How to Make Home Made Bacon Easy | The Dawgfatha's BBQ
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- Опубликовано: 30 сен 2024
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Today I am showing you how to make home made bacon easy. This is an easy recipe that is time consuming but well worth the effort.
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Maple Bacon Recipe
MAPLE BACON RECIPE
INGREDIENTS
3 lb. slab of pork belly, without skin
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
1/4 cup brown sugar
1/4 cup maple syrup
3/4 teaspoon pink curing salt (Prague Powder #1)
1/2 cup distilled water
DIRECTIONS
1. Combine all ingredients other than pork belly in a bowl and mix together.
2. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
3. Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.
4. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.
5. Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly.
6. Refrigerate bacon to cool completely before slicing.
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Hey Dawg.... Love the video. I make bacon every 3 weeks. It is AMAZING. Next time try sitting the raw pork belly on a wire rack, dry it off with paper towels and let it sit uncovered in the refrigerator 24 hours. This will form a pellicle all over the belly and it will smoke way better for you. Just a tip, thanks Brother!
Thanks for the tip. Are you saying to do this BEFORE the cure or AFTER the cure? I'm assuming you mean after the cure and after the soaking process before smoking it? Thanks again for the tip and engaging in the conversation. LOVE IT!!! 👊👊👊
The Dawgfatha's BBQ Yes sir, after the cure, after the salt rinse. Pat it dry with a paper towel or two. I put the belly in the refrigerator on a wire rack sitting in a large baking sheet to catch any possible drips. I give it a solid 24 hours to just chill, this allows a thin membrane of sorts to form all over the drying belly. Think of the skin that develops on top of pudding,.... but not as drastic. It will absorb the smoke much better.
@@rainking9897 I can't remember who told me that before but I never tried it. I'll try it next time to see how it turns out. Thanks.
Excellent recipe Alton.
Man I gotta do my own bacon soon. This is so cool brother. Cheers
Bro you will LOVE it!!! I Usually pepper crust mine but I didn't do it on this batch.
Cooking your bacon on the grill is way better than frying. Good recipe.
#crispybacon how is the flavor of that bacon cure great job on the bacon also
If I pay for the supply’s and for your time would you teach people beginner shit?
Always up to further the world of BBQ!
Did you have to lower the feed rate if you were on PID mode? I had to lower it from default of 9 to 5 to maintain 200 or 225. Surprising because it was an 85 degree day. At 250 or higher I haven’t had to do this.
Havent adjusted anything.
Oohhhh yeahhh!!! I bet that bacon tasted amazing. Nothing like the homemade version!! Save me a slice won’t you!?!
You got it bud!
This was a great informative video! I know that bacon taste delicious!!! Thanks for sharing!
Mane you better send me some of that bacon 🥓 😂it looked so GUUUD! Thanks for sharing my brother take care. Cheers
DAWG!!!! Oh lordy for reals??? Alton...thanks...now I'm gonna look like a pork belly!😋😁🤣...this was a really cool cook...the process is fascinating! I'll have to give it a try!
Alton, I love making homemade bacon. The best part is you control what is added to it ! Loved the bloopers !
Thanks bro!
Dawg, another FANTASTIC video. It is so simple. The only change I would make, is an extremely light coat of brown sugar b4 going to the smoker!
Home cured bacon is the only way to go. It is very simple to do.
I run my pellet grill at 180 for extra smoke until the belly reaches 150. Then I chill it uncovered for a day in the fridge and then slice it thick, vacuum seal it and freeze it.
I was not expecting rubbing salt cure on pork belly to be sexy, but dang! lol
Awesome job on that pork belly! I haven't made bacon yet, but I'll definitely use this video for info.
That looks absolutely delicious. 👍🏻👏😋
Thank you for the tip on soaking the bacon in cold water 3 times! That is the first time I've seen that tip and I can't wait to try it! I am not a fan of really salty bacon and I hope this helps bring it down! Thanks again!!!!
I just bought one so gonna do this great video
I love crispy burnt bacon as well. Awesome video as usual.
Wow I never thought of this haha. Stay safe & take care of you all. Thanks for sharing eh :))
Home made bacon is so ridiculously easy to make.
I am going to try this when I get a job ugh @@TheDawgfathasBBQ
Great stuff Alton! I can't find pork belly anywhere near me tho - I don't know why! Loved the bloopers at the end! LOL
Not even at Costco?
@@TheDawgfathasBBQ Maybe if I tell the butcher at Costco that Alton sent me - he will hook it up! LOL
After you smoke it and slice it up, is it safe to freeze? Or do you have to use it all as soon as possible?
Great video man. Yeah homemade bacon is way better than store bought fo sho!
Perfection! Thanks for sharing your recipe and process. Cheers!
Alton you are the man. Awesome show once again. Your fine-tuning your craft and I love watching you do it....
Great job brother! I thoroughly enjoyed that! Thanks for sharing that with us!
