Easy Homemade Bacon | How to Cure Your Own Bacon at Home
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- Опубліковано 18 лют 2020
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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When I was young and in my prime, I could eat a pound of bacon in one sitting. But, now that I'm older and wiser, I can eat 2 pounds.
I concur their partner now that I'm older and wiser I can sit down and eat two pounds two love your sense of humor my friend God bless you
🤣🤣🤣🤣
My father used to eat 2 1/2 pounds a day.He lives to the ripe old age of 38.Everything is better with bacon.Even bacon is better with bacon.
Cowboy logic like this is few and far between.
ua-cam.com/video/HaqJw-YQI70/v-deo.html
Cowboy Kent Rollins, I'm a retired Navy Veteran and I just want to say thank you for recognizing us in all of your videos. It does not go unnoticed. Good Bless you and Shannon sir.
Thanks for watching Bruce and your service. God bless you
Good bless you
Bless you all. Got many family and friends that are vets, especially navy. Mr. Rollins, you seem like a kind man and I like your hat. Looks like my dad's. Best wishes and thank you.
Thank YOU and all of your fellow vets and actives for your service! Can't thank you all enough!
@Johnny Dong Hes saying that Rollins thank you part at the end of his videos does not go unnoticed. Hes not tryna garner attention
This man is a true national treasure
If Rockstar Games is wise enough, they would hire this man for their next Red Dead game.
ALL ELITE ROBOTNIK but he needs to be an un killable NPC shopkeeper type
spencersonnier1 I would agree
This is the greatest statement I've read in 2020.
@@spencersonnier1 nah how about the chuck wagon man, like he has his irl wagon setup in a town ingame
Underrated post
this man is the most wholesome being alive today.
The Bob Ross of cooking
Thanks for watching
The type of men i look up to as a young male. Rather then those singing “baby” while wearing jeans that strangle your you know what.
and he loves BACON :)
I think a team up with Cowboy Kent and Townsends would be amazing.
Of course the only problem with homemade bacon is it takes 3 or 4 days to make , and 15 minutes to eat lol
Hey, that just keeps you from eating too much, so you could even see it as a positive
and a smoker
So true haha!
Make in big batches :)) tight seal them, place in fridge... enjoy later!
That's funny there ya.
This channel is cool because these videos make you feel like a friend is showing you how to cook, none of that pretentious Gordon Ramsey stuff
believe me as a brit, he git very grating and fcking annoying. We have tonnes of chefs who aren't doingvthe Gordon Ramsey rage schtick. Tom Aiken as one of my favourites and the brilliant lush Keith Flloyd, former army officer.
Damn right!
Ramsey is actually not very pretentious and showcases easy recipes to make at home on his home cooking series. The angry persona is a character you only see on Hell’s Kitchen…it’s Hollywood
Greetings from South Africa. We are a meat loving people. We cook more outside than in the kitchen so will definitely be trying this to show off to my old man. Thanks for your videos, you bring them to life. All the best.
Hey Ken
A while back I was going through a tough time and you prayed for me. I want to thank you and yours for that because I was pretty much done with this old world. Things are good now and this old vet appreciates you. So all the sad stuff aside i just finished my first batch of bacon. I wish i would have watched this first. I used off the shelf jerky brine and soaked it for a week. I rubbed it down with maple syrup and smoked it low and slow with mesquite,hickory and apple and it came out amazing. But i like your recipe better. I will say though that it's the best bacon I've ever had
Congratulations
@@whatahowl1 thanks!
Your welcome
what a lovely story. God loves you brother.
@@markiobook8639 thanks brother!
Followed this exact method with all my heart. Came out as hands down the best bacon I’ve ever had and ever made. This dude is legit
Hey Kent. With all this hardship for everyone, I’m so grateful for your spirit, and your kindness. Thank you so much, so much love and respect from Idaho.
Amen brother, amen.
