Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form. Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 150°F, around 3 hours. Check internal temp regularly to avoid overcooking. Cool for at least 30 minutes to 2 hours.
To achieve the perfect steak, preheat your grill to 450F and place the steaks on the grate. Grill for 5-6 minutes on each side, turning the steak at a quarter turn to ensure that the bacon is facing up. Cook the bacon for 15 seconds per side, rotating it a couple of times, until it is lightly crisp.
Not about the “cooking”, but one of the best tips I ever got from my sister. I also hate the mess and lingering smell from cooking bacon, also hate all the cleaning up, but love to eat it with eggs, or blt’s, or on a burger. So, when I cook bacon, I cook 2 or 3 pounds of it all at once.
Straightforwardly lay out the bacon pieces on the heated grill grates with an extended set of tongs. Grill for 2-3 minutes. Decrease the warmth to low. Turnover the bacon over and grill for another 1-2 minutes. Shift the cooked bacon to a paper towel-lined container to clear.
Instructions. Lay the bacon in the cold cast iron pan so that the bacon isn't touching. Place the pan over medium heat. Let the bacon slowly heat and cook as the pan heats for about 10 minutes. The edges should start to show a little color and there should be a layer of rendered grease on the bottom of the pan before turning it over.
Remove steaks from packaging. Pat dry with paper towels and season as desired. Lightly spray basket with nonstick cooking spray. Place desired number of servings in air fryer, leaving 1″ between pieces. Cook for 6 minutes, flip and cook for an additional 6 minutes for medium rare, or until desired temperature is reached.
Directions. Preheat an outdoor grill for medium heat. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer. Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has rsHY.
