The Best Bacon | Curing Pork Belly & Smoking Sausage

[@ramonacook5110]

I am SO GLAD you post your "out takes"!!! It really lets us get to know your personalities, and we would NEVER know how hilarious and funny both Ariel and you are.

[@jw6180]

Yes! 😀

[@michelleplunkett]

Totally agree!

[@deesandiego]

yes

[@jonihughey1352]

They seem to get along great. Not easy to do when around each other all the time. 👍

[@frahal2589]

More outtakes please ! Super cute !

[@hearsthewater]

Packaged ends and pieces rock! For years, we couldn't afford regular bacon, but once a month we could buy a box of ends and pieces and we would use it to season beans, and make into sandwiches or with breakfast. I have a fond spot in my heart for ends and pieces.

[@zacharybrown8581]

This was my childhood, we always had a box of ends and pieces. And I've grown to love it more then actual bacon.

[@kristenevans4557]

My Mom did that as we were growing up. She raised 5 kids by herself. It was always a treat to get that box. I would chop some up and make homemade potato soup and we put the crispy bits on top of the soup. So delicious.

[@jamaicanbeauty8120]

This is what Heaven on Earth looks like 🤤🤤

[@puricaro6738]

Hard work...not looking for haven like that!!!!

[@jameswallace3043]

Sure is pretty bacon

[@jaquelinebiggs3394]

Growing up in Alaska we used to get a moose every fall. My father would let the cleaned carcass hang out in the garage for three weeks to age (most of September). We took our meat to a local commercial butcher who made moose sausage out of some of the off cuts. It was delicious. My mom used a huge commercial 5 gallon glass mayonnaise jar, filled it with sliced Moose sausage rounds and then covered them with vinegar and added pickling spice. She capped it off and let it sit on the counter for two months before we could eat it. It was delicious on crackers with cheese. She also canned a lot of moose meat as well, putting the raw chunks in canning jars with onion slices and garlic cloves and sometimes some red pepper flakes, salt and pepper. The jars came out of the pressure cooker filled with the lovely juices from the meat which stewed in its own juices. She mad a wonderful brown gravy with shredded moose over mashed potatoes that still makes my mouth water 63 years on.

[@carolewarner101]

Oh my god! What a great Mom!!! Wish I had her recipes. : - D

[@joanneandrea7298]

Ok, so late to the party to comment on this one but here it is. 1. That cooked bacon looked so amazing. I literally mumbled "oh my god" out loud when I saw it flip over in the pan with all that caramelization on it. 2. Cowboy candy in the sausage is such a great idea!! 3. There's NOTHING like that "snap" from a collagen casing! (used to work for a meat processing supply company so I know ;) ). 3. Love the smoker, love that you guys smoked in the dead of winter! 4. Arielle is adorable with her enthusiasm for how good the bacon is! You guys are simply awesome.

[@ignaciaforteza7731]

When I was a child I use to see my elders curing pork meat in many different ways. That’s when they were fortunate able to get hold of a pig to sacrifice and process its meat in many different ways. Those were difficult times.
Your video is just great. So good! Wish I could have a bite!!!❤

[@sylviafoust9545]

Like to see your arm around Arielle! You two love birds are so sweet!

[@linetteashley6607]

Amazing you kids did a great job it looked beautiful how proud can us older generation be to seeing young people thriving so well 😀💗

[@ebreszt-ok925]

I am an older Hungarian guy watching you guys, you are both amazing. thank you to showing the life up there. I wish you guys a very happy long life together.

[@markspc1]

Great video.
I also cure and smoke my own bacon; no nitrate/nitrite is needed if you keep your meat near freezing before you add the salt brine.
Once it is cured for 5 to 7 days in the refrigerator (35 F) the meat will not spoil at room temperature. You can rinse a slab of bacon with 1/2 can of beer and wrap it on a clean kitchen cloth and hang it in your cold box for 21 days to age and that is how you make Pancetta.
I found that 1 tablespoon of Kosher salt per pound of pork belly is the proper proportion of salt. You can let it cure for more than 5 days and the meat will not be saltier.
Also add some ground up clove, it will enhance the aroma and flavor.
BTW your background view was spectacular, those snow covered trees.
I also admire your determination of smoking your meat at 6 F, that is cold !

[@dbstelly]

I love a carnivorous woman! Someone who loves what you love and can understand and appreciate your work! You got a good one there!❤️

[@davewilliams6172]

Cruel timing...there I was just getting ready for bed when this comes along...all I can think of now is bacon. mmmm bacon!

