Everytime I want to try something new with my Weber, I rely on this channel. You always make it sound doable and easy. Thank you for the time you put in your content!
Great video! I have been making homemade bacon for a quite a few years now myself and it is a very fun hobby. Another work around for people who do not or cannot have a smoker at your home is to get a smoking gun. Just pipe in your choice of wood smoke either outside or under the kitchen vent every day during the refrigeration curing process, turning the bacon in whatever container you use (bag or Tupperware). It is a good thing to do as you drain off excess moisture being wicked away from the pork belly by the salt. Cheers!
I made some shoulder butt bacon, That was AWESOME 👌👌 It was between a Canadian Bacon and Regular Bacon! the color was more of Canadian bacon. While the taste like regular bacon. 🥓🥓 IT WAS DELICIOUS 👍👍
So today was the day I smoked my first home cured bacon using your recipe. Very happy with the results. Sliced a few slices so I could use them in the stuffed pork tenderloin I made for dinner (and one for testing of course). Very easy, very tasty will definitely do it again. Thanks for the great and easy to follow video. Only difference was I used my Smokey Mountain and brown sugar instead of maple sugar.
@@jBigjohndoe1971 I gave it a rinse after the cure, but found it the right level of saltiness for me. It was pretty much perfect, just a better version of thick cut bacon from the store...I also pepper my bacon.
I bought a 14 pounder from Costco and was so ticked off after trimming the fat off. I was left with about half of what the original size was. That thing cost me $70 and some change. I'm gonna half to be very picky of where I buy from for sure, I might try the meat lockers around, hopefully they'll have something better.
To all those new cooks out there, I retired and needed a hobby. I've started cooking. While old habits may be hard to change, cooking or preparing in Metric is SO much easier than by volume. Listen to Ryan, then try it. Not only is it easier in the end, your results can actually be duplicated for consistent results!
thanks! well produced vid! of course, everyone has their own tricks.. I think the cure should be 2.5% of weight (and split that 50/50 salt/brown sugar).. 2.5%salt AND 2.5% sugar is going to make it too salty (plus the .0025Pink as u note) 7 day cure min is good...9-12 is better Let the cured pork rest in the fridge overnight after rinsing (before smoking)--thats the best time to put on some pepper as you note..
This was great. I've been using your recipe from an earlier video to make my bacon in the oven since I don't have a smoker. I also started using smoked sea salt and smoked paprika in the rub/brine, liquid smoke gave it a kind of funky taste but the smoked spices give it a nice hint of smokey flavor
If I do not have maple flavored sugar can I add some maple syrup from trees we taped with the normal amount of salt and sugar to add some maple flavor?
How to update your charcoal smoker to a pellet smoker is? I took some 1/4" hardware cloth made a square 7" long 3" tall and wide basket or tube, bailing wire the side square. Pour pellets into it > light one end. IT THREW OUR A LOT OF COLD SMOKE. 👀So i wanted more Hot Smoke and place some charcoal on the top. THIS GOT THE TEMP > UP TO 250 deg PERFECT 👍👍 It burned for 6 hours,, Throwing out LOTS OF SMOKE👉 There is NO NEED OF BUYING A PELLET SMOKER > 👎 THIS WORKS BETTER THAN THE PELLET SMOKER 👍👍 that how i made my bacon
2 things to know. 1. the cure does not penetrate fat to any great extent in the time that you are curing a pork belly, so put most of the cure on the meat side of the belly. 2. If you vacuum bag the pork you don't have to mess with it as the brine that is created in the bag will be in contact with the whole surface of the belly as you have evacuated the air and it has no place else to go. Using a vacuum bag you if you want to can turn it over halfway through, but you really don't need to. The smoking methodology you are using is too hot and too fast for the most flavor. Most that are experienced in making and smoking bacon starting at 120F for an hour, then start smoke and raise the temperature in 3 or 4 increments until you get to 180F then you leave it at that temp until you get to 145 internal, some leave it until it gets to 155 internal. This lower temperature does not render out as much moisture or fat giving you much more flavorful bacon.
This video was meant to be a beginner's guide to making bacon. It's just enough to get people going and get success. Not everyone has a vacuum sealer or a smoker and have to start some where. Once they get that tase of success they'll have to confidence to branch out and try new things. I'm sure your bacon is great. It would be cool to see a side by side comparison.
@@GrillTopExperience That is ture, but failing to let people know that they have options is the same as saying "Hay your not bright enough to be able to parse this information, so I am just not going to include it". The fact is that MANY do have vacuum sealers, and many do have smokers, so your opinion on providing a starting point is that you are going to just talk to those people who don't, and not the huge number that have these two very common items. Seems a bit short sited to me!
