Can SOUS VIDE Improve HOMEMADE Bacon? | Sous Vide Everything
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- Опубликовано: 28 авг 2019
- Can bacon get any better? Today I run an experiment with sous vide bacon. Making bacon at home is easy and on this video I show you how. I also compare it 3 different types of bacon to see which is best so you can give it a try at home.
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HOW TO COOK BACON SOUS VIDE
I cooked it for 24hrs @ 150°F / 65°C)
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#Bacon #SousVide #Recipe 
Развлечения
“After adding a little bit [liquid smoke]”. Adds way too much. Each drop of liquid smoke goes a long long way, Guga. Lol, still love it.
Agreed. Waayyyy too much liquid smoke, but it still looks amazing :)
He also did that last time he used liquid smoke for an experiment, also. Since he's not familiar with it uses too much.
Crimeny James How much would you recommend?
Nah that specific brand is pretty weak, i used almost 2 tbsp on my brisket and i still couldnt taste it
Monroville
One or two drops. Liquid smoke is pretty much a concentrate so one or two drops is more than enough.
NEXT is dry aged pork belly!!!!! Please!!!!!
Brian Smith he did this in his other channel i think
Please do not dry age pork belly lol
@@joshuahuff607 why not? Safety reasons or does it not taste better?
@@s-boy4613 In general I don't see why you couldn't dry age it, but in general, you have to be a bit more careful when dealing with pork than with beef. If you can source it to get the freshest meat possible, go for it, but I wouldn't do just any old pork from the super market.
@@joshuahuff607 Guga does have a source for fresh pork so it should be okay.
Hello Guga from Scotland! Love both channels man, you have the perfect formula to keep viewers attention whilst providing great detail 😄 the recipes are all so great. I would love to see you guys try Haggis, I think you would love it. I would also be really interested to see sous vide haggis and I know you are the man to succeed in this. All the best from Scotland
thiccc bacon is deeelicious
St John’s Bacon Sandwich In London is my favourite so far... toasted sourdough with back bacon and his secret sauce ...looks simple but so Good
Thank you. This video also added a lot to the beef bacon video. Your extra stress on washing it has already saved me from overly salty bacon tonight.
I greatly appeiciate you posting measurements for large ingredients in parts and not cups.
While someone who has access to the same products you use is ok with them, those of us who cant can use weight and still get it right.
I live in Israel where US style kosher salt does not exist, nor does brown sugar like that sold in the US (ours is either denser or lighter, but weight is the same).
I use Wright's (imported from the US) brand liquid smoke and even using 60ml (2 metric tablespoons) per 250 grams (1/2 pound) of meat does not leave a bitter aftertaste.
I have been thinking about this since the beginning of summer. Glad you put it to the test!
The music is great in this video and im going to try your recipe with my smoker, great job Guga!
your videos are very therapeutic thank you for all that you do!
Guga! Stop making me spend so much money on meats! Y’all have the best two channels on RUclips! I am glad to see your success and look forward to every video you do!
Really love the knife Guga uses to cut the bacon in the intro, amazing patterns engraved on it. There's even a pig's head engraved on it!
You Always Come Through With These Vids 👌
Guga, Mamao, you guys are inspiring. I enjoy your videos too much!
The weird aftertaste is probably from the ocean of liquid smoke you used. A little goes a very long way
Guga, go easy on the liquid smoke. Just a drop or two, not that much!
A3 God its true thats why they did not like the flavor and had an after taste because he put too much
So many people put way too much liquid smoke in stuff. Its basically a concentrate
I was saying the same thing when I watched the video...WAY too much liquid smoke. I wouldn't put that much in 10 batches of BBQ sauce.
@@jamesekelly we all learn by doing I made the same mistake my first time
That was WAAAAAAY too much liquid smoke!
Love the videos keep them coming grate content
Love your videos!👌
Dude, i ate like 2 lbs of steak today after watching your videos for 5 hours straight
Still mouth watering! Most deserved subscription of my life
I love all your videos !!!