[@raymondaston4796]

use the bacon ends in your greens when you cook them

[@tnwhitley]

Patrick Ireland seriously? They’re in Alaska, you do know that right?
Do you understand what that means living there vs a nice warm cosy lifestyle w/o the cold harsh extreme climate??🤦🏻‍♂️

[@DukeOfChirk]

Mark Whitley I expect they’ll need to eat like that constantly to maintain a healthy body weight..... cold weather just burns through your bodies calories like a forest fire!(got family who live in Canada - same weather as Alaska - she’s told me some hair raising stories about the cold, there!)
And all the food they’re eating is natural and they don’t have a sedentary life style. They look to be in pretty good shape to me! I’d love to try some of that bacon, too! 😉

[@s.leemccauley7302]

Great in greens of all kinds. Great in greens of all kinds and pinto and green beans. Black eyed peas and lots more.

[@Aaron-vt6gh]

Yes that's good. Could also add them to an elk or moose grind when making burgers

[@jonihughey1352]

And always good for seasoning beans. 😋

[@Tomhohenadel]

You two are so real, honest down home folks. Bacon looks delicious, would ask for a piece myself. But the postage charge would be atrocious. Thanks

[@alane6555]

Eric, I think it is great how well you two think everything out and are prepared. One thing that we have noticed and wondered about, we don't see Ariel carry. She should if she is willing as she is your backup in so many other ways. Billy Joel gives a good reason in his comment. You are one of the BEST channels on face book, keep up the good work.

[@MoobsAlwaysFumbles]

I have watched all your vids. I totally love this couple. Such passion for nature. The trial and error. The laugh when it doesn't work out. Keep soldiering on. They are proof you don't need to keep up with the Jones's, just enjoy what life has to offer. Back to basics folks. Sound like my grandma, miss her :(. Ty you 2.

[@MadderKeener]

Mouth is watering ,who could dislike this video ?

[@peacefulwife5199]

I love to watch you guys eat what you make. Such passion in doing both. That's the key to life.....passion. 😊

[@horizanadventures]

My wife loves watching your videos, she says it reminds her of her childhood, she grew up in the mountains, they are places that have to keep a lot of food.

[@jonihughey1352]

I will think about this every morning when I’m cooking dad’s bacon. I fix him sausage patties once in a while & we just bought a country ham to eat with homemade biscuits. Breakfast is my favorite meal. Love your video as always. Thanks!

[@christophervadnais5721]

Another great video, great instructions! I've been doing this about 30 years but I'm always looking to try something new. I've never done a spice rub in the curing process, going to try that next year as my pigs are already processed this year. A couple thoughts - take them for what they're worth. I put ice cubes in the grinder after the grind to get all the meat out, works great. I built my smoker to have the fire separate from the smoking chamber so I don't have to let all the smoke out when adding wood. I also have a separate exhaust that I can open before the smoke reaches the chamber. I build a bed of coals with this vent open so I don't cook the meat. Then close it when I put the apple wood chips on to generate the smoke. Also in case the fire gets too hot. And finally, like you did to chunk up your meat, I always slice my bacon when it's slightly frozen - I like a thinner slice and this makes the process very easy to control. You guys are doing great work, always enjoy your videos!! Now I have to re-watch to get the recipes - hurry up with your cookbook would you!! :)

[@susanhighfield8284]

Yesssss a cookbook

[@kikijames7612]

Amen to that!!!!!!!

[@kikijames7612]

Love your videos! You need to write a how to homesteading, gardening, canning, curing, smoking, recipe book!!!!!

[@johnnelson3220]

What an outstanding video! Fabulous.Terrific.You two work so well together.
Your bacon and sausage looks just plain yummy!
You are both so very lucky to have found each other. Be good to each other every day. Its lots of fun.
Blessings to you both from the Vineyard

[@csmats5374]

"Well that's what I was asking." "I know, well I'm tellin' you now." Lol, I love you guys!

[@thomasandersen1644]

Bacon makes anything better - thanks for another great video - all the best from Denmark Europe

[@Busenysh]

Hello. You are a great friendly family. It is a pleasure to watch you. Do not disappear for a long time. Make more videos. Good luck.

[@bettyli7472]

Wow wow, this is amazing! There’s no thing refreshing like eating your own home grown food. You know it is fresh and clean! Love it! Will be following and starting my own homestead next year!

