Dude.... thanks for helping me spend my money. Thanks to you i now have a meat grinder, a stuffer, a Sausage maker 30lb. smoker and a but load of recipes from your videos. Snack stix and sausages and now this Buckboard bacon recipe. Cant tell you how good this turned out, making some BLT's as i type. Thanks for the videos...... keep them coming.
What you describe is how I've done, also. We can take comfort in knowing that, when people are freaking-out because panic buyers have emptied the grocery store shelves, we can still use basic, agriculture ingredients and produce many finished foods from them. In other words, we're not helpless...🇺🇸 👍☕
This looked amazing! Many many years ago I wanted to honour my grandfather who worked at a small independent speciality meats shop. His job was salting and curing the pork. He always came home smelling of smoked bacon. (I love that smell) So I took a bacon class at a local butcher shop. It was so much fun, they gave you your own little slab of meat and all the curing ingredients and the guy walked you through it all. Little over a week later I had made bacon.🥓 Just like my grandpa used to. This video reminded me of that time and him. Thanks!😊
Dang you! Now I have to buy a smoker! I adore the specificity of your directions. The delight is in the details. I've gone carnivore in the last few years and something that adds this much flavor cheaply is a blessing.
Of all of the videos I’ve found this one is the best one from a food safety standpoint. Don’t make it if you can’t make it safe! Proper application of the curing salt is crucial.
A lot of years ago we cured hams and bacon with a dry rub, hanging in the smokehouse for a few weeks, 14:22 then smoking for a weekend with hickory. The front shoulders were cured whole and we called them picnic hams, my favorite.
Watched this video when it first came out over a year ago and have made the Buckboard bacon every 2 months since. Pork belly got so expensive once the hipsters found it I could no longer justify buying it but this, thank goodness has slipped under their radar. Another effect of watching this channel was my uncontrllable desire to own a meat grinder, sausage stuffer, deli slicer and about 100 other things I didn't know I needed. Looking at a curing cabinet now.....
I have this video saved in my browser bookmarks. I return to watch it again and again, each time I make this Buckboard Bacon. Easy and delicious. Thanks for sharing it.
@@TeresaJohnson-ew4usfish bait just like raw milk or the revenuers ( or armed FDA/USDA officers ) are coming for ya'. Just remember ur buying fish bait.
I had just picked up a few Butts on sale. was looking for ideas other than pulled pork. came across your video on the Buckboard bacon. I never knew you could get this kind of flavor out of pork shoulder. Delicious! I'm going to be making tons more.
Wow looks so good! I thought about using a pork shoulder to make bacon, just cut it in half but came acrossed 3 nice pork bellies my neighbor had in their freezer when they moved out. I immediately made up a cure, let in go for a week and smoked it on a stovetop smoker and it was delicious! Great smoke flavor surprisingly. I have a lot to enjoy.
I made a wet-cured pork loin bacon basically the same as this recipe a couple months ago. I used it for everything from Cuban sandwiches, to a pot roast with gravy, carrots and potatoes, to Eggs Benedict, to faux Reuben sandwiches - it just kept giving and giving. Such a good recipe.
As a tip for getting the air out, 95%close3 your ziplock bag, then slowly sink it in water until all the air is forced out and close the last of the ziplock just as it reaches water level. Next best thing to a vacuum bag. Works very well for freezing things too.
Thank you for showing teaspoon/Tablespoon/pound measurements in the recipe. I was weighing meat on a Toledo scale in Grandpa's deli in 1972, in ounces/pounds. I've used metric. But. it's not my native language...🇺🇸 👍☕
Quality content man. Blows my mind you don't have a lot more subscribers, but I hope you keep at it. I have learned a few things and had a number of new recipes.
The bacon turned out great!!! BTW, we have to wait 9 long, cold months, to get an heirloom tomato worthy of a BLT. Our BLTs always have a 1:1 ratio of tomato to bacon so we have both in every bite. We love summer fresh food!
Sadly, I've recently had my last fresh tomato BLT for the year as well, but at least I have mushrooms and(with a little luck) venison soon. Thanks for the comment!
The Netherlands have perfected green house agriculture of tomatoes. Netherlands have found gold all throughout europe and the middleceast with tomatoes. Of course I am only interested in a BLT.
