Just celebrated Eid yesterday and got a lamb fresh from the slaughterhouse. Normally would not use the belly and donate it but this year we’re gonna make some bacon thanks to you!! Nice Video 💪🏽
McGie is expert at sourcing protein from a wide variety of critters. I want to try some Texas rattlesnake in BBQ sauce with wild rice or baked potato. Quail also.
Is temperature a factor in curing time? Love you shared this . Your fortunate to have this knowledge and we are blessed you share it with us . I’m stayin tuned
Console Fix Yes the temperature definitely affects it. The meat takes salt quicker if it’s warmer...... but we just take it off the salt a little sooner!
Mt elders used to make meat this way, this meat would last throughout the winter season and I was always wondering how they could make meat ready to eat, can be cooked and stored for long periods of time. And do love your channel, you seem like an awesome person, just love the way you carry the whole thing (thumbs up)
I envy those boys! Good job dad! I got some in the salt cure tonight. I'll let you know how it turns out. I'm carnivore and always looking for a fatty piece of meat. 👍 Thanks for sharing!
Thanks for posting this. I've got a little chunk of lamb belly that I'm trying to make into bacon just now, it's in a salt/sugar cure in the fridge since yesterday afternoon. It's about 3/4lb but much thicker than yours. The recipe I'm working from says to cure for 3 days but I was beginning to wonder if that was excessive. Your experience suggests it might be. I think I'll let it go for 24h and then try frying a piece to see how salty it is. Edit to add that I'm in Scotland, and apparently sheep bacon used to be a common thing here. I've never tried it, I'm keen to try a taste from the past!
@@McGieHomesteadAdventures they love their bacon in Ireland, but I don't know if they ever made it from sheep. I do know your Irish-American corned beef and cabbage is an adapted version of traditional Irish bacon and cabbage, because Irish immigrants in New York struggled to get pork. The lamb belly in the salt/sugar took 48h to cure to my taste, which makes sense, I suppose. The cure was 50% salt/50% sugar, so half as much salt as you used, twice as much time! It tastes great, I would definitely make it again.
My question is, and I’ve yet to find an answer, in the 1800’s if you had done this how can you keep it from ruining for 6 months without refrigeration??
Great idea. Having never made cured meat before I have a few questions. - Can you mix in "pink" salt or dried celery to the salt for curing? - How would a wet cure compare? Any difference in how well it keeps? - Do you adjust the smoker for a particular temperature?
You can probably do the pink salt….. but celery wouldn’t work. Wet brine works well but takes longer. I have the smokehouse arranged so that it never gets warm in there. Cold smoke only.
Great video , have tried this before just used hicory wood to smoke it on a kettle and could not taste much of a difference between the real thing. Jesus never ate pork , just putting it out there 😂.
Sounds great! I love how Jesus said in Matthew 15:11-20 It is not what goes into the mouth of a man that makes him unclean and defiled, but what comes out of the mouth; this makes a man unclean and defiles [him].
Awesome video as always 👌. If you don't mind me asking, do you HAVE to smoke the bacon or hams after curing them or can you just slice cook and eat after they are cured ?
Since a bear is related to a hog would there be enough bellie on a bear to make bacon? It is amazing what you think of .I bet a lot of people would just throw the sheep bellie away.
Just celebrated Eid yesterday and got a lamb fresh from the slaughterhouse. Normally would not use the belly and donate it but this year we’re gonna make some bacon thanks to you!! Nice Video 💪🏽
I am so honored to be of service! Please let me know how it turns out!!
Never a dull moment on your Homestead. Love the greenhouse you made for your daughter.
Thanks it’s really awesome!
Thanks brother
No problem!
Roll, freeze, slice! I got lamb brisket, I will get a couple bellies next time, thank you.
That’s awesome!!
McGie is expert at sourcing protein from a wide variety of critters. I want to try some Texas rattlesnake in BBQ sauce with wild rice or baked potato. Quail also.
Go for it! I also want to try that!
I was wondering about the 20 hour cure. Great idea to make lamb bacon. I'm gonna have to build a smoker like that, that thing is awesome.
The Vintage Farmer Now that we’ve eaten a few times I believe the salt is OK. We eat it was scrambled eggs and another things and it is really good
I know muslim's dont eat pork. It could be useful to them i they wanna eat beacons 😂.
Btw , love the video.❤️👍🏼
Yara Yara Thanks buddy..... I was thinking that too!
Have you ever seen someone who has had the disease from eating pork. I'm old enough to know what it is like. And it hurts my stomach.
Jews neither. I'm a henotheistic neo-pagan, and my patron deity is Set, which means I too am looking for pork alternatives.
