Homemade SMOKED BACON - How to Cure and Smoke BACON in Traditional way at home NO Nitrates only Salt
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- Опубліковано 6 вер 2024
- Finally, thanks to my friend Ginette who has a wonderful garden, today we see how to season and smoke the BACON, NOT the ITALIAN PANCETTA AFFUMICATA but the famous BRITISH or AMERICAN SMOKED BACON.
The process is very simple and will give you great satisfaction 😉
Even the necessary material is very easy to find and you probably already have it.
INGREDIENTS:
Pork belly 2,5 Kg
Coarse sea salt 100 g
Cane Sugar 100 g
2 sprigs rosemary
2 cloves garlic
1 grill
2 pots
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/ cuoredicioccolato
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Haha, you got me with those slaps and the serious face. Spectacular!
😂👍🏼😉
@@Spectacular-cuoredicioccolato where are you based? I didn't know banana could grow in Italy... Lots of them around my home here in Bangkok. Currently trying your ginger beer recipe while the alcohol ban is not lifted 🤣
😂 I am Thailand too 🤪
Do you know if is it possible travel in and out of Bangkok by car at the moment?
@@Spectacular-cuoredicioccolato I believe it is possible but discouraged unless really important.
When isolation is over, I'm going to get a bunch of friends together and watch your videos and every time you swing your arm or say "spectacular", we're all going to take a drink! 😂🤣🍷
😂👍🏼🤪🤣
@@Spectacular-cuoredicioccolato We should all get together and get a proper tasting of our homebrews, mamma mia and spectacular included ;-)
I wait for it at the end of each video! 💖😂
😂🤪
Yeah, when Martial Law is over here in Victoria Australia we will do same, and have double drink when each time you wave your hands in circle, like Bueno Va Bene gesture. Discovered your vid yesterday, replicated your 'Italian cured lion pork' today, having home brew to chill out. Love your work, multo gracie, (Polaco Australian) Peter
1:31 This man knows exactly what he is doing.
😂
I laughed so hard when you slapped it. I make bacon every few months and I did that the first time my soon to be wife helped me. She just looked at me like I was an idiot. But now when the refrigerator smells like smoke no one complains.
Keep the videos coming I enjoy them. Keep safe
"Because i like to complicate my life" We must be related!
😂👍🏼
Oh My. I have to admit. I've been watching several of your videos and I've gradually seen your production evolve. It's very endearing. Keep it up. Well done sir.
Thanks 👍🏼 I will
Your dry, clandestine humor so gets me going! That you’re now my hero of traditional food? Spectacular. I’m so hooked.
😂👍🏼 thanks
😅😅😅 love the humor. I'm going to try to make this for my husband. He would love your channel! I made eggplant preserved in olive oil and sun dried tomatoes, they both were so spectacular so thank you!!
😂 spectacular 😉 well done
I don't think you have ever made anything that wasn't "spectacular". Thank you, I appreciate you teaching the world your the secrets of life.
He did salami that was not spectacular
Absolutely spectacoola thank you again everything you made really up my street can’t stop watching, ok okay wont tell my husband I’d learned from you as he will blame you for the smoky home 😂
😂👍🏼 greetings to everyone
If you like you can share the pictures with me on instagram or if you tag me I can watch them 🤩 when you try some recipe
@@Spectacular-cuoredicioccolato okay spectaculaw to hear from you 😅 thx no belly pork unfortunately I'm making limoncello instead, love all the wine making videos too ciao ciao
🥳👍🏼😉😋
This is the go to channel for all smoking, curing and other wonderful delicacies.
🥳👍🏼 thanks ☺️
We stayed in Thailand because of the virus, normally we wanted to go back to Switzerland, but stayed here instead. I like your videos very much, you kindled my fire to start making Salami and your stuff again. What I make regularly here is ham, raw bacon and sausages for the grill.
Yes good idea but because we are both Italian with the visa was too complicated 😭
Hello and thank you for all your wonderful videos!! I also make the smoke bacon, however, I will remove the skin, then I mix the sea salt and sugar with water to make a brine and soak the belly in the fridge for one week. After one week, I dry the belly for 24hrs in the fridge before smoking in the old steel drum I slow smoke it hanging at low temperature until it looks ready, usually about 3hrs for a 2kilo belly, then I will dry it again for 48 hrs. In the fridge. I enjoy watching your method! Also, no carbonara is better than one with the home made bacon! Spectacular! Thank you and stay safe!
Thanks for sharing your experience and technique
Spectacular 😉
Deadpan "Naturally is not true. I was joking." Just found your channel. Love it. Never change a thing.
Thanks 😊 please share the videos with friends and family
Ok so my neighbour was smoking stuff for 2 days and all the smoke went in my house, i was very upset and then I caught him watching your channel so now im smoking with my neigbour. Thanks awesome.
