@@s2closetsystems407 It basically speeds up the curing process by making the meat slightly more acidic. It helps the conversion of nitrite (cure) to nitric oxide which helps make nitrosomyoglobin(cured red/pink meat color). I would recommend using it. If you don't want to, make sure to give it extra curing time. The cure accelerator doesn't affect the end flavor or texture though so there isn't much of a reason not to use it.
@@duncanhenry Thank you, this was the first time I saw it referenced and was curious. Keep up the videos, very helpful seeing the process as opposed to just reading about it.
I know this is an older video, but can’t help but comment. I just cured 5 bellies to smoke next weekend. This is our 3rd batch. We will not ever buy grocery store bacon again! Everyone that has tried it loves it! If you’re watching this video for the first time, give it a try for sure. Thank you Duncan for all of your videos and sharing your recipes.
This is the second time that I watch this Video. I just got a Smoker from my Brother last week. I planning on making Bacon for the first Smoke. Yes I love all of his Videos. #STAYSAFE #PHILLYPHILLY 🇺🇸
Man, I don't know why this video has so few views. This is a hidden gem! I sincerely hope you'll make more videos like this. Much, much appreciated! As soon as I can move out of my really small condo in Bangkok and have a decent sized house with a backyard, a BBQ and a Smoker, I'll try this for sure. Thanks again for this great informative video!
Wow Tommy that is a very big compliment! Thank you very much I appreciate the encouragement. I hope you get the house your are looking for and can start hobby making some of these products. Good luck and thank you again.
Made my first bacon following your recipe, using the traeger. Best bacon I’ve ever made and a big hit with the family. Thanks for this and all your other vid’s Duncan. Cheers.
I wanted to thank you Duncan, almost been a year since we bought store bacon. My wallet is loving the savings, my family loves the flavor and quality of the bacon. Thank you again
I just stumbled upon your channel. Absolutely top shelf videos. You are really entertaining and provide the "details" that are typically missing. Well done!
Never made my own bacon before so I thought I'd give this recipe a try. Super easy. Super good bacon. No more store bought bacon for me. Thanks for taking the time to make these videos.
I have been using this video to make bacon. 4 batches I've made with the recipe and method. 4 times I've had people say that it's the best bacon they've had.
Only recently found your channel Duncan and I have learnt a lot. Comprehensive and informative you are making really good videos that are much appreciated. Well done and thankyou.
This is my first time to your channel and I absolutely lobed this video! I have dry cured salmon before, and I learned recently that was how bacon was made as well! I just got my own smoker at home so I am a beginner smoker and I absolutely appreciated all the information you gave. All the chemical information and ratios and exactly what to look for in your product, you can tell you know what you're talking about. I am from the states so I found your way of speaking to be friendly and adorable. I genuinely smiled many time through this video. Then i started looking through your other videos and i have so many of them in my watchlist now! I just had to come back to this video to let you know how much I enjoyed it! So helpful and informative. Thank you so much for making all of these!
Great video once again Duncan! I've always wet brined my bacon with good results but will definitely give this method a try next time. Thanks for sharing!
Going back over old videos. When smoking bacon, I use a pellet smoke tube, and toss it in the grill for cold smoking. After smoking is done, then heat to 135 degrees internal temp in the oven. Keep temp 175 degrees to keep fat from tendering. Still learning. I no longer buy processed meat of any kind. I make all my lunchmeats, sausages, and bacons. Hobby that pays for itself, and I can pronounce all the ingredients. Next step for me is to build a fermenting chamber. Thank you for all the information.
just took out 60lb out of the cooler.....WOW...Duncan what have you done, them commercial types are gonna be hunting for you man, this bacon is next level at the least. thanks for the knowledge and PLEASE keep them coming...
Hi Duncan I really enjoy your videos and the way you use weight ratio recipes. I’ve been making my own bacon for a number of years now - using the dry rub method. Other than adding some spices to the the dry rub brine, the only difference I saw was - using the accelerator. I’ve never used this, I didn’t realize the importance of the 135 degree temp. I have pulled my slabs from the smoker around that temp. Mostly because many of the videos I saw when I started this journey were cooking the bacon to 145, 155 or more - which is what I thought was what my frying pan was for. Can you explain what the difference is between no accelerator, with just cure number 1 or using them both. Keep up the great work, kindest regards Des.