[@davelevalley6511]

I've spent the last couple of weeks making my own old wine barrel smoker and tweaking it, then sourcing prepping my pork belly, brining and curing them, tomorrow is the inaugural smokefest. All because I watched this video. Even if it all goes pear shaped, no great shakes. The journey inspired by watching this video and all the other wonderful videos you guys have put up, has been worth it. Keep it up guys. You are outstanding.

[@av-ji9qy]

Great job kids.......keep the diy videos coming.....cold outside warm inside and super food

[@Shungabali]

Enjoyed every minute of your video actually I think I'm addicted to watching them since I found your channel a few days ago...partly because I live in a city in Europe and your videos get me in touch with a wild impressive natural surroundings and it's amazing to see you go fishing or processing your fish and meat and come up with gourmet dishes

[@healthywildandfree9778]

you two make me smile, I just love all the information you share and its so enjoyable watching you enjoy your food it must be so nice to be able to share that with each other!

[@lily12370]

Awesome video! The sunny side up eggs were a masterpiece of perfection! I can only imagine the treat your pallet received when you ate them. Yes I am a sunny side up egg lover.

[@sherriemiller6542]

I like this format. First the formal instructional topic of the day...then the rest of it. Reality.

[@bryantblake1877]

vacuum sealing the new way to keep frozen LONGER! You make it look SO easy! Well done! Live the dream and enjoy !😊🇺🇸

[@user-bo3dg6fv6o]

You guys are amazing! We are delighted to watch your videos. Everything is beautiful, soulful and delightful. It can be seen that you are putting your soul into your work. We want to come to visit you from Ukraine.

[@tituscelani5546]

LOL I loved her reaction to eating the bacon at the end.

[@toddsmith4704]

I made bacon for 1st time last month OMG!!! 13 pounds only have 4 pounds left . I went with 7 day brine was excellent !

[@jackcaldwell485]

The way we use to make it over the winter we would cure it incased in curing salt , but it's really salty is the difference, but that is what we did when we cured the belly and hams , thanks for sharing

[@debbielarkins422]

I am addicted to your channel! You look so happy and living life to the fullest😊

[@sgrvtl7183]

I am convinced your homemade bacon, sausages etc.is the best!

[@slogomary]

My mom used to twist the sausage in the casings to make smaller sausages..keeps the pieces from drying out..and, your bacon looks amazing!

[@davidbennett1357]

I tell you what, every time I watch one of their videos that is about food, I get really really hungry for whatever it is they are making!!

[@melissilem2610]

When I use my FoodSaver I put the meat/veg in the plastic package then freeze it unsealed for about 20-30 minutes (OR if its 6 degrees outside 10 minutes out the back door!) This freezes the liquids in the product and it does not get sucked up toward the machine during seal potentially ruining the seal. Nice vid!

[@PaullaWells]

I am so jealous of all the different folks making their own bacon and sausage. That looked so yummy!!

[@daniellegrazianistone4632]

As a southerner, we save all that bacon grease and use it for cooking in other things. Looks wonderful! I was wanting that bacon. Also, you can preserve bacon scraps by canning them.

[@AntonioCostaRealEstate]

No mention to blood sausages. They are processed with a mix whose recipe varies from person to person. When my mother ordered a slaughtered pig, she used green onions, sliced cale, onions, you can use rice as a thickener. The filed in sausage is then smoked.
The serving with fried eggs, a loaf of corn bread ( not sweet ), coffee is a winter treat.

[@paulawood7226]

My husband and I just started watching your videos. We are in Oregon. We have a family farm in Washington in hopes to have us all back there someday. Your ideas are awesome.

[@CT-vl3iu]

....you guys are so beautiful together...this is life is all about...someone special...till the end of times..

[@TinyHouseLife]

Pure homesteading goodness! much love you guys

[@paulineparker3662]

Never knew how easy it is to make bacon and sausage. The food stores charge a small fortune for it. Melt in your mouth sounds better to me. Thanks for sharing.

[@deblarsen8528]

WOW! I think I could smell that bacon frying! 🥓 Thank you for another YUMMY video! Until your next video ~~~ Stay safe, healthy and happy! 🥓🍳🥓🍳

[@rizhrd181]

Very fresh & natural way of preserving meat!
I admire you for doing this!
Very healthy living & I love it!
You both are so lovely inspiring couple living in a peaceful & lovely place full of snow with your two dogs!
The bacon & sausage are for sure healthy, clean, and fresh!
Thank you for sharing this to your channel!
🥰🙏💖

[@chriscarr6392]

The bacon and meat sticks look amazing! Outstanding work!

