Home cured, hot smoked, peppered bacon (ingredients in description)

Ingredients
2133g pork belly
42g sea salt
22g dark brown sugar
6g pink cure #1
5g black pepper
3g crushed red pepper flakes
Cure ratio by belly weight
2% salt (.02)
1% sugar (.01)
.25% pink salt (.0025)

[@hoytmccloskey5967]

Great color you got there

[@cydrych]

Thank you. And thanks for watching.

[@vyvein]

Hot damn! Someone hold my beer! I’m swimming over!!!

[@cydrych]

Don’t forget your water wings. 😜

[@AdrianOkay]

RUclips recommendations when I'm hungry:

[@cydrych]

Thanks for watching.

[@gulamman5817]

Hi. Great video tutorial.
How long does this last in storage?

[@cydrych]

It should last at least a few months in the freezer. Honestly though I’ve never tested that because it never lasts that long. I go through about 12 pounds of bacon a month.

[@kerryfolden]

u eat then done

[@jasperstaasen1934]

The cure you use is that the #1 or #2?

[@cydrych]

That is cure #1. Generally speaking you only use cure #2 for things that are going to cure for more than 30 days. Thanks for watching and pointing out that I didn’t specify that fairly important part. I have edited the description accordingly.

[@jasperstaasen1934]

@@cydrych thanks i am devently going to try this one

[@jasperstaasen1934]

Oh yeah i dont have a smoker can i do this in the oven?

[@cydrych]

@jasperstaasen1934 yes, here is a video I did about no smoker or cure salts. ruclips.net/video/_gGlainqMUk/видео.htmlsi=wHv8eLkhE4zCWsrD

[@cydrych]

Let me know how it goes.

[@kerryfolden]

use pine needle

[@cydrych]

For?

[@markshabert7350]

CAN'T STAND THESE WITH MUSIC. BUT THIS ONE RULES GREAT MUSIC.

[@cydrych]

Thanks. Glad you liked it.

[@kerryfolden]

bgag bag no its bsd

[@cydrych]

What?