Just a little jealous. The greenhouse tomatoes we get during winter have no flavor. Paper tastes better, but that just makes the first BLT's of the summer taste so amazing. I'll be making more bacon this weekend, because bacon makes everything better! @@francisvantuyle
Been looking for a really good video for buckboard bacon. Thank you. I dont like the dry cure method as much, thats the first method i tried. It was good, but wet cure seems much safer and evenly distributed.
If you use what's called the EQ dry cure method you'l find it all get cured perfectly. You can add a small amount of water to a "dry" cure to distrubute the cure.
As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!
I tried this but used the coal snake method with some cherry chunks on a Weber Kettle as I don't have a true smoker right now. Since I could only get it as low as 200° to 225° I smoked it until I got the color I wanted and finished in my sous vide at 151° for several hours. Turned out fantastic. Thanks for the recipe! Incidentally, my folks had a butcher shop for 30 years and we called this cut the collar. May be a Southeast US term...
If you want a true cold smoke, invest in a pellet maze and put it on your coal grate. I just found out my maze burns longer in my kettle than my previous pellet grill. 10 hrs plus.
I followed these instructions, and it came out absolutely perfect! I used a boneless shoulder (from Costco), easy to find the fatty side, was about 3.3lb. Used the other half for some carnitas. But the winner is definitely the bacon, sliced it up in ~3mm thick slices (on a meat slicer), and froze them in vacuum packs of 6-7 slices.
I like my BLT on a croissant with a mashed avocado spread instead of mayo. Great video I'm buying a new smoker soon. First video of yours I have watched. You earned a new subscriber.
I almost exclusively smoke a pork shoulder now. Obviously it can make a pulled pork sandwich with bbq sauce, but I keep a lot of the meat just shredded without sauce and pan fry it a bit to crisp it up like carnitas for tacos or quesadillas. Since it makes so much at once I freeze the plain shredded meat in smallish portions and can use it whichever way I'm in the mood. Now I'm going to have to cut the end off and try this. Patiently waiting for pork shoulder to go on sale...
Good video, though...... the only pork shoulder we have in the market (and I've lived in many cities) is with the shoulder joint attached. Would have loved to have seen how you would have cut that out. Cheers!!
🤤😍🤤😍 I've been curing and smoking my own bacon for close to 10yrs Now! The price of pork belly has gone up so much it's hard to afford, I really like this idea and will be trying it soon!! Thanks for Sharing!!
Banh Mi , Cubano, croque monsieur, lobster roll, soft shell crab, all of po boy kind. I didn't realize that BLT might not be on the top 10, still I love them.
Thank you Sir for this recipe. I loped off 2.3 lbs or 1.060kg or 1060 ml off my butt roast. I'll stir this up tonight and get it in the fridge. Tomorrow or the next day I'll smoke the other 5+lbs. And in a couple weeks I'll let ya know. Great vid, great instruction.
I just buy a rolled boneless butt roast in elastic sheath, add curing salts and sugar and seal in a vacuum bag. After a week rinse and let air dry a couple of day before smoking.
I just finished my curing chamber and have a Copa vac packed with the salt and spices and in the fridge. 2 more days and it goes in the curing chamber. Video of the conversion below. ruclips.net/user/shortslvMNcBQZyII?si=Hb8kzIrjbh8va-kF
The High Mountain product are Great, they also have good Customer service. I have called them many times for advice on production of different products. I use backboard To cure and smoke whole boneless pork loins, Picnic Hams the other half of the Pork Butt. It works great!
Interesting. I just noticed this. I've been following Michael Ruhlman's (and others) brining recipes for years, and the salt is always a % of the water, i.e. , X grams of salt per kilo of water = % brine solution. Combining water AND meat weights seems like a truly powerful and over salted brine.
You got me worried at the beginning with the use of metric system😄🤭😄, then I had a sigh of relief when I saw the temperature... Joking man, metric or imperial is alright, excellent recipe! 👍
If you lower the Ziploc bag with the meat and brine into a larger container of water or just the sink filled with water that will force out the air but be careful not to let in of the water bath into the Ziploc.
I believe this cut to be the tip end of the strip loin close to the neck. I will be makimg loys of this.. another great peice overlooked is the jowl bacon..
I've made bacon cure pork shoulder for years. except I Always hacked it up into slabs. then use if for soups or bacon bits or lardon. anywhere you dont need slices. I think I like this plan better. I'm going to give it a go. it looks like proper form factor for a BLT.
Mr. Anderson! First time here and it won't be my last. That was awesome! (and the sound effects were hilarious) .. Can you suggest a smoker to me that won't break the bank? I really want to try this. Thank you!