Looks great bro. I've got a couple pork bellies I need do something with. Going to give this a try.
How long does the smoked bacon lasts for?
Looking forward to trying this one.
Greetings from Tokyo.
I've been making my own bacon for a while, it usually comes out a bit salty, to the soaking it tip is great, going to try that.
I after curing the pork belly I would then slow and low cook it in my oven, it works but I want to try smoking on my gas grill, is that possible?
I bought this metal mesh tube thing that you are supposed to fill with wood chips and light on fire to get it smoking and stick that inside the grill with the pork belly to provide smoke.
Put the pork belly to one side of the grill, the non-lit side, and the smoke tube thing over the lit side of the grill, will this work?
I'm going to go through your other videos and look for answers there too.
Cheers
Stu
Greetings! And you have it absolutely right and YES that will work. When I started out grilling I had a gas grill and that is exactly how I setup offset cooks so I could smoke brisket, ribs, chicken, everything. Good luck and hope to hear back from you on how it goes. 👊👊👊
Another good looking easy recipe 😎 or at least you make it look easy😎 Great Job Brother! 👊🏼
Hahaha!!! bro it is REALLY easy!
Yep. I will be doing do this soon.
Dawg
When you rinse the pork off (3 times) does it matter if you put fat down or meat down. As long as you cover completely with water.
Doesn't matter. Just cover it all.
Definitely need some more bacon in my life
Hey Alton! I've been BBQ'ing for about 30 years now and competitively for about 10, but I always watch your channel, as even an old dawg can learn new tricks! I've done bacon in the past, but usually the wet method and it's a mess. Good, but messy. I'm going to give this a go! Can't find the rub recipe in the notes, though, help a brother out?
Lol! Nevermind, figured out the 'Show More' button. Old dawg indeed!!
Numero uno
Appreciate you bro!
Video is just under 10 minutes. Give it a little bit more Dawg, then you will earn that extra bbq cash! Keep up the good work!
I hear ya. I SERIOUSLY try not to drag on videos just for the sake of that though. Thanks for watching...
I need to try this.Thanks for the info.
This was a fun one. Great work, man!
Awesome! Love this technique and cook! Nicely done bro.
So much easier and less space consuming than when I've done the wet brine method. Thanks for dropping by brother!
That look was like yeah I know bacon has you excited so you'll keep watching.
LMAO
That is awesome just smoked my first bacon the other day and was so much fun. My neighbors always cut their lawn mowers on when I am filming too.
Love the videos!
Let me get a slab, appreciate it doc lol
Someone explain to me why the RUclips algorithm matched up a MoonCup advert with this video.
Looks awesome.
Dude watched the whole thing. Looks amazing!! 🔥💨👊
I have never tried making my own bacon. I am definitely going to give this a try cause who doesn't love bacon...but HOMEMADE bacon!!!! It's got to be good! Thanks for sharing! How long does the smoking take?
Depends on you. Whatever temp you decide to smoke at plays a part in it. I smoked mine for about 2.5 hours.
@@TheDawgfathasBBQ Thank you for such a quick response.
amazing
Never thought of making my own but now I gotta try it thanks for the vid brother.
Sweet I've been wanting to make homemade bacon 🥓.
I LOVE making bacon. I use the EQ Curing method, and it hasn't failed me yet. But brother Alton... there's crispy, and there's damn near burnt. Yours looked damn near burnt! 🤣 but I'm a crispy edges only guy. So of course I'm gonna give you a hard time about burnt bacon! 🤣
Next batch of bacon, though, can you do it on your kettle? I want to compare notes, and see if I can improve my game. Cheers!
Man what can I say? I love that extra crispy slightly burnt flavor. Not all the time, but most of the time for sure. lol It's really no difference on the kettle brother. Just setup for indirect smoking and get it up to 150 internal. Again, the lower your kettle temp, the longer you get the belly to absorb smoke flavor.
ive got 2 pork bellies in the freezer i need to do something with so i mite try this
Awesome video amigo!!! Gonna have to try this out for sure one day!!! I've always wanted to make some bacon for personal use at home!!!
For sure bro. Hope you guys are doing well. Haven't seen yall in forever!
Great videos! I've just started doing smoke bbq and I found your vids are easiest to follow for a beginner. Tried your ribs as my first cook and it was delicious. Very new flavour for us here in Australia. Next cook is to try your brisket while the ingredients arrive for the bacon. Thankyou for the awesome vids
Awesome!!! Thank you for watching and commenting. Can't wait to hear how that next cook goes!
Hey I was wondering if I could possibly ask you a few questions and guidance for my newer channel? I really like the content you put out but don't really know the ropes of RUclips and could use some advice if possible?
Your audio and everything is always so amazing
Appreciate that 💯!!! Hit me up on IG.
@@TheDawgfathasBBQ thank you so much I will take you up on that offer
Love bacon dawg