I have made bacon, at first using liquid smoke (didn't want to); then using a Bradley electric smoker with real wood pucks. LOVE my home-cured; home-smoked bacons and hams. Good descriptive commentary on this one.
Just tried something different. I seared my frozen rib roast before sous viding it then seared it again afterwards.
Being there is just me eating here, I did not do a comparison roast. The roast did seem to have a much more barbecue smoke flavor.
I also let the frozen seared roast set a bit before bagging to not trap any propane flavors in the bag. No clue if that makes a difference but I can smell the propane burning differently than the charcoal I grill with.
I love the new background and camera if that is new and lightings great
Hi Guga, i'm French and one of the french dish I love the most is paté. Could you try and make a "Paté de campagne" sous vide ?
Guga, wonderful as usual!!!! What wood did you use on this smoke?
Guga, I've been contemplating other ways to implement smoked flavors via sous vide. I want to see you try cooking the bacon sous vide with charred cedar plank in the bag.
Great video. I'm known for making badass BLTs. I hand pick beefsteak tomato, use HEB (Texas Chain) Better Burger Lettuce, both of which are chilled to nearly frozen. For the mayo, I use Hellman's, and mix in a slight touch of horseradish, just a l'l. The bread? 88 cents loaf. Toasted in a walmart toaster. Bacon. Only Oscar Mayor, oven baked on a grid @ 400° for approx. 17 minutes. Melts in your mouth.
Hey Guga, big fan. I've learned a lot from watching your videos, your pulled pork videos are my favorite. Your steaks are beautiful bro. But, I can't help but notice, you have omitted any video of one of my favourite barbecue foods. I'd like to see what you could do with bologna. It's an easy video idea. Cube some and throw in a bag with barbecue sauce and Worcestershire for sous vide. Slice nice patties for sandwiches cooked in hot sauce in sous vide. Go wild with your imagination, mostly because bologna is cheap but fun to experiment with. And I'd love it if you made a stable at a very basic tabbouleh for a side. Thanks for all the great content and advice. Keep making those videos!
This is amazing!
Guga can you make beef jerky Sous Vide and tell Ninja its lion?
RICOLIVES116 PS4 stay tuned!!
@@SVEMauMau thank you!
Love this. I prefer my bacon unsmoked (uk style?) so sous vide unsmoked is a winner?
Love the worth it facts!! You need to do that more love it ❤️
Bacon 🥓 is life. Spot on thanks for sharing
Hi Guga. How many lbs. Of pork belly did you use to make the sous-vide/smoked v liquid smoke bacon? Thank you for all the inspiration and the recipes.
You have to try different brands of liquid smoke, I use here in Brazil one that tastes exactly like the ones that the big manufacturers of bacon here use. And it is one of the cheapest I've found. And also, I never use nitrate, the reaction between nitrate and pork meat can be carcinogen, is better to just freeze the bacon to store.
I'm French, just discovered this channel, damn that thing with the butter mixed with burgers... You guys are crazy 😅💚
6:50 "Because smoking is fantastic" -Guga, 2019
Hell yeah bruther
Amen
Love from India Sir ❤ Your Videos are really a great source for Learning American and Continental Cuisine
I give a thumb up and I enjoy this video 😊👍👍👍
great video guga
still waiting on the wagyu chicken tho
Nice vid as always (;
Have you guys ever tried Kobe beef on the channel before, I heard it's a very rare type of wagyu.
Guga please do a series where you make keto-friendly versions of your favorite non-keto recipes! For Mamao and me!
Keto isn't healthy grow tf up.
Music used when cutting bacon: Gone tomorrow - Jimmy Wahlsteen, for those who are interested
_After putting on bacon perfume_
Guga: "How do I smell today"
Ninja: "You smell deeeeeelicious"
Guga: Ninja, we've got an experiment today, Bottle number A and bottle number B. Tell me what you think my good friend!
Ninja: Number B! Is it bacon?