I've only ever used the biggest, cheapest smoker I could get. I also look for one with a glass door for making the videos, and that adds a little to the price. The one I use is a Smoke Hollow gas smoker, but they were bought by Masterbuilt and they don't make that one anymore. If you don't need a big, giant one, Masterbuilt does have some decent models, and I'm also looking at some of the Pit Boss electric smokers right now. I'll probably try one of those next. The thing with these cheaper smokers is that they need a lot more attention to keep the temp steady, but they get the job done.
It will depend on the size of the ham. Anything that is going to take longer than ten days to cure is usually injected with cure to help it penetrate all the way through.
@@AgeofAnderson Annnd, whole bone-in ham can develop "bone sour" if not COMPLETELY injected within the correct areas (extensively along the bone or by using the artery with a pump).
Hi, I frequently make Pancetta with Pork Belly using Michael Ruhlman's recipe, so I'm familiar with this process. I don't have a smoker. What do you think about adding a very small amount (1/4 tsp) of Liquid Smoke for the last 1/2 days of the brining step? I'd then either roast it whole, or portion out and then freeze for later bacon fry-ups. Would appreciate any comments/advice.
Nothing beats the real thing, but some liquid smoke will definitely help get you there. Even dusting the outside with some smoked paprika before cooking adds some good smoke flavor.
So good video, and great song "Bacon Pancakes", I wasn't sure if I was going to subscribe but then I saw that tomato you grew, and the sandwich and yup! Your newest subscribe
@@mamabear52 no test strip that I know of. With a meat cure like this, you can tell that it is fully cured when it is pink all the way through. The center will be brown if the cure hasn't had time to fully penetrate. As far as ferments go, dark colored mold is one sign that things have gone bad.
New sub here. Looks amazing thank you!! If I don't have a smoker yet, but I wanted to fry up some slices, would it taste like bacon? Would I need to add smoky paprika or liquid smoke to the brine?
Great video and that look so good. So, instead of putting in the regular salt and curing salt separately, would the final result be just as good using Morton's tenderquick curing salt, since it's both already mixed?
Did you leave it in the refrigerator for the first week,and if so at what temperature ? After curing,how long will it be good before going off ? Can you leave it out of the refrigerator ?
I cured it in the refrigerator at 32F. After it is finished it will last in the refrigerator for at least a month or nearly indefinitely in the freezer. I would keep this refrigerated. Thanks for the questions!
Beautiful! Ive eaten it. Ive made it. But not as good as this channel. Definitely gonna use this method. New subscriber! Please don't ever review a Vevor product on this channel, or I'll unsubscribe like i just did to 2 Guys!
Question please. Couldn't you skip the higher temp smoke and just fry same as bacon? I do this with pork belly bacon and it turns out great. Thanks, great info.
You sure can. I like to slice this and eat it cold as well as frying it. I finish it high temp to cook it through so it has a nice texture as cold cuts.
Packaging Tip!! I would have vacuumed packed them warm in my chamber vacuum machine and then put them in boiling water for a few minutes, wait till you see the seal that package has!! That plastic will get even tighter!!😊
This one came out really well, and you can use the same process with just about any cut of beef. ruclips.net/video/5rEwzG4yiTQ/видео.htmlsi=ylDbhfvlXDhPiS9H
Brother the recipe is super simple and super tasty! Doing it in grams (feel stupid for fighting it for so long 🤣) made it way easy also! The bacon is ridiculous! Had some friends over and they lost their minds!! Well done young man! I was born in Medford, what part of Oregon are ya in?
Used this recipe for three different money muscles and it was fantastic. Tried it with the rest of the pork butt a week ago. Deboned and divided. Used different rubs on both. In the cure for seven days. Same process. They were both salty as heck! Too salty. I’m thinking it was the thickness of the way the butts were divided. Made them thinner than the money muscles were. Meaning they were cured too long. Other thing is maybe use less salt. Would appreciate any thoughts ya mights have. Thanks again for the recipe!!!
Couldn’t you butterfly the large piece into a pork belly thickness? I’m guessing it would cut down on the curing and smoking time due to being thinner? Please advise, thanks.
You can cut them in half lengthwise or crosswise, and both will decrease the cure time. The weight as well as the shape of the cut will affect curing time. You can use the cure calculator in the description to do the math for you. Thanks for the question!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Dude.... thanks for helping me spend my money. Thanks to you i now have a meat grinder, a stuffer, a Sausage maker 30lb. smoker and a but load of recipes from your videos. Snack stix and sausages and now this Buckboard bacon recipe. Cant tell you how good this turned out, making some BLT's as i type.
