook today? on Mon, 16 Aug 2021 20:06:27 GMT]]>Nice! We cure and smoke about 80 pounds a year. Love it!

]]>https://waltonsdev.nodebb.com/post/44497https://waltonsdev.nodebb.com/post/44497Mon, 16 Aug 2021 20:06:27 GMT<![CDATA[Reply to What did everyone cook today? on Mon, 16 Aug 2021 17:17:51 GMT]]>wdaly - I really want to try this. Maybe when prices drop some.

]]>https://waltonsdev.nodebb.com/post/44475https://waltonsdev.nodebb.com/post/44475Mon, 16 Aug 2021 17:17:51 GMT