I no longer buy bacon, make real bacon and sell it. Much tastier and cheaper.
HTML-код
- Опубликовано: 8 сен 2024
- Stop buying bacon, make real bacon and sell it. Much tastier and cheaper. Step by step recipe. Homemade bacon, very tasty, cooked at home. Bacon Recipe. Stop buying bacon, make real bacon and sell it. Much tastier and cheaper.Making bacon at home is easy and fun. This can be done both at home and in a professional kitchen or in a small refrigerator. The big advantage is the possibility to change spices, cooking time, amount of salt and food additives. It can be smoked or baked in the oven. Since bacon is a key ingredient in many dishes, changing its flavor can make a big difference in the end result. Easy to make, with simple ingredients, this recipe will become one of your family's favorite recipes. Cook with joy! Cook with love!
Pork belly 1700gr.
Ingredients per 1 kg of meat.
salt 20 gr.
sugar 20 gr
Nitrite salt (6%) 6 g.
Black pepper 2 gr.
Allspice 2 g.
Marinate in the fridge for 4-5 days.
Wash off the spices.
Dry with paper towel.
Sprinkle with spices:
chili pepper + paprika.
Black pepper + paprika.
Bake at 100C for 3.5 hours.
Cooling down.
Put something into the fridge.
Good Appetite.
If you liked my recipe, like it, write comments and share the recipe with your friends! Thank you everyone! Every time I share a recipe with you, I worry because I care about everyone's opinion. peace and love.
recipe, recipes, bacon, pork belly, meat, meat recipes, meat in the oven, meat recipe, quick recipe for meat in the oven, delicious recipe, recipe for meat, incredibly delicious, new ingredients, dinner, meat ideas, lunch, pork, pork recipe
The light spot in the center of the meats indicates that the cure process was not complete. A piece of this thickness need at least something between 7 - 10 days for a complete cure process. Also the right smoke process is fundamental to make a real bacon, including the right temperature inside of the meat (also the cure using pink salt) or you can lead the consumers to a real bad health, including botulism ....
ps: Before some one try to say something. I have a Tradition Charcuterie House and we make thousands of pieces every year of all kind of cured and smoked meats
I was worried about those things as well and especially because it's pork.
If I wanted to make beef bacon, which cut would I need to start with?
@@loveloveandhatehate beef, turkey, chicken... can't be bacon. True bacon is pork, all the rest are Faken
@@jlobaido8000 that's too bad... You'll need a lot of salt then!
@@loveloveandhatehate Bacon is made of pork belly (Pancetta, porcetta etc). The some times called Italian Bacon is the Guanciale made of pig cheek. Every meat can be cured and smoked. We work with lamb, beef, pork, chicken, turkey, fish, shrimp etc etc. The problem is the balance between salt and the smoking temperature vs time smoking. Some meats cant be smoked for to long or it will be dry (some pieces of beef is a typical exemple). If u wanna start smoking beef the best options is the meat with a lot of fat like ribs. Pay attention with the bones. Meat with bones spoils fast even if you cure and smoke
@@Pescaevolution good to know, thank you!
I no longer buy salt in the store, I mine it myself.
I have an evaporator. Get my salt from the ocean.
And my crabs
@@edwingriffin8889 we know where you got your crabs.
😂😂
You could also dry seawater. It is where most salt comes from.
I make mine with just salt, brown sugar,black pepper and coriander. Soak it overnight in Granny Smith apple juice that I make myself. Rub on the mixture and then smoke it on a pellet grill. If you are going to put nitrites in it you might as well but it at the store.
But I like Nitrites.
If you are not using nitrites, you are not curing the belly and thus have cooked sidepork, not bacon. Bacon is cured (ie has nitrites) and does ham, smoked pork chops, etc.
@@edschaar2868 The whole "un-cured" movement is a joke. You can't make cured meats without nitrates. Guess what the active ingredient in Celery Powder is, you guessed it: Sodium Nitrate. Cured charcuterie requires nitrates. That's how the chemistry of food preservation works.
Wow, the comment section is way more interesting than the video and I've learned 2 key things; 1- home "bacon" is too expensive and time consuming compared to shop bacon. 2 - There is no universal standard for what "bacon" actually is. Loved the video btw
Lol you're right Gail, however once you've had homemade bacon done well you'll see how much it's worth the investment. It's like filet mignon compared to top round.
