Homemade Bacon is THIS SIMPLE. | Salt, Sugar, and 7 days
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- Опубліковано 10 вер 2024
- Let's make homemade bacon! Did you know that we teach people just like you how to cook whole-food, farm-fresh foods: cook.theelliot...
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For a few more details on curing bacon, feel free to visit the recipe on the blog right here: theelliotthomestead.com/2014/10/homemade-bacon/
Also, for more information on Brandon's curing methods, visit his channel right here: ua-cam.com/channels/KiU0P-N1LR61p8qMOJZkYw.htmlvideos?app=desktop&view=0&sort=dd&shelf_id=1
The first time I made bacon , we could barely eat it for the salt. I oversalted and overcured that poor thing. Ive got 2 small bellies in the freezer that I've got to do soon. Thank you for reminding me . 🥓🥓
Can you share the farm you purchased from? I’m also in WA 😊 thanks!
@@theelliotthomestead you don't have to rinse it? its not to Salty?
Years ago I watched one of your videos where you took a chunk of bacon down from your ceiling, and I was blown away! I asked you how you did that, and you pointed me to Farmstead Meatsmith. I ended up totally enchanted by the Brandon and his wife. Fast forward, I just slaughtered, and butchered my first pigs last month! I have my own bacons, Copa, guanciale, prosciuttos, and hams going as we speak.
I can't thank you enough for introducing me to Farmstead Meatsmith. They're extraordinary people on many levels.
I grew up in the city, with almost no traditions, and there's something inexplicably satisfying about getting back to the old ways.
That's awesome!
This is so encouraging. You go! 🎉 love that you’re creating your own traditions
Every other year we raise 2 pigs in the woods where they have access to acorns. We do the harvesting and butchering ourselves. Big job but sooo worth it. Home-cured and smoked bacon is the only way to go. Juniper berries, bay, cracked pepper, nutmeg. By using the equilibrium method of curing, you can be assured that it will never be too salty.
Big Meat gets a collective eye-twinge when the people start to look into the absurdities of Nitrates and Nitrites being added to commercially available meat. This is a fantastic video, thank you for encouraging others to get closer to their food.
Shaye, love this video and glad you did this! Retired chef 28 years, homesteaders here in central Texas. We have always cured our own bacon and other cuts of meats. Corned beef, wild boar hams, venison and smoked fish. I like to control the salt levels and rarely use curing salt (Nitrate) also known as pink salt. I only use a small amount to get that nice pink color for corned beef. 40% salt and 60% sugar 6-7 days and off to the smoker. I only use skinless, much easer for us. We mix things up as well and like to use maple syrup instead of sugar. Some time we use jalapeño, black pepper, just so many ways to be creative. Some times we make Canadian bacon and don't smoke. Hear in central Texas we refrigerate. We will pull out the slicer, slice dice and portion, vac-pack and freeze. We always enjoy you channel and look forward to many new video's. Merry Christmas to you and your family! Chef Mike
I was about to ask her if maple sugar could be used instead of sugar and read your comment. I have a pork belly in my freezer I’m about to cure and will try the syrup. Thanks for posting your comment.
Mike, I really appreciate you sharing a few insights. Do you have a specific recipe for the maple syrup curing. I avoid processed sugars. Cheers!
@@conniemtompkins Hi Connie, instead of using brown sugar during the cure I use maple syrup, simple. Let me know if that helps. I will film a bacon video on our channel here soon. Blessings Mike
Great! So do you think vaccum pack is better to freeze? I just curated my bacon. Cut into large chunks and put some in freezer bags like that in freezer.
@@jennyelenihealth I think is keeps longer.
Wow! I am mind blown at how simple this is and my husband will think I'm nuts when I tell him I want to cure our own bacon 😅 thank you for this wonderful content!
Haha! I’m anticipating the same reaction from mine as well. 🤣
lol same here, he already thinks that though.
