Thanks for the shout out! This is a must. Once you go homemade, you'll never go back! Just be sure to plan ahead because it's a long process! You did a great job explaining the process in this video.
Thanks Rus!!!! Ya adding those smoke tubes really amplify that color in a hurry and when you use hickory it certainly gives you not only a great flavor but the color is awesome!!! Thanks for watching brother!!!
I added a side smoker to my Pitboss 1150. Pitboss people told me it wouldn't fit. Everything fit on top portion but had to drill 2 holes on bottom bracket into cook chamber. Using the side smoker I am able to keep temp down to 130 for a 6 hour smoke with additional smoke tubes for my bacon. At the same time smoke a rib at 225 in the main chamber. Just try to get the most out of my pellets. Got the side smoker for $150 with free shipping.
I put a half cup of maple syrup on my belly then realized it was supposed to go on the pork....great bacon tutorial. The 1 hour soak is the magic. Cheers Jeff
Hahahaha ya I get syrup all over my belly even if I know it is supposed to go on the pork!! hahahaha Thanks for watching brother and hope you are staying warm up there!!!
No one said there was going to be math!! Great video Ricer! I can attest to how good this bacon is, I recently picked up some pork belly and Ricer made bacon for my family! It’s some of the best bacon we’ve ever had! Thanks again Ricer!
I can help you DB with the math, that was the only class i was good at back in HS!!! hahaha I am happy that all over you love the bacon!!! I figure if Stacy and Sidney like it, it has to be good!!!! hahahaha Thanks for watching brother!!
I need to get a second fridge to do this stuff...Fantastic video, im going to have to try this at same time. Thanks for all the great videos it has greatly up'd my bbq game.
Hahahaha ya I have 2 fridges, 2 freezers, and 2 mini fridges but none of them ever have enough room!!!!!! My wife always fills up the fridge with vegetables----wth!!!!! hahaha YA this is a must for everyone and the end game is fantastic!!! Thanks for watching brother and glad you enjoyed the video!!
@@TN-ic3nb No it will not work in the freezer. Slice the belly up in smaller slabs and do it that way. Just slack them up on top of each other. Thanks for watching!
Hi Claude, missed ya in the comments brother! Hope you are doing good??!! Yes homemade bacon is awesome and even if it takes a while it is really fun to do! Once you start making it yourself you stop buying it at the store!!! Thanks for watching brother!!!
I’ve made plenty of bacon in the Traeger. No need for the smoke tubes but definitely not going to hurt. Always good making your own bacon. Never by store bought ever again.
You should mix the syrup with the cure and spread it that way because you are losing so much of the cure in the bag. Really you should be mixing in a bowl and then adding to the belly. Yeah a little left in the bag usually doesn't mean much but when you are dealing with fractional percentages as far as curing salt goes you are gonna want the full weighed amount on your belly otherwise you are under or over curing.
Thanks brother and I am happy to hear that you enjoyed the video!!! This is so easy even if it takes time to get to that final product!! Hope you enjoy the holidays!!!
In your opinion, what is the best entry level small/medium sized pellet grill? Just like a Toyota Corolla / Honda Civic of pellet grills. Simple, reliable and durable.
Great video,brother! This is something I’ve always wanted to do but just haven’t done yet. I’m going to go off of your exact mathematics and get this done!
Thanks Mike!!! Oh ya bro you got all the tools and it is super simple! The wait is so worth it once you finally get to taste it!! Bonus is you saved money too!! Thanks for watching brother!!!
Thanks, excellent video, clear and simple to follow. I would highly suggest not to soak the belly after rinsing. While it is recommended to do it when you salt the meat by time with excess salt, it is not so when you salt your meat by the equilibrium method you are using , because you already have the amount of salt needed for meat conservation.
I soak it and it gives us the salty level we are looking for. When I have just rinsed it off everyone complains that it is too salty! Thanks for watching!!
That sure is some good-looking bacon, brother! Pretty sure I'd BLT myself to death with all that belly!! Hahaha. Awesome job on the video, as always, man!
