You killed this video! I love Nate and his channel (so Nate brotha, no disrespect or anything like that), but I think I may have to tip my hat to you on this one, Jared. This video is very informative on not only how to cure bacon but also gives people like me who don't have a pellet smoker a quick guide for that odd "smoke" setting on the smoker. Big thumbs up. Your explanation on ratios of curing ingredients is so easy and I will try your recipe next time I make bacon. Again, thank you for easy to follow recipe. Oh, which do you like better..... thyme or rosemary? Cheers
Rusty - thanks so much for the kind words my man! I try to go in detail on all my videos for the exact reasons you mention so I'm glad you found it helpful. I'll reveal which herb I like better in my video next weekend - but in my opinion it's thyme hands down! BTW, smoking your bacon on a charcoal grill is just as easy. I usually do it on a Weber Kettle. Load the charcoal up on one side of the grill (for indirect heat), drop some maple wood on top of the charcoal and place the bacon on the indirect side of the grill. The only difference I found when doing it on the Kettle is I'm usually running at a higher temperature so I rarely smoke the bacon for a full 4 hours. I usually hit an internal temp of 160F about 90-120 minutes in on the kettle. By the way, if you send me a picture of your bacon once you've tried this recipe, I'll give you a shout out on Instagram.
Sounds good Jared, roasted pork bellies are usually what Asians eat, which is similar to bacon as an American food recipe. My family and I try to avoid consuming pork belly because it has a really excessive amount of fat and tastes delicious. However, there’s nothing healthy about eating bacon/pork belly even though it’s cured.
Henry, no doubt it’s not something you want to be eating on a regular diet. I’m on keto right now (a low carb, high fat diet) so pork belly is perfect. In fact I just took a package of bacon out of the freezer for the morning.
@Nico Liam thanks so much for your reply. I got to the site through google and I'm waiting for the hacking stuff atm. I see it takes a while so I will get back to you later when my account password hopefully is recovered.
The trick to preventing your zip-lock bags from leaking is to turn the top of the bag down around the outside of the bag. Now when you add your food items into the bag, you aren't passing them over the zipper part of the bag which helps keep it clean. Turn the top of the bag up after you fill it and seal it like normal. This should help prevent most leaks. When you fill it the way you showed, you easily get your brine mix and other debris into the zipper which prevents it from sealing properly no matter how hard you try to press it together.
BEST BACON we have made, Appreciate the video and recipe, did two hogs yesterday starting the bacon process today. Going whole hog with you, 40 pounds of belly's going to use the thyme. ..... Week later and finished and tested, absolutely our best bacon ever. We have done hogs for the last few years and finally nailed the bacon! After dry cure we continued to followed your recommendations and soaked for twenty minutes to cut the salt a little, tried it thought still a little salty, did another twenty and perfect. Hickory smoked it for 4 hours per your instruction and it is super! thank you.
That sounds amazing. I'd love to see how it turns out if you could send us a pic! After the dry brine, I'd suggest putting it in a cold water bath for 30 minutes to remove some saltiness. Then slice a piece off and fry it up just to make sure it's the level of saltiness you're looking for. If it's too salty, then put it back in a cold water bath and repeat until you've got the saltiness you're looking for.
The one thing you should have measured and your pour it in? Instacure is sodium Nitrite and a dangerous chemical. I also try some before I decide to rinse or not rinse.
Haha! Thanks for the warning. I'm gonna go check out White Thunder BBQ after this. Wow! Look at those after 4 days thats awesome! All around great cook and video. I cant wait to see the next video. Great job!
first time.....made it your way, and it turned out awesome ( tasting ) but I did not rinse mine after the brine , and I probably should have , it came out a bit on the sticky side. Next time I will rinse and let get up to room temp before smoking, and maybe bump my smoker temp up a bit, I started at 190. And surprise, I was ready for it, but never had a leak.