Is temperature a factor in curing time? Love you shared this . Your fortunate to have this knowledge and we are blessed you share it with us . I’m stayin tuned
Console Fix Yes the temperature definitely affects it. The meat takes salt quicker if it’s warmer...... but we just take it off the salt a little sooner!
Mt elders used to make meat this way, this meat would last throughout the winter season and I was always wondering how they could make meat ready to eat, can be cooked and stored for long periods of time.
And do love your channel, you seem like an awesome person, just love the way you carry the whole thing (thumbs up)
There are many ways to preserve meat that have been lost through the ages……. I am trying to help people as best as I can! Thank you!
I envy those boys!
Good job dad!
I got some in the salt cure tonight.
I'll let you know how it turns out. I'm carnivore and always looking for a fatty piece of meat. 👍
Thanks for sharing!
You just can’t beat fatty meat for flavor and tenderness!
Fat is awesome
@@McGieHomesteadAdventures iv got a few sheep I now know what there fate is 😁
@@kiwi8. I discovered that the shoulders and chops are so much better if they roast over an open fire!🔥
@@McGieHomesteadAdventures for sure me and my two kids only take two weeks to eat a whole sheep iv made venison bacon but have to try what you made
Now that's what I've been waiting for my friend! I could eat a bunch of those little strips of yummy!
Geeky Gardens Yes you could! It is very delicious! Throw in some scrambled eggs and coffee and you got it made!
I needed this! My kind of stuff, so of course I had to pull out the popcorn and watch.
Stan Mack You’ve got it bad! LOL
Looks yummy 😋
Hello from Arkansas. What a great idea. Have a SUPER DAY.
The Rooster Garden Thanks my friend!
Thanks for posting this. I've got a little chunk of lamb belly that I'm trying to make into bacon just now, it's in a salt/sugar cure in the fridge since yesterday afternoon. It's about 3/4lb but much thicker than yours. The recipe I'm working from says to cure for 3 days but I was beginning to wonder if that was excessive. Your experience suggests it might be. I think I'll let it go for 24h and then try frying a piece to see how salty it is.
Edit to add that I'm in Scotland, and apparently sheep bacon used to be a common thing here. I've never tried it, I'm keen to try a taste from the past!
Wow that very exciting! I’m of Scotch/Irish decent!
@@McGieHomesteadAdventures they love their bacon in Ireland, but I don't know if they ever made it from sheep. I do know your Irish-American corned beef and cabbage is an adapted version of traditional Irish bacon and cabbage, because Irish immigrants in New York struggled to get pork.
The lamb belly in the salt/sugar took 48h to cure to my taste, which makes sense, I suppose. The cure was 50% salt/50% sugar, so half as much salt as you used, twice as much time! It tastes great, I would definitely make it again.
Partan Bree I love it! Thanks so much for sharing this with me!!!❤️
Hmm, i would try it, great video Micah 🤗🐑🥓😊
P Lo Pepper Thanks P Lo! It’s delicious!
Neat to watch man! Tastes like chicken hahaha! Cool to see the process...love watching you do your thing!
Cruze's Louisiana Outdoors Thanks bro!
Love the dog. Is it an English Setter. A neighbor by my school has one that looks just like it
Good ole Buster!
Looks really good mate Mr McGie i have never seen it done before.👍 but it looks really good
Ali Mack- Mechanical your people would love it!!!
That’s great!!! Will definitely try this. I just need to figure out what I’m going to substitute the smoking shed with.
um22w22 Anything will work..... a barrel, a box...... an old refrigerator...... just anything!
man that sounds so good!
Cooper Family Homestead Thanks my friend!
Thanks for the video i wanted to taste bacon but can't eat pork but sure I'll give this one a try soon.
That’s great! It is good! I hope you get some soon!
My question is, and I’ve yet to find an answer, in the 1800’s if you had done this how can you keep it from ruining for 6 months without refrigeration??
You finally asked the right person! Here is the answer! ua-cam.com/video/AWI8RfQbLXA/v-deo.htmlsi=-g0v-5yOt6UwqaI5
First time i saw something like that very interesting
It's called macon. From Scotland in ww2.
Wow interesting!!
Save us a piece for when we come to visit. Love the setup.
BOOTS AND BONNETS WITH CHRIS & CHRISTY You have to get a MoveOn! These kids are hard on this stuff LOL
BOOTS AND BONNETS WITH CHRIS & CHRISTY You have to get a MoveOn! These kids are hard on this stuff LOL
BOOTS AND BONNETS WITH CHRIS & CHRISTY You have to get a MoveOn! These kids are hard on this stuff LOL
BOOTS AND BONNETS WITH CHRIS & CHRISTY you will have to hurry! These boys are hard on this stuff!
