Traditional Bacon Curing: No Nitrates - Just Salt
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- Опубліковано 17 жов 2024
- *********UPDATE********** Since making this video, I've modified my process a little resulting in a less salty end product. Instead of re-salting the bacon every day, I only add more salt every 4th or 5th day (which may mean only twice during the cure). I'm also using maple sugar which helps cut the saltiness. ************ PLEASE WATCH THIS VIDEO FOR THE UPDATED METHOD: • How To Cure Bacon the ...
By viewer request, I made this video to show how I cure bacon without using any ingredients except pork belly and salt. I learned this skill from reading Farmstead Meatsmith's "The Butcher's Salt" Bacon precept 2 years ago.
pork belly roast: • Pork Belly Roast
#bacon
Thank you for this method with only salt, no sugar or spice! I actually came looking for a way to make real old-fashioned "Dry Salt" pork, as we used to call it. The "salt pork" in the stores now is not the same as we used to have and has hardly any salt in it, which changes the flavor. The old kind, my grandparents would slice in a skillet, and cover with water and bring to a boil to remove some of the salt, then drain and fry it slowly until it was very very crisp. A little went a long way. So delicious, and the rind was like jerky :-) Tina
you're welcome!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I made this but mixed brown sugar with the salt. Absolutely fantastic results! Commercial bacon gives me a terrible headache, so this is life-changing for me! Today I ate bacon for the first time in a year. Thank you!
That's really nice feedback! Thank you! Just FYI - I released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I dont trust liquid smoke
Nitrates in it . Homemade nitrides are safe.
Should it be cut against grain? No smoking?
For all of you decrying this young man as "hipster", pay attention. I work with, train and try to instill a work ethic into young men
of today, to minimal degrees of success. Be very happy someone his age is doing this. Very very happy. There is a load of "dead from the ears up" folks that are doing good to microwave bacon or buy it pre-cooked, much less cure it.
Mark Hall Thank you Mark. I remember as a kid we raised our own hogs and cured the bacon (salt pork) the same way. Some we just prepared as bacon and some we cooked with. We even had a small smoke house and used pecan wood most of the time. Any way it was prepared was delicious. Young people like this are helping keep survival and healthy eating skills alive. My hat is of to you and this Young Man.
Ears up is too complimentary, I would say dead from the neck upwards. Not all of course, but a lot of today's easy come, easy go couldn't survive in a supermarket types.
Hipster or not, who cares. It's technique we want.
Perhaps they are 'decrying' him because they think he is the definition of soy boy effeminate male?
@@williamjones6053 So you think he is gonna survive and thrive because? He didnt raise the pig or hunt the pig. He bought part of a pig. Anyone can do that.
Some of us watching this raise our own animals, can hunt, plant a garden, can that bounty, chop/split firewood from our own yard to keep warm in the winter AND wear our beards in a manly way.
What do you have mighty keyboard warrior?
Thank you for learning a life preserving skill and passing it on to the next generation,good man.
Ya
Good on yer!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
@@TheGrassfedHomestead 🐭
We're all different and hopefully open to new things and methods. My dad was a butcher and most of the rest of our family are farmers so I was raised with the absolute best meat in the world and curing was one of my dad's specialties. He salted pork belly just like this but that was for mom, she used that in her beans and black eyed peas. he used different recipes for bacon and ham but they'd always be 50/50 salt and sugar to start and then he'd add real maple syrup or molasses or some other flavor that somebody requested. Sadly, Pop died in 1972 when I was just 19 and I didn't get a chance to learn the trade from him. Although, I did learn to sharpen a knife and I'm more than a little anal about it. And I do cure my own bacon and ham and use the same 50/50 with a little maple added that I learned from him. I also smoke it and I've built many smokers over the years since I'm a welder. But man, you can easily build a smoker for cured meat out of a few sheets of plywood just tacked together. Get a metal bucket and get some coals going in it and put it in the lean to with your cured meat hung up. You're not trying to cook it, you're just smoking it to add the flavor and it's well worth adding in my opinion! You don't want a heavy smoke because that'll taste bitter, just a light smoke for a few hours can make a huge difference. Anyway, thanks for the video! I enjoyed it.
Thanks, Russell
Yeah I think this is closer to what my great grandmother would have called salt pork. A staple especially for southern style green beans.