i have a pellet smoker i havent used yet . my first smoker..but i think this is going to be my first attempt. since i work at a abattoir i can do my belly there myself and run it through the skinner machine. love the video ..i saved it
I liked your video on how to do bacon one the measurement of your curing salt how much did you actually put in there 2 why did you set your pan on a direct fire and not use a great you can't start and pain was too hot 3 why did you cook both different Bacon's together Jordan flavors run together as their cooking the bacon grease I believe that was an unfair test I think you should we do it then separate pans
Do you need to put in bags? Can you put them on wire racks with a sheet pan under them. I understand the point is to get the moisture out, so if it’s not sitting in moisture the whole time, wouldn’t that be better. Great video
Did you know that baggies can be reused? Long as the don't leak , and seal. There good. 👍👍 With a rag and hot water wash them around, rinse, and hang them to dry, and store them away. To use again, and again My mother in law got me doing this. SAVE ON MONEY.. Why throw away a good baggie? That can be reused ? You can reuse foil too. as long as it clean ! > Ways to help keep it clean is? Plastic wrap things, that goes into the foil Might get 3 or more uses out of it
I smoke the pork skin and use it as a dog treat or cut it into 1 inch chunks and use it as fish bait. The fish can't rip it off the hook as easy as they do other baits.
On another channel, one guy cured it with just salt (he doesn't care for sugar). He sprinkled his salt on both sides and kept putting the slabs into fresh glass trays every day until no more juice came out of the slabs. He explained that the bacteria won't grow without moisture. My question to you is... if this is true, would it be better to pour off the juices every day until the bags were dry?
While I'm here. Have you cooked any of your bacon slices directly on the pellet grill? I have a pit boss pellet grill and i can't find a better or easier way to cook my homemade bacon than on my pit boss. 350 and a couple turns it comes out perfect every time. And no pan to clean afterwards.
It also drastically changes the flavor, color, and texture of the bacon, try uncured pork belly one day and you'll be able to tell the difference right away. The curing salt is what's responsible for the taste we know and love as bacon.
Great video. Some put their bacon in the refrigerator to dry and form a pellicle. Have you tried that? If so, is there a big difference between doing it and not doing it?
Keep a piece of skin for greasing your griddle or pan when making pancakes....just wipe the pan with the fat side of the skin between batches and your pancakes will taste better than ever and slide right off the griddle. Using Maple pellets will produce Maple smoked bacon which is a sweeter smoke than Hickory. Maple is also less acrid than Hickory which allows you to get more smoke into the meat without getting a bitter aftertaste. Cherry and apple wood also provide better smoke than Hickory. The majority of bacon is made and smoked in the US where hickory is much easier to come by in stick form.....in Canada maple is much more prevalent which is why Candian bacon, as in bacon produced in Canada not the lean stuff made from pork loins that Americans call Canadian bacon, is mainly Maple smoked and not hickory smoked.....but you probably know this based on your accent....lol.
I just get it from our local butcher. There are online meat distributors if you live in the US and don’t have a butcher that supplies pork belly locally.
You honestly don't need curing salt.. kosher salt does the job. My grandfather has done bacon since he was a kid with his dad... He has pink curing salt there but it is not needed...
@@garyelderman1229 I get that and I appreciate the response. I'm just saying that my grandfather has been curing his own bacon since he was a child and they didn't use any of that stuff and he is still alive So I'm trying to figure out why it is so important. Bacon doesn't last long in our house .... No one has explained anything other than that is what they were told to keep it fresh longer... I'm not arguing I'm just trying to figure it all out
No, I wouldn’t change the cure. When you finish the cure and rinse off the cure from the bacon, try putting the bacon in a cold water bath for 30 minutes. Slice off a little piece of bacon after that. Fry it up and see if the saltiness is what you’re looking for. If it’s still too salty then do another 30 minute cold water bath. Repeat this until you get the saltiness you want.
I did that. I took a slice after curing and cooked it and was salty. Soaked it for 2 hrs and put in the fridge. Still too salty so I soaked (changed the water) for another 2 hrs. It was fine so I smoked it. When I cooked the smoked bacon, I was surprised it was salty again. BTW, it was snowing hard so I had to postpone smoking for a couple of days until the weatherr was better. Could this be a factor? Maybe it's the pork? I bought mine at Costco.