Thanks for the videos...... keep them coming.
What you describe is how I've done, also. We can take comfort in knowing that, when people are freaking-out because panic buyers have emptied the grocery store shelves, we can still use basic, agriculture ingredients and produce many finished foods from them. In other words, we're not helpless...🇺🇸 👍☕
Golden age of DIY meat processing right here
This looked amazing! Many many years ago I wanted to honour my grandfather who worked at a small independent speciality meats shop. His job was salting and curing the pork. He always came home smelling of smoked bacon. (I love that smell) So I took a bacon class at a local butcher shop. It was so much fun, they gave you your own little slab of meat and all the curing ingredients and the guy walked you through it all. Little over a week later I had made bacon.🥓 Just like my grandpa used to.
This video reminded me of that time and him. Thanks!😊
I love this. Thanks for the comment!
Dang you! Now I have to buy a smoker! I adore the specificity of your directions. The delight is in the details. I've gone carnivore in the last few years and something that adds this much flavor cheaply is a blessing.
Of all of the videos I’ve found this one is the best one from a food safety standpoint. Don’t make it if you can’t make it safe! Proper application of the curing salt is crucial.
Thanks!
A lot of years ago we cured hams and bacon with a dry rub, hanging in the smokehouse for a few weeks, 14:22 then smoking for a weekend with hickory. The front shoulders were cured whole and we called them picnic hams, my favorite.
I've got a little piglet on the come up. I want to try a whole ham off that one when he's ready. Thanks for the comment!
First time watching. I can't wait to try this. First sign of a real "meat guy" involves no words...its a knife that's truly sharp
Watched this video when it first came out over a year ago and have made the Buckboard bacon every 2 months since. Pork belly got so expensive once the hipsters found it I could no longer justify buying it but this, thank goodness has slipped under their radar.
Another effect of watching this channel was my uncontrllable desire to own a meat grinder, sausage stuffer, deli slicer and about 100 other things I didn't know I needed. Looking at a curing cabinet now.....
to avoid confusion computing .25% should be presented EX: 2383g x 0.0025 to get 5.9 or 6gms of prague powder.
Nice approach and detailed explanation. Weights and percentages appreciated. I made this and it was spot on. Thanks.
Thanks for the comment!
I love that bacon 🥓 pancake 🥞 song! Never heard it before but making bacon dippers is one of my favs for breakfast!
Makin' Bacon Pancakes is from the Cartoon Adventure Time.
I have this video saved in my browser bookmarks. I return to watch it again and again, each time I make this Buckboard Bacon. Easy and delicious. Thanks for sharing it.
That is awesome!
That tomato plant looked amazing! The bacon too. Yum!
Great recipe and very instructional video. I’ve made traditional bacon numerous times but this is on my to try list. I’m subscribed.
Thanks for watching and subscribing!
No wonder bacon is $6.00/#. I may try that. Nice looking and probably good tasting tomato.
Also known as buckboard bacon. Ive been making it for years. Good stuff!
Yes indeed! Thanks for commenting!
buckboard bacon for the win !
You could make these and package them and sell them ??
@@TeresaJohnson-ew4usfish bait just like raw milk or the revenuers ( or armed FDA/USDA officers ) are coming for ya'. Just remember ur buying fish bait.
@@TeresaJohnson-ew4us you would need the license from the FDA
I had just picked up a few Butts on sale. was looking for ideas other than pulled pork. came across your video on the Buckboard bacon. I never knew you could get this kind of flavor out of pork shoulder. Delicious! I'm going to be making tons more.
I'm glad you like it! Thanks for the comment.
I usually cut butts in half use the bone section for pulled pork and use the boneless end for different projects like this.
Wow looks so good! I thought about using a pork shoulder to make bacon, just cut it in half but came acrossed 3 nice pork bellies my neighbor had in their freezer when they moved out. I immediately made up a cure, let in go for a week and smoked it on a stovetop smoker and it was delicious! Great smoke flavor surprisingly. I have a lot to enjoy.
Nice!
Bacon pancakes, bacon, bacon pancakes... Great tune but an exceptional video. Thanks for sharing
Great video and loved the music at the end. I've made bacon a few times from pork belly and can't wait to try this. Thanks for posting.
Thanks for watching and commenting!
