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Post by deadeye on Oct 14, 2015 9:08:49 GMT -5
did not know it existed but when my hunting bud returned to elk hunting camp after back to work for 5 days he laid out a little surprise > store.lovelesscafe.com/product/jalapeno-bacon/ham-bacon?r=PPC&gclid=CI3-6sTxtsgCFQeKaQodM4ADkg
well this was interesting so we cooked some up next morning. it was awesome especially taste wise & what I call very mild with just a hint of heat. the eggs cooked in the leftover grease were awesome. so good in fact when I got home I was looking for this bacon locally but no luck so I googled & found some...but $12 a lb. ouch! -called my bud from ft. Collins & he paid just $3.87 for that pack & according to him only available @ walmart. so I will stop by this week & have walmart try to stock/order some for me.
they also have peppered & Cajun I will have to try also> store.lovelesscafe.com/product/smoked-bacon-sampler/bacon-ham-smoked-meats
this bacon we cooked slow & it never got crispy-had great taste & priced pretty much same as other bacon brands even less than some at $3.87 lb.
so in the meantime I'm attempting on adding spice's & marinating a store bought pack of bacon from which I googled this recipe using pork belly in which I will do later. chaosinthekitchen.com/2010/10/home-cured-jalapeno-bacon/
this is just a test to see how it comes out,will try next sunday am. after marinating for 6 days.
thought I would share this info! |
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Post by jims on Oct 14, 2015 11:18:17 GMT -5
Looks good
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Post by schunter on Oct 14, 2015 14:06:55 GMT -5
Sounds like a good plan for breakfast at the spring shoot!
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Post by Hank on Oct 20, 2015 19:04:02 GMT -5
Sounds like a good plan for breakfast at the spring shoot! That's what I was thinking.. |
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Post by deadeye on Oct 21, 2015 21:18:10 GMT -5
update- my first attempt at spicing up store bought beacon was a failure. I used somewhat the home recipe for pork belly from scratch & I suspect the brown sugar was the culprit-started looking nicely but started scorching a crust as it was cooking>threw it out.// darned glad I am testing this now as I could imagine what the breakfast faces at a ky shoot would have looked like  I would have been fired without pay 
so deadeye is stubborn as a pit bull & my next batch is marinating-this time I used just a small cap of bq sauce & worchestershire sauce & a cap of liquid smoke along with 4 cut fresh from garden red chili's in a gallon bag///keeping my fingers crossed!
there is chao's in the kitchen & I have a better understanding of that term since I used my wife's bought favorite bacon/lost batch-she let me know about it!  |
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Post by GMB54-120 on Oct 23, 2015 8:05:44 GMT -5
Mmmm homemade bacon.  |
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Post by rossman40 on Oct 23, 2015 8:46:23 GMT -5
My son-in-laws father works for Suger Creek Packing and they make bacon for over 50 brands. From top brands like Armor and Oscar Meyer to the cheap off brands. I'll see if I can find out if he knows anything.
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Post by deadeye on Oct 23, 2015 12:31:11 GMT -5
My son-in-laws father works for Suger Creek Packing and they make bacon for over 50 brands. From top brands like Armor and Oscar Meyer to the cheap off brands. I'll see if I can find out if he knows anything. ken thx!- been 10 days so far & no answer from my local walmart.
2 brands we know about are lovless café Hormel black label
both jalapeno based///loveless also has Cajun & heavy peppered.
if decently priced I want to purchase approx. 40 packs/lbs
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Post by rossman40 on Dec 13, 2015 21:58:00 GMT -5
I found out the S-I-Ls father doesn't work at the packing plant anymore. He said he never done any jalapeno but he did say that most of the flavoring is injected with the brine. They will inject the pork bellys with the flavored brine (smoke, maple and pepper were the most popular) then they run thru and usually get liquid smoke sprayed on and then maybe a cracked pepper coating. They then get slow cooked for like 5 hrs and then chilled down before slicing and packaging. They would knock out up to 80,000lbs a shift
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Post by deadeye on Dec 14, 2015 9:50:35 GMT -5
I found out the S-I-Ls father doesn't work at the packing plant anymore. He said he never done any jalapeno but he did say that most of the flavoring is injected with the brine. They will inject the pork bellys with the flavored brine (smoke, maple and pepper were the most popular) then they run thru and usually get liquid smoke sprayed on and then maybe a cracked pepper coating. They then get slow cooked for like 5 hrs and then chilled down before slicing and packaging. They would knock out up to 80,000lbs a shift thx for trying rossman-now for a good laugh!
after my bud from ft.collins,co flew a cooler 28 packs of jalapeno bacon on the plane & we did enjoy the bacon during deer week,a few days later I get a call from a local bud standing @ Meijer meat dept glaring at jalapeno bacon- the same store that told me it was impossible to get-just 3 miles from my office-go figure!!!
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Post by dannoboone on Dec 14, 2015 12:05:17 GMT -5
"the same store that told me it was impossible to get-just 3 miles from my office-go figure!!!" I've spoken with "knowledgeable" people like that at gun stores!!  |
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I would have been fired without pay 