[@vivianwilliams2216]

The bacon and sausage looks delicious! That was fun watching you make them , and loved the outtakes!!! 😄😄😄👍

[@TheRedthundr]

I binged watched all your videos. I just love the team work. love your life style.Bacon yummy ♥️

[@WPTheRabbitHole]

i've cooked about a billion pounds of bacon lol, and what i've found was that there is a sweet spot with bacon. it's when the fat renders out enough and the remaining fat lightly crisps up, and the flavor is very different then if the bacon is underdone or overdone.
great food, thank you for sharing.

[@fernandog.aguirre2791]

The eaten part must be delicious and rewarding. Lots of work! I'm glad that you guys had chosen this lifestyle, not easy at all. Cheers!

[@PatNetherlander]

You guys. You just made my 2 favorite foods. Hands down! Looked wonderful!

[@hearsthewater]

I just realized that those sausages would work really well with one of my favorite meals to make. I layer carrots, potatoes, cabbage wedges and then smoked sausage, in a thick bottomed pot, in that order, with a bit of water and cook until the potatoes are done. Be careful not to burn the bottom, and when it is all done, you have the BEST dinner. And, with left overs you can make bubble and squeak by chopping it all up and frying it in a pan with lots of butter.

[@williammassey8514]

My dad use to do this. Would never share the bubble and squeak though. LOL

[@SimpleLivingAlaska]

hearsthewater sounds great!

[@martingale7760]

Something you may enjoy to make and eat,
have you tried the UK, Traditional Cornish pasty (check recipe on line,)
Good for freezing, once cooked, they are good to take to work, day trips, fishing or on a long hunting trip for a guick snack with a cup of vegetable soup. 😋

[@winginitwithjohn8451]

That made my mouth water just watching the bacon cook. Nice job!

[@mmh3999]

WHo needs Netflix! I am hooked on these videos! lollllllll
YOur kitchen looks great.

[@spotteddoghomestead9940]

Looks delish .. Your outtakes are so funny, you let loose .

[@19sam45]

You guys are so genuis. It looks so easy but I know first hand how difficult it is but oh so rewarding when mealtime comes. Bless you and good luck with your simple living in Alaska.

[@mr.kristinkiger8242]

Please don’t stop teaching! I will be using a lot of your stuff this weekend!

[@RB26DETTr32]

Hey there just a little tip with the snack sticks or any sausage you are attempting to smoke to temperature is to put it in a pot of water not boiling but in that 200 degree range and bring it up to your desired safe eat temp. this will keep the casing from getting too tough and wont steal too much smoke flavor. Of course you can just put it in the oven at 200 also.

[@klancyjones726]

You can finish your snack sticks in an oven, or inside. The bacon and sausage looks delicious. Thanks for sharing.

[@lisascott4314]

Awesome! I want to make sausage just got a simple attachment for my kitchenaide so I'm watching and learning I'm no were near what y'all do just amazing things 😊

[@carmen4479]

I learn so much just watching your channel.

[@mariandoktor3028]

Another great episode in curling pork belly and smoking the sausage,❤️ learned a lot thank you guys so much.

[@garthwunsch]

We''re pretty frugal and found the FoodSaver bags pretty pricey, but they are good... so to make our pennies stretch, we start out with a bag a fair bit longer than needed for the immediate task. We wrap our meat in saran wrap first (not sure that helps much) then bag it. We wash the used bags and let them dry for the next time. We usually get three or four uses before the bag is too small for anything else. Saves a LOT of money... and plastic waste. You folks make really good videos... and food!

[@nancylong886]

Well one of these days I will get caught up on your videos. You two are the third people I'm following and It's taking me some time. Love how you live and what you do to survive

[@Judy.LoveandLightAlways]

Second time watching this video, there nothing better than watching you guy's cook, cure, smoke, making your own BACON! Just Amazing. Adore you both. Hug's from Australia.

[@williammassey8514]

Should have fried up twice as much bacon. I'm sure you both said so at the time. Loved the end of your video. That looked simply delicious. Thankfully I ate before watching this. I still want some of your bacon and sausage. Home made bread with fresh egg, so jealous. Thanks and stay warm.