Capicola bacon. Also called buckboard bacon!!!, You nailed it looks delicious !!!!!!
Thanks!
There is nothing better than a B.L.T in the summer with fresh tomatoes! Excellent recipe I can’t wait to give it a try. Thanks for the video.
I agree 100%. Thanks for the comment!
I made a wet-cured pork loin bacon basically the same as this recipe a couple months ago. I used it for everything from Cuban sandwiches, to a pot roast with gravy, carrots and potatoes, to Eggs Benedict, to faux Reuben sandwiches - it just kept giving and giving. Such a good recipe.
I'm glad you like it, and thanks for the comment!
And another one I'll have to try! Nice job.
As a tip for getting the air out, 95%close3 your ziplock bag, then slowly sink it in water until all the air is forced out and close the last of the ziplock just as it reaches water level. Next best thing to a vacuum bag.
Works very well for freezing things too.
Down in East Tennessee we call that Redneck Vacuum Seal,,,It does work.
That's a good tip!
Down South we call that a Redneck Vacuum seal machine, lol.
I recently made a couple slabs of Buckboard bacon and added dark brown sugar to the dry brine, the best BLT I have ever tasted.
Sounds great! Thanks for watching.
I just came across this video.
I’m so glad I found your channel
😁💕😁💕😁💕😁💕😁💕
Those look delicious
To give your bacon longer shelf life smoke at 90° - 95° F for two or three days
Thank you for showing teaspoon/Tablespoon/pound measurements in the recipe. I was weighing meat on a Toledo scale in Grandpa's deli in 1972, in ounces/pounds. I've used metric. But. it's not my native language...🇺🇸 👍☕
Quality content man. Blows my mind you don't have a lot more subscribers, but I hope you keep at it. I have learned a few things and had a number of new recipes.
I appreciate that!
that piece is called the money muscle in bbq contests , it comes from the spine side of the sloulder just up from the back strap
Almost a best of metrics! Thank you!
The bacon turned out great!!! BTW, we have to wait 9 long, cold months, to get an heirloom tomato worthy of a BLT. Our BLTs always have a 1:1 ratio of tomato to bacon so we have both in every bite. We love summer fresh food!
Sadly, I've recently had my last fresh tomato BLT for the year as well, but at least I have mushrooms and(with a little luck) venison soon. Thanks for the comment!
Deer jerky and chili season! Good times!@@AgeofAnderson
The Netherlands have perfected green house agriculture of tomatoes. Netherlands have found gold all throughout europe and the middleceast with tomatoes. Of course I am only interested in a BLT.
Just a little jealous. The greenhouse tomatoes we get during winter have no flavor. Paper tastes better, but that just makes the first BLT's of the summer taste so amazing. I'll be making more bacon this weekend, because bacon makes everything better! @@francisvantuyle
Been looking for a really good video for buckboard bacon. Thank you. I dont like the dry cure method as much, thats the first method i tried. It was good, but wet cure seems much safer and evenly distributed.
I agree. Even a little bit of water helps to distribute the cure. Thanks for the comment!
If you use what's called the EQ dry cure method you'l find it all get cured perfectly. You can add a small amount of water to a "dry" cure to distrubute the cure.
I cured and smoked some "Shoulder Bacon" recently.
Similar process as yours except mine was dry cure.
I'll try yours next.
I'm doing a dry cured one right now. Thanks for the comment!
Can't wait to try this with shoulder!
155F internal made my cured pork loins dry. 145F was quite a bit juicier. This was on a traeger though.
I just did a batch at 145, and I agree!
Omg!!! I followed this to the letter and it's the absolute best!!! So easy. Thank you for such an awesome video
I'm glad you like it!
As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!
5:00 If You Don’t want to use Curing Salt, You can use Celery Juice Powder.
You may as long as you get the concentration correct. The active in both is sodium nitrite.
Which contains nitrates which work to cure or help eliminate bacteria.
You can coat it with corn meal or course ground pea. In ca ada they call it pea meal bacon!
13:30 FOOD PORN! Thank you. God Bless and stay safe.
I I am speechless. I have never seen anything so delicious!!!! You go bro!! I am subscribing right now!!!
Thanks for watching and for subscribing!
Now that awesome stuff buddy. BLT Sandwich is my favorite too
BLTs are at the top of the list... Definitely will be making some of this.
It took until 14 minutes in to give me goosebumps.
That BLT looked delicious!!