Who doesn’t love bacon! Well, it’s been a week I’m gonna be pulling my pork belly out of the equilibrium brine tomorrow morning get it on the smoker and do another one of your recipe bacon batch ! Totally delicious, gonna be smoking applewood this time. I wonder if you have considered doing a video on sodium erythorbate, and how the calculations differ between sausage and bacon use. Cheers 🍻
Fantastic informative video. Have subscribed to your channel and looking forward to seeing more. I’ve made a few home cured pork bellies over the last few years and now I’ve seen some of the finer details will be making more. Bacon is so expensive in the shops here, but it is so easy to make at home if you have the time. I live in a small house in Nelson, New Zealand, so if I can make it anybody can! I use a GMG Daniel Boone for the smoking.
Hey Marc thats awesome to hear! I am glad you liked them. I have a cool bacon video coming up in a few weeks that will get you thinking. Keep it up, and keep the GMG running!
Duncan, having looked at the recipe for the bacon, is the amount of Sodium Erythorbate of 3.5g/kg correct? My calculation comes to .55g/kg. I calculate that 3.5g is what would be used for 4.5kg (10 pounds) of product. Not looking to pick at this, but I have been trying to convert and calculate imperial and metric and just trying to get it straight in my head. Thanks for all your hard work on doing these videos, you are the best. Always looking forward to the next one.
I have used several recipes for bacon, most being wet brined. They are good but usually too salty for most people. Soaking them helps. This dry recipe changes all of that. Love it! I still rinse well prior to smoking but it is my new favorite by far. Thank you sir! I appreciate your work!
Made this recipe and it's true, might not buy store bacon again! Duncan, did you ever do a brined bacon? I personally enjoyed the dry version here and the kid wanted to try the brined version. Thanks again for sharing
Great video. Thank you for sharing. I've used this recipe on a previous batch and about to start another. In reviewing the video again, I have one question. With the long cure time what's the benefit of using the Sodium Erythorbate?
I don't use the accelerator, and don't have a smoker. However the bacon comes out great without either. So if you don't have a smoker use a oven on its lowest setting. I am living in Thailand and my bacon is way better than anything in the stores.
I am using your suggestions to primal beef cap to make bacon. Dry aged with salt and then secondary seasoning age with pepper, paprika, garlic, onion. Smoked to 150'F.
Off the hook!! I just sliced up my first pork belly this morning. Thank you Duncan, this was my first time making homemade bacon. Thanks for sharing your recipe and the great videos. Can’t wait to pick up some more bellies and start experimenting with different flavors. P.S. loved Marianski March!
Dude, 1st time viewer, and ill definitely be back. One note, as a Carolina boy, i couldn't let it go unchecked when oak was mentioned as an aggressive wood, its not at all, Hickory and Mesquite are about as hard as they come and are great for for so many things, especially fast smokes. When smoking something for many hours, you have to find those mild woods, those fruit woods and white oak. Otherwise, 6-10 hours of any wood with alot of flavor can ruin your cook. Ok, sorry to be the asshole, but oak is what we use in all of our whole hog cooks and its because of how mild it is, Especially once the wood turns to red coals, which is what we use, because we're not Texas smoking them. But even with most of the oak flavoring removed in the coals we use, its such a long cook where it lays down a nice flavor in the end, mixed with the smoke caused by the dripping fat. Keep up the good work man and thanks for doing what you do. We are all still learning, and guys like you make it the process of learning easier 💪😎🇺🇸
Hey Joe sorry I didn't get back to you sooner. We just had a wave of 150 pigs to cut and RUclips went on the back burner. Well that's good to know I defiantly am not as in touch with my smoke flavors as competition smokers.
Great channel. Very good video's. Have a question. Do you have to use the cure accelerator ? I have watched many videos and ingredients are very similar. Your videos are the only ones that generally call for an accelerator. Thanks !
Hey there Tyler glad you like the videos! You don't have too it just needs some extra cure time. In my set up we sometimes mix stuff and it is in the smoke house all in under 30mins so it just ensures its cured in that short time.
