SIMPLE SMOKED BACON We set out on a crusade to create a simple and easy to use nitrate free bacon cure. #wecanbaconthat This one is a quick dry cure that produces the most unbelievable maple style bacon INGREDIENTS 4-5 tablespoons of Wyld Smoke Makin Bacon Rub 1 kg of belly pork (skin on or off - your choice) INSTRUCTIONS Place belly pork in a zip lock bag or cryovac bag Add Makin Bacon Rub to both sides of the belly making sure that all of the meat is covered remove all of the air from the bag, and lay flat in the fridge turn the meat once each day for 4-7 days remove pork from bag, lightly rinse and lightly...
We've got a simple jerky recipe that will knock your socks off. Take 500 grams of skirt steak Slice into thin strips Put in a ziplock bag with 5 tbl, your favourite Wyld Smoke Rub (we used Churrasco) 5tbl Worcestershire sauce and 5 tbl of your favourite chilli sauce (we used the Chilli Effect's El Presidente's Demise for some real kick). Turn it in the fridge every day for 5 days, then place in a dehydrator on the highest setting Let it dry for 24 hours, taste and ENJOY!!
Came up with a quick steak accompaniment using some tangy pickles from our friends at Picklehead Pickles. The outcome was something like a Salsa Verde.
Some of our Smokehouse Rub on a tremendous lamb shoulder