@@solanojb Once it's over salted, no way to draw it out. Reduce the salt content in your next batch. It took me a couple try to get it where i wanted. Also, some salts are "saltier" than others.
Just wanna say that bacon is a great breakfast food. But just like oxygen, you can have it when you get out of bed, or any time for that matter. Hell I have it in my damn sleep. Like if you agree baconnoisseurs.
You should be able to find it - just look a little harder 👍. The only unique thing in this recipe is the curing salt and that’s a pretty common ingredient. If you can’t find that then eat then you can still try the recipe, I’d just eat it within a few days of it being made.
How do you get a less salty tasting bacon? I used the 1/2 cup brown sugar to 1/2 cup kosher salt ratio. Rinsed bacon off, but after the smoke it had a strong salt taste to it. Other than that the bacon came out phenomenal!
Before you smoke it put it in a cold water bath in your sink for 30 minutes. Then slice a little piece off and fry it in a pan to see if it’s your desired saltiness. If it still too salty then go for another 30 minutes and repeat until you’ve got something you like.
I don't know why this video was recommended viewing and seems ill timed seeing I live in Australia and there's a billion smoked animals laying around but looking at the comments, I'm going to give this a try.
I Like You UA-cam there's a few things that I question 1 measurement of your pink curing salt to why are you having your cast iron on Direct fire and over a great too hot a fire on a cast-iron three why did you cook your both Rosemary and other bacon together with the flavors would blend in the oils I don't think it was a fair test I think you should redo it
Sorry, but I'm voting w Nate. My biggest beef w UA-cam videos is when simple informational vids are cluttered by yackayackayacka. I stop watching vids that start w "Hey guys! Glad you could join us today. I'm doing well and I hope you're having a Happy New Year. As you can tell, I like to hear my own voice, so I'm assuming you must, too!... I'm sure your vid was informative. tl;dw
You are using a liquid measuring cup for dry ingredients you have to be accurate with your dry ingredients with a dry measuring cup that is totally wrong
I’ve been a chef for 42 years. Absolutely love your videos I have watched several videos on how to make bacon but yours is the most straightforward and Easiest laid out instructions you got a new subscriber thanks my name is Scott and I’m from Pleasant Grove Utah
So the one ingredient (Cure) that needs to be measured as accurate as possible and you decide to eyeball it. Your process is pretty wreckless if you ask me
I've made bacon with the same receipt, except for the rosemary and thyme and if you're thinking you are going to get the same bacon flavor as the store bacon you are wrong. It's very salty and not the normal bacon flavor I was used to. I tried soaking one trial in water before smoking and that still didn't lessen the salt. So I may have made some mistake, but followed the same basic receipt and procedure as shown here and so far not had what I would call a success. I'm back to buying bacon from the butcher and am going with smoking pork hams that have been commercially cured and meats, cheeses that don't need curing. If you're going to try this start with 5 pounds or less.
I would render the skin down into lard. Cause i don't like store bought Cracklins YUCK Maybe if i made them, and put the seasoning i like in it Cumin, Garlic, and salt maybe some chili powder and Cayenne
No way should people follow this guys revioe and how he does it. Anyone that just eyeballs any of tge curing salts is being foolish. He easily had 25% more in the second tub. Got luv youtube info. You ALWAYS MEASURE CURING SALT BY WEIGHT . And frankly shoukd be weighung all ingredients but the salts especially.
Looks amazing, how important are measurements? I see you’re using liquid measuring cups for dry ingredients, safe to assume approx should be good enough?
