I made a batch of your Maple Buckboard Bacon. Smoked it yesterday. Refrigerated it overnight and sliced some to fry up for breakfast and OMG that was the best bacon I've ever tasted. Thank you so much for sharing your videos and recipes. Love your encouragement and enlightenment!
Very nice explanation, simple and to the point. I think too many people overthink the process. After all, You're not reinventing the wheel. You're Makin' Bacon! 😋😋😋 TYFS, Mark n Rosa
Great video. I developed a great jalapeño and garlic cure that we love. I’ve made belly bacon and buckboard bacon. I want to try and make beef bacon from brisket but it’s just too expensive.
I watch most of your bacon videos often, well every time I make bacon. We now make Venison sausage bacon (out of ground/minced venison and pork butt). I do like the dry method better than the brine method. 19:41 Hot smoking to 140-145.
Bonjour je vous suis depuis un bout et j’ai essayé le bacon canadien avec la longe de porc Saumuré pendant 10 jours et fumé à froid ensuite fini au four jusqu’à 140 f. Et je trouve que c’est raide pas tendre je me demande si j’aurais pas mis au sel trop longtemps ? J’espère une réponse car j’aimerais en refaire d’autres merci.
Le bacon de dos ou canadien de la longe a tendance à être plus sec en raison de la viande maigre. Vous ne pouvez essayer de le faire cuire qu'à 125 Fahrenheit, mais il sera toujours plus sec. Essayez de faire du bacon «Buckboard» à partir d'épaule de porc. Il est marbré avec plus de gras et peut être plus à votre goût. Coupez simplement une épaule de porc en une plaque et faites-la exactement de la même manière.
What an amazing tutorial and recipes for making 🥓 bacon. My favorite part was salt curing I think that is so important instead of all the chemicals that go in store bought 🥓
Thanks so much, Jeff! I will be doing more of these webinars on varying smoking techniques at the request of some friends. I am still experimenting with them.
Sorry I missed live video. Great info. Been making my own bacon for a little over a year. Picked up some great information watching this video. Thank You
Thanks so much! It wasn't a live youtube video. I am starting some webinars on various smoking techniques and I post the video of the webinar for the participants on you tube.
I made a batch of your Maple Buckboard Bacon. Smoked it yesterday. Refrigerated it overnight and sliced some to fry up for breakfast and OMG that was the best bacon I've ever tasted. Thank you so much for sharing your videos and recipes. Love your encouragement and enlightenment!
Very nice explanation, simple and to the point. I think too many people
overthink the process. After all, You're not reinventing the wheel.
You're Makin' Bacon! 😋😋😋
TYFS, Mark n Rosa
Just did your buckboard bacon recipe this morning! Got it curing in the fridge. Picked up your cookbook too! Thx for doing these vids
Thanks so much for the support!
Percent of the mass of the meat makes the ingredient measure much easier if you have a scale.
Great video. I developed a great jalapeño and garlic cure that we love. I’ve made belly bacon and buckboard bacon. I want to try and make beef bacon from brisket but it’s just too expensive.
I watch most of your bacon videos often, well every time I make bacon. We now make Venison sausage bacon (out of ground/minced venison and pork butt).
I do like the dry method better than the brine method. 19:41 Hot smoking to 140-145.
This is extremely informative and helpful! Very well done, I really enjoyed watching this! Gotta love the magic of bacon in dishes!
Thank you, Sir!
Best vid I've seen on makin bacon ... Really appreciate the exact numbers, proportions, techniques and comments on the various types of bacon. js
Thank you so much for the kind words!
Bonjour je vous suis depuis un bout et j’ai essayé le bacon canadien avec la longe de porc
Saumuré pendant 10 jours et fumé à froid ensuite fini au four jusqu’à 140 f.
Et je trouve que c’est raide pas tendre je me demande si j’aurais pas mis au sel trop longtemps ?
J’espère une réponse car j’aimerais en refaire d’autres merci.
Le bacon de dos ou canadien de la longe a tendance à être plus sec en raison de la viande maigre. Vous ne pouvez essayer de le faire cuire qu'à 125 Fahrenheit, mais il sera toujours plus sec. Essayez de faire du bacon «Buckboard» à partir d'épaule de porc. Il est marbré avec plus de gras et peut être plus à votre goût. Coupez simplement une épaule de porc en une plaque et faites-la exactement de la même manière.
What an amazing tutorial and recipes for making 🥓 bacon. My favorite part was salt curing I think that is so important instead of all the chemicals that go in store bought 🥓
Thanks so much, Jeff! I will be doing more of these webinars on varying smoking techniques at the request of some friends. I am still experimenting with them.
Sorry I missed live video. Great info. Been making my own bacon for a little over a year. Picked up some great information watching this video. Thank You
Thanks so much! It wasn't a live youtube video. I am starting some webinars on various smoking techniques and I post the video of the webinar for the participants on you tube.
I don’t like this format. Why did you change it. I like your normal setup 🤣
Har! I didn't change my "format" I just did a webinar so people could ask questions. Then I posted a video of the webinar! Thanks for watching though!