We do this with our sheep belly! Sheep bacon is another dimension of absolute deliciousness.
Good to know it works for lamb!
Boy this really brings back memories my grandparents had a smoke house we would set and watch the smoke coming out of the top, and the smell was something else.boy do I miss those days.
That is the same way and technique we used to "sugar" cure our country hams in NC. It takes longer than 7 days but the end product was always worth it! The end product was wrapped in paper and then in a flour sack.
So many things to love in this video - the music, your adorable sweater, and the exciting idea that we will likely be making our own bacon in the near future, thanks to you! :)
This is exactly how my dad cured bacon for years as he raised pigs .. its so good when have a humid area so into the freezer it went
I bought Bacon today and 2 lbs or anyway the bigger package of thick cut, hickory smoked was Almost 7 Dollars here in Missouri. I was thinking tonight I may have ta stop gettin the bacon. This info is seriously invaluable. This is what the Pioneer people did. Thank you Shaye. When I found out I wasn't gettin any kudos from the Lord for kosher eating I threw it out the window and lovingly embraced the bacon. Shalom Aleichem Mishpocah. Love your channel ❤️🥓
Three pounds thick cut in Colorado is $18.99 on sale.
We just butchered 2 hogs we raised and I am wanting to make our own bacon. Thank you for sharing. Perfect timing :)
Goodness I love your channel. So comforting and inspiring. My boyfriend and I are homesteading in northern Idaho and starting our own UA-cam channel. Watching your videos gets me so excited to cultivate a simple life. Even though it will be challenging, it will make moments like curing our own bacon that much sweeter. All the love to you and your beautiful family ✨
I did my first curing a few weeks ago following Brandon's method and I over salted. When I cook it, I don't add salt to my eggs, brussel sprouts, or whatever I'm cooking with it and its very yummy. Note to self: Don't add as much salt next time.
I made mine so salty it’s almost inedible! I’ll know better next time. Did you freezer the rest ? How ? In bags? Thanks 😊
@@jennyelenihealth You can soak in water to remove some of excess salt. All salt or sugar curing is doing is replacing the water in the meat with salt. We can do the opposite by soaking in water.
Soak it for an hour or so, then cut a slice, fry it up, and see if its better.
It will be more salty than store bought. Once the meat has lost moisture, you can leave it on the counter. I refrigerate mine, but technically its cured and it not longer needs refrigeration or freezing to stay preserved.
I've learned so much from your videos! I've been gardening and preserving food for 40 yrs but you've showed me new things like making homemade hot sauce with peppers. Making home made cooking oils with herbs and olive oil and making herbed salts all of which I made this year. Now I can cure my own bacon!! Thank you, thank you, thank you!!
This is something that I’ve wondered about for a while as I’ve contemplated raising a few hogs each year and processing them ourselves. Thanks for answering this question!
I am so excited you made this video! My brother is giving us a huge pork belly and I have been wanting to try to make bacon. Also, I truly enjoy your content. Thanks for sharing!
Sorry for the audio glitch! No fixing it now unfortunately ;)
I just got a well raised hog butchered and intentionally had them just package the pork belly w/o curing. I went through so many videos to find this amazing lesson giving me the exact info I was looking for! Thank you for just getting right to the how to! This is the only way to go!
We're about to butcher our pig tomorrow, so thankful for this! We always had to ask someone for help to smoke our bacon. I'm so excited to try to cure it this way! Thank you, Shaye and Stu, you nailed it!💝🍷
What wonderful timing we will be getting out pig in the end of January an I've asked for it Not to be seasoned At All .an this comes in handy. I'm going to have most of it grounded up other then the basic cuts because I want to try my hand at sausages an mixé beef a pork Burger. Would be wonderful to see your take on theses also 💜
Delicious! You always explain things so well and thoroughly and make it seem so easy to do!
This video is so timely! It is finally cool enough down here in FL for us to cure and smoke the bacon from the pig we raised this year. We cured a ham for thanksgiving from him too.