😂 spectacular 🤩🤪🤣
@@Spectacular-cuoredicioccolato hahahaa 🤣👌
I was really waiting for this video impatiently truly so very important and very wonderful way and so easy too thanks my dear for sharing have a nice day -- grazie
Thanks 👍🏼 have a nice day too 😉
@@Spectacular-cuoredicioccolato لgreetings my dear
I have just bought a smoking barbecue, what a miracle I found your channel. 😍
😂👍🏼🤩🥳 spectacular
I finally did the bacon. It came out amazing, but I had to dry it out for 2 days after the smoke. Before the 2 days it was too wet to get crispy. I see the bacon here had the same issue, but after 2 days it was amazing. Easily the best bacon I've ever had and equally as good for breakfast as it is as lardons, the more common way of preparing bacon as a very versatile ingredient to anything. It's been the wow factor in everything I've done with it so far.
Spectacular 🥳 thanks for sharing your experience
I made this Pork Belly/Bacon exactly as you showed us, except that I used my Weber Kettle Charcoal Grill. I had a hard time at first to get the temperature right, but I finally did get it to stay between 190 and 210 degrees F. using Hickory wood and Kingsford coal. It took 3 hours and 15 minutes to reach 154 degrees F. We let cool on our counter, then refrigerator overnight. We fried it this morning and it is totally amazing. Very, very good. It is definitely SPECTACULAR. My wife and I would like to thank you for bringing your skills to us through your videos. You are an extremely talented man. My family came from Furnari, Province of Messina, Sicily, Italy. I am the first born in the United States. My family did not do much with meat, so I did not learn. They did mostly garden and wine. I really appreciate what you are doing. I will leave a donation for you after I taste my dried sausage from your other video...
Spectacular 🤩 thanks for this beautiful message, for sharing your experience and for your support. Greetings from Italy to you and your family 😉👍🏼
That looks yummy. The wife comment was hilarious! 🤣. Thanks, Stella
😂👍🏼 thanks
me and my wife we stay in Bangkok, and it is not a problem to keep bacon in our fridge, she just love it ;) Thanks for all your recipes, keep doing it
Wow my mouth is watering. I tried smoking pork belly for the 1st time two days before watching your video. I didn't use any herbs or sugar...I just used salt. It came out so nicely. After watching your video, l'm going to try your recipe. Thank you so much from South Africa 😉
Amazing video, once I get some free time, I will try this recipe. Your humor is great, I like your videos!! :-)
Your a grate chef mate. Much love from Australia
Thanks 👍🏼🤩😋
O! When you cut that piece it made me hungry in an instant. So good. Nice explanation and easy preparation. Thanks for sharing as always
😋👍🏼🤩 it was really spectacular
Thank you for this beautiful and very easy recipe. I don't have a garden so I smoked it inside my mom's oven using pieces of coconut shell and it came out spectacular! My mom wasn't too happy about the kitchen and her oven smelling of smoke but she really enjoyed the way the bacon turned out.
I'm going to try and modify this recipe to make smoked spicy Chorizo meat in a bottle.
😂👍🏼🥳 spectacular 😉 keep us updated and send me some pictures on instagram
I keep smiling still, even know I finished watching your video like 3 minutes ago.
I have my fridge, she has her fridge, so I can do all I want! Thanks... I enjoy your show very much!
🤔 good idea 😉 thanks 👍🏼
Your videos and the information are excellent and easy to follow! You should have your own TV series as you certainly deserve it my friend....
Thanks 😂 your are too kind
Thanks 😂 your are too kind
Thank you for your recipes and dedication & humour, love from Canada 🍁
Thanks 🥳 love from Italy
Your sense of humour is great! Thank you for sharing all of the content that you produce and put out on UA-cam. 'I've learned a lot from you so Grazi from Canada.'
😂👍🏼🥳 grazie
Another great video, I've been making Bacon for 9 years in Phuket, I found Coconut Shell to be a good smoke source and it is free. I use it for cold smoking Bacon and it always turns out great but takes quite a lot longer with up to 16 hours in my smoker cabinet.
Thanks for the good idea 👍🏼😉
Hello! Are you talking about that flossy stuff in shell?
No the thin, Hard, woody inner shell. It is very good but needs to be cleaned of all the white flesh and broken into usable size pieces.
Barry Rowe thanks!
you are literally the best cooking and food preparing channel
🤪 thanks 😊 please share the videos 😉👍🏼
Very nice. I remove the skin before I cure. I then make Chicharon with the skin. I love the cure without nitrates.
🤔 bravo 👍🏼 I should try chicharon
You are doing... hmm... SPECTACULAR things! Thank You!