I tried this but used the coal snake method with some cherry chunks on a Weber Kettle as I don't have a true smoker right now. Since I could only get it as low as 200° to 225° I smoked it until I got the color I wanted and finished in my sous vide at 151° for several hours. Turned out fantastic. Thanks for the recipe! Incidentally, my folks had a butcher shop for 30 years and we called this cut the collar. May be a Southeast US term...
If you want a true cold smoke, invest in a pellet maze and put it on your coal grate. I just found out my maze burns longer in my kettle than my previous pellet grill. 10 hrs plus.
I followed these instructions, and it came out absolutely perfect! I used a boneless shoulder (from Costco), easy to find the fatty side, was about 3.3lb. Used the other half for some carnitas. But the winner is definitely the bacon, sliced it up in ~3mm thick slices (on a meat slicer), and froze them in vacuum packs of 6-7 slices.
Right on!
@@AgeofAnderson Had croissant BLTs 3 days in a row this week, it's unbelievable.
@@LeifHedstrom dang, that sounds good!
Love the tomato plants!! Bacon looked epic.
Thanks! I wish fresh tomatoes were still here, but at least I have them canned.
I have a few greenies hanging on but the clock is ticking here in Northern Va.@@AgeofAnderson
I like my BLT on a croissant with a mashed avocado spread instead of mayo. Great video I'm buying a new smoker soon. First video of yours I have watched. You earned a new subscriber.
@@mattbibeault843 Dang! That sounds delicious. Thanks for the sub!
That sticky iscalled the Pellicle !! Its the meats proteins coming to the surface. It helps smoke stick to the meat!
Great bacon and even better tomatoes. I wish I could grow them like that.
That BLT sequence was a winner! Thanks for the great video.
Thanks for the great comment!
That is an excellent looking sandwich. It put me in the mood for a BLT. I like raw onions on mine.
I'll give that a try!
I almost exclusively smoke a pork shoulder now. Obviously it can make a pulled pork sandwich with bbq sauce, but I keep a lot of the meat just shredded without sauce and pan fry it a bit to crisp it up like carnitas for tacos or quesadillas. Since it makes so much at once I freeze the plain shredded meat in smallish portions and can use it whichever way I'm in the mood. Now I'm going to have to cut the end off and try this. Patiently waiting for pork shoulder to go on sale...
That's some good meal planning. I'm always on the hunt for a good meat sale. Thanks for the comment!
Looks awesome, thank you!
Thank you!
Those Canadians know how to eat and drink too!! I miss going there from the states!
Good video, though...... the only pork shoulder we have in the market (and I've lived in many cities) is with the shoulder joint attached. Would have loved to have seen how you would have cut that out. Cheers!!
🤤😍🤤😍 I've been curing and smoking my own bacon for close to 10yrs Now! The price of pork belly has gone up so much it's hard to afford, I really like this idea and will be trying it soon!! Thanks for Sharing!!
That BLT looked EPIC! Great video
Thank you very much!
Banh Mi , Cubano, croque monsieur, lobster roll, soft shell crab, all of po boy kind. I didn't realize that BLT might not be on the top 10, still I love them.
Thank you Sir for this recipe. I loped off 2.3 lbs or 1.060kg or 1060 ml off my butt roast. I'll stir this up tonight and get it in the fridge. Tomorrow or the next day I'll smoke the other 5+lbs. And in a couple weeks I'll let ya know. Great vid, great instruction.
I hope you love it!
I just buy a rolled boneless butt roast in elastic sheath, add curing salts and sugar and seal in a vacuum bag. After a week rinse and let air dry a couple of day before smoking.
That's exactly the cut we use to make "capocolo" or "copa" in Italy
I gotta try that too. Thanks for the comment!
IMO shoulder is such a versatile meat-
Gabagool... Fu-get about it... Hehehe I love copa
I just finished my curing chamber and have a Copa vac packed with the salt and spices and in the fridge.
2 more days and it goes in the curing chamber.
Video of the conversion below.
ruclips.net/user/shortslvMNcBQZyII?si=Hb8kzIrjbh8va-kF
Ok that's a start. Been doing my own pigs the past few years now. But the cut is important to know when attempting such beautiful things.
That absolutely, without question, is absolutely the best happy ending I've ever known!! Hahaha, awesome man, thanks, I gotta try this!!
I hope you love it!
Beautiful sandwich. I suggest putting the lettuce in the middle so that your tomato juices can meld with the mayonnaise.
