I was scrolling through UA-cam shorts and found your channel. According to my wife, you're the only man she's seen cook as well as I do...hands off, Miguel, she's mine 😂
If you're gonna be storing it for months I'd consider it but if it's gonna be consumed in say 3 to 5 days or frozen it's not an issue. However you will not get that deep red bacon color you see from the grocery store and it will not have that cured hammy flavor either. I've done it both ways and it's good both ways just different
@@keeganlantz2704 You can clearly read I said pork belly. Beef would be double, triple the price. I implore you look up the cost of a 12-16 pound of pork belly
@@keeganlantz2704 You can clearly read I said pork belly. Beef would be double, triple the price. I implore you look up the cost of a 12-16 pound of pork belly
Where’s the meat? That’s basically cured and smoked lard at that point
I was scrolling through UA-cam shorts and found your channel. According to my wife, you're the only man she's seen cook as well as I do...hands off, Miguel, she's mine 😂
Better stay on your A-game 😂
I bet this turned out absolutely fantastic!
Give it a go?
@@wordman3624 go ahead &
I dont trust anyone whos smoker is that clean!
I don't trust anyone who uses a pellet smoker hahaha. I bet it's delicious tho.
@Kevin Scheifele Had walk ups in competition on Pellet grills. But at home, stick burner is the go.
🤣🤣🤣
Miguel never misses🔥🔥🔥
He really don’t🤤
Looks great, nitrate free but that means it will spoil faster so it has to be eaten within 2-3 weeks unless frozen
Have you ever tried using curing mix?
I’d have looked for a meatier slab before going to this much trouble.
My same thought exactly
Gawwwwd DAMN that look good 😋 🤤
Pepper burned like me at lake Powell but other than that looks great
Pepper doesn't burn sir
@@klimundas1 yeah it does. It tastes bitter.
No curing salt?
If you're gonna be storing it for months I'd consider it but if it's gonna be consumed in say 3 to 5 days or frozen it's not an issue. However you will not get that deep red bacon color you see from the grocery store and it will not have that cured hammy flavor either. I've done it both ways and it's good both ways just different
Um can I get a 16 oz order of that bacon 🥓 lol
I thought you needed pink curring salt
Omg
Wow
🔥
@miguelscookingwithfire what cut of pork is that?
Belly i believe
I'm on the floor weak. Please FedEx my portion Please & thank you
😂, 🤣
Now that’s thick cut
No prague powder?
Think ima give it a go haha
THICC BACON
how bacon is supposed to look
How much does something like that cost to buy? Always wondered
I would like to know the same, I dont even know where to buy it.
It’s just a large slab of pork belly. Usually 50 for a lower quality up to 150 for a giant hunk of good quality
@@Cawnerbelodge$150 haha wtf pork is cheap as fuck, this ain't beef bud
@@keeganlantz2704 You can clearly read I said pork belly. Beef would be double, triple the price. I implore you look up the cost of a 12-16 pound of pork belly
@@keeganlantz2704 You can clearly read I said pork belly. Beef would be double, triple the price. I implore you look up the cost of a 12-16 pound of pork belly
All belly no pork 😮
Go ahead and give it a go
Why didn't you put the pork belly in the bag first then pour the seasoning inside?