I can't believe I missed this when it was posted. I have smokehouse envy! :( Duncan, you're killing me! That unit is hot! I don't have the smokehouse but I do a flat, dry cured pancetta like my peeps in the old country. Pretty much the same thing without the smoke.... But I admit the smoke is yummy! Your bellies look great! I can't find good ones without skin and ribs attached around here.... Which is just a minor nuisance... and I have many uses for pig skin :) I may have to go back to breaking down half hogs or quarters. Great work man! We may have to do a Guanciale challenge! ;)
Yes the pro-smoker is a great smokehouse id recommend it to anyone. O my goodness nothing beats some dried creamy pork fat I haven't made up some dry cured pork products in a while we might have to do a Guanciale challenge haha.
@@duncanhenry For Guanciale this is my baseline.... Yeah, sliced thin this stuff just melts deliciousness over about anything 🤤 This is my baseline: Pork Cheek (obviously) Sea salt Fresh Garlic Juniper Berries Bay Leaves White Wine Black Pepper Chilli Flakes (sometimes)
Hey Duncan , I’ve got a question for You . Your curing in the fridge for 7 days . Why do you need the cure accelerator . What’s the reasoning for this ? Thanks just wondering
I picked up a belly and used this recipe. I vacuum packed mine for the cure which worked out great. Peppered and smoked with mesquite wood to an internal temp of 145f. It looks better than store bought bacon and is the best tasting bacon I have had in years! Thanks for the info and for the great recipe! BTW: I looked up hand made artisan smoked bacon and it goes for a lot more than $10 a lb. lol Quick Question, what does it take to make a shelf stable bacon like they used to make back before refrigeration?
I feel like the family is always eating good at Grandpa's Place! Your welcome glad you enjoyed it. To make a shelf stable bacon you would need a combination of things. Cured, Smoked, Salted and Dried is what would have made the old fashion bacons shelf stable. They would have been much saltier than we know them by today. One day when I get my curing chamber figured out I'm going to make some dried products for you.
@@duncanhenry "I feel like the family is always eating good at Grandpa's Place! " Oh ya, we eat good and I enjoy hunting and butchering my own kills. ;) Seems to me, and I am working with limited information, drying it after smoking to the point where it has lost 30% of it's initial weight should make it shelf stable. I did not know it would need more salt as well. The last hog I shot, I made some traditional salt pork. We use it when we make beans for frijole soup or Red beans and rice.
Thanks for sharing, Duncan. I really enjoy all your videos. Could you recommend somewhere to get the cure and erythrobate in Alberta? Preferably online sales
Question Duncan: I now have a cold smoker. Should I cold smoke, before or after sous vide. I guess I could cook in the oven after smoking but prefer sous vide.
Hi ya Duncan! New subscriber and man.... im loving your videos!! I'm NOT an expert sausage maker or bacon maker but boy I love tinkering around and making some delicious meats. I typically hang my bellies on a bacon hook but have layer them on their sides before but noticed you did something completely different then I do.... I alway put my bellies fat cap down but noticed you did your fat cap up. May I ask why? Not judging or being a troll at all....im honest curious why. Thanks in advance and keep the videos up sir!! Oh do you have a Canadian bacon or you may know it as back bacon video or buck board bacon video? Just trying to throw out ideas if you dont have them. Im still going through your videos so forgive me if you do. Cheers my friend from Kansas City, Missouri!
Hey Rusty Thanks for watching! I am happy you are enjoying the videos and are meat tinkerer. Hanging bellies works really well as well and is a good way to do it. The reason I put the fat cap up is the same reason for brisket. The fat then runs down onto the product instead of dripping off the product and losing a bit of that smoky fat flavor. To be honest it probably doesn't add up to very much flavor difference but that is why I do mine that way. And thank you for the video suggestion Ill add it to my list! Thanks again for watching all the way from Kansas.
I saw that lower temps (80s) make the smoke permeate the meat easier, if you had full control over smoking temps (ignoring appliance limitations), which temps would you use?
Very nice and simple. what is this 5% cure in the description? Insta cure #1 is 6.25%, do you use something else? my recipe had quite a few other spices in the brine, but I'll give the simplicity a try. product looks too good to not do it. I actually do my bacon with lamb, comes out amazing.