Very important for the sodium nitrite it can be dangerous if over used and make you sick dont just dump it in like he did figure out the ratio you need for the amount of meat you're doing
Good question - you could but I suspect you’d lose a lot of the brine which imparts flavour into the bacon over the cure period. If you try it though let us know
You killed this video! I love Nate and his channel (so Nate brotha, no disrespect or anything like that), but I think I may have to tip my hat to you on this one, Jared. This video is very informative on not only how to cure bacon but also gives people like me who don't have a pellet smoker a quick guide for that odd "smoke" setting on the smoker. Big thumbs up. Your explanation on ratios of curing ingredients is so easy and I will try your recipe next time I make bacon. Again, thank you for easy to follow recipe. Oh, which do you like better..... thyme or rosemary? Cheers
Rusty - thanks so much for the kind words my man! I try to go in detail on all my videos for the exact reasons you mention so I'm glad you found it helpful. I'll reveal which herb I like better in my video next weekend - but in my opinion it's thyme hands down! BTW, smoking your bacon on a charcoal grill is just as easy. I usually do it on a Weber Kettle. Load the charcoal up on one side of the grill (for indirect heat), drop some maple wood on top of the charcoal and place the bacon on the indirect side of the grill. The only difference I found when doing it on the Kettle is I'm usually running at a higher temperature so I rarely smoke the bacon for a full 4 hours. I usually hit an internal temp of 160F about 90-120 minutes in on the kettle. By the way, if you send me a picture of your bacon once you've tried this recipe, I'll give you a shout out on Instagram.
@@BBQandBottles sounds good!
Sounds good Jared, roasted pork bellies are usually what Asians eat, which is similar to bacon as an American food recipe. My family and I try to avoid consuming pork belly because it has a really excessive amount of fat and tastes delicious. However, there’s nothing healthy about eating bacon/pork belly even though it’s cured.
Henry, no doubt it’s not something you want to be eating on a regular diet. I’m on keto right now (a low carb, high fat diet) so pork belly is perfect. In fact I just took a package of bacon out of the freezer for the morning.
@Nico Liam thanks so much for your reply. I got to the site through google and I'm waiting for the hacking stuff atm.
I see it takes a while so I will get back to you later when my account password hopefully is recovered.
The excitement in his voice.. His mouth is watering the whole time!
The trick to preventing your zip-lock bags from leaking is to turn the top of the bag down around the outside of the bag. Now when you add your food items into the bag, you aren't passing them over the zipper part of the bag which helps keep it clean. Turn the top of the bag up after you fill it and seal it like normal. This should help prevent most leaks. When you fill it the way you showed, you easily get your brine mix and other debris into the zipper which prevents it from sealing properly no matter how hard you try to press it together.
Very correct. Of the hundreds of lbs I've done never had a single leak. I also like to turn mine daily.
SPOT. ON. Fold the lip of the bag over. You also control cross-contamination of the outside of the bag that way.
try using measuring spoons especially with the instacure
BEST BACON we have made, Appreciate the video and recipe, did two hogs yesterday starting the bacon process today. Going whole hog with you, 40 pounds of belly's going to use the thyme. ..... Week later and finished and tested, absolutely our best bacon ever. We have done hogs for the last few years and finally nailed the bacon! After dry cure we continued to followed your recommendations and soaked for twenty minutes to cut the salt a little, tried it thought still a little salty, did another twenty and perfect. Hickory smoked it for 4 hours per your instruction and it is super! thank you.
That sounds amazing. I'd love to see how it turns out if you could send us a pic! After the dry brine, I'd suggest putting it in a cold water bath for 30 minutes to remove some saltiness. Then slice a piece off and fry it up just to make sure it's the level of saltiness you're looking for. If it's too salty, then put it back in a cold water bath and repeat until you've got the saltiness you're looking for.
I create a simple sugar where I infuse the Rosemary and Tyme into the liquid. I really get a great flavor with this method. Great video!
That is well explained and clear. Can't wait to try it.🤘🤘
The one thing you should have measured and your pour it in? Instacure is sodium Nitrite and a dangerous chemical. I also try some before I decide to rinse or not rinse.
Haha! Thanks for the warning. I'm gonna go check out White Thunder BBQ after this. Wow! Look at those after 4 days thats awesome! All around great cook and video. I cant wait to see the next video. Great job!
Had to put that warning/public service announcement out there. Since making this for the first time, I've eaten way more bacon than I'd care to admit.