Thanks Mark!!!! Ya bro this is so easy dude but the wait feels like a month!!! haha But once you do it a few times you never run out!!! Honestly we hardly ever buy bacon from the store anymore!! Like always thanks for watching bro!
When making a brine, you can inject the brine and not have to wait a week to smoke the pork belly. Just let it go overnight. Works for me when I am impatient.
Well Rob to be honest I am not very good at making salads!!!! hahahaha Ya the process takes time but it is so rewarding once to final get to fry some up!!! Plus it is cheaper than buying bacon at the store and even tastes better!!! Thanks for watching bro and if you could blow some of that warmer air up my way this winter the family wond appreciate it!!!! hahahaha Take care Rob!!
One of these days I will do an equilibrium brine but when I typically do bacon I do 3 to 4 bellies at a crack an I just don't have the fridge to store them. The soak is not a big deal to me. Thanks for watching!!
Trying to learn something... Add a small amount to dissolve the dry rub and still vacuum seal the bag. Have you tried adding other flavorings for that 7-10 resting period, like powdered honey, garlic, pepper.. whatever?
Great video Ricer. I'm embarrassed to say I haven't seen those tubes before. Looks perfect for smoking cheese. Where can I purchase them. Great looking bacon. Have a great day.
Hi Victor!! These are just A-Maze Smoke Tubes. You can get smoke tubes on Amazon and yes they work great for smoked cheese!!! Here is a good one that I have used in the past!!! They don't last forever but they still last a long time!! Thanks for watching brother!! amzn.to/3BgidSj
HAhaha ya it looks harder than it really is. Only thing that sucks is getting syrup all over yourself and I certainly am a messy marvin when I cook so I always need a shower after that process!! hahaha
Oh I got a lot still to do! Plus half of my studio is still my garage so I got all my tools shoved back in half of it!!! hahaha Hopefully someday I can add on!!!
I promised myself to give that way a try someday! Problem is my dang fridge is always full!!!! hahaha Thanks for watching and the suggestion on another video in the future!!
Because they didn’t cure theirs correctly. So they are afraid they will kill themselves. The only reason why I put it in a smoker after it is fully cured, is to add some smoky goodness. I could just slice it up after it was cured and cook it in a pan but I want to add more flavor to it obviously. So why cook it and render fat out if I am going to cook it in a frying pan later?!?! Pork cooked to 155 can be eaten just like that. Sodium nitrate is what they call pink cure. Thanks for watching.
Hello Mr Deadbroke. Say I was thinking you only do the big boy grill videos huh? Ok so youtube is about views subs and like's right. Well I am going to say the top majority of the population go to w mart and spend the least amount of dinero. So maybe you should get one of the 300.00 Lexington's and do a cook and review. make sense to me to get most views and likes is appeal to the majority.
Ya I can do some videos like that down the road! Right now I am booked with reviews for some major brands. I do have a few less expensive pit reviews coming soon too! Thanks for watching and the feedback!!!
Excellent video, thanks for taking the time...well done! I am confused about something though and that's your batch measurement. The measurement for the cure is to the thousandth decimal point of .025gr/kg(1000gr) which on a 4000gr slab would equal 1gr of curing salt. If you use the decimal point to the ten thousandth you get a very different number. Sorry for this probably ridiculous question but I'm not following the math. I'm wondering where the .0025 is coming from because you're dealing with thousands not ten thousands.
What is .25% of anything??? .0025, this is as basic as math can get. You need to focus on the percentages % and not thousandths or quad billionths. This is very easy, every cell phone has a calculator now and all you do is take 1, 2.5, or .25 and then press the % symbol and the phone will automatically give you the correct PERCENTAGE number you will be timesing by your total grams of the slab of pork belly so you have the correct PERCENTAGE of grams you need to cure this bacon. Here is another bacon video I did and maybe I explain it better in this one for you? Thanks for watching! ruclips.net/video/pa2AxH1yKmQ/видео.html
Thanks, excellent video, clear and simple to follow. I would highly suggest not to soak the belly after rinsing. While it is recommended to do it when you salt the meat by time with excess salt, it is not so when you salt your meat by the equilibrium method you are using , because you already have the amount of salt needed for meat conservation.