Agreed! I often go with just tomato on toast with a generous coat of mayo when the tomatoes are in season.
I always add some basil leaves to my blt’s, delicious.
That sounds great! I'll give it a shot.
Making some today, thanks.
Tears of joy for memories of my father's homemade bacon❤... i hope to someday live in a place i can do this, too
I hope you find that place!
Oh wow, that meat looks delicious fried. I'm so jealous right now that I'm injecting and brining a top round, but I can't afford your smoker😢
Cannot wait to try this. Have several pork butts in the deep freeze ready to go.
I hope you love it!
The High Mountain product are Great, they also have good Customer service. I have called them many times for advice on production of different products. I use backboard To cure and smoke whole boneless pork loins, Picnic Hams the other half of the Pork Butt. It works great!
Interesting. I just noticed this. I've been following Michael Ruhlman's (and others) brining recipes for years, and the salt is always a % of the water, i.e. , X grams of salt per kilo of water = % brine solution. Combining water AND meat weights seems like a truly powerful and over salted brine.
That is the coppa or pork neck. Makes very good dry cured meat as well
Great video, thank you. Nice chunk of meat, BTW.
Thanks!
You got me worried at the beginning with the use of metric system😄🤭😄, then I had a sigh of relief when I saw the temperature... Joking man, metric or imperial is alright, excellent recipe! 👍
The metric system does make things easier, but it's a secondary language to me still and the two systems get all mashed up in my head.🤪
If you lower the Ziploc bag with the meat and brine into a larger container of water or just the sink filled with water that will force out the air but be careful not to let in of the water bath into the Ziploc.
I really hope you made that BLT, with a rich flavored sourdough bread.
I prefer a BOT or just a BT to a BLT but a BLT ain’t bad and yours looks delicious! Im doing this soon!
I hope you love it!
I believe this cut to be the tip end of the strip loin close to the neck. I will be makimg loys of this.. another great peice overlooked is the jowl bacon..
Jowl Bacon is great. Thanks for the comment!
I've made bacon cure pork shoulder for years. except I Always hacked it up into slabs. then use if for soups or bacon bits or lardon. anywhere you dont need slices. I think I like this plan better. I'm going to give it a go. it looks like proper form factor for a BLT.
This is definitely fantastic for flavoring soups and greens. Yum! Thanks for the comment!
Mr. Anderson! First time here and it won't be my last. That was awesome! (and the sound effects were hilarious) .. Can you suggest a smoker to me that won't break the bank? I really want to try this. Thank you!
I've only ever used the biggest, cheapest smoker I could get. I also look for one with a glass door for making the videos, and that adds a little to the price. The one I use is a Smoke Hollow gas smoker, but they were bought by Masterbuilt and they don't make that one anymore. If you don't need a big, giant one, Masterbuilt does have some decent models, and I'm also looking at some of the Pit Boss electric smokers right now. I'll probably try one of those next. The thing with these cheaper smokers is that they need a lot more attention to keep the temp steady, but they get the job done.
@@AgeofAnderson Thank you very much! I really appreciate your insight, and sharing it with all of us, very much! ☮
I am so glad I found your channel. I am definitely going to try this out. It looks so delicious 😋 I am now subscribed to you. Thank you!
Thanks for watching and subscribing!
Love your concise recipes! Can I use the same recipe to cure a whole fresh ham? Thanks
It will depend on the size of the ham. Anything that is going to take longer than ten days to cure is usually injected with cure to help it penetrate all the way through.
@@AgeofAnderson Annnd, whole bone-in ham can develop "bone sour" if not COMPLETELY injected within the correct areas (extensively along the bone or by using the artery with a pump).
❤ your channel, I've been binge watching them.
Thanks for watching and commenting!
Hi, I frequently make Pancetta with Pork Belly using Michael Ruhlman's recipe, so I'm familiar with this process.
I don't have a smoker. What do you think about adding a very small amount (1/4 tsp) of Liquid Smoke for the last 1/2 days of the brining step? I'd then either roast it whole, or portion out and then freeze for later bacon fry-ups. Would appreciate any comments/advice.
Nothing beats the real thing, but some liquid smoke will definitely help get you there. Even dusting the outside with some smoked paprika before cooking adds some good smoke flavor.
So good video, and great song "Bacon Pancakes", I wasn't sure if I was going to subscribe but then I saw that tomato you grew, and the sandwich and yup! Your newest subscribe
Thank you very much!
Love the bacon pancake song. Did you do that?