Think of it as a fun thing to do or something special for a party. Depending on where you live there's lots of amazing bacon in the world. I cure hams myself however it doesn't mean that the store bought isn't still very good and a lot less work.
It isn't really more expensive to make if you what to buy and where to get the meat. I have made regular bacon in bat he's of 20+ lbs. And given it ti family and friends at holidays and all thought it was better than commercial bacon. More often I make a small amount ( 2 lbs.) Of Canadian bacon which was costing about $2.50 lb. This was before the current inflation problems with all the items we purchase. Canadian bacon from the specialty meat store
was $ 12 lb.
@@stephenloughman4135 time is an expense. this isn't an overnight cure + cutting is also not easy. I agree it's a great thing to do for the holidays and to give as gifts but is an everyday thing I can get really good bacon at the grocery store. It might cost a dollar or even $2 more a pound but the only thing I have to do is open the package and cook it.
I dry cure, wet cure and smoke a lot of meats. I also make cheese + have a refrigerator I've outfitted just for fermenting, however most people don't have the kind of time or want to get all the ingredients you need to do it properly. Not criticizing your video or your methods I'm just saying for most people it's something they might try once and then decide it's easier to just go to the grocery store.
Also you can't just sell this stuff without going through all the red tape involved to do it legally. It's just not worth the hassle for the average person
Lol you're right! Here in the US we cure and smoke the pork belly to make bacon but Canadian bacon I think is made from the loin and its cured but not smoked then in Ireland they take it from the loin also but its processed different. Then you have pancetta which is the belly cured and rolled but not smoked. I like them all and I love my double bacon bacon cheese burgers lol
I've done the same, with a smoking step. It's simple, easy and inexpensive. Would highly recommend. The finished product has less shrinkage (less water) than commercial bacon and the salt and sugar content can be adjusted to your liking.
Needs to be cold smoked to be bacon I believe . That Smokey taste is the best
"Bacon" is smoked. This is not bacon.
Nope. Bacon “smoke” comes in a 55 gallon barrel.
No bacon you've bought at the store has ever been legitimately smoked, more than likely
Buen tocino. Parece sencillo, lo haré. Supongo que podría hacerse con cualquier carne. Cierto?
Looks good! I would liked to have seen it fried .
That mustard looks incredible.
Different countries may prepare "bacon" differently but this doesn't seem to be "bacon" in the sense of a raw pork product that is then cooked to serve.
This seems more like a lightly cured and cooked pork belly. Seems closer to a quick cook ham!?!?
Nice idea but not my understanding of 🥓!
@@olgaknowsbestofficial you have no knowledge of how much I've travelled or how much of the world I've seen.
My comment was how this doesn't seem to be bacon which is a raw meat product whereas this is a cooked meant product.
I made no insult, I wasn't rude, I clearly stated my thoughts.
Your ad hominem doesn't make sense to me based on what I said
@@olgaknowsbestofficial do you see how you have used nasty words suggesting I need mental health support just because I replied in a way you have taken as angry and aggressive.
My comment was and is valid considering without knowing anything about me you suggest I should travel, as I say you have no idea if how much I've travelled. If you have taken my reply so desperately personally perhaps you should consider not making judgements on people you know nothing about.
Reread my original comment and see why I didn't like your response and you use of a judgement!
@@olgaknowsbestofficial ditto
@@herbieshine1312 It's too bad she deleted her comments. Might have been a fun read lol.
@@BrainScrambler80 it's funny she said I must have mental health problems as I made such a mean comment and that I had to realise people would have different opinions.
I tried to point out her saying that was very judgemental, she told me to stop replying to her as I was "harassing" people.
You do wonder what people read/think/ understand!
I'm pretty sure my comment was and is relevant and completely uncontroversial!
thats no bacon! dont mess with my bacon man! Thats a quick way to anger a fella LMFAO Bacon is king! applewood mmmmmmmm bacon!
Olá,muito bom,gostei muito,vou fazer em casa,obrigada por nos ensinar,cozinhas muito bem,Parabéns!😀
Не запекаю бекон. Кладу его в два полиэтиленовых пакетика, завязываю их и варю в кастрюле 1-1.5 часа. На дно кастрюли положить силиконовый коврик или ткань. Он варится без контакта с водой в собственном соку.