Thank you. Yes you bet the 5% is the amount of sodium nitrite/nitrate in the actual mixture. If you have something that is 6.25% that is fine it will make the same quality product in the end. Yes sometimes simplicity with nice quality pork belly works well. Also dressing up the brine/rub can be fun. Really what lamb cut do you use?
@@duncanhenry i use the lamb bellies, and if i can't find it then the brisket find it then the brisket with the short rib off, i take it off the bone. it's something everyone loves by us. an intresting touch i like to do, is to smear maple syrup before and during the smoking, it gives an amazing glaze.
I find when I dry cure my pork to make bacon the process will go a couple of days quicker if you vacuum seal it. If I was to just put it in a bag it would take 7 to 8 days as I like my bacon to have a real nice salty taste. However if I put it in a bag and vacuum seal it it is ready in five days.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Hey there guys I have put the recipe in the description for you! Hope you enjoy! looking forward to making more videos for you.
What is the purpose of the cure accelerator and is it necessary?
@@s2closetsystems407 It basically speeds up the curing process by making the meat slightly more acidic. It helps the conversion of nitrite (cure) to nitric oxide which helps make nitrosomyoglobin(cured red/pink meat color). I would recommend using it. If you don't want to, make sure to give it extra curing time. The cure accelerator doesn't affect the end flavor or texture though so there isn't much of a reason not to use it.
@@duncanhenry Thank you, this was the first time I saw it referenced and was curious. Keep up the videos, very helpful seeing the process as opposed to just reading about it.
Thanks sir . I already got a small batch going.
Great video, very informative as all your videos are.
Have you thought of doing a video on how to make Canadian Bacon?
I know this is an older video, but can’t help but comment. I just cured 5 bellies to smoke next weekend. This is our 3rd batch. We will not ever buy grocery store bacon again! Everyone that has tried it loves it! If you’re watching this video for the first time, give it a try for sure. Thank you Duncan for all of your videos and sharing your recipes.
This is the second time that I watch this Video. I just got a Smoker from my Brother last week. I planning on making Bacon for the first Smoke. Yes I love all of his Videos.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Watched a few bacon videos, but this is by far the best, with a focus on what does and doesnt matter
Man, I don't know why this video has so few views. This is a hidden gem! I sincerely hope you'll make more videos like this. Much, much appreciated! As soon as I can move out of my really small condo in Bangkok and have a decent sized house with a backyard, a BBQ and a Smoker, I'll try this for sure. Thanks again for this great informative video!
Wow Tommy that is a very big compliment! Thank you very much I appreciate the encouragement. I hope you get the house your are looking for and can start hobby making some of these products. Good luck and thank you again.
Made my first bacon following your recipe, using the traeger. Best bacon I’ve ever made and a big hit with the family. Thanks for this and all your other vid’s Duncan. Cheers.
Of course it was the best bacon you've ever made if it was the first bacon you ever made
I wanted to thank you Duncan, almost been a year since we bought store bacon. My wallet is loving the savings, my family loves the flavor and quality of the bacon. Thank you again
That is awesome! Glad you and your family like it!
Best bacon tutorial in the world!
That's great to hear hope you make some!
I just stumbled upon your channel. Absolutely top shelf videos. You are really entertaining and provide the "details" that are typically missing. Well done!
Glad you like them! Thanks for watching!
Made my own bacon, dry cure, a couple weeks back and love it. Super simple, easy and tasty.
Best video on Bacon curing. Very informative. Is the accelerator necessary for home curing?
Great cre! I used it to cure Buckboard Bacon ( boneless pork butts) smoked to a 140°F! Thanks Ducan!
Never made my own bacon before so I thought I'd give this recipe a try. Super easy. Super good bacon. No more store bought bacon for me. Thanks for taking the time to make these videos.
I have been using this video to make bacon. 4 batches I've made with the recipe and method. 4 times I've had people say that it's the best bacon they've had.
Only recently found your channel Duncan and I have learnt a lot. Comprehensive and informative you are making really good videos that are much appreciated. Well done and thankyou.
Thank you very much Paul. I am glad you are finding them useful.