I would love to spend a whole month with him on the ranch cooking food and hearing his stories and just experiencing nature
He might be doing his cooking classes still. It is week long, one care only hope
me too
You’re quickly becoming one of my favorite outdoor chefs I am walking in your shoes although I will never meet your standards in terms of who you are I will aspire to have the same passion an old-school feel in my outdoor cooking adventures! God bless Texas and God bless America!
Thanks for watching and I have faith in you and God bless you as well
Texas Jungle Amen.
What part of Texas?Hico here..
Bill Thomas Ellis county
@@billthomas7933 He's from Oklahoma
I was going to ham it up with a salty joke, but the cowboy has CURED me! Bac-ON sir!
@ Passion for food , see here you are again & funny again my friend, we must have the same taste in chef/food videos. I just left you a post appx., an hour ago on the video we watched a little while ago, lol. God Bless you & yours Chef., p.s., i believe it was Mrs. Laura Vitale's salisbury steak recipe, I'm not positive though.
@@stevelogan5475 Hi again! Yeah I meant to reply there! Thanks my friend I really appreciate your kind words, and I'm glad you enjoy my comment shenanigans! If I can make some folks smile it's worth the time!
@@@Passionforfoodrecipes Yes my friend, it is worth it & i do the same thing, you may be irish or scottish using the word shenanigans & i'm irish, nice to meet you my friend , i'm sure we talk again, God Bless you & yours young man
Don't go hoggin all the good puns now
Everything from the rooter to the tooter. Hog and hominy were the staples of the hard scrabble farmer in North Carolina.
Good eating
Howdy Carolina neighbor. Tell em we put a whole 100 + lb pig on a grill , mop him down with sauce listening to some good picking while hydrating on local corn juice then pile a plate with barbecue, slaw and corn bread. It doesn t get any better.
No warm TV studio here. It's the real McCoy teaching us happy guys how to cook like a cowboy.
Thanks to the two of you (yes the camera lady was also in the frosty cold)
I get excited everytime I watch your videos... You are truly a cooking sensation. I've always wanted to cure my own bacon... Now I can after watching this video.
Thanks for watching
Whoa awesome two of my favorite tubers right here! @Cowboy Kent Rollins Thanks for what you both do, you're great Americans. Kudos.
Ray Mack when I saw your fried cabbage I had to subscribe.
Whoa, this is a treat. Love to watch both you guys.
33 b m m.m mm. N
Mr Kent, heartly hello from Moscow, Russia! Watching you everytime with breathtaking interest! Thank you! God bless you and your family!
Thanks for watching
Are you a native Russian? If so your english is better than most Americans lol.
@@michaelallison2836 yes I am) Thank you, highly appreciate your comment as I trying to do my best.
What's the Russian equivalent to Kent Rollins?
@@googlearchipelago2825 у Жоржа is the youtube channel
Haven't seen homemade bacon in many moons. My daughter didn't know the real processes of quality bacon. So, we watched your video. It brought back many good memories. It is so good eating good bacon like that.
I question the “it’s gonna save you time” claim but I can’t deny the utter awesomeness of this.
Country-born-city-slicker, here.
This channel makes me miss those dirt roads and pine trees that surrounded my childhood home. Keep it cowboy, Kent 🤠
That ones going on the list of "to-do's" for sure ! GOD Bless pardner.
Thanks for watching Marc and God bless you
"Praise the lord, pass the biscuits, I'm gonna put twelve pound of bacon on each one."
I haven't laughed this hard in weeks. You said it, brother!
Bacon makes everything taste good! I’m gonna try this Kent. I’ve seen it at the butcher and I’m tired of the outrageous price of bacon in the grocery. Lol, my wife says, Kent is costing her money because I’m cooking so much, but I haven’t heard one single complaint about the food. I tip my hat to you Kent, thank you!
Bacon, YES !! One of the five food groups: Bacon, Beer, Bar-B-Q, Bourbon, and Biscuits.
So true!
Food group 6 Burgers
Amen brother
Amen.
