How To make Chili Bacon Rub

Homemade Chili ???? LOADED With BACON

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Dry:
2 Tbsp Chili Powder
2 Tbsp Ground Cumin
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tsp Paprika
1 Tsp Salt
1 Tsp Ground Black Pepper

6-7 Strips Of Bacon
1 Whole Onion
1 Green Bell Pepper
1 Tbsp Minced Garlic
1.5 lbs Lean Ground Beef
1 Tbsp Light Brown Sugar
2 Tbsp Tomato Paste
1 (15oz) Can Petite Diced Tomatoes
1 (8oz) Can Tomato Sauce
1 (16oz) Can Red Kidney Beans
2 Cups Beef Stock

Best Bourbon & Bacon Chili Recipe You'll Ever Have

Theres something special about cold weather, football, and amazing Chili. If you're a Chili fan you're going to want to try this recipe. If you're not a Chili fan, you're still going to want to try this recipe. It's that good. This Chili recipe may be the best Chili Recipe of all.

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#chilirecipe
#bbq

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HOME CURED BACON - The KING of all Bacon! | How-To

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Camp Chef:

ThermoWorks thermometers:

Weber Kettle:

Weber Genesis Gas Grill:

Pit Barrel Cooker:

Smoke Tube:

Lodge Cast Iron:

Kamikoto Knives:

Dalstrong Knives:

Bacon Explosion Recipe

Chef Tom here with a great recipe for a bacon explosion.
Full recipe:
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Crockpot Bacon Chili

To get the full printable recipe view:

Homemade Bacon

Homemade Bacon ????

10lbs pork belly
Curing mixture:
1/3 cup Morton kosher salt
2tsp Prague powder #1
1/4 cup brown sugar
2Tbsp red pepper flakes
4Tbsp paprika
1/2 cup maple syrup

Slice belly in half making 2 - 5 pound sections and place in a gallon Ziploc bags. Mix all ingredients for your curing mixture and divide evenly between both bags. Take your time to massage the curing mixture into the pork belly making sure to reach all sides. Cure in your fridge for 7 to 10 days depending on the thickness of your pork belly. Flip your belly every day. After it has been fully cured it should be firm to the touch. Rinse your curing mixture off then place on a rack and return to the refrigerator for two additional days until it is fully dry. Smoke or roast your bacon at 200° for about three hours or until the internal temperature reaches 150°F. Slice as thin or thick as you prefer. keeps in the fridge for up to one week or in the freezer for up to six months. Cook your bacon as you would store-bought bacon. Enjoy!