Why do you need nitrite if you bake it?
@justsomeguyhere maybe to extend shelf life, otherwise no need to poison yourself with chemicals
I take the hide off the pork belly. Helps the spices and cure get in better, and make slicing up the finished product easier too.
how long before it ROTS??? bacon is cured and lasts for a long time!
How?
I’ve experimented with this salt method a few times and it was like eating a salt shaker. I dry age mine now with some spices for a week and then add some smoke and it’s perfect 👍
did u rinse off the salt first?
@@victorjiminian3221 isn’t that part of the process in the video? If so, then yes.
I have done this before, but I use pork butt instead of pork belly because it is leaner. I also smoke the pork instead of baking it, to add another level of flavor.
Mind if I ask temp and time? Want to do this also
Smoking times and Temps vary from smoker to smoker. The only way to find the perfect time and temp is through experimentation. As a start point I would use the baking directions, or see if there are suggestions for your particular model of smoker on the internet. The best part is that you get to eat your experiments. And remember to take notes and only change one thing each iteration of the experiment: Cut, time, temp, wood, seasonings ect.
@@Cnick1891 go about 225F for 3-3 1/2 hours, to approximate the baking directions here.
You smoked a pork butt which turns out like a ham..it’s nothing like making bacon..
@@zivaandzeusshenanigans1113 NOPE! What I make is called Buckboard bacon. It gets cut up to make 1 1/2 inch slices when done. It is cured exactly like bacon for up to 2 weeks. It goes on the smoker, which most commercial bacon is chemically smoked, then gets sliced up. It tastes exactly like bacon with half the fat of traditional bacon. Instead of telling me what I am doing and how my finished product tastes, why don't you watch a video on buckboard bacon, eh? I have never met you or fed you some of my buckboard bacon, yet you tell me it tastes like ham, what an ignoramus.
Супер мяско! Спасибо!!
Спасибо!
I wanted to do this a couple years ago. I went to the Bucher and to get uncured bacon wasn't worth it. Buying it already done only cost a dollar more a lbs than me doing it myself.
agreed. went to Costco to buy some pork belly....it was the same or more expensive to buy it raw rather than already as bacon...
@@stabellc Doesn't that stink! I wanted to do this and I thought it was going to be cheaper to do it myself. Just like brisket meat, 9t used to be the cheapest cut but not anymore.
Seems a bit low on sugar/salt to wieght of meat. Didn't seem to draw out much in the way of moisture while sitting either. And didn't get salt/sugar mix into all the cuts/flaps on the sides. That's just asking for spoilage
I feel sorry for someone who goes and buys a huge piece of pork and ends up wasting it all. These Fake videos are so stupid.
@@haplosdream You’ve never had a nice broiled pork belly before. Absolute save if someone fails their faccon
Way under salted and under cured only 1.18% salt and over nitrated by 1.5 g.
Should have been between 27.2(1.6%) to 42.5(2.5%) grams each of salt and sugar. 4.25(0.25%) grams of sodium nitrate to be under 200 ppm of nitrates. Meat that thick with hide still attached would take about 20 days for cure to fully penetrate from the flesh side.
They made a nice salt brined pork belly roast but definitely not bacon or something that should retailed to neighbors as bacon.
There's a reason why it called salt cured or sugar cured. I don't know about this.
Maravilhoso, com certeza que irei fazer!!!
It’s called Side Pork out West in Wyoming.
👍👍
Yep.... I'm hungry now! That looks tasty!
Coole Idee. Einfach und schnell. Kein Räuchern Kein trallala. Werd ich umgehend testen. 😜👍
I buy beef bacon from my local butcher. Same cut of meat but it's beef not pork. Not to mention my butcher sources from local farms . Grass fed . Free range. No steroids. Organic.
Anyone else's mouth water once the knife sliced thru the porkpork? 🥺
SP,Brasil!👍
This is schinken. It's a German version of pork belly. American bacon (schinken) is smoked and a thinner cut.
Braucht nur bischen Zeit. Gut vor zu arbeiten.lecker😋😋👍
Looks really good. I'd like to see a piece of that fried up a little crispy. I bet it be awesome, course its probably phenomenal the way it was prepared as well.
