Mix the curing salt and other dry ingredients thoroughly, the pink salt needs to be well distributed. Be sure to follow the curing salt's guidelines for amount per pound of food, the ratios are critical for food safety of bacon. Then drizzle any wet ingredients to coat the belly. 4. Chill in the refrigerator for at least 20 minutes. 5. Preheat grill to 450°F. 6. Grill the steaks over high heat for 5 to 6 minutes per side with the lid closed. 7. Flip the steaks a quarter turn so that the bacon faces the grate. Rotate and grill for 15 seconds per side or until the bacon is brown and lightly crisp. Step 1: Preheat oven to 425°F. Pat scallops dry with a paper towel and remove any side muscles. Step 2: Wrap each scallop with ½ slice of bacon and secure with a toothpick. (If your bacon is thick or you like it crispier, you can partially bake on baking sheet for 3-5 minutes before wrapping scallops.) Cut the stem off each jalapeno and cut in half lengthwise. Using a small spoon, scrape out seeds & membranes. In a small bowl combine cream cheese, green onion, garlic powder and cheddar cheese. Stuff into the jalapeno halves. Wrap each jalapeno completely with bacon ensuring the cheese is covered. For bone in pork chops, grill bone side down first for 2-3 minutes so it heats the bone to help cook the meat closest to the bone and center. Grill 2-3 minutes per side and take off the grill at 140-145 degrees. Let them rest, slice against the grain of the meat, and enjoy. Bacon: For dry brining, rub curing salts and brown sugar into the pork belly and refrigerate for 1 week. To hot smoke the bacon, set the pellet grill to 220°F and smoke until the internal meat temperature reaches 150°F. For cold smoking, set the pellet grill to a temperature between 80°F and 100°F and smoke for 6 hours. Bacon-wrapped filet on the grill is a dish made by wrapping juicy beef tenderloin with crispy, smoky strips of bacon before cooking it to perfection on an outdoor grill. This mouth-watering combination of flavors and textures is a favorite among meat lovers who appreciate rich and hearty meals. Flatten medallions to equal thickness and season to your taste, then secure the bacon with toothpicks. Grill over direct heat, flipping every 5 minutes until an internal temperature of 145°-150°–about 20 minutes. Or sear on the stovetop and finish in a 450° oven. Allow to rest for 5 to 10 minutes before serving. Defrost bacon in the microwave by setting the appliance on a low power level or defrost setting. Place the bacon on a microwave safe plate, and defrost for one minute. Flip the bacon over and continue to thaw for one more minute. Continue this process until the bacon is completely thawed. tpCO.

how to cook bacon on a grill