When I don't soak it, everyone complains that it is too salty. I have done several different percentages and this works best for us. Thanks for watching!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Thanks for the shout out! This is a must. Once you go homemade, you'll never go back! Just be sure to plan ahead because it's a long process! You did a great job explaining the process in this video.
Thanks Rusty!! I have had a lot of experience lately!! Seems like everyone is stopping by with a belly or two!!! hahaha Thanks for watching brother!
Great video Jeff! You explain the entire process very well. What a beautiful slab of bacon. Nice job brother! The video and audio quality is perfect!
Thanks Rus!!!! Ya adding those smoke tubes really amplify that color in a hurry and when you use hickory it certainly gives you not only a great flavor but the color is awesome!!! Thanks for watching brother!!!
I love making my own bacon. GREAT stuff!!! Good job brother. 👊
Heck ya Dawg!!! We hardly ever buy bacon from the store anymore and the freezer always has a few packs just waiting!!! Thanks for watching bro!!!
That is one of the best video's I have seen on making bacon. Great explanation of the process. Saving this video.
Glad you enjoyed the video Gary!! I really hope you give this a try because it is so rewarding at the end!! Thanks for watching!!!
I added a side smoker to my Pitboss 1150. Pitboss people told me it wouldn't fit. Everything fit on top portion but had to drill 2 holes on bottom bracket into cook chamber. Using the side smoker I am able to keep temp down to 130 for a 6 hour smoke with additional smoke tubes for my bacon. At the same time smoke a rib at 225 in the main chamber. Just try to get the most out of my pellets. Got the side smoker for $150 with free shipping.
Awesome!! I have seen those before and maybe someday I will add one to a Pit boss. Thanks for sharing and watching the video!
Beautiful bacon! I like how you explained the calculation for the cure in simple terms.👍😊
Heck ya Bobbi!!! I figure if I can do it anybody can!!! Thanks for watching and I hope you enjoyed your Thanksgiving!!!!
I put a half cup of maple syrup on my belly then realized it was supposed to go on the pork....great bacon tutorial. The 1 hour soak is the magic. Cheers Jeff
Hahahaha ya I get syrup all over my belly even if I know it is supposed to go on the pork!! hahahaha Thanks for watching brother and hope you are staying warm up there!!!
I agree with Rus, great video Jeff! Thanks for the video and, all the work you put into them.
Thanks Scott!!! I appreciate you saying that brother!!! I am happy that you enjoyed the video and thanks for watching!!!
No one said there was going to be math!! Great video Ricer! I can attest to how good this bacon is, I recently picked up some pork belly and Ricer made bacon for my family! It’s some of the best bacon we’ve ever had! Thanks again Ricer!
I can help you DB with the math, that was the only class i was good at back in HS!!! hahaha I am happy that all over you love the bacon!!! I figure if Stacy and Sidney like it, it has to be good!!!! hahahaha Thanks for watching brother!!
I need to get a second fridge to do this stuff...Fantastic video, im going to have to try this at same time. Thanks for all the great videos it has greatly up'd my bbq game.
Hahahaha ya I have 2 fridges, 2 freezers, and 2 mini fridges but none of them ever have enough room!!!!!! My wife always fills up the fridge with vegetables----wth!!!!! hahaha YA this is a must for everyone and the end game is fantastic!!! Thanks for watching brother and glad you enjoyed the video!!
@@DeadBrokeBBQhey I don’t have room in the fridge, will it work if I shorten the time in the freezer?
@@TN-ic3nb No it will not work in the freezer. Slice the belly up in smaller slabs and do it that way. Just slack them up on top of each other. Thanks for watching!
Awesome job my man. I love doing bacon, especially this time of year! Cheers brother!
Heck ya Tommy!!! My family loves BLT's and bacon with any breakfast so it doesn't last long around here!!! hahaha Thanks for watching brother!!
Gotta love home made bacon. Had it a few times, but never made it myself. Great job! Looks great
Hi Claude, missed ya in the comments brother! Hope you are doing good??!! Yes homemade bacon is awesome and even if it takes a while it is really fun to do! Once you start making it yourself you stop buying it at the store!!! Thanks for watching brother!!!