@@mikesmicroshop4385 there are plenty of videos on RUclips that are doing the same thing, feel free to make your own video on the process. The title of the video is perfect for what was demonstrated
If you could smoke it is required. It'll last longer with it too. If you follow this method where it is in the fridge or the hot smoker, you'll significantly reduce the risk of food borne illness. Curing salt adds another layer of protection.
So his knives might be sharper than they look. I don't think they are as good as they should be. But as he stated at the start, the meat was warm. And I've worked with plenty of knives and plenty of meat. So cutting a large slab of dense pork belly in one go can be difficult if you don't do it often even if you had both sharp knifes and chilled meat. It also takes a bit of confidence to make it a single cut and both those things can come with time. Time he may not be devoting to good knife skills. Either way, I think he isn't at any real risk of cutting himself. And the cuts are probably good for his own standards. So he's fine
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Everytime I want to try something new with my Weber, I rely on this channel. You always make it sound doable and easy. Thank you for the time you put in your content!
Great video! I have been making homemade bacon for a quite a few years now myself and it is a very fun hobby. Another work around for people who do not or cannot have a smoker at your home is to get a smoking gun. Just pipe in your choice of wood smoke either outside or under the kitchen vent every day during the refrigeration curing process, turning the bacon in whatever container you use (bag or Tupperware). It is a good thing to do as you drain off excess moisture being wicked away from the pork belly by the salt. Cheers!
Informative and concise. Much preferred! Thanks
Such a great video!! Love that you showed two different methods to compare them!!
I make all of our own bacon. Commercial stuff can't compare. I have also cured pork loin too. Great video.
Nice! My coworker from Canada calls that back bacon. It's good stuff.
I made some shoulder butt bacon, That was AWESOME 👌👌 It was between a Canadian Bacon and Regular Bacon! the color was more of Canadian bacon. While the taste like regular bacon. 🥓🥓 IT WAS DELICIOUS 👍👍
So today was the day I smoked my first home cured bacon using your recipe. Very happy with the results. Sliced a few slices so I could use them in the stuffed pork tenderloin I made for dinner (and one for testing of course). Very easy, very tasty will definitely do it again. Thanks for the great and easy to follow video. Only difference was I used my Smokey Mountain and brown sugar instead of maple sugar.
That stuffed tenderloin sounds amazing. That was a good substitution to make. Great job and congrats.
How was the salt? I love salty bacon.
@@jBigjohndoe1971 I gave it a rinse after the cure, but found it the right level of saltiness for me. It was pretty much perfect, just a better version of thick cut bacon from the store...I also pepper my bacon.
I bought a 14 pounder from Costco and was so ticked off after trimming the fat off. I was left with about half of what the original size was. That thing cost me $70 and some change. I'm gonna half to be very picky of where I buy from for sure, I might try the meat lockers around, hopefully they'll have something better.
I had absolutely no idea that you could do bacon like this!I Likely a great way to save money!!!
I ran into two problems: Bacon was $7 for 12 ounces and the shelves were nearly empty. Make it in bulk and have some for next time!
To all those new cooks out there, I retired and needed a hobby. I've started cooking. While old habits may be hard to change, cooking or preparing in Metric is SO much easier than by volume. Listen to Ryan, then try it. Not only is it easier in the end, your results can actually be duplicated for consistent results!
So true! Different salt weighs out differently for the same volume and you can run into the same problem with flour for baking.
Great results and thank you for high light pork to how much salt to use great 😊
great you showing the oven method aswell, cheers
Thanks for a very helpful video and also for using metric system as well as weight versus volume for the ingredients 👍
Well done, informative, direct, no bullshit
How long will it keep in a Ziplock in the refrigerator?
That is really, really good bacon! Thanks for sharing.
I'd go to 3% salt for sandwiches (BLT). Appreciate your use of Kilograms. I also prefer the use of pink salt for safety. TKS
Great tip! If you are eating the bacon with other things, it can be a little saltier. If you are eating it by itself, you'll want less salt.
Hi sir, what if my bacon is not internally 150F ?
Made this 3 days ago. Waiting for few more days for taste test.
thanks! well produced vid!
of course, everyone has their own tricks..
I think the cure should be 2.5% of weight (and split that 50/50 salt/brown sugar).. 2.5%salt AND 2.5% sugar is going to make it too salty (plus the .0025Pink as u note)
7 day cure min is good...9-12 is better
Let the cured pork rest in the fridge overnight after rinsing (before smoking)--thats the best time to put on some pepper as you note..
🤷♂️👍 sound right for the bacon making by commonsense 👍.. Thank you very much 🤷♂️💕👌👏
You produce really great videos! Thanks for putting out such great content. Keep up the good work!
I really appreciate the kind words!
How is the salt? I love salty bacon.
You don't let it sit in your fridge for a day after removing the cure?
Very helpful video!