Thanks ☺️
I love your dry Humour hahaha.
I'm Muslim and of course I don't take pork, I take lamb or beef but you're my favorite chef thank you for great ideas
😂👍🏼 thanks
Ok check the prosciutto violin or the duck ham 😉
@@Spectacular-cuoredicioccolato Will I do, thank you
😉👍🏼
For Smoke try using dry cleaned Coconut Shell Andrea, makes great smoke it is easy to get and for free in Thailand. I use it all the time and swear by it.
Thanks for the information 👍🏼 I have to try when I will back in Thailand 😎 thanks for the idea
I subscribe to the channel because you DON'T use nitrates . I am sensitive to nitrates , they give me terrible headaches . Thank you for sharing your recipes !
👍🏼 all my recipe contains only sea salt 😉
That bacon looks awesome!
Thanks 😊
Hi Sir you are very at what you a lot of people can learn from you, I have that you very much.
Thanks 😊
It is cold here in the morning but very nice later, it is still way better than the 35°C to 45°C we had over the whole summer!
Enjoy 😎 here in the south of Italy we maximum 15*C 🥶
Thank you a million times , this bacon is out of this world good. Just finished curing, so smoked it yesterday and fried it this morning. Spectacular 🤪😋😁
you deserve more subscriptions !! love your work
Thanks 😞 please share the videos and encourage your friends to subscribe
Once I will try this hot smoked US/Canadian Bacon method. I use to do it the German way and cold smoke it. The results are great, but the process is time consuming. I will give this a try.
Keep us updated 😉
I like your windmill movement!
😂👍🏼 thanks
I've just placed a kilo of pork belly with your recipe, of course adjusted for weight. Will wait out the suggested waiting/curing time and let you know how it goes. Thank you for the recipe Chef.
I tried so hard not to make eye contact with you while you were spanking that slab. I failed.
your way of making food is spectacular !! 😎 we don’t say to our wives 😂
I said you make a good friend . when you have something to hide with your friend he or she is your sincere friend . 😃🥰
thanks bro . Appreciations from Iran 💐💐
😂👍🏼 thanks
Very , very nice.You are the grate chef. thankyou for the ricipe, i reallly like it.You have a good imagination.
I used this recipe and it is sublime. Thank you.
Really I just love ur videos , your. Simplicity n genuinety, keep it up . spectacular😘
☺️ thanks 🤩 please share the videos with friends and family 😉
you are quite creative... I learnt much, thanks for sharing
Hi, I have 2 separate 1 kg pork belly’s ‘curing’ for the final 3 days. Just watching the end and noticed you put your bacon into a hot pan😳. Faux-Pas, I’ve been told by culinary people that bacon should go in a cold pan and the fat is then slowly rendered out. Not sure it matters , just something I noticed. The Pitina are spectacular; I have also Coppola’s and Soppressata from you site curing in my wine cooler😁. Keep up the good work
👍🏼 let us know
Love smoke bacon 🥓 you are the legend 🙌
😂👍🏼 thanks 😉 please share the videos with your friends and family
It looks really tasty. I'm working on a dry hung bacon right now, but I think this one is next.
I made your sourdough and your salami and both were excellent! Thank you 🙏
the wheeling hand gesture! Spectacular 15.19
😂 thanks
My mouth is watering
Today I start a new one that I will cook in the oven 😉 stay tuned
Great videos - thank you!
Thanks 🤩
Hi mate I've just made my first bacon using your recipe and it tastes amazing! Thank you very much for posting all the videos. I'm looking forward to making some more of your recipes like the salami. Cheers! I was going to attach a photo of it but it seems I can't.
Spectacular 🤩 well done 👍🏼 please share the videos with your friends and family
You can show me the pictures on instagram 😉
You are Davie504 of the chefs! I wish you 7 million subs as well!!!
@Inar Ord Always!!!
Thank you so much for this! I live on a tropical island and am so happy to find you and all your tips and recipes made specially for hot humid temperatures! Did you first burn dry wood and later add soaked mango wood? God bless you always 😊🙏
Very professional , congrats!
What do you typically do with the oil after its been with the chili? I have come to enjoy drizzling a bit of chili oil on my pizza. Spectacular.
Im muslim but i want to eat that food. İts look very tasty.😋
Greetings from Türkiye 🇹🇷
😂👍🏼😋
I love your videos...thank you.
Thanks 😊 please share the videos with friends and family 😉👍🏼
Sawadee Kop - Excellent Recipe - Chef!
Thanks 👍🏼😉
Impresionante, be sure I will do it. Thaks
👍🏼 let us know 😉
Spectacular! love your cooking
That was double spectacular 🥳🤗
50 shades of bacon lolll!!! without joking now... ones again i learned something interesting!! thank you Chef!! :)
😂👍🏼 thanks 😋
Nice cooking! We love to smoke in the Weber all the time! 😋👌😊
👍🏼😋 spectacular
Awesome bacon video! Thank you!