Guga: Ninja! Today it was the bacon perfume experiment.
Ninja: Number B man!
@@cocodojo i fuckin hate ninja
@@christianromero6424 tf is wrong with you
Kitchen in the garage... Nice!!
Do a video on butter! Taste test, brands vs homemade etc etc.
Love this video. I'm trying to fast today and this is making me want bacon sandwiches 🤦🏼♂️
3:13 *smells bacon..."It smells just like bacon!" ...love it
Just bought Maple Bacon Coffee. The perfect pairing.
So It has been recommended to me to put the meat in an ice bag when putting it on a smoker as cold meat absorbs smoke better than warm meat. Would love to see an experiment on that!
Costco has sous vide pork belly now. I would like to see a SV show down !!!
Had bacon curing for 7 days, smoking it tomorrow and this comes up on my feed!
Love you guys.
Thanks Guga!
Guga: there’s many ways to smoke
Me: * *burns house to smoke bacon* *
My favorite bacon is by company called wright. They sell it in a few stores around me. Thick sliced Sweet BBQ flavored with smoke flavored added to it. It is the best bacon I have ever had. Use that next time on a bacon experiment.
Off subject, but could you talk about your cutting board. I am thinking of getting one. I love your presentations on it, but is it sanitary, and how do you keep it clean without hurting the fatty (seasoned) surface?
Guga do a peppered bacon or Cajun seasoning love the content!
Hey Guga can you please make a sous vide dry aged wagyu brisket
1:57 Good god. And I thought I was heavy handed with liquid smoke lol.
You had me sold on the fact you were making bacon
6:53
Teachers:
NOW THIS AVENGERS LEVEL THREAT
Guga! How about a crawfish boil sous vide? I assume you couldn’t use live... but for a small gathering would it be better than using a jet boiler outdoors? Love your Channels and all of your videos! Constant mouth drool.
Would you be open to try brining with smoked salt instead or in addition to liquid smoke?
Do you have to smoke/add liquid smoke once the pork belly has been brined, or can you SV, slice, sear, and serve?
Guga! Please make a video testing out a charcoal chimney sear WITH the dragon fan on! Put a grate on top of the chimney with the fan on and sear a steak that way!
guga cuando trabajas con sal de cura (sal rosa) debes dejar reposar el producto minimo 24 horas en nevera para que los niveles de sal se regularicen, no vi que lo hicieras pruebalo y creeme que te fascinara la diferencia
Would like to see a smoke experiment: Smoked steak vs Steak with Liquid Smoked vs Smoked Salt vs Smoked paprika
You should add some thinly sliced onion to your BLTs. Life changing
Guga what do you do to the rest of the smoked bacon? just put in a bag and keep on the fridge? any special tip?
I was wondering recently how well this would work as a city denizen with no grill/smoker, or even somewhere outdoors to cook. I'm starting to think I might want to find out a bit more about sous vide. id have liked to have seen 1 more 'control', the results of the sous vide without smoke considering there are lot's of potential ways to marinade/cure to possibly make the no smoke thing less of an issue.
Guga have you ever tried Rubia Gallega? It's apparently really good but I'm holding off buying any until you review it!!!
here's a question for fellow experimental cooks. Has anyone tried to precook bacon so it gets rendered a little bit, then set it aside in the frig for when you gotta actually cook and serve it. So you can precook a lot before hand, set it aside for when you need to a lot of individual dishs that can't wait on bacon to cook from the start.
what makes the BLT even better is making Lemon Mayo to put on it. try it
What if you cold smoked it after the Sous Vide cook? Also, in most of your experiments, liquid smoke never does well: can you do a comparison of different brands of liquid smoke. Maybe the one your using is the only one with the off-putting aftertaste. Love both of your channels and am a huge fan and fellow sous vider!
Homemade vs store bought liquid smoke experiment would be interesting!
Just had a BLT for breakfast, love bacon
I like this version of sous vide everything. As the background is great and I like it being just the two of you guys!!
What is the other version?