[@adrianlaverick8040]

I grew up in AK and currently live in AZ me ans my wife are planning to move back up there, I wasn't raised in a hunting or fishing environment for a lot of my life so im getting a lot of information from you guys even though we do plan to be on the grid, at least to some extent

[@shirleychambers2558]

You do a very good job on your video taking and your exclamation of what you’re doing I enjoy it so much.
Thank you for Sharing it with us

[@darylcampbell3244]

You’ve made me hungry! I make my own Italian and breakfast sausage. The fun thing is even mistakes taste good. Good Job!

[@Judy.LoveandLightAlways]

Amazing you two are 100% self Reliance. I salute you both. I know I couldn't do what you do, but oh how I adore your lifestyle and the snow. Hugs from Australia xx 🦘🐨😇

[@chrisschacht9278]

I like the extras at the end keep up the good work

[@HHeirloomIA]

Different types of salt absorb in different rates, depending on the grind or flake size. I like using a couple types each time I cure the bellies. Once I smoke the bacon, I let it rest before cutting. Love the sausage for sure. Cannot go wrong with CC ever!

[@blackpackhomesteadchrisand7337]

That is good to know. Thank you!

[@breehendrickson8807]

You guys are great to watch. My 3 girls and I watch your videos thanks for sharing

[@cherylcummings1303]

I love anything smoked!! Looks delish! Awesome job!🤙🏽❤️

[@MDeanrecipes]

Love your videos - but the candid banter at the end - so funny - bring it back ;)

[@zeezaweth6088]

I love the out takes and candid video extras at the end. Great video, as always.

[@MyDjflip]

Are you kidding me? That BACON😭 omg. That looks so good!

[@tanyajenkins919]

Thanks for sharing bacon and sausage yum . Enjoy now the works definitely worth the time and effort.

[@shellymb]

Looks delicious thanks for sharing. I suggest you cool your smoked bacon to almost frozen to slice… just like grinding cold meat works best, slicing cold bacon works much better..

[@KRIGHAH]

It's great to see you together

[@kennethhudson8013]

Thank you for expressing your 2A rights, and as usual amazing food!

[@lesliewatts2878]

Super A-1 folks. Damned it all I'm salivating looking at that bacon sizzling. Well done guys.

[@GinxHorne]

LoOoOoOove the run at the end!🤣

[@lbrown6859]

My mouth is watering over this food!!

[@katbrown5084]

I like how you can adjust what seasonings you like👍🏻 good information.💡God bless ❤️🙏🏻

[@sadiegirl303]

Lovely provisions

[@leegrumbling9623]

Thanks again guys. I now must limit your shows to meal times, and no binge-ing.

[@garypage9515]

I found in 2 attempts to make my own bacon, that the size of the salt crystals is critical. Too fine and the bacon ends up too salty (in spite of rinsing), too course and it doesn't seem to get properly cured (and can take on a "funky" taste). That is beautiful pork belly you are using. YUMM! Thanks for the video.

[@adamgarver4582]

Awesome video! Looking forward to future videos!!

[@sentimentalbloke7586]

There is an enzyme action that takes place, this is why we keep the bacon at 70 deg for a few days after smoking, this is what makes bacon bacon and not just salted meat it is what makes the difference between simple sausage and salami etc etc the meat has to ferment. I live in a warmer climate but the principle is still the same, salt for one day per inch to the centre of the meat plus a day, wash and soak in fresh water for a few hours, dry, then smoke, then hang and air cure, I have a ham hut lined with fly wire and my hams and bacon just hang there for how ever long as you can resist the smell.

[@serenitywoods9752]

Mmmmm bacon and sausage! Another great video!

[@HearthNEarth]

Thank you Thank you .... early christmas will be a smoker now. Inspired the hubby who watching over my shoulder... told him instead of ham for Christmas we can buy pork belly to make bacon (and his eyes glazed over). He will be watching again to get the recipe , we will have to wait to do the sausage he wants to make the cowboy candy first but our jalapenos are just flowering. Oh one thing you can make with your off cuts is Bacon Chilli Jam, is great on anything and everything especially fried eggs. Love the taste testing ... it tastes like real bacon...I remember saying something when I made my first ricotta cheese...stay warm

[@opcn18]

Man, that looks delicious. You guys might consider investing in a vacuum chamber. It's initially more expensive, but the bags to vacuum pack in are a lot cheaper.