Man i love the way you do EVERYTHING! Especially in Thailand where i grew up. Not going to lie, the availability of facilities and climate are bad for Dry aging. Try a NAAM recipe?
Naam recipe? Naam is it not water?
@@Spectacular-cuoredicioccolato I guess he meant naem, the fermented minced pork meat. Even though the lactic acid offers some protection I would not be comfortable by eating my own homemade hehe, I leave that to professionals ;-)
I have made Naem on many occasions both in many places in Thailand and in Australia as well in hot weather. Fresh pork is the key to it, slithered Pork Skin is available frozen at Macro and I use small food grade Plastic Bags with rubber bands wrapped around it to cure it in. I ferment for 48 hours at room temperature of around 30c - 35c. Then refrigerate for 24 hours before consuming. It turns out great and the Thais and Aussies love it. It can also be made from Beef as but without the Shredded Pork skin.
👍 Spectacular!!!
🤪😉👍🏼
Spectacular
Amazing bacon, too much flavor! It's nothing like the bacon we buy. 👍👍👍 I did the slaps as well😂!!
😂👍🏼 spectacular 🤣
spectacular!
Exactly 😉
What a surprise, I live with my Thai wife in Thailand too, in the Isaan. I brought a lot of small butchery machines here so I kann make all the things that I am missing. We have a greenhouse too, for seleri, herbs, tomatoes and so on.
Where do you live in Thailand?
Spectacular, at that time we were in Pattaya but now we are back to Italy because of the virus situation
Love n respect all the way from Pakistan Lahore,,,
Thanks 🤩
Good job! It was interesting as always😃 SPECTACULAR
Thanks 👍🏼 spectacular 🤪
I smoke my bacon in a 1m standing cardboard cyclinder with a small charcoal brazier at the bottom, I used lime or rambutan wood.
👍🏼 thanks for the idea
I always enjoy your videos. Yours are very informative and educational.
Do you keep your bacon in the fridge or freezer? Thank you 😊
Thanks 😊
Freezer 👍🏼
@@Spectacular-cuoredicioccolato Arigatō / Thank you.
I love how everything you make turns out spectacular! I want to try making ALL OF YOUR RECIPES! By the way, your English is quite good, and love your Italian accent. Would you do us all a favour and say a few words in Italian to start your shows? Would love to hear you speak your mother tongue, but need some translation in captions, so we can follow along 😊👍
😂👍🏼 you can watch the same recipe in Italian on the Italian channel 😉 cuoredicioccolato.it
Looking good, I will try
😉
Just fantastic, so glad I’m not a veggie. X
😂👍🏼
lol on the slowmo slap and look on the cam!
😂 If you try the recipe you can share the pictures with me on instagram or if you tag me I can watch them 🤩
You can't beat home made bacon. Nice DIY smoker. If you don't want to smoke it, I suppose you can wind dry it? Thanks
😂 you can bake it 😉
Wow brilliant 👍🏻
Sir iam india iam like ur reaspi 💯 present good
Thanks 👍🏼
Spectacular!! 😁👍🥂😁
🤩👍🏼😉😋🤪
Something to try out, that´s for sure!
😂👍🏼 good idea 😉
Love it.
Me too 🤤
Very cool.
Thanks 👍🏼😉
We have winter here, 15 to 20°C in the morning, very well in the afternoon, this for sure sound ridicule but with non isolated houses and no winter clothes; it is cold here in the morning!
I know that in the morning is cold especially if you ride a motorbike 🥶
Last year in December We were in Nong Khai
My boyfriend loves it when I slap his bottom like that!
"Hello people, Yes it is true I am Valerie's boyfriend and I love it when she slaps my behind. She does it when I have been a very naughty boy! We have been together for 15 years and she still does not understand. I am always very naughty because I know that she will punish me and slap my bottom!"
We have just found your channel. I was looking for how to malt wheat and barley for bread baking.
We love to cook and we love Italian food and Italian people, in fact, Italian everything.
This channel is Absolutomente fantastico!
Now we will be making all kind of smoked and cured meats for our friends.
Thank you thank you thank you.
You are a star!
Lots of love from France!
😱
Oh wow I bet the carbonara made with that bacon is delicious!
Yes 😋 it is
😍Definitely going to try that 😀😋
👍🏼😋
Spectacular!!! Tell me please, how long can you store it in the fridge before it goes bad?
2 months if you cut a slice every day
If you want store longer you can vacuum it 😉
Holy Pork!!, you make me drooling saliva..
😂👍🏼 😉