No, no, no! You got it all wrong, there's only four food groups. Bacon, beans, whisky, and lard.
My cast iron skillet got, contaminated with some rust, I was looking through YT to find a good way to clean it and season it and stumbled upon the Kent YT page. So much more than I expected! Love the info, recipes and the videos! Keep up the great work!
If only all life's problems could be solved by cooking bacon😊
Country wisdom is what this country is missing these days. Too many people leaving the country for the large urban centers and forgetting the old ways.
I love my cast iron, but it does take some work to keep it up. I've started it using it less for some things (steaks) and using stainless just because I'm carnivore and saves me a ton of time.
I want to thank you. years ago I watched you on some long forgotten cooking show, you were cooking for a hunting or camping group and you were cooking with your dutch ovens. That started a life long love affair with cast iron pots, First opportunity I got I bought my first dutch oven and fell in love with it and all cast iron pots, pans and skillets. While I don't cook for crowds or any more than my family almost everything I cook is in cast iron. I just came across this video and prices on everything being what they are my wife and i are going to try making bacon with your recipe. Its the simplest we came across. Thank you for igniting a life long obsession. My collection has grown over the years to where my nephews stop by occasionally to see if I am willing to part with anything. No luck they can fight over it when I'm no longer above ground.
Thank you so much for mentioning first responders. My husband and I are both former firemen/paramedics. And my entire family are Marine or Air Force. 🥰 I found your channel by accident and absolutely love your content. I'm currently outside smoking a pork belly and some chops. It's about 20 degrees here and absolutely gorgeous. We just started our UA-cam channel a few days ago but its not nearly as fancy as yours! Well done Sir. Xoxo, Mama Kitchens
as always, complete pleasure to watch yet another of your episodes. Gold bless you Kent, and Shannon, the pups, and all that support your channel.
A man that can dance in these dark days deserves my subscription. Love it!
Thanks for the sub!
I bought my husband a sausage stuffer for Christmas, and we've made a mess of venison sausages. Now, thanks to you, we are now making bacon, too! Your marinade is the best. Well worth the wait time!
I have hickory, maple, apple, cherry, peach and plum trees ... I can't wait to try each one.
Makes good bacon it does
That bacon looks great, I bet it tasted fantastic. nitrates and nitrites are also found naturally in burning coals. So after your wood cooks down you are releasing nitrates and nitrites into the air. That is what actually give you the "smoke ring" on a brisket. It is couring it that is why it turns pink. Thanks for sharing so much.
Good eating it was
Love your channel. Thank you, and of course Shannon and the taste test team, for your hard work.
Great video! Very entertaining and informative. Thank you for keeping old timer's history going! Prayers to your friend for his recovery. Good job loving on veterans and first responders.
Been watching you cook for a while now and I have never wrote to you. I sure appreciate the flavor and real food you've helped bring into my families life. Truly delicious and honest to goodness makes the toes dance. Subscribed for sure!
Just made this this weekend, and man was it worth it! So good. Thank you Kent.
Sir, I first saw you on an episode of Chopped and when you said “I speculated on the speculoos…” I knew you deserved to be followed. Thank you for your informative, supportive and encouraging approach to food prep. I cannot wait to make my own bacon and I appreciate the joy you bring to the table, no pun intended.
Thank you for making your videos fun! My family are taking a huge jump and moving from Florida to acres in Crossville TN to start a homestead. I am learning a lot from you! God bless you and your family!
This recipe came out really good. I will be making it again. The hardest part for me was keeping the temp of my smoker low but I managed. Thanks Kent!
My heart cries for collards, biscuits and gravy with that fine bacon. Thanks, Kent!
I’m praying for Mr Craig Lee ❤️🙏🏼 God bless you and your family
We made it! It turned out so good! I thought it was going to taste like it smelled. It taste just like really good bacon. Thank you Kent Rollins for your great recipes!😉
Bacon wavy dance, that bacon must be good. I can relate, I do a similar dance when the texture, flavor and the aroma comes out so perfect with meats on the grill.