Yes! We have several pork bellies that we need to preserve! What great timing! Any book recommendations for prosciutto and other cured meats?
Wow. The cost savings! I can’t believe how stinken easy that is. I am trying it.
My grandpa did this and had a smoke house. I remember driving up to their farm and smelling smoked bacon...that's home to me. He also coated it with this amazing black pepper and his own spice blend. Heaven. I was so blessed to experience it and gonna try this. I hate how conditioned society has become about meat.
Loved this video, so helpful and informative! I’m going to have to check out our local butcher to see if getting a pork belly is possible because like you said bacon prices are outrageous and as I’ve become hyper aware of all the garbage hidden in our food these days it just makes sense. Also loved the music 🎶 Thank you Shaye for the time and effort you put into making and sharing these videos with us. It truly is appreciated!
I picked up an 8 pound slab of pork belly today...and it was on sale for $4.99/lb. Even if it's not something they normally carry, they should be able to order some in for you.
Yum! I started making bacon this year from following your recipe. So good!
Ive followed your blog post many times over the years and the bacon always turns out great!
I am already used to cure beef to make a sort of coppa and pork loin with paprika, pepper, thym, garlic powder...they both taste amazing! And two days ago I started to make pancetta with pork belly which is almost the same recipe as your bacon. I find it so great that you made this video to tell people not to be afraid to do it themselves and also to look for good quality meat..!
Hi, love to try this method. We do 3,2 % of meat weight of fine salt only, rub in and vacum seal in bags used for vacum sealing for freezing. Put in the fridge and turn every day, 2-3 weeks. As long as it is a definite amount of salt and vacum sealed, it can not go more or less salty. After that, take out of the bag, dry off, hang to dry so it gets a dry surface, 2-3 days by a fan, freeze or smoke. We like it smoked 6-8 hours with hardwood, we use beech shavings. After smoking we also like to hang it for a few days, it seem to let the smoke flavour even out. After that, enjoy!
I’m wondering how well this would work on beef? I don’t eat pork of any kind, but I absolutely love beef bacon and would love to cure my own!
I would do it the same way! Never know unless you try!
Your kitchen is so homey! Looks like you’re sitting on the set of a home cooking show or something! Beautiful
I watched this video earlier today...and decided I was going to make my own bacon! (My maternal grandfather kept his own smokehouse, and I watched him when I was a tiny girl.)
I went and bought an almost 8 pound piece of pork belly...for $4.99/lb on sale...some salt, and sugar and I'm going to start out curing the pork belly tomorrow!
I haven't stopped thinking about this bacon method since you posted on the 5th! Dreaming of guanciale too... A bit late for making them as gifts but I'm really keen to try it.
Done this for years! Good job!
Wow... here I had been trying to locally source pink curing salt. Am going to try this. Thank you.
We used brown sugar and salt on the bacon and local datil peppers in our sausage.love your videos!
Thank you for videos like this. I always want to learn how to so things myself.
Love learning this! However, I don't use sugar in my diet, as it causes glycosylation, in the cells and tissues of our body! This is similar to, "toasting bread in a toaster." It's basically aging our bodies from. the inside out. Sugar is also, addictive! My body doesn't do well with any glucose as being a T1 D, my entire life.
I’ve been doing it for almost two years now and use the EQ method that uses curing salt. And bc I live in FL I mostly do hot smoking, I’ve tried cold smoking salmon and have not been successful bc it’s always too hot here. But now that we have cooler weather I’m trying again.
Thank you so much for this and all of the inspiration you bring to mine and my family's life💜 a true blessing to say the least!
I wish I would have watched his video 2 hours earlier!! We just butchered our first hog this weekend and I wasn’t sure how to cure the bacon... I am tying a brine and then smoking it. 🤷♀️ we will definitely be trying this next time!