Not me. I found that one on Soundcloud.
Is there a test strip to check that all is good when we are finished? This is what I worry about with fermentation, canning too
@@mamabear52 no test strip that I know of. With a meat cure like this, you can tell that it is fully cured when it is pink all the way through. The center will be brown if the cure hasn't had time to fully penetrate. As far as ferments go, dark colored mold is one sign that things have gone bad.
@@AgeofAnderson Thank you, that helps
You say measure like my grandpa did. Cool recipe. Hope to try it when butts go on sale.
I could be a grandpa by now. I hope you love the bacon!
New sub here. Looks amazing thank you!! If I don't have a smoker yet, but I wanted to fry up some slices, would it taste like bacon? Would I need to add smoky paprika or liquid smoke to the brine?
Great video and that look so good.
So, instead of putting in the regular salt and curing salt separately, would the final result be just as good using Morton's tenderquick curing salt, since it's both already mixed?
Yes, tender quick will do the same, but having never used it, I'm not sure how the measurements would translate.
Did you leave it in the refrigerator for the first week,and if so at what temperature ? After curing,how long will it be good before going off ? Can you leave it out of the refrigerator ?
I cured it in the refrigerator at 32F. After it is finished it will last in the refrigerator for at least a month or nearly indefinitely in the freezer. I would keep this refrigerated. Thanks for the questions!
Beautiful! Ive eaten it. Ive made it. But not as good as this channel. Definitely gonna use this method.
New subscriber!
Please don't ever review a Vevor product on this channel, or I'll unsubscribe like i just did to 2 Guys!
Question please. Couldn't you skip the higher temp smoke and just fry same as bacon? I do this with pork belly bacon and it turns out great. Thanks, great info.
You sure can. I like to slice this and eat it cold as well as frying it. I finish it high temp to cook it through so it has a nice texture as cold cuts.
@@AgeofAnderson Thanks, I will try that, and keep eating bacon Brother,,
Looks absolutely amazing! Thank you for the content.
Thanks for the comment!
Awesome butt bacon! And those tomatoes you grew looked awesome too! Can you tell me what variety of tomatoes they were? Thanks!
@@nomoreqcraptruth8742 I'm pretty sure those were good ol' beefsteak tomatoes.
@@AgeofAnderson Thanks for your reply. Beefsteak Tomatoes are delicious, especially with the buckboard bacon!
Packaging Tip!!
I would have vacuumed packed them warm in my chamber vacuum machine and then put them in boiling water for a few minutes, wait till you see the seal that package has!! That plastic will get even tighter!!😊
Just finished your corndog video, slice this think and make strips and make corny-bacon? Bacon dogs?. I think that would taste wonderful!
@@Chris-ut6eq I love it!
My husband and I love pastrami and we live in Missouri can't find it we would like to make our own
This one came out really well, and you can use the same process with just about any cut of beef. ruclips.net/video/5rEwzG4yiTQ/видео.htmlsi=ylDbhfvlXDhPiS9H
Wow, that looked a lot like Capicola without the spices. Hmm, might be an idea to try & make it into a capicola-style lunch meat.
It's great as cold cut. Thanks for the comment!
Brother the recipe is super simple and super tasty! Doing it in grams (feel stupid for fighting it for so long 🤣) made it way easy also! The bacon is ridiculous! Had some friends over and they lost their minds!! Well done young man! I was born in Medford, what part of Oregon are ya in?
OH!! The Makin bacon pancake song?! It has infested m wife and mines deepest psychy. We sing that song multiple times a day now! 😂😂😂😂
I'm just south of Eugene. I'm making this bacon all the time now. It's hard to keep around for long.
Used this recipe for three different money muscles and it was fantastic. Tried it with the rest of the pork butt a week ago. Deboned and divided. Used different rubs on both. In the cure for seven days. Same process. They were both salty as heck! Too salty. I’m thinking it was the thickness of the way the butts were divided. Made them thinner than the money muscles were. Meaning they were cured too long. Other thing is maybe use less salt. Would appreciate any thoughts ya mights have. Thanks again for the recipe!!!
Couldn’t you butterfly the large piece into a pork belly thickness? I’m guessing it would cut down on the curing and smoking time due to being thinner? Please advise, thanks.
You can cut them in half lengthwise or crosswise, and both will decrease the cure time. The weight as well as the shape of the cut will affect curing time. You can use the cure calculator in the description to do the math for you. Thanks for the question!