Tried this bacon recipe......Pretty darn AWESOME...... will add a bit more salt and half maple sugar next time round. Excellent recipe. Thanks
Thanks Duncan love your show and recipes. Thanks for sharing. Day 5 on my bacon curing. Can’t wait.
This is my first time to your channel and I absolutely lobed this video! I have dry cured salmon before, and I learned recently that was how bacon was made as well! I just got my own smoker at home so I am a beginner smoker and I absolutely appreciated all the information you gave. All the chemical information and ratios and exactly what to look for in your product, you can tell you know what you're talking about. I am from the states so I found your way of speaking to be friendly and adorable. I genuinely smiled many time through this video. Then i started looking through your other videos and i have so many of them in my watchlist now! I just had to come back to this video to let you know how much I enjoyed it! So helpful and informative. Thank you so much for making all of these!
You always make this stuff look so do-able! Thank you!
Great video once again Duncan! I've always wet brined my bacon with good results but will definitely give this method a try next time. Thanks for sharing!
Thank you Barry. Nothing wrong with some good brined bacon as well!
@@duncanhenryis it the same recipe with added water for a brine cure
Teaching is its own skill and you have it sir! Thank you for your wonderful videos! Cheers!
Thank you kindly Brian.
Love these videos! They’re so packed with information and you make it very easy to follow and give lots of good details and clarifications. Thank you
Hello Duncan, Salt density is the same! particulate size is what causes the weight difference. I'm glad you have brought this up
Hi you have an awesome channel, I made know bacon 3 times on or recipe and it works 100% , I thank you great learning and techknik have a awesome day.
cracked black pepper along with crack coriander seed on homemade bacon is a game changer ..love your content
MMM I'll have to add some coriander, I do love pepper bacon.
Great videos man!! Looking forward to seeing more 👍🏻💯
Made this bacon twice now I'm my family's hero best bacon I've ever had going to try cold smoking some in the fall
Thank you so much for sharing your expertise.
Going back over old videos. When smoking bacon, I use a pellet smoke tube, and toss it in the grill for cold smoking. After smoking is done, then heat to 135 degrees internal temp in the oven. Keep temp 175 degrees to keep fat from tendering. Still learning. I no longer buy processed meat of any kind. I make all my lunchmeats, sausages, and bacons. Hobby that pays for itself, and I can pronounce all the ingredients. Next step for me is to build a fermenting chamber. Thank you for all the information.
Thank you for sharing your knowledge, great teacher.
Your the best Duncan best bacon ever
Thanks Shark!
just took out 60lb out of the cooler.....WOW...Duncan what have you done, them commercial types are gonna be hunting for you man, this bacon is next level at the least. thanks for the knowledge and PLEASE keep them coming...
I've always been a brined bacon kind of a guy but after trying your dry cure method I'm sold. Thanks Duncan!
Haha well thats pretty cool! Glad to hear you liked it Barry.
Love your presentations, I'm a fan
We have Made our own bacon for years same basic recipe works out great.
Hi Duncan
I really enjoy your videos and the way you use weight ratio recipes. I’ve been making my own bacon for a number of years now - using the dry rub method. Other than adding some spices to the the dry rub brine, the only difference I saw was - using the accelerator. I’ve never used this, I didn’t realize the importance of the 135 degree temp. I have pulled my slabs from the smoker around that temp. Mostly because many of the videos I saw when I started this journey were cooking the bacon to 145, 155 or more - which is what I thought was what my frying pan was for.
Can you explain what the difference is between no accelerator, with just cure number 1 or using them both.
Keep up the great work, kindest regards Des.
WOW!!!!!!!!!!!!!!!! amazing recipe & curing lesson
Glad you liked it, thanks alot!
I just came across your channel today. Great information I'm just starting to make my own bacon so i learnt a lot thx!
Well done you do great work and make enjoyable content
I really liked it thank you so much for sharing your knowledge on video the first time I've seen this and it is fascinating keep up the good work
Who doesn’t love bacon!
Well, it’s been a week I’m gonna be pulling my pork belly out of the equilibrium brine tomorrow morning get it on the smoker and do another one of your recipe bacon batch !
Totally delicious, gonna be smoking applewood this time.
