I have only done a cold smoke for salmon lox/lachs (I definitely had a harder time keeping the smoke flowing for that, but it still came out great), but I will have to try that sometime. Any particular tips for doing a cold smoke with pork belly?
Trying out the cold smoke today. I can see why it could very easily end up better than the hot smoke. Looking forward to tasting it! Nevertheless, I stand by what I said on the hot smoke being better than store bought.
Meant to let you know sooner, but I tried it with the cold smoke and... ...I like the hot smoke better. Cold smoke had a stronger smoke flavor for sure, but the difference was fairly marginal other than the meat being uncooked after the fact. Nevertheless, it was a good experience. Thanks for the feedback!
The seasoning gets well absorbed into the meat over the curing period. The rinsing helps to keep it from being overly sweet/salty. The flavor is already really strong throughout. I may in the future sprinkle some extra black pepper on top after rinsing, but the flavor is already so strong that it is not necessary.
How long did you cure, then smoke, this? 15 minutes? These sides look like they have only been slightly warmed, not 2 to 3 hours minimum to internal temp of 150° minimum. I wouldn't eat this under any circumstance, even with your dreamy western-style musak. 1.7k views??? No wonder. Back to school, dude!
I cured it for 10 days (sometimes I have done as much as 14, but I find it makes little difference). Smoked for 2-3 hours. Internal temp of 160-170 (I never pull it any earlier than that; sometimes I have pulled it around 180 when I lost track of time). And this is just cooking it to the base temp. I always cook the bacon in the oven after to get it to proper bacon texture; this is just getting it cured / smoked beforehand (i.e. not what you would eat until after it was cooked in a skillet, the oven, etc.). Also important to note: the pink color is not because it is undercooked. It is a combination of (1) using pink curing salt, which is also what is used / what makes pastrami and corned beef pink and (2) the color from the smoke (though that is more the darker red coloring). Might consider watching the video before commenting next time, though, because I explained all of these in the vid!
I see your channel is pretty new, we’ll this bacon recipe has me intrigued! No commercial equipment, no expensive layout. I can’t wait to see more! Subscribed, my friend! Keep em coming.
V interesting n awesome beacon recipe, A2Z speaking explained at well ending results,I'm pleased n happy watching ur post from TANGA Tanzania,
You did not mention the need to flip the meat over every day during the curing process.
No need to flip it over. It might help, but I have made it dozens of times and never flipped it over. It always ends up delicious.
I have done hot smoke and cold smoke and to me the cold smoke is way better....
I have only done a cold smoke for salmon lox/lachs (I definitely had a harder time keeping the smoke flowing for that, but it still came out great), but I will have to try that sometime.
Any particular tips for doing a cold smoke with pork belly?
Trying out the cold smoke today. I can see why it could very easily end up better than the hot smoke. Looking forward to tasting it!
Nevertheless, I stand by what I said on the hot smoke being better than store bought.
Meant to let you know sooner, but I tried it with the cold smoke and...
...I like the hot smoke better. Cold smoke had a stronger smoke flavor for sure, but the difference was fairly marginal other than the meat being uncooked after the fact.
Nevertheless, it was a good experience. Thanks for the feedback!
outstanding!
Why do you rinse off the seasoning?
The seasoning gets well absorbed into the meat over the curing period. The rinsing helps to keep it from being overly sweet/salty. The flavor is already really strong throughout.
I may in the future sprinkle some extra black pepper on top after rinsing, but the flavor is already so strong that it is not necessary.
That music makes this feel like it goes on forever - not in a good way - maybe turn it down for future vids 👍 otherwise not bad actual content
Appreciate the feedback. I believe most of the vids have a better audio balance, but you can let me know.
How long did you cure, then smoke, this? 15 minutes? These sides look like they have only been slightly warmed, not 2 to 3 hours minimum to internal temp of 150° minimum. I wouldn't eat this under any circumstance, even with your dreamy western-style musak. 1.7k views??? No wonder. Back to school, dude!
10 days he said he did the cure
I cured it for 10 days (sometimes I have done as much as 14, but I find it makes little difference). Smoked for 2-3 hours. Internal temp of 160-170 (I never pull it any earlier than that; sometimes I have pulled it around 180 when I lost track of time). And this is just cooking it to the base temp. I always cook the bacon in the oven after to get it to proper bacon texture; this is just getting it cured / smoked beforehand (i.e. not what you would eat until after it was cooked in a skillet, the oven, etc.).
Also important to note: the pink color is not because it is undercooked. It is a combination of (1) using pink curing salt, which is also what is used / what makes pastrami and corned beef pink and (2) the color from the smoke (though that is more the darker red coloring).
Might consider watching the video before commenting next time, though, because I explained all of these in the vid!
I see your channel is pretty new, we’ll this bacon recipe has me intrigued! No commercial equipment, no expensive layout. I can’t wait to see more! Subscribed, my friend! Keep em coming.
Thank you for the sub! Lots more coming!
Nicely done, but WHY is the white drug (sugar) needed?
Adds additional flavor. The sweetness is pretty mild though - it does not come through as much as the smoke and salt.