That looks so good! You made it seem so simple. Thank you! 💚Sara from Minnesota
I am so hungry for bacon now 🤤 Thank you for the video 😁
I live in Australia and it’s incredibly hot in my kitchen most of the year
Excellent video. When my mom was a kid, her dad raised, and butchered, one hog every year. It was always named “Sue”. They’re cajuns, and ate everything but the squeal.
Wow! Great video! I'm going to look into getting some pork belly at the butchers next time . Thank you!
Salt and Sugar have been used for years. The issue is before nitrites best know as pink salt bacteria was still a issue, that’s unless you made salt pork packed in salt.
One thing is, if you eat it quick enough no issue. I like using a cold smoke. Unless you heat it up to cooked temp, bacteria will grow while smoking.
I see you touched on smoking. My comment was for smoking pork bellies.
Wow! I’m excited to try this, thank you!
I enjoyed your video very much especially the simple salt/sugar mix. I buy jowl bacon and slice it myself, learned to use it as a child growing up on our ranch.My dad and uncle butchered some hogs when I was little one time but they quit doing their own ,so I never learned. We even had a large smoke house left over from the earlier homestead days but never used it.Have you ever made jowl bacon? It is really nice and fat and totally delicious .
So enjoyed this video, I need some clarification. In your blog post you say to reapply the sugar and salt rub after you pour off the liquid, but didn't mention in the video, do you still do that for several days??? Or since it's on a cookie sheet and wire rack and not a tub is it no longer necessary??? Should you do two at a time so you can stack them and have the pressure of the top one help get liquid out?? I'm going to try this asap. Thanks so much
Looks great! Sounds amazingly simple! Curious if the same method can work with beef.
Wow we shoul have bidden on our daughter's Chelan Country Fair Grand Champion Hog Online in 2009! And proceeded him!
Can I just take a moment to say how absolutely gorgeous your sweater is?!
I tried that Celtics Salt and I think it tastes & smells like old fish. I've been using Himalayan pink salt. I assume it just needs to not be iodized salt?
That was fascinating. I am just drooling for a piece of bacon right now.....
Thanks so much for the helpful video! I will have to try this next year when we butcher our pigs. Do you cure your own ham? If so it would be great to see a video on your process!
Super helpful, and you are looking great! Love the sweater!
An exceptionally well done video
Definitely keeping tgat in mind for our next pork. Thank you for the video
Nice. So glad you are posting videos again. Maybe I missed some. Anyway, Feliz Navidad.
PS: I vote for Christmas cooking..yey!
So informative. Thank you for sharing.
I am in Johannesburg south Africa.....I am really going to try this as I have been having difficulty in purchasing good tasting bacon for a while now. Thanks for sharing your knowledge . Also how does one cold smoke bacon please? I think it would be the right time for me to make this now as we are in the middle of winter here withe temps of 8 to 15 °. C and we have dry winters here.
Just have a question; Do you ringer of the sugar and salt before service it? New at this.
Thank you so verry much. And wish you a happy holliday.
Can you use honey in place of sugar to cure the bacon?
Just pointing out a little detail: at around 4 minute I noticed theres a very quiet voice over behind yours, as if u forgot to delete a sound band with a voice over starting at a different timestamp. Anyways, love your videos, I watch them religiously, and cant wait to make this bacon!!
Gosh that looks delish! That's it, I'm trying it!
Currently on day 1 in fridge. Cross your fingers for me!
Excellent video! Thanks for sharing.
How does your bacon not get dusty? I feel like anything next to/near my stove gets so grimy and dusty within a few days. Maybe this is because I live in the city... but I am just wondering if you are concerned about your bacon getting gross.
Great information. You might want to check the audio...the first part before your break to invite people to join the community...it's a double audio...you're speaking but we can hear other audio of your voice.
Starts at 3min16 :)
Yikes! Thanks for letting me know!
@@theelliotthomestead the video was still great.. Just thought you should know...sorry!