I wonder if you have considered doing a video on sodium erythorbate, and how the calculations differ between sausage and bacon use. Cheers 🍻
Nice Lesson Duncan, I'm living in Asia and G Bacon can't be found, I'm making my first batch today thanks a lot!
Which would be the cure accelerator ?
Used apple wood, came out awesome! Thank you Duncan! Delicious!
Fantastic informative video. Have subscribed to your channel and looking forward to seeing more. I’ve made a few home cured pork bellies over the last few years and now I’ve seen some of the finer details will be making more. Bacon is so expensive in the shops here, but it is so easy to make at home if you have the time. I live in a small house in Nelson, New Zealand, so if I can make it anybody can! I use a GMG Daniel Boone for the smoking.
Hey Marc thats awesome to hear! I am glad you liked them. I have a cool bacon video coming up in a few weeks that will get you thinking. Keep it up, and keep the GMG running!
Very helpful. Thank you for the recipe. Now I just have to find a nice slicing knife!
Haha yes there is never ending gear!
Videos are great! Very Informative i like the extra scientific details lol
Nice video. Great channel. Nitrate gives a more complex flavour imo
Great channel and info! Keep it up! You in Alberta?
Thank you Pete. Yes I am!
Duncan, having looked at the recipe for the bacon, is the amount of Sodium Erythorbate of 3.5g/kg correct? My calculation comes to .55g/kg. I calculate that 3.5g is what would be used for 4.5kg (10 pounds) of product. Not looking to pick at this, but I have been trying to convert and calculate imperial and metric and just trying to get it straight in my head. Thanks for all your hard work on doing these videos, you are the best. Always looking forward to the next one.
I'm on my 4th batch, thanks!
We love bacon 🥓 😋 ❤❤
thanks sir Duncan..kept it up..
Yum! Beautiful! We’ll be experimenting with the dry rub in2 days. I’ll let you know if it doesn’t work out.
I have used several recipes for bacon, most being wet brined. They are good but usually too salty for most people. Soaking them helps. This dry recipe changes all of that. Love it! I still rinse well prior to smoking but it is my new favorite by far. Thank you sir! I appreciate your work!
Just subscribe today wow he has lots of videos and new at this and hopefully I can try a few of them
21:45 flavor is also $ but I agree it's win win for both parties 🥳 🎉
Thanks J A, agreed haha
Made this recipe and it's true, might not buy store bacon again! Duncan, did you ever do a brined bacon? I personally enjoyed the dry version here and the kid wanted to try the brined version. Thanks again for sharing
we like to take pork belly and cure it with our corn beef recipe then smoke and slice.. makes a great corned bacon
Great video. Thank you for sharing. I've used this recipe on a previous batch and about to start another. In reviewing the video again, I have one question. With the long cure time what's the benefit of using the Sodium Erythorbate?
Thanks very much Mr.
You are very welcome
Awesome recipe. Where do you get the full pork belly slabs
Thanks Dale. I get mine through a company called Nossacks in central Alberta.
I don't use the accelerator, and don't have a smoker. However the bacon comes out great without either. So if you don't have a smoker use a oven on its lowest setting. I am living in Thailand and my bacon is way better than anything in the stores.
I am using your suggestions to primal beef cap to make bacon. Dry aged with salt and then secondary seasoning age with pepper, paprika, garlic, onion. Smoked to 150'F.
If you want to use ascorbic acid instead what is the quantity to use for your recipe? Ty in advance- love your videos.
Off the hook!! I just sliced up my first pork belly this morning. Thank you Duncan, this was my first time making homemade bacon. Thanks for sharing your recipe and the great videos. Can’t wait to pick up some more bellies and start experimenting with different flavors. P.S. loved Marianski March!
Haha that is awesome to hear Pitboss! Enjoy the bacon, glad you liked the march series.