He thinks everything tastes like chicken except squirrel?😂
Ernie Hatmaker He’s almost correct! LOL
@@McGieHomesteadAdventures 😁
Great idea. Having never made cured meat before I have a few questions.
- Can you mix in "pink" salt or dried celery to the salt for curing?
- How would a wet cure compare? Any difference in how well it keeps?
- Do you adjust the smoker for a particular temperature?
You can probably do the pink salt….. but celery wouldn’t work.
Wet brine works well but takes longer.
I have the smokehouse arranged so that it never gets warm in there. Cold smoke only.
@@McGieHomesteadAdventures Thanks.
Nailed it.
1PandaArmy4777 Thanks! It was really good!
You had me at BACON!!
RiFF RaFF my thoughts exactly!
I believe you can angle that belly mhen slicing to get a wider piece.
Say! That’s a great idea! Thanks!
Great video , have tried this before just used hicory wood to smoke it on a kettle and could not taste much of a difference between the real thing. Jesus never ate pork , just putting it out there 😂.
Sounds great! I love how Jesus said in Matthew 15:11-20
It is not what goes into the mouth of a man that makes him unclean and defiled, but what comes out of the mouth; this makes a man unclean and defiles [him].
Nice video to get rid of pork
And I learned how to make it finally:)
Awesome video as always 👌. If you don't mind me asking, do you HAVE to smoke the bacon or hams after curing them or can you just slice cook and eat after they are cured ?
You definitely do not have to smoke them.
@@McGieHomesteadAdventures thank you for replying. I really appreciate the information
I need that smokehouse in my life!
Great video! I cure bacon here but use pink salt.
Hugo Vera Thanks bro! You can build this smokehouse cheap.
McGie Homestead Adventures it will be the first thing I will do when I get some land. I will call you so you can help me out with the plans!
You can't get better then Lamb or beef bacon
Awesome! I’m glad you like it!
So what I am gathering from several of your latest videos is that sheep is the new pig?
Ed's Attention To Detail Yes! And my pig is the new sheep!!😂🤣😂
@@McGieHomesteadAdventures, I noticed the wooley pigs!
😢 that poor smoke house... 😂
😂😂😂
Good idea. How long can you reuse that salt or can you reuse it?
Brian Philbrook salt doesn’t really go bad.... but it gets clumped up and hard. That’s when I use it to salt hides!
McGie Homestead Adventures oh good to know
It's too thin, it's better to cut them thick it's enjoyable when it's in chunks
Thanks for the suggestion! I like to try it all!!
the goat i bucherd yesterday has grat marbling i wonder if i shuld try to mack goat bacon
It would be like sheep bacon 🥓.......... very thin but good. It comes from the belly meat same as sheep.
Good video. What size is your smoke house. I've been wanting to build one
Curtis w Jackson it’s 6’x6’ You can build this pretty easy!
10-4 thats what I want to build
We put sausage in sheep belly casings.
Ernie Hatmaker awesome possum!
How many times do you use you're salt before changing it?
Greg Likens As long as it’s not all hard and clumped up its fine.
Since a bear is related to a hog would there be enough bellie on a bear to make bacon? It is amazing what you think of .I bet a lot of people would just throw the sheep bellie away.
I don’t know...... but I’m willing to try!!! A big fat bear would surely have a perfect bacon belly!!!
Yep. Bear bacon is a thing.
Try beef belly next
Awesome idea! Maybe I’ll just do that!!!
So what sound would a pig sheep make? Lol..How on earth did you think of this? Lol interesting.
Around McGie, it'd say, "He's going for our nuts! Hide!"
@@ErnieHatmaker LOL
You guys!🤣😂🤣
Oh man what's this taste like. ? Is sheep good to eat.
It’s not bad….. especially grilled over an open fire 🔥
Is tender?
Not bad at all!
Try smoking some Cow/Bull stomach to make some bacon?
Not yet but I’ll try!
I don't eat pork . It's just a little sweeter taste.
Ramadan is here and we had to slaughter a sheep so this is perfect idea for us!
Thanks
You’re welcome!
Thanks, I don't eat pork religious reson
This is definitely for you!
Make use out of every part!
Stay away from people who don't like pork, you don't need that kind of negativity in your life!
My thoughts exactly!😂😂😂
Mhmm bacon. Sheep or pork it’s all good
Looked like bacon to me . That's a good idea for someone who don't eat bacon .
Aaric Hale Yes it’s really good!
Can you change your background music...try something new.👍🏻❤️
Yara Yara I’m beginning to find different music.... thanks