Well done Jeff! nice how you had it all planned out, i love it when a plan comes together
Heck ya Mojo!!! Thanks for watching brother!
I really need to make some bacon! That looks so good!😋👍
Heck ya Kevin!! So simple just takes time to get to the frying pan!! Thanks for watching brother!
Damn good looking bacon. Might take a while but the end results look worth the wait. Even got Easy Bake some work. Thanks Ricer!
Heck ya Troy!!! Everyone that owns a pellet grill needs to do this at least once!!! Thanks for watching brother!!!!
I’ve made plenty of bacon in the Traeger. No need for the smoke tubes but definitely not going to hurt. Always good making your own bacon. Never by store bought ever again.
You don't need them but it certainly speeds up the process! Thanks for watching!
you can smoke bacon in a carboard box. Wisconsin maple syrup.. great video Jeff.. start to finish...
Hahhaha yep all you need is smoke!! Thanks for watching Scotty and glad you liked the video brother!
i been cold smoking for few years, usin pellet tube love it
YA it helps so much and the bonus you don't have to cook it as long!!! Thanks for watching Troy!!!!
You should mix the syrup with the cure and spread it that way because you are losing so much of the cure in the bag. Really you should be mixing in a bowl and then adding to the belly. Yeah a little left in the bag usually doesn't mean much but when you are dealing with fractional percentages as far as curing salt goes you are gonna want the full weighed amount on your belly otherwise you are under or over curing.
Sometimes I use syrup, I think I showed that in another video. Thanks for watching!
Very informative video Jeff and the results are amazing, love some 🥓! Cheers brother 🍻
Thanks brother and I am happy to hear that you enjoyed the video!!! This is so easy even if it takes time to get to that final product!! Hope you enjoy the holidays!!!
In your opinion, what is the best entry level small/medium sized pellet grill? Just like a Toyota Corolla / Honda Civic of pellet grills. Simple, reliable and durable.
It would help if I knew your budget??
@@DeadBrokeBBQ sorry, $500-1000 max, thanks! Something on the smaller side. Only will cook for 2-3 people 90% of the time
Well presented Jeff! - Thanks for making it look so easy. - Just need some (a lot) of patience. - I can do it! - Cheers
Heck ya Garry!!! Trust me you can easily do this and the wait is seriously worth it!!! Thanks for watching brother!!
Have ever smoked corned beef brisket on a pellet? I just got an uncurled corned beef brisket and not sure what to do with it 😅
Smoke it up! It is good but not my favorite style of brisket!!
Great video,brother! This is something I’ve always wanted to do but just haven’t done yet. I’m going to go off of your exact mathematics and get this done!
Thanks Mike!!! Oh ya bro you got all the tools and it is super simple! The wait is so worth it once you finally get to taste it!! Bonus is you saved money too!! Thanks for watching brother!!!
Nice job Ricer that bacon looks great
Thanks Lance! I appreciate you watching brother!
Thanks, excellent video, clear and simple to follow.
I would highly suggest not to soak the belly after rinsing. While it is recommended to do it when you salt the meat by time with excess salt, it is not so when you salt your meat by the equilibrium method you are using , because you already have the amount of salt needed for meat conservation.
I soak it and it gives us the salty level we are looking for. When I have just rinsed it off everyone complains that it is too salty! Thanks for watching!!
That sure is some good-looking bacon, brother! Pretty sure I'd BLT myself to death with all that belly!! Hahaha. Awesome job on the video, as always, man!
Thanks Mark!!!! Ya bro this is so easy dude but the wait feels like a month!!! haha But once you do it a few times you never run out!!! Honestly we hardly ever buy bacon from the store anymore!! Like always thanks for watching bro!
Outstanding Video, my question is do you fully vacuum out (all of the air) from the bag or leave just a little in? Thanks & GOD Bless!
I get it as air tight as I can. Glad you enjoyed the video and thanks for watching!
Forgive me.. I'm new to the channel. Did you just say "I want this smoke.. to 'permenate' " ? I love it. :)
Weird!!!!! They are typically very good at getting back to someone!!! Try turning the Bluetooth off on your phone but leave the wifi on???
