I have seen many videos about how to cure/make bacon. All of them were overly complicated, required special tools, made a mess and basically, they sucked duck eggs. This, on the other hand, is a quick, simple, easy to follow recipe for success. K.I.S. always works best.
You said 2 parts salt and 1 part sugar. Was that by weight, or volume. I am assuming you use kosher or pickling salt, which will weigh differently from a fine grain salt.
Doesn't matter other than you should use kosher or sea salt. If you do 1 cup salt then you do 1/2 sugar. Or 10 cups of salt to 5 cups of sugar. The ratio is 2:1 no matter what.
If you need to do it in the oven do the same thing -use 225 degrees for 3 hours or until the internal temp. is 150-170 degrees. Make sure you use the thermometer to check the fatter part of the meat.
This is "salted pork" not bacon. Bacon has a recipe. Like all recipes, if you don't follow it you don't get the result. Bacon was always cured using nitrites, nitrites are NOT an "artificial preservative" . Back in the day nitrites were called "salt Peter" and were obtained through a process involving the same techniques used to cure leather. Sodium Nitrite is also present in vegetables. Later in the history of bacon, celery was used to provide a source of nitrites. If you eat leafy green vegetables, you are eating nitrites. So by all means, make your salted pork. But in the same way "vegan bacon" is just vegetable goop, this is just salted pork unless you follow a recipe that respects the word "bacon".
I’m very surprised that you don’t seem to be aware of the fact that bacon is simply a variety of salted pork. A very basic internet search regarding bacon will dispel your entire argument regarding what bacon is or isn’t (except perhaps the “vegan goop” part). Please, relax.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I have seen many videos about how to cure/make bacon. All of them were overly complicated, required special tools, made a mess and basically, they sucked duck eggs. This, on the other hand, is a quick, simple, easy to follow recipe for success.
K.I.S. always works best.
Thank you. So glad you posted a recipe without the toxins.
Good job - simple directions - looks like it came out great
Nice & simple, thanks! I'm going to add smoked paprika & liquid smoke since I live in a condo, no grills/smokers allowed.
This is totally underrated. It should be VIRAL! Thank you so much for the amazing recipe!
This is very good. No money spend❤
Congratulations !!! Exceptionally very delicious...
おめでとう ！！！ 非常に美味しい...
Parabéns !!! Excepcionalmente muito delicioso...
I was wondering if I can cure with just salt without the sugar?
For sure you can
Can you do without sugar or use stevia instead?
Ran across your channel searching for mine....... looking forward to seeing how you do as we’re trying it also!!!!
Thank you!
Can you make it in the oven? And if yes what is the temperature and procedure?
No. It needs to be smoked.
Can it be frozen?
You said 2 parts salt and 1 part sugar. Was that by weight, or volume. I am assuming you use kosher or pickling salt, which will weigh differently from a fine grain salt.
She actually gives the quantities in weight in the video.
Doesn't matter other than you should use kosher or sea salt. If you do 1 cup salt then you do 1/2 sugar. Or 10 cups of salt to 5 cups of sugar. The ratio is 2:1 no matter what.
The measurements are by weight.
weird , your video filmed that need to smoke this , but your video title said "NO SMOKER NEEDED" ,i am confused.
choice ,pancetta or bacon//liquid smoke can work but smoke is dumb
She used a grill not a smoker.
‼Yummy
👍😉😀
3 for 10 wont that make it 300 to 1000? different from 3%
...what's an "organic pig"
Subbed with both my accounts!!!!
Thank you so much! It's great to have you :)
Where's the recipe?
You sayed No smoker needed but you was using bbq
If you need to do it in the oven do the same thing -use 225 degrees for 3 hours or until the internal temp. is 150-170 degrees. Make sure you use the thermometer to check the fatter part of the meat.
@@antasm4869 thanks for stating that dick figure it out for yourself then
Thank you, I needed the oven method info
use nitrates
salt is a nitrate...
Nitrates are our friend......... bacon is better with the pink...
No, it is not.
Isn't there a cancer link?
This is "salted pork" not bacon. Bacon has a recipe. Like all recipes, if you don't follow it you don't get the result. Bacon was always cured using nitrites, nitrites are NOT an "artificial preservative" . Back in the day nitrites were called "salt Peter" and were obtained through a process involving the same techniques used to cure leather. Sodium Nitrite is also present in vegetables. Later in the history of bacon, celery was used to provide a source of nitrites. If you eat leafy green vegetables, you are eating nitrites. So by all means, make your salted pork. But in the same way "vegan bacon" is just vegetable goop, this is just salted pork unless you follow a recipe that respects the word "bacon".
😆😆😆😆😆
Bacon was made purely with salt, looooong before they thought of using saltpetre WHICH IS TOXIC!!
I’m very surprised that you don’t seem to be aware of the fact that bacon is simply a variety of salted pork. A very basic internet search regarding bacon will dispel your entire argument regarding what bacon is or isn’t (except perhaps the “vegan goop” part).
Please, relax.
Bacon was NOT always preserved using saltpetre. I'm a scientist, so I know what saltpetre is.
Many decades ago it was preserved using ONLY salt
What a 🍆
i was thinking this is with no smoker as some of us live in apartments....