On top of the great presentation, recipes, and tips, I think what makes these videos awesome is just how kind you sound. Your passion for steaks and BBQ really shows. Please keep these videos coming.
I am from the Philippines, i am very much interested in making bacon but i don't know how. I keep on searching and found out that your style is the one i like much than the other. Thank you and i will try for myself. God bless.
Great video! I make lots of bacon (30-40 lbs at a time) using a similar method. I always cold smoke it find needs 8 hrs in the smoke then 24 hrs rest to let smoke equalize works best for me.
@@timothyzimmerman8962 I love shopping at Costco but that's an hour from me so i normally buy my meats from Sam's Club which is 18 minutes away from me . And they have reduced meat days on Mondays .
Great stuff - love see everyone's bacon recipes! I'm about 6 months in to my own home-curing addiction. Though, I have to admit - I prefer 60/40 Sugar to Salt ratio
the only thing pink salt does is keep the colour pink. in the cooked bacon, there is no chance of botulinum forming anyway, while in the cold smoked bacon you did it when it was snow out, so again 0 chance of botulinum. also, sugar is just for taste, so it can be removed if desired. i'm a big fan of aromatics on the cured meat, so i'll definitely try fresh herbs next time.
Hi.. I like your passion to cook BBQ homemade bacon . I enjoy ur training , I have saved ur video to see a step by step method. And I shall follow the same and share it with my family n relatives. Thank you and regards to your Dad too. I am Fabian Dias from Clifton Nottingham. 🇬🇧 UK. I have subscribed too in the hope learn from you more recipes. Bye
I live in a rented apartment and there is no way I can smoke the bacon after curing. Do I still need to do the baking step after curing? How about using liquid smoke?
My last whole pork belly (used as the outermost layer of a porchetta roll) weighed about the same as the two you showed. Time to get another 12# monster and make bacon!
Ahh....that looks Devine lad. Great vid. Btw I love the smoked bacon as you do but half my family likes it in unsmoked. Can I just do the curing without smoking?.
Thanks RJ - I’m done about 15lbs right now. We have some keto recipes coming up but in the meantime we have a keto playlist with all our keto cooks in it if you’re interested. ruclips.net/p/PLA8Sgnre4XTWC_1TNsnfmFKWX7-rSfW0y
sorry to change subject , but I've tried home made flaky salt and didn't had good results , the only good result is that it tastes better than normal salt ( probably cause calcium evaporated ) Would be cool to see you do it.
Thanks for the video and obviously your method works but this is not the correct way to cure bacon. You need to weigh each piece individually, then do the math to determine how much salt, sugar and cure #1 is used for EACH piece. Anywhere from 1.5-3% salt, .75%-3% sugar, but one thing that does not change is the amount of cure #1. This always 0.25%. These figures will be different for each piece and you need to make sure to include all of the mixture in each bag. For example for 1000 gram pork belly at 1.5% salt, 1% sugar and 0.25% cure #1: Salt 1000 x .015 = 15 gr Sugar 1000 x .01 = 10 gr Cure #1 1000 x .0025 = 2.5 gr Make sure each bag gets all of the curing mix. In this video, you're basically estimating, and your cure #1 amount is likely way more than needed. Too much cure #1 can be very bad for humans, even deadly. Make sure to lookup and follow a more precise method if doing this at home.
Unlike with regular salt, Kosher salt doesn't have iodine in it. Iodine that is sourced mostly from shellfish which is forbidden in Jewish dietary law, hence "Kosher". Although most don't want iodine in their cure, it really doesn't make much difference with brining. Where iodine MUST be avoided is with fermenting as it prohibits the fermenting process. Also, some people (like me) think that Kosher salt just tastes better.
Nice pepper grinder. As my grandfather always said: “if it’s worth doing - it’s worth overdoing”. Thanks for another great recipe!
On top of the great presentation, recipes, and tips, I think what makes these videos awesome is just how kind you sound. Your passion for steaks and BBQ really shows. Please keep these videos coming.
Thanks so much for the kind words.
I am from the Philippines, i am very much interested in making bacon but i don't know how. I keep on searching and found out that your style is the one i like much than the other. Thank you and i will try for myself. God bless.
Awesome video thanks for all the great info, getting ready to do this next weekend👍😎
Great video! I make lots of bacon (30-40 lbs at a time) using a similar method. I always cold smoke it find needs 8 hrs in the smoke then 24 hrs rest to let smoke equalize works best for me.
Great looking bacon. Its been a while since I last smoked Bacon. Time to go pork belly shopping. Thanks for the video.
Where do you get your meat ?
@@kimberlyalesley1772 usually have gotten pork belly at Costco.
@@timothyzimmerman8962 I love shopping at Costco but that's an hour from me so i normally buy my meats from Sam's Club which is 18 minutes away from me . And they have reduced meat days on Mondays .
@@timothyzimmerman8962 What's your favorite cut of meat ? By the way where you from ?
Great video, the end product looks great and unlike some other videos out there you give the recipe for the cure. Well done.
Great stuff - love see everyone's bacon recipes! I'm about 6 months in to my own home-curing addiction. Though, I have to admit - I prefer 60/40 Sugar to Salt ratio
Nice! I can see how homemade bacon got you started!
You deserve more views man. Great video. Thanks for the effort!
the only thing pink salt does is keep the colour pink. in the cooked bacon, there is no chance of botulinum forming anyway, while in the cold smoked bacon you did it when it was snow out, so again 0 chance of botulinum. also, sugar is just for taste, so it can be removed if desired. i'm a big fan of aromatics on the cured meat, so i'll definitely try fresh herbs next time.