I just made up about ten pounds of wild boar bacon using this recipe. The guys who butchered the boar told me it would be too tough. They were wrong. The texture is a bit different but, holy smokes (no pun intended)!1 That is some GOOOOOD bacon! Now I've got to go cure the other 60 or 70 pounds of pork belly I've got in my freezer :). It was a BIG boar LOL
"We use everything even the squeal" laugh out loud priceless!
Loretta VaunBruan I am from Southern PA, and we used everything but the squeal. I guess they are more frugal in Oklahoma.
Yep, and he wasn't lieing either. The old timers ate kidneys, liver, heart, boiled the tail and backbone, used the tongue, rendered the fat for lard and cracklings. They picked the feet, flavored the beans with ham hock, and boiled the meat off the head for a type lunch meat called hog head souse. And if the pig got away with his brain, you'd be wrong. Not bad fried.
@@larryreese6146 yes I read Laura Ingalls Wilders series of books and in the very first one they live in the big trees and they have a hog that they Butcher and when they boil the head they make it into "head cheese" is what they call it in that book .
They fry up the tale and the little girls fight over it.
They are very sad when it's gone because they won't get another one for a whole year.
@@myocdtv7935 I'm about 67 and the youngest in the family. Came along a little late too. I remember butchering hogs and curing them in the smoke house. That is until we got uptown and started taking the meat to the locker plant in town where you could rent a freezer compartment. Saturdays you went to town, did your shopping, and picked up enough meat to do until the next trip. We had a refrigerator but home freezers came along later, air conditioning much later.
I remember my grandmother would have me scraping the head and gums and anything I could get it from so she could make souse meat. She also loved brains with scrambled eggs,, they didn't waste nothing.
Worth it when you consider the cost savings, the pride of having made something yourself that’s delicious and have many uses. That as well as it’s healthier than store bought. Excellent instructions. Thank you from Las Vegas.
We had our 1st slices from our home raised pig today. The flavor is smazing!! And low salt - that's important to us. Thank you for teaching.
What an absolute pleasure to have found your site. Thanks so much for sharing your knowledge and experience. Recently retired form serving 24 years in the ARMY and looking forward to spending plenty of time in the outdoors and on the grill. God Bless you Sir and continue to make these videos. 👍👍👍
Thanks for watching and for your service
I'd surely watch a 10 minute blooper reel of Mr. Kent! God Bless you both, and keep up the great work!!
Thanks for watching and God bless you
I just makde this tonight. It is absolutely dominant in my cast iron cooks. It is so dang good. I followed every step except I added a lil more wine and a lil more creme.
I gotta tell you Kent, you are a treasure !!! I truly love all of your videos and will be watching a lot more. Thank you .
I made the recipe and smoked it yesterday its absolutely delicious! I love that theres no preservatives in it.
Kent And Shannon just want to say how much I ALWAYS enjoy your videos and the thanks you ALWAYS give to vets and first responders! God Bless you both!
Thanks so much and God bless you
Great video. I’ve done traditional cure in the past and cold smoked in my vertical smoker. Your recipe is a bit simpler and I need to try some with my Pit Boss pellet smoker. Thank you for sharing and continuously supporting our troops and first responders.
David Little, MSgt, USAF (RET)
I’m one generation from the farm, raised in the city. Don’t know my rear end from my elbow when it comes to this stuff. Love it!
This man has more character in his little finger than 99% of the population have in their whole body.
I thank this man for teaching me all these recipes the best cooking show I've ever watched.
ua-cam.com/video/HaqJw-YQI70/v-deo.html
I followed the recipe this past week and it is fantastic!
Thank you, Kent! I wanted to learn how to cure bacon without nitrates and you taught me how. I appreciate the tips on using a fruitwood for smoking. I will definitely try that. Thank you!
Definitely going to start making my own bacon!!!! God bless, take care and stay safe!!! Prayers for Craig!!!