Great video Ricer!
Thanks Burke!!!!! I appreciate you watching brother!!
Nice content! Never thought to soak the bellies!!! Can you please share what scale you have? Looking to upgrade
I have 2. one is from LEM and the other is off Amazon, $20. Thanks for watching!
When making a brine, you can inject the brine and not have to wait a week to smoke the pork belly. Just let it go overnight. Works for me when I am impatient.
Awesome! Thanks for the tip!!! I appreciate you watching!!!
Great video, bacon yumm
Thanks for watching and I agree--homemade bacon is so good!
Damn Son is there anything that you can't make!!! This process was awesome and it sure looked tasty Bud!
Well Rob to be honest I am not very good at making salads!!!! hahahaha Ya the process takes time but it is so rewarding once to final get to fry some up!!! Plus it is cheaper than buying bacon at the store and even tastes better!!! Thanks for watching bro and if you could blow some of that warmer air up my way this winter the family wond appreciate it!!!! hahahaha Take care Rob!!
@@DeadBrokeBBQ Throw down on some BBQ Chili Jeff.....you have the weather for it!!
We certainly do!!! hahaha
Very very interesting.
Heck ya Lew!!! Glad you enjoyed the video brother and I appreciate you watching!!! I hope all is going good for you bud!!!!!
@@DeadBrokeBBQ much better than before.
Good to hear brother! Stay away from that Soylent Green!!!
You had me at "makin' bacon"! Not a fan of the math, but gotta learn...BACON! 👀🥓🥓
I can help you Judge!!!! hahaha You certainly need to try this bro!!! Super easy and the wait is worth it!! Thanks for watching bro!!!!
Oh wow! Looks great!
Thanks for watching!
Any reason to not just add some water to that dry mix making the 7-10 days a soak. To get the cure more evenly into the meat?
One of these days I will do an equilibrium brine but when I typically do bacon I do 3 to 4 bellies at a crack an I just don't have the fridge to store them. The soak is not a big deal to me. Thanks for watching!!
Trying to learn something...
Add a small amount to dissolve the dry rub and still vacuum seal the bag.
Have you tried adding other flavorings for that 7-10 resting period, like powdered honey, garlic, pepper.. whatever?
"weight of the belly x 453.592..." I'm going to need a much bigger notepad.
OH, YOU MEANT THE PORK BELLY!...not MY bell...nevermind, we are good! ;-)
Hahahaha ya I am afraid to weigh my belly too but we are still very handsome fellas!!!!! hahaha Thanks for watching Justin!!!!
Great video Ricer. I'm embarrassed to say I haven't seen those tubes before. Looks perfect for smoking cheese. Where can I purchase them. Great looking bacon. Have a great day.
Hi Victor!! These are just A-Maze Smoke Tubes. You can get smoke tubes on Amazon and yes they work great for smoked cheese!!! Here is a good one that I have used in the past!!! They don't last forever but they still last a long time!! Thanks for watching brother!! amzn.to/3BgidSj
Awesome video and great info. Keep on smoking man
Thanks for watching and I appreciate you leaving a comment Elite!!
Answer: HECK. YES. I’ve made omelets and bacon on my pellet smoker and it turns out AMAZING!
Heck ya!!!! That smoky flavor a pellet grill adds to an omelet is a game changer!! Thanks for watching!!!
@@DeadBrokeBBQ you betcha guy! Great content as always!
thank you!
the way bacon is done you only need the curing powder to get that pink colour inside. no way botulinum is formed in the fridge or when cooking.
Yer killin me Smalls!
Hahaha sorry brother! Ha ha Thanks for watching DVS!!!
@@DeadBrokeBBQ I must admit I'm way too lazy to do all that but I bet it's damned delicious . . . as is everything you create here!
HAhaha ya it looks harder than it really is. Only thing that sucks is getting syrup all over yourself and I certainly am a messy marvin when I cook so I always need a shower after that process!! hahaha
@@DeadBrokeBBQ Well, there are worse things to be slathered in, right?!
@@thedvsmonkey ha ha true!!!
You don't need sodium nitrate or sugar. Just salt and whatever herbs you like.
