Søk i nettsamfunnet

Showing results for tags 'varmrøkt bacon'.



More search options

  • Søk etter nøkkelord

    Skriv inn nøkkelord separert med kommaer.
  • Søk etter forfatter

Innholdstype


Forum

  • Introduksjoner
    • Introduser deg selv
  • Informasjon og Nyheter
    • Informasjon fra Grillet.no
    • Tilbud til brukere av Grillet.no
  • Grill
    • Elektrisk Grill
    • Gassgrill
    • Kullgrill
    • Vedfyrte smokere
    • Utstyr
  • Mat på Grillen
    • Baking på grillen
    • Drikke
    • Grillmat
    • Krydder, sauser og marinader
    • Månedens råvare
  • Diverse
    • Alt annet om grill
    • Kjøp og salg
    • Off Topic!
    • Produktnyheter
    • Tilbud og gode kjøp på griller og grillutstyr

Kategorier

  • Artikler

Kategorier

  • Bakevarer
  • Dessert
  • Fisk
  • Grønnsaker og frukt
  • Kjøtt
  • Krydder
  • Sauser
  • Vilt

Blogger

  • olela's Blogg
  • Julius' Blogg
  • yetiman's Blogg
  • Lucky_Kvist's Blogg
  • amazonas' Blogg
  • ReneR's Grillhøl
  • Nafle's BBQ.
  • Lennie's Blogg
  • The Hungry Butchers BBQ Pit
  • Villgrill's Blogg
  • ArildH's Blogg
  • Lars Pjokken's Grillblogg
  • Grillpjokken's Blogg
  • padda's Blogg
  • Amblec's Blogg
  • Amblec's Blogg
  • Dutch Oven - Redneck BBQ
  • Grillblogg
  • Ragnhild's Blogg
  • Svar sin lille grillblog.
  • Chefmaster's Blogg
  • Fyr her!
  • BiffaloBull's Blogg
  • Heidimk's Blogg
  • SweetAndSmokey's Blogg
  • Børre's Blogg
  • Chefmaster's Blogg
  • Magnus griller på Palmekysten
  • West Coast BBQ
  • IvarS'sss blogg
  • Elton's BBQ-pit
  • Stian sin grill blogg

Kalendre

  • Grillet.no - Kalender

Fant 1 resultat

  1. Hotsmoked Bacon GB style Tried GB’s recepie for homemade bacon and I must say it was really good. Recommend everyone to smoke their own bacon coz you can’t compare it with store-bought bacon. The curing process; 1 cup course seasalt 1 cup sugar (white/brown) 1 teaspoon nitrite salt Mix it all together and apply on the porkbelly. Vacuum and put in a fridge for a week. Turn the pack every day. (once every 24 hrs) After 7 days rinse off meat and soak in water for a minimum of an hour, 4 or 5 hours is better. Dry meat off and put on a rack in the fridge uncovered for a few hours. Smoke at 200°F-225°F until meat is around 155°F and golden brown. I used chunks of hickory. Cool down the bacon immediately by running under cold water. Dry the bacon off, bag it and place in fridge until the next day. Cut to desired thickness and cook. Please check Green Bastards YT-channel; https://www.youtube.com/channel/UCWrPKq5WQHAPWx8rUJUAlRw