Thanks Peter
Thank you kindly for the recipe, Mr. Rollins. Now I'm trying to figure out how many grills I'm gonna need to cure the belly of the whole hog we butcher. Looking forward to your salt curing video!
In Ireland, we add a little Irish seasoning to bacon and then we cook it very chewy, then we eat it right away.
Enjoy your program! We’re over in Amarillo. Looking forward to trying more of your recipes. You brought back a lot of memories with your stories. I grew up on cattle ranches up in eastern Oregon.
Hey Kent, love your channel! I got a chance to try this recipe over the weekend. Gotta say, it is unbelievable! I have been wanting to try this for awhile and it did not disappoint. Smoked with post oak and apple. Thank you for the great recipes!
Glad you enjoyed and Thanks for watching
I takes me hats off to you they're controlling for being one of the best chefs on the trail I do love your videos you do an awesome job God bless you and your family and God bless America
ua-cam.com/video/HaqJw-YQI70/v-deo.html
Wow kent is there anything you cant make homemade ??? I truly enjoy watching all of your videos. You have a real gift.
I followed instructions and it is incredible. Everybody has to try this once but it won't be the last time. It is really good.
My mouth actually started watering in the first 5 seconds. 😀
Kent I've been watching your videos for a while now. I have to say the production quality has really gotten better and better. Thank you. Please keep making more videos.
Thanks for watching Art, Shannon and Andy do a great job
I just made this recipe with my homegrown pork and it is amazing! I very much prefer this recipe over the one I tried with pink salt. Thank you for sharing. Now I need one for ham!
Just finished prepping our first batch! So excited!
I'm from Virginia and there is nothing like salt cured ham on a biscuit or some slab bacon and eggs.
No thanks. You enjoy you're ham. I like bacon. Ham 1 time a year because mother in law cooks it.
Darlin', that's good eating no what where you're from, you're just blessed to know it. 🤣💚
@@MasterMichelleFLen.wikipedia.org/wiki/Smithfield_ham
Prefer NC maple cured...
@@p.h.5752 mmmmmmmmmmmmm... now I'm hungry. Thanks.
🤣💚
Thanks Kent and Shan, You brought back memories when I was a kid. My Grandpa use to process his own hogs/goats. Best eaten ever. God Bless
Thanks for watching Greg and God bless you
gave this a shot, only had a 2 lb belly and it sat for 7 days due to rain but it came out incredible. Sweet smokey flavor
Thank you!! I love this channel. Cooking shows don't do it for me, but your videos have really lit a spark for me to try new things. I've gotten a smoker and started using cast iron based on your videos and couldn't be happier. Can't wait to make some bacon!
Glad to help and we hope you enjoy the bacon
Im getting ready to slaughter my hogs soon and was looking for a recipe for curing bacon. Now you have a video for curing and smoking bacon talk about timing love the video thank you sir.
I wish yall a great day, and make some of them cracklins
Christopher Groesbeck yummy. Where do you and your hogs live?.......asking for a friend 🤤🤤🤤
Sounds like heaven!😎🌴
Awww... poor little piggies
@@JulieWallis1963 Litterally take a helicopter, go anywhere in texas, and u should be able to find like 50 fucking random ass hogs in the middle of nowhere you can probably air strike
OMGOSH I remember my grandpa smoke curing bacon.
There isn't anything better 👍
I just started watching your videos and I have to say I love you! I can’t wait to see more of your videos! God bless may you and your family stay safe during these trying times!
God bless
Kent Fantastic video, I have 6lbs in the fridge just made it this morning ,And 8lbs of belly on the way Thank you for taking the time to film this ..Have a great day God bless you and yours
God Bless you and Mr Lee! Such a carimg channel! Cant wait to see y'all in MO!
Thanks for watching Dawn and God bless you
"Why does this fella have a million subscribers?" *wavy bacon dance happens* "Oh... I guess that makes sense." *He thanks me personally (because I'm a vet)* "I suppose I'll subscribe."