That a 3 series? Kind of threw me off with the exhaust. Great Video Jared!!! You got this one for sure!
hahaha... yep - the exhaust is a little to loud when you fire it up.
Perfectly smoked!! Looks delicious!!
first time.....made it your way, and it turned out awesome ( tasting ) but I did not rinse mine after the brine , and I probably should have , it came out a bit on the sticky side. Next time I will rinse and let get up to room temp before smoking, and maybe bump my smoker temp up a bit, I started at 190. And surprise, I was ready for it, but never had a leak.
Awesome - send us a pick and we’ll give you a shout out on our Instagram feed.
Good video, many thanks
Greetings from Iceland
i have a pellet smoker i havent used yet . my first smoker..but i think this is going to be my first attempt. since i work at a abattoir i can do my belly there myself and run it through the skinner machine. love the video ..i saved it
Nice how the Bacon comes out smokrey yummy
Love making bacon! We do it fairly often, so many flavours you can add. Are you in the GTA?
Yeah, we're in the GTA! Send me some pics of your bacon and I'll give you a shoutout on Instagram.
BBQ and Bottles We should shoot something together sometime! I'll email you a pic of our bacon.
Awesome - I'd love that. DM me on Instagram or send me an email at bbqandbottles@gmail.com and we can set something up.
Nice I found some others from the gta . Making some smoked bacon soon .
Any tips mine came out salty
BACON is life!! Try adding a little powdered clove (1 tsp per kg)! Its very aromatic and kind of spicy, the bacon will explode in flavor!
Or ground nutmeg.
Great video. What are you thoughts on vacuum sealing the meat for the cure process, instead of ziplocs? Any downsides?
Did you try it? I want to know this too
@@tompoynton It worked ok for me. But I did do a dry brine on one, and very little liquid on the other. But they both came out great in the end.
We just did a bacon video and somewhat similar. The next batch I do, I will try the maple syrup binder and cut back on my brown sugar. Nice cook!
Great video greetings from Liverpool
I liked your video on how to do bacon one the measurement of your curing salt how much did you actually put in there 2 why did you set your pan on a direct fire and not use a great you can't start and pain was too hot 3 why did you cook both different Bacon's together Jordan flavors run together as their cooking the bacon grease I believe that was an unfair test I think you should we do it then separate pans
Do you need to put in bags? Can you put them on wire racks with a sheet pan under them. I understand the point is to get the moisture out, so if it’s not sitting in moisture the whole time, wouldn’t that be better. Great video
Awesome.I saw this and Nates back to back in the feed an thought "Thats funny, both made bacon - then it clicked :)
Yeah - did a fun little collab :)
man im gonna do this looks good
That bacon looked amazing
Heh, came here from Guga's channel. Nice channel :)
Thanks for subscribing Xavier 👊👊
Man that looks good!
Thanks!
Watched a ton of these, your's is the best by far. 5 *****
Thanks - appreciate the kind words.
Put the pork belly in the ziploc bag. Before you put all your seasonings on it, then the ziploc bag We'll seal up perfect and not leak.
Did you know that baggies can be reused? Long as the don't leak , and seal. There good. 👍👍 With a rag and hot water wash them around, rinse, and hang them to dry, and store them away. To use again, and again My mother in law got me doing this. SAVE ON MONEY.. Why throw away a good baggie? That can be reused ? You can reuse foil too. as long as it clean ! > Ways to help keep it clean is? Plastic wrap things, that goes into the foil Might get 3 or more uses out of it
I smoke the pork skin and use it as a dog treat or cut it into 1 inch chunks and use it as fish bait. The fish can't rip it off the hook as easy as they do other baits.
I vote for White Thunder BBQ
Thanks 4 the recipe
No prob... thanks for tuning in.
I use honey as a binder and actually sharpen my knives on occasion. Nice video
Awesome idea with honey... and sharpening your knives :)
Would this bacon once it is smoked be edible without frying or cooking it any further?
If you smoke it past 145F then yes.. but it’s way better fried!!!