Wild pork works too
anyone did the oven version? if so, how many hours exactly did it take?
This was great. I've been using your recipe from an earlier video to make my bacon in the oven since I don't have a smoker. I also started using smoked sea salt and smoked paprika in the rub/brine, liquid smoke gave it a kind of funky taste but the smoked spices give it a nice hint of smokey flavor
Thanks for the tip Tim. I bet smoked paprika or smoked sea salt would work great.
Very informative
If I do not have maple flavored sugar can I add some maple syrup from trees we taped with the normal amount of salt and sugar to add some maple flavor?
Syrup will add a bit of moisture, but will be ok. If you tapped the tree yourself you could finish drying it into maple sugar if you wanted.
Lol. Currently watching RUclips while I have a batch of sausage on the pellet smoker... Set it forget it. Phone goes ding when it's done 😅
Great video
Liquid smoke (the company) also pulls out the carcinogens that come from direct smoke.
What if i can only find skinless pork belly? Will it still work?
Yes, I used skinless pork belly in this video.
What temp do you put the oven on?
You want to heat it up slowly. Somewhere around 225F would be good.
best video and on point.
Looks Delicious!
How to update your charcoal smoker to a pellet smoker is? I took some 1/4" hardware cloth made a square 7" long 3" tall and wide basket or tube, bailing wire the side square. Pour pellets into it > light one end. IT THREW OUR A LOT OF COLD SMOKE. 👀So i wanted more Hot Smoke and place some charcoal on the top. THIS GOT THE TEMP > UP TO 250 deg PERFECT 👍👍 It burned for 6 hours,, Throwing out LOTS OF SMOKE👉 There is NO NEED OF BUYING A PELLET SMOKER > 👎 THIS WORKS BETTER THAN THE PELLET SMOKER 👍👍 that how i made my bacon
2 things to know. 1. the cure does not penetrate fat to any great extent in the time that you are curing a pork belly, so put most of the cure on the meat side of the belly. 2. If you vacuum bag the pork you don't have to mess with it as the brine that is created in the bag will be in contact with the whole surface of the belly as you have evacuated the air and it has no place else to go. Using a vacuum bag you if you want to can turn it over halfway through, but you really don't need to. The smoking methodology you are using is too hot and too fast for the most flavor. Most that are experienced in making and smoking bacon starting at 120F for an hour, then start smoke and raise the temperature in 3 or 4 increments until you get to 180F then you leave it at that temp until you get to 145 internal, some leave it until it gets to 155 internal. This lower temperature does not render out as much moisture or fat giving you much more flavorful bacon.
This video was meant to be a beginner's guide to making bacon. It's just enough to get people going and get success. Not everyone has a vacuum sealer or a smoker and have to start some where. Once they get that tase of success they'll have to confidence to branch out and try new things. I'm sure your bacon is great. It would be cool to see a side by side comparison.
@@GrillTopExperience That is ture, but failing to let people know that they have options is the same as saying "Hay your not bright enough to be able to parse this information, so I am just not going to include it". The fact is that MANY do have vacuum sealers, and many do have smokers, so your opinion on providing a starting point is that you are going to just talk to those people who don't, and not the huge number that have these two very common items. Seems a bit short sited to me!
@@mikesmicroshop4385 there are plenty of videos on RUclips that are doing the same thing, feel free to make your own video on the process. The title of the video is perfect for what was demonstrated
after watching all this work I've decided to just keep buying my bacon at the grocery store
What elevation are you at?
Just under 5000ft.
is curing salt mandatory?
If you could smoke it is required. It'll last longer with it too.
If you follow this method where it is in the fridge or the hot smoker, you'll significantly reduce the risk of food borne illness. Curing salt adds another layer of protection.
Beautiful job. Well done.
THAT INTRO!!!!!!
One problem...pork belly is so pricey now.
What if I added the liquid smoke during the cure process? Would that make it too much?
I don't think you really need science to make good bacon my God how did they ever do it back in the 1800
Something dumb like vegetables lol
I might eat a few veggies, but I've had my meat space filled up more than once. Never can be too careful.
Give ya meat a good ol rub 👁👁
Liquid smoke is never an option.
I always give my meat a good rub then I get my girlfriend to smoke it for me she’s an expert been doing it a long long time
Bro.... sharpen your knives....
So his knives might be sharper than they look. I don't think they are as good as they should be. But as he stated at the start, the meat was warm. And I've worked with plenty of knives and plenty of meat. So cutting a large slab of dense pork belly in one go can be difficult if you don't do it often even if you had both sharp knifes and chilled meat. It also takes a bit of confidence to make it a single cut and both those things can come with time. Time he may not be devoting to good knife skills. Either way, I think he isn't at any real risk of cutting himself. And the cuts are probably good for his own standards. So he's fine