I have made a video on how to make Back (Canandian) Bacon that I have made in previous posts!
In my post of Honey Loin Hams I mentioned that I had bought a couple of full pork loins to make some smoked goods for my brother and his family. In this post, I will be making 3 different kinds of back bacon. For my American readers, you call this Canadian bacon although Canadians don’t. Continue reading Back (Canadian) Bacon 3 Ways
This summer was colder than usual here in the mountains. As a result, my jalapeño peppers were quite small. What to do, what to do? It hit me. I decided to stuff shrimp into my shrimpy peppers and make Shrimpy ABT’s. Don’t try and say the last sentence four times fast. Continue reading Shrimpy ABT’s
You have heard of bacon. It is usually made of side pork (Americans call it pork belly). You have heard of back bacon (Americans call it Canadian bacon). Have you heard of Buckboard Bacon. Bacon is quite fatty. Back bacon is quite lean. Buckboard is kind of in between.
I have been experimenting with Berbere Spice for a couple of posts. While I was using it, I had this thought that the complex spiciness would be great in bacon. I am totally unable to resist trying these ideas so, I decided to make some back (Americans call it Canadian) bacon with some Berbere Spice in the cure. I used my A-MAZE-N-TUBE-SMOKER to cold smoke it one day and them my Louisiana Grills Pellet smoker to do a second hot smoke to finish it the next day. Continue reading Double Smoked Berbere Bacon
A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne
When I make bacon, the end pieces are strongly smoked and aren’t nice cooked on their own. So, I decided to use them to make Bacon Barley Soup. Don’t worry if you don’t smoke your own bacon, you could substitute regular bacon or back (Canadian to Americans) bacon. Continue reading Bacon Barley Soup
The latest thing amongst smokers are burgers formed around the bottom of a can and stuffed. They look great but I thought you could do the same with a small amount of breakfast sausage and made a great appetizer. Sausage Cups are the result. Continue reading Sausage Cups