Türkiye de de biz zaten 3 öğün domuz pastırması yiyoruz. Boşa Türkçe çeviri yapmışsınız merak ettiğim şey derisiyle mi yiyorsunuz?
Baked pork, yes. Not bacon though. However, I will give this a try! 😃
I did my first batch of bacon with pork belly but I used off the shelf jerky brine.
I brined it for 10 days and rubbed it down with maple syrup and smoked it for a few hours. But that pork belly is expensive!
I can't even imagine what that would cost with today's inflation/high prices.
@@jerryturner2310 it was a few months ago and it was about 8 bucks a pound.
Buen día,felicidades excelente programa y muy buenas recetas y deliciosas, enhorabuena y que sigan teniendo mucho éxito, saludos desde el Estado de Chihuahua, México
Interesting....I've never took a bite of cold fat from a sandwich. Will give it a try
Don't bother telling us how it is we don't want to try raw pig fat.
@@Tolbat It tastes a lot better than you think.
@@Tolbat it wasn’t raw it was baked but still just cold
Fica no forno em temperatura baixa,pq não cria água?????
The amount of curing salt astonished me! Dangerously overkill!
I live homemade bacon. I cold smoke mine for like 10 hours. I do basic recipe with just sugar, salt and cure. My other recipe I use jalapeño and habanero. I also sell my product to my friends and family
This is why Europeans are thinner than us Americans. 1 meat, 1bread, classy..... we like 2 meats in between 3 mayoed breads !
😀😀😀😜😅
It’s better smoked for a few hours in a smoker.
I would do this but I cant seem to find pork bellies in my area and when you do find them,, they are priced way too high and its cheaper to buy a pound already made...
Go to the butcher
@@bxown3d Maybe you should leave mommies basement cause if you did you would know just how ignorant your statement is
@@oldmanpatriot1490 That's absolutely where you get pork belly.
@@JeromeADavis Can you read? ""when you do find them,, they are priced way too high and its cheaper to buy a pound already made""
@@oldmanpatriot1490 sounds like you live in the middle of nowhere man. I can go into a butcher and buy pork belly very cheaply and it's definitely cheaper than buying pre-made bacon. And you're pretty rude so yeah you definitely live somewhere small and haven't been slapped for offending someone before.
Супер, очень понравилось, буду делать 👍👍👍
3:21 I think that's SMOKED PAPRIKA. Big difference between regular and smoked.
Uauuuuuuu parabensssss parece ter ficado dezzzzzz.
Alls I can say is yummmm
Nagyon tetszik.
It reminds of corned beef or pastrami. I have a smoker I would smoke it. 🔥
That looks amazing!!!
Thank you!!!
Enjoyed. Have a professional prepper show you how to hold the knife.
Professional prepper. That's funny
With all the spices, parchment paper and energy from the oven spent, it's about the same isn't ?
Pastırma değil bu yalnız güzel olmuş kayseri pastirmasinin yerini tutmaz
AMEI 😋😋😋 OBRIGADA 😍
Excellent , homemade bacon , looks so amazing and very delicious . Great video , thank you .
Did you make it? I have no idea where to start from what I watched.
Скоро во всех кинотеатрах, будем только смотреть и слюну глотать )
Ну ладно! давайте будем оптимистами! Прорвемся!!!!
@@schnelle_kuche ну не знаю как у вас, а у нас на Украине дела как то мягко говоря не очень. Но я вам верю прорвёмся )
Nothing better then the real maple canadian bacon
Love the song
Was ist das denn für Ein Räucherofen? Schönes Video!
je trouve que ça fait plus jambon cuit que bacon mais recette sympa et j'aime
fait avec un morceau de longe de porc dans l échine
Shouldn't you have taken the pig skin off? You can't have cooked it enough to crisp it, isn't it literally leather?
@@olgaknowsbestofficial Of course it is, but does it get crisp? Does it get tender? It was slow cooked at low heat. Looking at the video, I'd be concerned that it would be a leather strip attached to each slice. Have you made this?
@@olgaknowsbestofficial You are telling me, over the internet, to go to Russia to get the answer to a cooking question. That's what the internet is for!!!