Dude, 1st time viewer, and ill definitely be back. One note, as a Carolina boy, i couldn't let it go unchecked when oak was mentioned as an aggressive wood, its not at all, Hickory and Mesquite are about as hard as they come and are great for for so many things, especially fast smokes. When smoking something for many hours, you have to find those mild woods, those fruit woods and white oak. Otherwise, 6-10 hours of any wood with alot of flavor can ruin your cook. Ok, sorry to be the asshole, but oak is what we use in all of our whole hog cooks and its because of how mild it is, Especially once the wood turns to red coals, which is what we use, because we're not Texas smoking them. But even with most of the oak flavoring removed in the coals we use, its such a long cook where it lays down a nice flavor in the end, mixed with the smoke caused by the dripping fat. Keep up the good work man and thanks for doing what you do. We are all still learning, and guys like you make it the process of learning easier 💪😎🇺🇸
Hey Joe sorry I didn't get back to you sooner. We just had a wave of 150 pigs to cut and RUclips went on the back burner. Well that's good to know I defiantly am not as in touch with my smoke flavors as competition smokers.
Pense en hacer una tocineta A1 sin agregar fosfatos y agua (salmuera) y al fin consigo un video que lo explica con detalle. Gracias
¡Me alegra saber que te resultó útil! Disfruta el tocino mi amigo.
Great channel. Very good video's. Have a question. Do you have to use the cure accelerator ? I have watched many videos and ingredients are very similar. Your videos are the only ones that generally call for an accelerator. Thanks !
Hey there Tyler glad you like the videos! You don't have too it just needs some extra cure time. In my set up we sometimes mix stuff and it is in the smoke house all in under 30mins so it just ensures its cured in that short time.
I can't believe I missed this when it was posted.
I have smokehouse envy! :( Duncan, you're killing me! That unit is hot!
I don't have the smokehouse but I do a flat, dry cured pancetta like my peeps in the old country. Pretty much the same thing without the smoke.... But I admit the smoke is yummy!
Your bellies look great! I can't find good ones without skin and ribs attached around here.... Which is just a minor nuisance... and I have many uses for pig skin :) I may have to go back to breaking down half hogs or quarters.
Great work man! We may have to do a Guanciale challenge! ;)
Yes the pro-smoker is a great smokehouse id recommend it to anyone.
O my goodness nothing beats some dried creamy pork fat I haven't made up some dry cured pork products in a while we might have to do a Guanciale challenge haha.
@@duncanhenry For Guanciale this is my baseline.... Yeah, sliced thin this stuff just melts deliciousness over about anything 🤤
This is my baseline:
Pork Cheek (obviously)
Sea salt
Fresh Garlic
Juniper Berries
Bay Leaves
White Wine
Black Pepper
Chilli Flakes (sometimes)
Great video.Made mine for years,using just salt.Going to try acc. & cure.Where do you get your bellies.Still waiting patiently for liver sausage.
Hey Duncan , I’ve got a question for
You . Your curing in the fridge for 7 days . Why do you need the cure accelerator . What’s the reasoning for this ? Thanks just wondering
You are a RUclips star in the making. Thank you for your wonderful attention to detail and amazing attitude!!
Wow, thank you! I appreciate you watching them.
@@duncanhenry You are very welcome!
Inspired motivated
great video. nicely done
Thanks Scotty!
I picked up a belly and used this recipe. I vacuum packed mine for the cure which worked out great.
Peppered and smoked with mesquite wood to an internal temp of 145f.
It looks better than store bought bacon and is the best tasting bacon I have had in years!
Thanks for the info and for the great recipe!
BTW: I looked up hand made artisan smoked bacon and it goes for a lot more than $10 a lb. lol
Quick Question, what does it take to make a shelf stable bacon like they used to make back before refrigeration?
I feel like the family is always eating good at Grandpa's Place! Your welcome glad you enjoyed it.
To make a shelf stable bacon you would need a combination of things. Cured, Smoked, Salted and Dried is what would have made the old fashion bacons shelf stable.
They would have been much saltier than we know them by today.
One day when I get my curing chamber figured out I'm going to make some dried products for you.
@@duncanhenry "I feel like the family is always eating good at Grandpa's Place! " Oh ya, we eat good and I enjoy hunting and butchering my own kills. ;)
Seems to me, and I am working with limited information, drying it after smoking to the point where it has lost 30% of it's initial weight should make it shelf stable. I did not know it would need more salt as well.
The last hog I shot, I made some traditional salt pork. We use it when we make beans for frijole soup or Red beans and rice.
