Brisket Bacon. - Page 3

Worth1 · April 19, 2017

Quote:

Originally Posted by sdambr

Yum, I just salivated.

Thank you.

Worth

dustdevil · April 24, 2017

Worth, you missed the boat on the brisket bacon...wipe a rub on it and smoke it with hickory next time.

Worth1 · April 24, 2017

Quote:

Originally Posted by dustdevil

Worth, you missed the boat on the brisket bacon...wipe a rub on it and smoke it with hickory next time.

I smoked it with hickory and apple.

Worth1 · April 25, 2017

Quote:

Originally Posted by dustdevil

Worth, you missed the boat on the brisket bacon...wipe a rub on it and smoke it with hickory next time.

Not really big on rubs the most I will do it this next batch I have going will have black pepper slathered on it.

Worth

dustdevil · April 25, 2017

Quote:

Originally Posted by Worth1

Not really big on rubs the most I will do it this next batch I have going will have black pepper slathered on it.

Worth

Since you like hot pepper stuff, I thought you might use a hot pepper rub. Now, I read you're not much for rubs. I never thought I'd hear that from a Texan

Worth1 · April 26, 2017

Not for bacon.

Worth1 · April 26, 2017

I cant wrap my mind around putting a rub for BBQ on smoked and cured meat that is dried and cold smoked.
There has to be a reason you dont see it in the stores.

Worth1 · May 6, 2017

The brisket bacon has been in my drying refrigerator since I made it.
Basically I have made pastrami.
I just cut off a slice and is has turned a beautiful purple color and tastes fantastic.
It some of it is now on the stove in water simmering for the rest of the day until it is mice and tender.
So I am going to have pastrami sandwiches some time today.

April 26, 2017	#36
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Bastrop Texas Lost Pines Forest. Posts: 33,211	Not for bacon. __________________ Home of Cactus Flats Botanical Gardens. The dinner table is where we need to get acquainted not the battlefield. I Seek The Truth.

April 26, 2017	#37
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Bastrop Texas Lost Pines Forest. Posts: 33,211	I cant wrap my mind around putting a rub for BBQ on smoked and cured meat that is dried and cold smoked. There has to be a reason you dont see it in the stores. __________________ Home of Cactus Flats Botanical Gardens. The dinner table is where we need to get acquainted not the battlefield. I Seek The Truth.

May 6, 2017	#38
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Bastrop Texas Lost Pines Forest. Posts: 33,211	The brisket bacon has been in my drying refrigerator since I made it. Basically I have made pastrami. I just cut off a slice and is has turned a beautiful purple color and tastes fantastic. It some of it is now on the stove in water simmering for the rest of the day until it is mice and tender. So I am going to have pastrami sandwiches some time today. __________________ Home of Cactus Flats Botanical Gardens. The dinner table is where we need to get acquainted not the battlefield. I Seek The Truth.

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April 24, 2017	#32
dustdevil Tomatovillian™ Join Date: Jan 2010 Location: WI, USA Zone4 Posts: 1,869	Worth, you missed the boat on the brisket bacon...wipe a rub on it and smoke it with hickory next time.