On another channel, one guy cured it with just salt (he doesn't care for sugar). He sprinkled his salt on both sides and kept putting the slabs into fresh glass trays every day until no more juice came out of the slabs.
He explained that the bacteria won't grow without moisture.
My question to you is... if this is true, would it be better to pour off the juices every day until the bags were dry?
If you use enough salt there won’t be any bacteria that grows on the bacon. I’ve tried it tons of times and never had that issue.
While I'm here. Have you cooked any of your bacon slices directly on the pellet grill? I have a pit boss pellet grill and i can't find a better or easier way to cook my homemade bacon than on my pit boss. 350 and a couple turns it comes out perfect every time. And no pan to clean afterwards.
Awesome suggestion. I’ll have to give that a shot.
Why do you need the curing salt if you reach the 150F inside temp during the smoking?
It’s still not fully cooked at 150F so it’s just for food safety.
And curing salt will make the bacon last longer if your doing the whole belly
Keep it frozen majority of the time and u dont need nitrate(pink salt)
It also drastically changes the flavor, color, and texture of the bacon, try uncured pork belly one day and you'll be able to tell the difference right away. The curing salt is what's responsible for the taste we know and love as bacon.
Can I eat the bacon after it comes out of the smoker ? I love it double smoked and with rye bread. Looks like a Bauernspeck from Austria
Hey jared white thunder sent me, told me to tell you his bacon is better!😂
ua-cam.com/video/HaqJw-YQI70/v-deo.html
Can you skip the insta cure salt if you’re freezing it?
Helpful video, thanks mate! Background music tho....
Great video. Some put their bacon in the refrigerator to dry and form a pellicle. Have you tried that? If so, is there a big difference between doing it and not doing it?
You might as well to be honest. It’s a long enough cook that that extra step isn’t going to make a difference.
@@BBQandBottles Thanks for the response. I dried mine last time and hot smoked. Next time I wont dry it and see if there is a difference
Can I cut down on the salt? I am very sensitive to salt and would rather not use that much salt if possible.
Yes, you can also put it in a cold water bath for an hour after you remove it from the brine if you want to reduce the salt content.
Don't use nitrite and sodium erythorbate to maintain color and protect meat (botulism)?
I hold you directly responsible for making my wife and me gain 10 kilos. But seriously, great video, perfect recipe and process!
So followed this to a T, I even rinsed the meat before smoking. Did it taste a bit too salty to anyone else? Or did I mess up somewhere
Is it possble to get an itemized recipe for thie bacon
Why the guitar music in the background? I'm trying to learn something not rock out couldn't watch it
Keep a piece of skin for greasing your griddle or pan when making pancakes....just wipe the pan with the fat side of the skin between batches and your pancakes will taste better than ever and slide right off the griddle.
Using Maple pellets will produce Maple smoked bacon which is a sweeter smoke than Hickory. Maple is also less acrid than Hickory which allows you to get more smoke into the meat without getting a bitter aftertaste. Cherry and apple wood also provide better smoke than Hickory. The majority of bacon is made and smoked in the US where hickory is much easier to come by in stick form.....in Canada maple is much more prevalent which is why Candian bacon, as in bacon produced in Canada not the lean stuff made from pork loins that Americans call Canadian bacon, is mainly Maple smoked and not hickory smoked.....but you probably know this based on your accent....lol.
where do you buy your pork belly? my town does not have any prokbelly.
I just get it from our local butcher. There are online meat distributors if you live in the US and don’t have a butcher that supplies pork belly locally.
Damn this man touching maple syrup with his bare hands.....Balls
What is your source for the curing salt? Good video.
Thanks for the kind words Gary. You can get the pink curing salt on Amazon. amzn.to/2xBeptl
You honestly don't need curing salt.. kosher salt does the job. My grandfather has done bacon since he was a kid with his dad... He has pink curing salt there but it is not needed...
Great video... We don't use the curing salt but I will try this recipe
@@tomchristensen2914 Using curing salt but in the smallest proportions, and getting excellent results. Thanks.