If I could afford to travel, much less travel internationally, I wouldn't do it during a pandemic, or a war. Telling me to travel anywhere right now, especially Russia, is stupid advice! Maybe you should refrain from answering questions, since you don't actually answer them.
No, Olga, you don't know best. have a nice life.
@@olgaknowsbestofficial Three replies, and still not answering a simple cooking question, instead offering impractical and unhelpful lifestyle advice. Please don't reply to questions if you aren't actually going to answer the question.
I make my own air and now I can stick my face in it whenever I want.
Добрый вечер. Случайно попал на этот рецепт, в закладках много рецептов бекона, этот очень понравился своей простотой, в настоящий момент есть в холодильнике кусок грудинки и теперь обязательно попробую. Один вопрос можно ли запекать в духовке в фольге или нет. Спасибо за ответ.☺️👍👏👏👏
Чем закончились познания ? Можно или нет ?
@@user-wz7tw6bd3u нет, пока нет нитритной соли. Но пообещали эту соль, потом напишу, именно с ней нужно делать, она играет большую роль.
So much chilli for Germany 🤪 joking, I found it hard to find spicy food there. Thanks for the recipe
Closer to a honey ham than bacon... maybe the translation is throwing me off though.
Во втором куске у вас получился брак. Непромол в середине, белесое пятно идёт по середине куска.
Muy buena pinta hasta que echaste la salsa y pensé que un pájaro se había cagado en la tostada.
Looks different from US bacon. That closely resembles US baked ham.
Выглядит аппетитно ..ждем новых рецептов, спасибо 😊
Bacon from the store still looks way better, looks like ham lol
How do you make bacon wrapped anything with that
Why using a nitrite? can it be omitted?? Thanks
What if she were a Jewish lady making bacon! Now, "that" would put a smile on my face.
(Not that I like bacon.)
Can this be air fried in the air fryer?
NO. your complete heathen.
I no longer watch tv. My depression is gone.
Is it me, or was that bacon 80% fat???.. lol
Yes didn't include the pork lion so its streaky bacon rather than back bacon, witch has the pork loin
The world discovered boczek. Good. Not that paper-thin greasy ham they call bacon.
Bonjour..peut on se passer de sel nitrite svp ? Sinon merci pour vos recettes…France 😉
Guess I will have to keep buying expensive bacon because this video confused the hell out of me. No offense lol
That isn't back bacon some sort of foreign stuff with loads of fat
ruclips.net/video/mkAEYrgvVUk/видео.html
@@ianmoritzplatapino3684 that's what I was looking for not the not bacon bacon video!
Thanks
Si pero donde compro la sal de nitro
Uau . Belo aspeto e muito bem feito. Bem melhor de certeza que o comprado
Der Gesetzgeber erlaubt keine Konzentration von Natriumnitrat von mehr als 1% im Salz. 0.5% sind ausreichend. Ich selbst nehme 50gr. Pökelsalz mit 0.4-5% pro Kg Fleisch. Die Gewürzmischung klingt wirklich toll, aber ich betrachte die Menge Salz als zu wenig. Auch glaube ich das 0.6% Konzentration gemeint sind, und nicht 6%. Auch diese Menge ist nicht ausreichend aus meiner Sicht. Kann vielleicht eine Metzger mit Rat helfen?
Super 👍👍👍
Good morning from the Philippines. How long does it last safe-to-eat?
Ok
Eso es panceta, el tocino está mejor aún.
Nitrite salt? I thought nitrites in preserved meats are bad?
what meat can i substitute for pork?
Can’t get that time back..
Спасибо супер
Приятного аппетита!
Wow that meat has been rubbed on more than I have... this month !.
call it "pancetta" it's a crime.
Homemade bacon is certainly not cheaper, but way more tastier. However, what’s being made here is not bacon.
Everybody loves BACON!!! 😍😍😍
Except thats side pork
That's thick slices of baked pork belly, not bacon.
Why didn't you pan fry the slices after you cured and baked them?
Jowel meat yes?
Супер😋😋😋😋🌶🌶🌶👏👏👏👏
What is that spread you put on the finished bacon ??
It's mustard)))
Mucha lata mejor lo compro
Do jeito que o gás tá caro melhor comprar pronto