Thanks for your service
Yes thanks for your service both of you
+
Cowboy Kent is a Patriot. Subscribe and be thankful for his (and Shan’s) appreciation of we whom have faced the enemy!
This is a very fun channel to watch as well as educational. And I like the retired Navy veteran below appreciate the fact that you recognize the military service people Past and present. A served eight years in the United States Navy.
You brought back some memories of my childhood when you mentioned hog killing day. Even though I was a small kid my grandfather and the other men in the neighborhood getting together out in the backyard and killing and processing from 6 to 8 hogs in one day. It had to be 30-40 degrees outside.
Thank you for acknowledging our service men and women Mr. Rollins. My son is a Marine stationed in Yorktown. I'm gonna have to make this one for him next I see him, cause bacon is one of his favorites! God bless you sir.
Hog killing time reminds me of some good memories,good eating,and hard work...Thanks a Bushel.!!!
Thanks Michael for watching
Hello Kent I'm going to try this recipe never thought about getting a pork belly for making bacon smart idea kent I must have lost my marbles not thinking about making bacon from pork belly ha ha have a great day Kent !
Cheaper it is
@@CowboyKentRollins your right Kent Rollins thanks for sharing your recipes
Pretty sure that's the cut used for whatever you get at the grocery store
@@CowboyKentRollins am not a fan of maple bacon but my only experience with maple bacon was store bought so how does this home made maple favor
Man LoSt HiS mArBLeS
Thank you so much for sharing. I'm from Australia and I'm very glad that I have stumbled across your channel and look forward to seeing many more delicious delights.
I'm not sure how is your able to wait that much time on the curing of the bacon but you give me pause and you make me think and I appreciate it.
I have been waiting for this episode! I started curing my own bacon a year ago and its amazing! Pecan shells have been my favorite smoke source so far.
Yum pecan shells sound amazing...I’m gonna have to try that
Where do you get them from?
Dont last long here
@@CowboyKentRollins l
Pecan wood works amazing with pork but a little goes a long way.
Mister I sure appreciate you. You’re a reminder of family that’s passed, lots of good times had on trail rides and rodeoin and such before I realized cowboy didn’t pay a livin and went to work as a public servant. We woulda called you cookie back when though. Keep it up cookie!
Thanks for a well explain recipe process....I made a keto version subbing salt with pink Himalayan, maple syrup for applesauce and coconut blossom brown sugar. Although I am not a mesquite fan I omitted this spice. Just wanted to say your site is awesome. No nitrates!
I live up here in Northern Alberta Canada...i make my own bacon on a home made smoker...i cold smoke my bacon at 85 F...a 6 pound pork belly i smoke for 10 hours with Hickory wood...i love the strong smoke taste...i will try your recipe its sounds good
Kent I would love if you came to Pennsylvania on your tour! I know everyone here would love to be able to smell your cooking!
Thanks for watching and the invite
Cowboy Kent Rollins of course! I’ve been watching a while And thank you so much for the reply! If you went to Harrisburg around the time of the PA sportsman’s show then you would be surrounded by your viewers and like minded people
Used your recipe and it’s the best bacon I’ve ever had! I’ll never buy bacon again.
Glad you enjoyed
Instantly subscribed because I grew up killing hogs on a cold and man did we have fun! We had a huge dinner to
Hey there Kent' I like to use a mix of maple and hickory that's been fresh cut to smoke bacon ,ham and jerky. Great video !!!
Thank you I really .. will try this..yummm.. Love you guys... y'all have a great Blessed week
Thanks for watching Tamatha and God bless you
Back home in Western NC we’d kill hogs every late fall! Smokehouse was just a bellerin smoke! Great video!
I miss those days
Cowboy Kent Rollins I do too! Life was so much easier
We do it here every New Year’s Eve here in Southeastern North Carolina.
Im from the 828 where you from
My heart gets so happy when I watch ya... I do a dance with ya after every episode... God Bless my friend...
I just found you Sir and now I'm happy dancing!! Thank you for being you!