I so got confused with the curing part and how to find out what amount to use. Must be an easier way than that how unsaid it. Me dumb. lol.
It is all in weight. That is the easiest way to do it! Thanks for watching!
When is your man cooking cave going to be done and when do we get to see it?
Oh I got a lot still to do! Plus half of my studio is still my garage so I got all my tools shoved back in half of it!!! hahaha Hopefully someday I can add on!!!
This is a science haha
Hahha Thanks for watching!!
Please adopt me!! I do all kinds of smoked meat and jerky!! But I wan to live where you are!!
Hahahaha I already got too many mouths to feed!!! hahaha Thanks for watching!!!
Use a equalibrium brine calculator @ 3% and you will never oversalt and you won't have to soak.
I promised myself to give that way a try someday! Problem is my dang fridge is always full!!!! hahaha Thanks for watching and the suggestion on another video in the future!!
You had me at bacon . Great video boss man.
Heck ya Eric and you contacted me right before I pressed record so you got in another video---kind of!!! hahahaha Thanks for watching brother!!
Love me Bacon!
Heck ya brother!! Thanks for watching!
JEFF'S MAKIN BAKON LOL
Hahaha thanks for watching brother!!!
You only took the temperature of your bacon to 120 degrees. The other videos I've watched take the bacon to 155 degrees. Why is that?
Because they didn’t cure theirs correctly. So they are afraid they will kill themselves.
The only reason why I put it in a smoker after it is fully cured, is to add some smoky goodness.
I could just slice it up after it was cured and cook it in a pan but I want to add more flavor to it obviously.
So why cook it and render fat out if I am going to cook it in a frying pan later?!?!
Pork cooked to 155 can be eaten just like that.
Sodium nitrate is what they call pink cure.
Thanks for watching.
DIBS!!! :D
Ha ha thanks for watching Daniel!
BACON!!!!!
Heck ya Luis!!!! Thanks for watching brother!!
Pork likes fruit wood and a pit boss can hit 130 degrees, just. Sayin
I only like Hickory smoked bacon but I know others like apple or cherry. Thanks for watching!
Hello Mr Deadbroke. Say I was thinking you only do the big boy grill videos huh? Ok so youtube is about views subs and like's right. Well I am going to say the top majority of the population go to w mart and spend the least amount of dinero. So maybe you should get one of the 300.00 Lexington's and do a cook and review. make sense to me to get most views and likes is appeal to the majority.
Ya I can do some videos like that down the road! Right now I am booked with reviews for some major brands. I do have a few less expensive pit reviews coming soon too! Thanks for watching and the feedback!!!
I used to date a woman ..her last name was Bacon..
Hahaha well I bet it was fun just to eat her up! Ha ha
Excellent video, thanks for taking the time...well done! I am confused about something though and that's your batch measurement. The measurement for the cure is to the thousandth decimal point of .025gr/kg(1000gr) which on a 4000gr slab would equal 1gr of curing salt. If you use the decimal point to the ten thousandth you get a very different number. Sorry for this probably ridiculous question but I'm not following the math. I'm wondering where the .0025 is coming from because you're dealing with thousands not ten thousands.
What is .25% of anything??? .0025, this is as basic as math can get.
You need to focus on the percentages % and not thousandths or quad billionths.
This is very easy, every cell phone has a calculator now and all you do is take 1, 2.5, or .25 and then press the % symbol and the phone will automatically give you the correct PERCENTAGE number you will be timesing by your total grams of the slab of pork belly so you have the correct PERCENTAGE of grams you need to cure this bacon.
Here is another bacon video I did and maybe I explain it better in this one for you?
Thanks for watching!
ruclips.net/video/pa2AxH1yKmQ/видео.html
Excellent video! I think you will be interested in "promosm".
Thanks, excellent video, clear and simple to follow.
I would highly suggest not to soak the belly after rinsing. While it is recommended to do it when you salt the meat by time with excess salt, it is not so when you salt your meat by the equilibrium method you are using , because you already have the amount of salt needed for meat conservation.
When I don't soak it, everyone complains that it is too salty. I have done several different percentages and this works best for us. Thanks for watching!