50/50 Salt Sugar is a bit on the highside and much higher than I've ever heard before. I would have said that 2:1 SALT/SUGAR IS more than sufficient simply sugar is not ABSORBED thesame way as salt salt so is basicall wasted. A much easier way to smoke is to use LIQUID SMOKE and it's pefectly legitimate to do so - and I assure you that properlyuse you cannot tell the difference., AS far as I remember the USA FDA recommends a cure containing 8lbs SALT [ SEA or KOSHER or free from IODINES and anti- caking ingredients] 4lbs sugar and TWO OUNCES of SALPETRE
Mmmmmmm....molasses sounds effing genius! Thank you and your dad for the amazing suggestion I was gonna go with maple syrup, but I got a big ol jar of molasses and the thought of that is making my mouth water already 😂 it's unfortunate that you didn't get a chance to learn his techniques, my dad was a terrible person, luckily his dad my PawPaw was always there and taught me everything I know I was extremely fortunate to have him as a guide for my first 29 years, unfortunately he passed away when I was helping him into his bed...😢 He wasn't into cooking or making meat like this, but he taught me how to fix everything that's for a motor and how to hunt and fish and be a good guide for my children to learn how to not grow up to be degenerates. The parenting part was the most important thing he passed onto me in his final few years I couldn't thank him enough for that. I'm 35 now and I still wish he was here...he was more of a dad to me than his own son. Sorry for that. Again I appreciate the molasses idea, did he coat the slab in molasses or just use a small amount? Also, do you remember how long he would let the molasses sit on it? If you do I'd be extremely grateful for the info. Even if you had to guess a rough estimate timewise would be just as good too.
More salt to start. You don't ever want the standing liquid under or on the pork because it actually starts to absorb back into the meat. More salt equals less salty flavor at the end. Thanks for you video!
Great! Interesting! Thanks for tip!
I covered it completely with plenty of course salt! Just now.
Can’t wait!
Whytheplatypus could you put the pork belly on a rack to keep the moisture from reabsorption?
that why it done on a pork cutting salab That drains of the lickqid. at it cuwer.s son . salt & tern Daily For seven day or until there is no runoff. the rest in a resting sink unde salt for seven days wash dry & hang in a Mulin Bacon sock & ues when required By slicing of what is required , pork was salted & stor In brine aboard ship for years .
@@lesthompson5907 can you edit your comment. I can somewhat understand what you're trying to say, but there are so many typos that I just wanted to make sure that you meant a pork cutting slab versus a pork curing slab. When I search for both I'm not finding either.
Thanks so much for posting this Dan! I've been wanting to try it. I appreciate the storage tips as well. Two questions though, how long does it last on the hook? And if you trim off of it, do you need to resalt or do anything to the cut part (when hanging)?
You're welcome :) 1. It will last on the hook indefinitely as long as it is hung in a well-ventilated area without too much humidity (don't hang over a kitchen sink). Prosciutto - which is a salt cure of a pork leg - is hung for 2 years before it is considered prosciutto. There is a chance of mold growing on it if the bacon hangs a long time but you can slice the mold off and the bacon will still be perfectly edible. But trust me, it won't be hanging long enough to get to that point. If you see bacon hanging in your kitchen , you eat a lot more of it :)
2. you do not need to resalt if you slice a piece off. Once it is cured, it is completely done, inside and out.
Awesome! I am going to go order me a piece of pork belly!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Great video.
A suggestion: When you cook your bacon, put it on a rack (like a cooling rack) then put it in the pan. The bacon cooks and the fat drips away from the bacon. It's less greasy and the rendered fat is cleaner, in case you save it to cook with it.
Great tip!!
Nice to see a young man actually learning something and executing it. Too many of our youth are just sitting around and think everything comes from a store. Get up, learn to do something, be that farmer, mason, builder, electrician... all of these skill need to be refreshed, and you can make a very good living. All you need to invest is your time and effort, just like this young man in the video.
Also, if you choose to smoke the finished product, you can. (145 degrees internal temp, then fry as you wish) Yes, it's officially called "salt bacon" but that is just the way to preserve it. You can hand it on the hooks the young man showed without refrigeration, the salt has pulled the moisture out, which will keep it for a very long time. It does not matter if you cut it, since the moisture has been taken out, it will still keep due to the salt that is in the pork belly. As a young'un, I've done this repeatedly for years and am still alive today to tell the tale.
This is the first correct old style way to cure bacon video that I have seen yet. The purpose of salt is to draw out the liquid and infuse the salt in to keep bacteria cfrom spoiling. Then smoke. When you are ready to use the bacon, soak it maybe two times to take out the salt. Enjoy.
Salt and grease are my favorites. Thanks for doing it naturally.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Thanks for the simple recipe, and the update below. I have been making Italian cured meats (like pancetta) for some time now. This is dead easy! And who doesn't love bacon, in whatever form it takes?
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I salt the meat once, (only salt), then leave it in the fridge for a week, then after I wash the excess salt off I soak it in a container of fresh water for an hour or 2 ( gets any excess salt out) then back into the fridge to dry properly.
How much salt per kg?
Beside salt for the top & bottom side, should the salt be applied to the side of each piece of meat too? Thank you.
it isn't necessary but you can do that
Looks good, I have only made bacon thus far having the pork belly in a ziploc bag of salt/sugar etc. I wonder, why you did not salt the sides of the belly? Just curious if I should coat all the meat when I try, or is there a reason you didnt?
It's not necessary. In fact, I use even less salt now. I recently released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Thank you so much for this video and the UPDATE info. It's so sad to have to endure so many opinionated jackasses & their comments. Thanks again for the info and your source.
