I've been trying this with plate rib since navel is so hard to find but then realized I could probably do this with brisket. Jumped on RUclips and bam. I think I followed your recipe for the plate rib back a few yrs ago. Nice to see this one!
Wow! Very educational. Thank you. I had to pause and go back several times because the reading material vanished too quickly for me, but I understand it keeps the video from being too long.
@@user-nk4ot4zh9o great feed back buddy. I’m making another one with navel so I’ll attempt to do that. I need to go back and rewatch this one and see where I can make improvements.
Amazing! I'm coming to your house and you can't stop me!🤣🤣🤣🤣🤣🤣 Just kidding. I am going to make this. Did you cut against the grain or along the grain? I bought some berf bacon ladt week just to give it a try since I stopped eating pork. I was glad to know beef bacon exists.😂 But the pack I bought it seemed it was cut along the grain.
Shalom my friend, the Bacon was Cold Smoked. It never got above 80 degrees. Cold Smoking necessitates the need to cure. BTW- my preference is Beef Navel but it’s hard to source.
bro, why you still need Cure matter even there are sugar to raise lacto-bacter, does that mean cure gonna kill all bacter even for good bacter like lactobacillus? and smoking also make a beef got natural cure also
@@kosherdosher2839 wow you are so expert, i live in tropic country with high humidity, so your explanation still make senses, one day i will try it 😋👍👍👍
@@kosherdosher2839 Wait ask again, why you choose cold smoking tha hot smoking, caused in my country using hot smoking already common than cold smoking, please give me explanation about it 🙏🙏🙏
@@irfanmauludin398 Cold Smoking preserves the fat. If you Hot Smoke to much fat will render out. And let’s not forget we will be frying too. Why Cook twice ? Save the fat. Also cold Smoking has a less harsh flavor than Hot Smoking.
Not sure what you are implying. You will never find any Protein on my blog or Y-Tube channel that does not come from Biblically Kosher Animals. No pork or shellfish etc.
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I've been trying this with plate rib since navel is so hard to find but then realized I could probably do this with brisket. Jumped on RUclips and bam. I think I followed your recipe for the plate rib back a few yrs ago. Nice to see this one!
Shalom! I’ll do for sure.
Wow! Very educational. Thank you. I had to pause and go back several times because the reading material vanished too quickly for me, but I understand it keeps the video from being too long.
Feel free to reach out to me for any questions you might have.
So detailed 👍👍👍
Amazing!!
Another excellent video, going to give this a go in the fall.
And if you have any questions, let me know.
Nice! Great information.
Thank you.
I LOVED this! Great explanations / all the important 'WHY's' were answered. Only downside? The music made my ears bleed.
You made me laugh. Thank G-d for the Volume control and Mute. 😂😂😂😂
Thank you friend. You include both science and math, clearly explaining the importance of both. Many do not.
Delicious! I’d love to see a holiday ham recipe!
Sorry, I don’t eat pork.
he's jewish... pay attention.
A bit more on curing salts would be very beneficial to those who don't understand what the ""pink" stuff is
There’s a link in the description.
@@kosherdosher2839 perhaps but you're not dealing with everyone who understands the process.make it for a simple beginner and you'll do better
@@user-nk4ot4zh9o great feed back buddy. I’m making another one with navel so I’ll attempt to do that. I need to go back and rewatch this one and see where I can make improvements.
Amazing!
I'm coming to your house and you can't stop me!🤣🤣🤣🤣🤣🤣
Just kidding.
I am going to make this.
Did you cut against the grain or along the grain?
I bought some berf bacon ladt week just to give it a try since I stopped eating pork. I was glad to know beef bacon exists.😂
But the pack I bought it seemed it was cut along the grain.
Cut against the grain.
Shalom, I'm going to give this a go, when you smoked it, what temp did you keep your smoker at?
Shalom my friend, the Bacon was Cold Smoked. It never got above 80 degrees. Cold Smoking necessitates the need to cure. BTW- my preference is Beef Navel but it’s hard to source.
bro, why you still need Cure matter even there are sugar to raise lacto-bacter, does that mean cure gonna kill all bacter even for good bacter like lactobacillus? and smoking also make a beef got natural cure also
Several reasons: 1- Cold Smoking requires cure 2- Prevention of Botulism 3- Color 4- Taste 5-Long Term Shelf Stability
@@kosherdosher2839 wow you are so expert, i live in tropic country with high humidity, so your explanation still make senses, one day i will try it 😋👍👍👍
@@kosherdosher2839 Wait ask again, why you choose cold smoking tha hot smoking, caused in my country using hot smoking already common than cold smoking, please give me explanation about it 🙏🙏🙏
@@irfanmauludin398 Cold Smoking preserves the fat. If you Hot Smoke to much fat will render out. And let’s not forget we will be frying too. Why Cook twice ? Save the fat. Also cold Smoking has a less harsh flavor than Hot Smoking.
@@kosherdosher2839 wow, thanks for explantion bro, i like you 👍🥰
I need to try th8x
Kosher food we don’t eat bacon
WE EAT BEEF BACON which I make Homemade.
Not sure what you are implying. You will never find any Protein on my blog or Y-Tube channel that does not come from Biblically Kosher Animals. No pork or shellfish etc.
@@kosherdosher2839 wow nice 👍
You realize you are commenting on a Brisket Beef Bacon?
I love the Brisket beef ❤thank you for replying