@@garyelderman1229 I get that and I appreciate the response. I'm just saying that my grandfather has been curing his own bacon since he was a child and they didn't use any of that stuff and he is still alive
So I'm trying to figure out why it is so important. Bacon doesn't last long in our house .... No one has explained anything other than that is what they were told to keep it fresh longer... I'm not arguing I'm just trying to figure it all out
Mine came out too salty. I cured it for 10 days. Should I lessen the curing by half?
No, I wouldn’t change the cure. When you finish the cure and rinse off the cure from the bacon, try putting the bacon in a cold water bath for 30 minutes. Slice off a little piece of bacon after that. Fry it up and see if the saltiness is what you’re looking for. If it’s still too salty then do another 30 minute cold water bath. Repeat this until you get the saltiness you want.
By the way, do you have any pictures from your cook you can share with us?
I did that. I took a slice after curing and cooked it and was salty. Soaked it for 2 hrs and put in the fridge. Still too salty so I soaked (changed the water) for another 2 hrs. It was fine so I smoked it. When I cooked the smoked bacon, I was surprised it was salty again.
BTW, it was snowing hard so I had to postpone smoking for a couple of days until the weatherr was better. Could this be a factor? Maybe it's the pork? I bought mine at Costco.
@@BBQandBottles use large rock sea salt. Thats what i use to make my salt cod. And bacon. Not salty at all
@@solanojb Once it's over salted, no way to draw it out. Reduce the salt content in your next batch. It took me a couple try to get it where i wanted. Also, some salts are "saltier" than others.
excellent job i'm trying your recipe out this weekend
bbq and bottles : these bags are gonna leek
me: only a dummy cant seal a zip lock bag
also me: fucking bags leeked everywhere
Just wanna say that bacon is a great breakfast food. But just like oxygen, you can have it when you get out of bed, or any time for that matter. Hell I have it in my damn sleep. Like if you agree baconnoisseurs.
If you use dry and mighty bags they do not leak whatsoever
So here my Idea guys I will tell my wife I will make this bacon for if I get to buy a traeger grill . I think this might work !! Thanks !!
what can I do if I can't find products for curing in my country?
You should be able to find it - just look a little harder 👍. The only unique thing in this recipe is the curing salt and that’s a pretty common ingredient. If you can’t find that then eat then you can still try the recipe, I’d just eat it within a few days of it being made.
@@BBQandBottles thank you! I will try in some restaurant supplying stores (3rd world countries are a bit different! LOL)
@@ajdi92 you dont need the curing salt and it will still last for quiet awhile.
do you have a written recipe
Loved the video! I’ll sub an follow on IG 🇨🇦🍻
Appreciate the support 👊👊 and welcome!
BBQ and Bottles you bet! I’m editing my bacon video for my channel today, loved the ideas for flavour in this one.
You can also find the fat for lard.
Rend , not find
How do you get a less salty tasting bacon? I used the 1/2 cup brown sugar to 1/2 cup kosher salt ratio. Rinsed bacon off, but after the smoke it had a strong salt taste to it. Other than that the bacon came out phenomenal!
Before you smoke it put it in a cold water bath in your sink for 30 minutes. Then slice a little piece off and fry it in a pan to see if it’s your desired saltiness. If it still too salty then go for another 30 minutes and repeat until you’ve got something you like.
Any chance you can send us a pic of the final bacon? We’d love to give you a shout out on Instagram for following one of our videos
BBQ and Bottles thank you!
Wish I had a smoker
Me, too. I think it would be very interesting.
Every time I've cured pork belly it turns out way too salty. I think soaking in water after the cure is a necessary step.
I don't know why this video was recommended viewing and seems ill timed seeing I live in Australia and there's a billion smoked animals laying around but looking at the comments, I'm going to give this a try.
Molasses too or just tje maple?
Give Molasses a shot. It’s all about trying different things and figuring out what works for you.
Is the pink cure salt #1 or #2 ?
This one is #1. #2 is meant for longer cures like making salami or cured meats.