Thanks for sharing, Duncan. I really enjoy all your videos. Could you recommend somewhere to get the cure and erythrobate in Alberta? Preferably online sales
Thanks You for you
Question Duncan: I now have a cold smoker. Should I cold smoke, before or after sous vide. I guess I could cook in the oven after smoking but prefer sous vide.
Duncan you are beautiful. This process is awesome my first batch of bacon with your formula turned out top notch. Thanks for posting.
Great video. What if the pork belly I just bought at Costco has a best before date in 2 days from now.. does curing kind of push that date further?
Hi ya Duncan! New subscriber and man.... im loving your videos!! I'm NOT an expert sausage maker or bacon maker but boy I love tinkering around and making some delicious meats. I typically hang my bellies on a bacon hook but have layer them on their sides before but noticed you did something completely different then I do.... I alway put my bellies fat cap down but noticed you did your fat cap up. May I ask why? Not judging or being a troll at all....im honest curious why. Thanks in advance and keep the videos up sir!!
Oh do you have a Canadian bacon or you may know it as back bacon video or buck board bacon video? Just trying to throw out ideas if you dont have them. Im still going through your videos so forgive me if you do. Cheers my friend from Kansas City, Missouri!
Hey Rusty Thanks for watching! I am happy you are enjoying the videos and are meat tinkerer.
Hanging bellies works really well as well and is a good way to do it. The reason I put the fat cap up is the same reason for brisket. The fat then runs down onto the product instead of dripping off the product and losing a bit of that smoky fat flavor.
To be honest it probably doesn't add up to very much flavor difference but that is why I do mine that way.
And thank you for the video suggestion Ill add it to my list!
Thanks again for watching all the way from Kansas.
I use salt brown sugar and hickory smoke 🍻
What type of salt do you use
Kosher
Regular table
Very nice recipe. I'm assuming you quit the smoke and just finish it with heat, no smoke?
Gots to try it. But never used Sodium Erythorbate. Wonder what that does and if it affects taste...
Doesn't really affect the taste. I hope you enjoy!
Merci pour cette vidéo 👍
Do you have to use the sodium erythorbate ?
Hey great video ...Is this cure and ratio good for an aged cured ham ?
Can you make a beef bacon this way?
Hey Duncan, just wondering why we need a cure accelerator when the bellies are going to hang out in the fridge for a week?
I saw that lower temps (80s) make the smoke permeate the meat easier, if you had full control over smoking temps (ignoring appliance limitations), which temps would you use?
Can you go without the nitrate and the nitrite? Seeing that it’s connected to cancer?
So if I vacuum seal it, it doesn't need to be rinsed off first? I usually say people say to rinse off the cure really well first before smoking.
Which way should you slice the belly? From front leg to back or across? Best bacon I have ever had. Will never buy store bought again.
Can I buy pork belly and Freeze them until ready to use?
Yes, absolutely.
Can I let the smoke longer at lower temp to achieve a darker mahogany color b4 bring up internal temp
Very nice and simple. what is this 5% cure in the description? Insta cure #1 is 6.25%, do you use something else?
my recipe had quite a few other spices in the brine, but I'll give the simplicity a try. product looks too good to not do it.
I actually do my bacon with lamb, comes out amazing.
Thank you. Yes you bet the 5% is the amount of sodium nitrite/nitrate in the actual mixture. If you have something that is 6.25% that is fine it will make the same quality product in the end.
Yes sometimes simplicity with nice quality pork belly works well. Also dressing up the brine/rub can be fun.
Really what lamb cut do you use?
@@duncanhenry i use the lamb bellies, and if i can't find it then the brisket find it then the brisket with the short rib off, i take it off the bone. it's something everyone loves by us.
an intresting touch i like to do, is to smear maple syrup before and during the smoking, it gives an amazing glaze.
Ooo maple glazed lamb bacon. I may have to give this a try on my next lamb!
and volume always change with different temperatures! always go with the weight
I find when I dry cure my pork to make bacon the process will go a couple of days quicker if you vacuum seal it. If I was to just put it in a bag it would take 7 to 8 days as I like my bacon to have a real nice salty taste. However if I put it in a bag and vacuum seal it it is ready in five days.
How would you go about making maple flavored bacon using a dry rub?