How To Make Bacon For Beginners - Pro Max 100S Smokehouse - Smokin' Joe's Pit BBQ
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- Опубликовано: 7 июн 2024
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Smokin' Joe
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Awesome video! Been wanting to try bacon for a while. Thanks for sharing the easy cure. Also, what apron do you have?
Thanks Joe for another video. I’ve been making my own bacon for the past few years and it’s pretty easy and always tasty. I do a dry brine method mostly with kosher salt, brown sugar and pink salt. Not sure if you’ve done shoulder bacon ( aka buckboard bacon) before but that’s a nice alternative to pork belly. All the best for you in 2024🎉
I like how meaty that bacon is. The black pepper is definitely a nice touch. I was also thinking how good that would be in a BLT, and you did it. Awesome, all around. Cheers, Joe! 👍🏻👍🏻✌️
Brother Dwayne! Thanks for watching 👍
Great video Joe! I started making my own bacon several years back and love it! My family gave me a cold smoke generator for Christmas so this Spring I am going to build a small smoke house to cold smoke my bellies! 🥓 Have a wonderful day!
That bacon looked amazing. That is probably the meatiest bacon that I have ever seen. Great video.
Might have to give this a try...no fair flexing the pool while I'm out shoveling wet, heavy snow. 😂
Joe that looked absolutely delicious brother,
Hey John! Thank you buddy. Hope all is well with you.
Great video Mr. Joe will be making this soon 👍🏼
I've been curing and smoking my own for a few years now, there is no comparison to the store bought crap. I love to take a 1/2 inch slab and fry that up, nice chef's snack once its all done.
Joe, that bacon is amazing. After about 11 days of work, I'll bet that BLT was one of the best ever. I just saw a video from Pitmaster X and he used the same cut of belly. I was thinking "Where has THAT been all my life??!!"
I know right? My Food rep from Ben E Keith gave it to me as a sample. The rep told me this is a very popular cut they package for China and Chile, not so much here in the states.
Perfect bacon, perfect sandwich. Nicely done!
Thanks!
Thank you!🤘
dang you earned that Mohican BLT I see a addition to the food trailer menu.
Hello Joe, great video, and yes, so so so easy and a taste that can't be bought at the best of grocery stores.
I see a few folks complaining about the price of your new smoker. I'm using a 10+ year old Master Chef 30"
propane smoker. Nothing against that company but in comparison to yours, it's the Chevy Vega of smokers,
but it still turns out some awesome Q and smoked treats. Use, learn, and adapt. The temp knob settings are
NO where near correct, bought an ink bird remote sensor. The smoke chip/sawdust bowl is a joke, bought
an A-maze-n tube for pellet use. Flame at times blows out, I built a wind break. And still turning out beautiful
sausage, pastrami, pulled pork, loin ham, bacon, wings, you name it. Even a 12lb spatchcock turkey. I made
it fit. lol I wanted a nicer one, but at 60 years old, just couldn't justify dropping 2, 3', 4G's, for something I
might not use all that much at that age. Now 70, screw it. Might swap some vacation money and get a nice one.
If people think that smoker's pricey, they oughta price out a real slicer.
Maybe I can find a good used one.
As always, TYFS Joe. Nice cook.
That's the most beautiful bacon and BLT I've ever seen. Now I need to make some.
I love homemade bacon! This reminds me it’s been a while since I made any!! Awesome video Joe!
Good Lord that looks good!!!
Very Informative Video. Congrats on the New Smoker. Bacon really looks good. Will blt's be coming to the truck soon.
Got to hit your establishment my next trip home to my home town of El Paso. Your food truck and L&J's will be on my menu. Thanks for the awesome recipes Joe.👍
Hey John! That would be cool my friend. 👍
Love your videos. I have learned so much from watching 👍🏾
Awesome! Thank you!👍
Your right Joe I've been making my own bacon for about two years it's completely different than store brought bacon.
fantastic video. Thanks for putting it together. Watching you slice it on a slicer would have been SOOOOO satisfying. ;) Kidding, but thanks againf or the great video.
Joe, this looks amazing! Where can I buy a pork belly like that and what is it called?
Freaking amazing Joe! Definitely better than store bought! My next investment definitely a smoker! Awesome video. Cheers brother 🍻
Joe that got my mouth waterin'. Awesome stuff brother! 👍👍
Thank you!👍
I actually have 3 bellies in the curing process right now. I’m finishing it this weekend. Looks good bro!
Looks so good. Alot better than store bought bacon. Yummy good.
So good👍
Hey Joe, I've been wanting to do this for a while. It sure did look good.
Thanks buddy!
Good video! Can you make another video using the Chud Box? How are you liking that cooker?
Can you put a link to the pork belly...looks delicious, nice job
Looks delicious Joe , would this be possible on a pellet smoker
I only do cold smoke bacon. .nice job joe. meaty bacon..
Hey Joe what type of of induction burner is that?
Where did you find that awesome pork belly?! Also, I usually roll the smoke for the first 2 or so hours. What is the benefit for bringing it to 100 degrees before adding smoke ?
I know right? My Food rep from Ben E Keith gave it to me as a sample. The rep told me this is a very popular cut they package for China and Chile, not so much here in the states.
I did that mainly to dry up the surface a bit. 👍
I am not a fan of tomatoes but DAMN that BLT looks delicious.
Where do you get the pork valley like that
You must have a disposable income with all of the equipment you have. Good video.
can u do more cooks on the chudbox
Looks Delicious
It was!👍
Make me a sammich joe!!
Bro, this freaking bacon was savage!🤘
I made my own bacon recently and found that it cooks quite a bit different from bacon I might get from the store. Do you find that also with your homemade bacon? It seems to cook/burn faster, even with putting it in the oven.
It does. Cutting it thick has a lot to do with that too.
Looks fantastic! What are you going to do with the PK smoker? For sale?
Oh I'll still be using it. 😁
Lol, I figured! 👌👌@@SmokinJoesPitBBQ
Where did you get the belly?
My Food rep from Ben E Keith gave it to me as a sample. The rep told me this is a very popular cut they package for China and Chile, not so much here in the states.
Joe, why is the fat cap so hard after this process & cooking it. ?
Mainly because that's the nature of bacon and because we smoked it at such a low temp. 👍
Joe several questions about where you purchased that porkbelly. Am i missing the reply?
My Food rep from Ben E Keith gave it to me as a sample. The rep told me this is a very popular cut they package for China and Chile, not so much here in the states.
@@SmokinJoesPitBBQ thank you sir.
Why is the probe reading 176 but the pit is a 143?
Great question, because the probe was sitting and touching the grate/shelf. 👍
Where can I get a piece of meat like that. My wife is British and would love more meat on bacon.
Find a local butcher that does whole animal butchering and request the belly with the spare rib meat attached. This cut is very popular in Chile.
i've done a few, i had one that turned out really good. then another it was just too thick.
Where did the pork belly come from?!?
You need a half a pound for a sandwich but great looking bacon
3500 for that smoker is a absolute insult...sad part is dummies will buy it
Joe gonna have to unsub now. Your at about 85 percent commercial now.
I gotta get paid my man. 👍