Off the subject, where did you get your amazing sweater?
I’m wondering this too! The bacon is great, but I’m so distracted by this beautiful sweater!! 😍
When you hang it up after being in the fridge, is this just to stop it from going too hard in the fridge or are you still wanting it to dry in room temperature? I thought a piece like that would need more than 7 days in the fridge.
That’s a great December sweater. 🙂
Thanks Shaye, great video!!
Hi Shay! I went out and bought a pork belly after watching this! So excited to cure our bacon! Question: when it sits on the wire rack do you leave it in the refrigerator or at room temp for that whole week?
I believe in the refrigerator! The pinned comment from her has a link to her blog post with exact instructions I just checked it out and there are a couple important steps not mentioned in the video so I’d check out the blog post! 😊
I had the same question
An institutional grade espresso machine is not something I'd associate with a cottage kitchen, but hey, that thing is badass! What is it? It gives me older Unica vibes.
We snagged this when an espresso stand went out of business. It’s an old Faema
@@theelliotthomestead Ya'll want a Mazzer SuperJolly to go with it? I'm down in the Portland area and I'm literally just tripping over it in my garage. There's a non-profit that might be interested in it who gets dibs, but it sounds like they're working on a contract for all new gear, so I expect that'll fall through.
I’m getting my pig soon and cannot wait to try this! How much salt and sugar do you use? Is it a percent of the weight or simply enough to coat the whole thing? Also do you rinse the salt off then dry after curing? Thank you for doing this video!
Brandon and his wife are awesome!
I love this music, Shaye!
When you do skin on does the skin get very hard? After a few weeks of hanging the skin on mine is extremely tough
Just found this. Thank you! Also… can I do the same to beef belly for beef bacon?
For some reason there is talking in the background I love you guess and your videos just thought I’d let you know ❤️❤️
Wonderful!
Any advice on where to store cured bacon if I don’t have hooks to hang it?
Just in a dish? In the fridge?
Thank you!!
Hi🙋
Just a quick question about frozen pork belly. In the UK it's not recommended to freeze thawed raw meat which was not cooked in between preparations. Does the curring process take care of this obvious issue? I see many people cooking meat and food 2or 3 times before canning, raising temperatures up and down, again not recommended in the UK, and I worry about the implications of food poisoning not just botulism. Making my own bacon is something I am going to try and I will follow your recipe. Thank you for sharing and your guidance.
All the best from the UK 🇬🇧
Do I need to put more salt/sugar rub on as the moisture kind of washes it off?
So I am confused - you keep bacon in frig while curing or in a room temperature kitchen ???
I was wondering too, but later she said the initial part of curing is done in the fridge. Only after the initial 7 days can it then be brought to room temperature...but I guess you could store it in the fridge even after.
I'm going to go get some pork belly today!!!
Do you cut the skin off before cooking or just leave it on? (Sorry if this question has been answered already).
Share, thank you so much for your inspiring and useful content. I should be receiving my first pork belly in the next week or so and am curious if coconut sugar would work instead of the cane sugar? Thank you!
Have you ever done this with duck? I have heard of duck prosciutto. We don’t eat pork but we do raise ducks. I know you do as well. I would love to try this. 💛
After you slice off a section, do you pepper it again, or does it matter? Wonderfully inspiring video!!
I was wondering the same thing...
Me too
@theelliotthomestead Question: In this video, is the curing mixture ratios for 1 slab? The blog says 6 cups of salt & sugar...I'm new and confused. 😂
Love this! Could you use smoked salt as well?
When your curing it for the 7 days, is this happening in the fridge ?
Looks like it cooks up pretty lean!
Question! I am very curious how much sugar is in the finished product? I would love to try this but am hesitant for this reason because I eat a keto diet. Thanks!
I always wonder whether the excess cure can be saved and reused? Also, before you fry up the bacon do you trim off the skin?
Great info thank you!
Hi!
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