Thank you these videos was wonderful .
Congratulations !!! Exceptionally very delicious...
おめでとう ! Parabéns !!! Excepcionalmente muito delicioso...
Maybe I missed it, but what is considered "halfway" through the hot-smoked cooking time? Trying to determine at what point to increase temp.
Nice video and nice guy. Great and pleasant to watch
Can you cold smoke the bacon and than HOT smoke it to cook it?
Hi..
I like your passion to cook BBQ homemade bacon . I enjoy ur training , I have saved ur video to see a step by step method. And I shall follow the same and share it with my family n relatives. Thank you and regards to your Dad too.
I am Fabian Dias from Clifton Nottingham. 🇬🇧 UK.
I have subscribed too in the hope learn from you more recipes. Bye
I live in a rented apartment and there is no way I can smoke the bacon after curing. Do I still need to do the baking step after curing? How about using liquid smoke?
Same here so I just got a Weston slowcooker/indoor smoker. About 100 smackeroos on Amazon.
Can you cook this in the oven if you don’t have a smoker?
My last whole pork belly (used as the outermost layer of a porchetta roll) weighed about the same as the two you showed. Time to get another 12# monster and make bacon!
Any beef alternative to pork belly that can also be used to make beef bacon?
Good question. I don’t see why it wouldn’t work.
You can use pork shoulder. It's called buckboard bacon or cottage bacon.
@@bishopspyroworld8921 thank you! I follow them as well, but may have missed that one
@@halaldigest no problem. When it warms up, im gonna buy a beef belly from them. They are about 2 hours away from me but I go that way 4x a year.
Ahh....that looks Devine lad. Great vid. Btw I love the smoked bacon as you do but half my family likes it in unsmoked. Can I just do the curing without smoking?.
Yep, no need to smoke it if you don’t want to.
great video thanks
His dad looked like the was thinking "finally parenting paid off, and I'm so proud of my son".
Lol
Could you figure cure by the pound?
See the descriptions, it’s all percentages so you can do it however you like.
My first bacon make is in the fridge right now...:-) Going to smoke it on a MB 1050... 🙂
Awesome. Hope you enjoy it
Awesome bacon I wish I could eat that
I don't know which looks better... the bacon or you?! Where are those keto recipes? 😄 great tutorial on makin' bacon - thank you!
Thanks RJ - I’m done about 15lbs right now. We have some keto recipes coming up but in the meantime we have a keto playlist with all our keto cooks in it if you’re interested. ruclips.net/p/PLA8Sgnre4XTWC_1TNsnfmFKWX7-rSfW0y
@@BBQandBottles Well keep it up! Will check out your playlist!
Do you have to smoke the bacon
Nope
@@BBQandBottles thank you very much
Mmmmmm BACON Two thumbs up for shore.
sorry to change subject , but I've tried home made flaky salt and didn't had good results , the only good result is that it tastes better than normal salt ( probably cause calcium evaporated )
Would be cool to see you do it.
Sounds good. I’ll add it to the list.
@@BBQandBottles have you ever done it ? maybe I did it wrong , but damn my hands are sore
Look delicious...
60% of what? 60%×meat weight?
Awesome video, very informative, brother! Hey.. you need my address to send me some? Lol 😂. Cheers 🍻
Haha - it might struggle to get through customs. Hope you’re doing well Mike.
‼️Super
👍😉😀
I’m in the carnivore diet. But my folks aren’t. I can’t wait to see how they want their bacon.
Somebody tell me why pork belly is usually a dollar a pound more than bacon???
Don't fry them at the same time in the same pan
Canadian guy?
You should have more views
Эээ сам такои
Thanks for the video and obviously your method works but this is not the correct way to cure bacon. You need to weigh each piece individually, then do the math to determine how much salt, sugar and cure #1 is used for EACH piece. Anywhere from 1.5-3% salt, .75%-3% sugar, but one thing that does not change is the amount of cure #1. This always 0.25%. These figures will be different for each piece and you need to make sure to include all of the mixture in each bag.
For example for 1000 gram pork belly at 1.5% salt, 1% sugar and 0.25% cure #1:
Salt 1000 x .015 = 15 gr
Sugar 1000 x .01 = 10 gr
Cure #1 1000 x .0025 = 2.5 gr
Make sure each bag gets all of the curing mix.
In this video, you're basically estimating, and your cure #1 amount is likely way more than needed. Too much cure #1 can be very bad for humans, even deadly. Make sure to lookup and follow a more precise method if doing this at home.
What country are you from? Unless your a new world order fan Maybe you can trying US measure instead of metric.
6.2 kilos. 100 grams. Smh. How about ounces and pounds?!
Last
Give it away 😅😅😅😅
Yeah right all your time effort monety n material costs, they can go buy their own or pay me for mine
why use a religious salt? does the jewish god do something to the flavor ?
Unlike with regular salt, Kosher salt doesn't have iodine in it. Iodine that is sourced mostly from shellfish which is forbidden in Jewish dietary law, hence "Kosher". Although most don't want iodine in their cure, it really doesn't make much difference with brining. Where iodine MUST be avoided is with fermenting as it prohibits the fermenting process. Also, some people (like me) think that Kosher salt just tastes better.
Ignorent.
@@udrinkit Who's "ignorant"?
@@timothytobin1481 I AM!
Putting that raw meat right into the sink just really grossed me out, lol