@@koolaid8737 I think he means compared to the ones in the office with the three of them
Kool aid yeah I’m just not a fan of them in the office. It’s better being able to see all of them in the view of the camera on a more stable platform (tripod) vs just passing a camera around from one person to another.
@@Shitbox_ Ah, I see. I just recently started watching this channel so I hadn't noticed yet.
@@Shitbox_ Yeah not saying the office one is better, just saying it's not better with just the two of them; it's better with all three of them there.
I always listen to momo reactions instead of the others because he’s not afraid to say there’s sum wrong with it the others more often say it’s good
It's important to tell people "pink salt" is not to the confused with the pink himalayan salt.
MUST use the very different pink sodium nitrite salt to make bacon and cured meats.
Could this be done with a stovetop smoker? I can’t get it down to such a low temp like 145°F but maybe 30-45 minutes in 225°F smoke followed by a 24 hr/150°F cook would yield good bacon.
Hey Guga, we are Mexican and our favorite mayo no contest is McCormick Mayonesa, it's a Mexican mayo and the best. If you like lime flavor in almost everything then you gonna love this.
Guga would you please try marinating a good steak in the Australian sandwich spread Vegamite, a friend of mine had some Australians over and he used their Vegamite to season the steaks and he said that they were calling home to tell them that it made the most awesome steak please try
The only thing I use liquid smoke for is about two teaspoons worth in a big pot of beef stew.
I just wonder, does smoked(below about 35 celsius) and dry aged bacon exist in America? Hot smoked bacon is wonderful, but I think dry aged is amazing. And it can last for months in the fridge.
I rinse bacon for dry aging more, because it will be saltier when finished.
Dry age for at least 2 weeks, but 3-4 weeks is best, for a weightloss about 10-20%.
Friendly suggestion, do the SV the same but also smoke the other start to finish in the smoker( don’t SV it) That gives chance to take full smoke.
We do keto at our house so No sugars will this work with out any sugar can you just pink salt cure it first?
The meals you produce through the sous vide method always look scrumptious. I , however, worry about the amount of plastic used ,cut up and discarded. Do you think they have biodegradable bags?
I would have like to see the sous vide vs smoked only, great video though.
i agree with what others said, you added too much liquid smoke. of course real smoke will always be better but you added about double what you should have.
I do wish liquid smoke was better, but it does have a very distinct taste and not all of it is good. I don't have a smoker or even a charcoal grill so I use it a bit and I can taste it in restaurant foods. Did liquid smoke one get saltier because it was longer in sous vide or did the smoker draw out the salt from the other one?
Hey Guga you need to make dry age bacon I think you would have fun
Mamao is very good at describing the nuances of a foods flavor!
Sorry for misspelling your name.😁
Bashfuldoc thank you!! I try !!!
Just wondering, do you have enough knives :) great video thank you.
Here in Hungary we love to eat pork belly smoked, sliced and put on bread or stews
You guys should do something with relish dressing (most likely used with fish)
Man u r genius guga
You would love Epic Meal Time they were the church of bacon before there was a church of bacon. That said awesome video. Now if we can somehow make possible a bacon wrapped wagyu.
Guga you are amazing.
Guga, have you heard about Lapsang Souchong? It's a Smoked (actual wood smoke) Black Tea. Even when you drink the tea, you can clearly tell right away that it has these smoky flavor (which makes it so unique, it's one of my most favorite tea). Some chef even use it in cooking. How about a comparison between Lapsang Souchong, Liquid Smoke, and the real smoke?
And probably the Black Tea will also introduce another flavor, maybe its natural sweetness. Idk, that's why you guys should try it! But my guess is that it will be a lot better than Liquid Smoke. Because I can guarantee you, Lapsang Souchong is a delicious tea :)
Looks like Maumau has been enjoying a lot of bacon lately ;)
THE dramatic sous vide bag out-of-the-water removal slo-mo shot!
Have you guys tryed using a cold smoker(like the ones to make gravlax) and SV?