I Like You UA-cam there's a few things that I question 1 measurement of your pink curing salt to why are you having your cast iron on Direct fire and over a great too hot a fire on a cast-iron three why did you cook your both Rosemary and other bacon together with the flavors would blend in the oils I don't think it was a fair test I think you should redo it
Bacon... That's dry salted and cold smoked. This something else...
Why would you use the pink salt, thats only for hanging meat. No need for the pink salt.
😂😂😂😂😂😂😂😂he used a traeger😂😂😂 the east bake oven of the smoking world. 😂😂😂
100% canadian.
Lost me at the Insta cure
Sure wished all videos like this listed the ingredients also…..
Sorry, but I'm voting w Nate. My biggest beef w UA-cam videos is when simple informational vids are cluttered by yackayackayacka. I stop watching vids that start w "Hey guys! Glad you could join us today. I'm doing well and I hope you're having a Happy New Year. As you can tell, I like to hear my own voice, so I'm assuming you must, too!...
I'm sure your vid was informative. tl;dw
How long did your car smell like
Bacon?
Not long enough.
ua-cam.com/video/HaqJw-YQI70/v-deo.html
I guess Nate has no friends to help him ..like hold a camera phone..so we can see Nate from the waist up…and not the waist down…
Why don't you put the fat side up?
Kosher salt is a waste of money
Said nobody ever
To much back ground music.
Your knife is dull man, use a steel or a sharpener. Anyway nice video!
dude loose the friggin music.. is this a rock concert or a how to video
The only thing you did wrong was putting that pork in the smoker skin side down.
There wasn't any skin on this bacon...
Trump 2020
Next video please take off watch...
You are using a liquid measuring cup for dry ingredients you have to be accurate with your dry ingredients with a dry measuring cup that is totally wrong
Yes free pouring Nitrates is a no no
I’ve been a chef for 42 years. Absolutely love your videos I have watched several videos on how to make bacon but yours is the most straightforward and Easiest laid out instructions you got a new subscriber thanks my name is Scott and I’m from Pleasant Grove Utah
I have family near Pleasant Grove :-)
So the one ingredient (Cure) that needs to be measured as accurate as possible and you decide to eyeball it. Your process is pretty wreckless if you ask me
Rather than using ziplock bags, would vacuum-packing them work?
I've made bacon with the same receipt, except for the rosemary and thyme and if you're thinking you are going to get the same bacon flavor as the store bacon you are wrong. It's very salty and not the normal bacon flavor I was used to. I tried soaking one trial in water before smoking and that still didn't lessen the salt. So I may have made some mistake, but followed the same basic receipt and procedure as shown here and so far not had what I would call a success. I'm back to buying bacon from the butcher and am going with smoking pork hams that have been commercially cured and meats, cheeses that don't need curing. If you're going to try this start with 5 pounds or less.
I would render the skin down into lard. Cause i don't like store bought Cracklins YUCK Maybe if i made them, and put the seasoning i like in it Cumin, Garlic, and salt maybe some chili powder and Cayenne
No set, or, dry time after rinsing? And.....tin foil???? Huge no no! Be safe!
.
No way should people follow this guys revioe and how he does it. Anyone that just eyeballs any of tge curing salts is being foolish. He easily had 25% more in the second tub. Got luv youtube info.
You ALWAYS MEASURE CURING SALT BY WEIGHT . And frankly shoukd be weighung all ingredients but the salts especially.
Looks amazing, how important are measurements? I see you’re using liquid measuring cups for dry ingredients, safe to assume approx should be good enough?
Very important for the sodium nitrite it can be dangerous if over used and make you sick dont just dump it in like he did figure out the ratio you need for the amount of meat you're doing
Question.
If your trying to dry out the pork belly then why not drain every time you check on it every couple of days? Is there a reason not to?
Good question - you could but I suspect you’d lose a lot of the brine which imparts flavour into the bacon over the cure period. If you try it though let us know
Is the Thyme and Rosemary dried or dehydrated ?
Looks fresh
Look forward to trying this recipe, shame about the annoying noise (drumming) coming over the commentary - that was trying!!!
Roll that beautiful bacon footage...😁