3 pounds brown sugar to 1 pound salt, and 1/2 cup molasses. Mix into a paste, rub vigorously onto the pork belly. Let sit in a cool room for 4 days. Remove from tub and rinse well. Slice and fry a small piece to check for saltiness, if too salty then soak in clean water for an hour or so until you are satisfied. Put in a cold smoke House for 5 hours. Cool and slice. Then comment back and thank me for this simple and delicious recipe.
Hay Bobcat thank you for the recipe tip on the cold smoke house!!!!!!
@@partygoer0078 Glad you enjoyed it! I just read that fatty pork is the eighth healthiest food in the world According to the ministry of agriculture of the U.K.
Bobcat, how many pounds of pork is your recipe for?
How much pork for this recipe? Thank you
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Yes, I cure bacon as well. Try sometime Adding Black pepper or Coriander or Juniper berries. Great flavors to try something special. I also smoke mine a little, sometimes.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Hey mate! I’ve had some belly curing for 8 days now and moisture is still coming out.
What can I do?
How long is too long for the curing process?
The skin is on so I’m assuming more moisture because of the skin?
how about if you have already the belly meat sliced to bacon cut? Does your method of seasalt still applies?
I'm not completely sure on this but I don't think you'll get good results if it is already sliced.
I can hear the angels sigh as the bacon is being cooked. Thank you!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
You sound like you still writing your dream journal.
I use my own honey instead of sugar, I also add some celery powder or just blended pure celery, this alleviates the need for nitrates as celery is a high natural nitrate food
Does celery change the flavor very much?
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
so why can't bacon from the store be stored at room temperature without spoiling? I'm curious what makes the difference. It's hard to wrap my head around some of these concepts since the grocery store way of doing things is the norm. Thanks for sharing what you're learning!
The grocery store stuff isn't truly cured. It is injected with preservatives and smoke flavoring and not dried out. The bacon I cured is dry and firm. The grocery store stuff is wet and slimy. It's the moisture in the grocery store bacon that causes it to go bad at room temp. I struggled with the a little when I first go into it. I was nervous about it all but it has worked out just fine for us
thank you for the video! i would love to try making my own bacon. early in the video you mentioned pork with skin on. what's the reason you prefer the skin on? is it so that it wouldn't be too salty in the finished product?
so you get some crispy cracklin!
You've convinced me to make my own (healthy) bacon. This is exciting!
There is nothing about using all that salt that is remotely healthy
@@mujbosnadom5970 Piss off.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
This is what we "mountain" folks call side meat. Salt cure. Same process we use for our country hams. However we air cure them in the cold months of the winter. Once cured we wrap the side meat up and freeze it. Hams are wrapped and hung. Will last for several years. Delicious! Thanks for the video. Ps if ya flour that "bacon" it puts an extra flavor profile and makes a great gravy! Keep up the traditional ways! God bless & HAPPY New Year!
Thanks for sharing that! I love hearing about the different curing methods of different regions.
preacher biggin in Georgia we call that streak of lean. Once cured my Gram used to even put it in paper bags.
Look up "cold smoke mazes" on Amazon. They're very low temp smoking options and you can even use a cardboard box as a smoke chamber. I'm building my own chamber out of reclaimed wood but it's a good option that doesn't require an entire hot smoker setup.
Cold smoke is awesome and not Carcinogenic like direct smoking. It's a very cool idea/method.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Thanks for sharing that Dan. I didn't realize how easy it is to make bacon. The only thing though... How can one keep the leftover cured bacon ? I don't have a cold room where I can hang a piece of meat. What would you suggest?
you don't need a cold room. Once it is cured using this method, it is not perishable at the normal room temperature of your kitchen. Just hang it anywhere there is good air circulation and low humidity (you don't want to hang it over a kitchen sink)
Thanks for the info Dan
It is a Salt Pork.... Bacon is cured, salt pork is salted Pork but it is the best stuff in the world to make Green Beans or Pork-n-beans.... That way the saltiness isn't an issue, it becomes a seasoning for whatever you add it to. If you home can green beans, add a small piece of salt pork to each jar, you'll be glad you did!
Can I do this with beef? Also can I add like more stuff to flavor like sugar and other stuff?
yes but it's best with pork because of the type of fat and the fat:meat ratio
There is something called beef bacon available in specialty butcher shops it's cured smoked beef
i'm becoming a carnivore, and this is a great and lazy way for meals and lunch!
Thanks dude!
With you brother! 👍
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Hey man I’m doing carnivore too! How’s it going?
@@toshiisomura5758 Pretty great, though I have to admit I sometimes can't lay off the junk food.
I found out an organisation here in The Netherlands that sells biological meat to the private sector. From pigs, to cows, chickens and buck.
And they deliver it right to your door, so I don't even have to go to the grocery store anymore!
By taking in all those proteins and working out I went from 56kg weight to 63kg.
In China - just hang the stuff from the roof, the nitrates from some factory will do the work.
lol
So terrible! Hahaha
Lol
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I have a question regarding your update... so, now that you only re-salt every 4th day, do you still place the pork belly into a new dish every day and remove the liquid? Because, if you do that, you lose all the salt that's left in the old dish. But if you don't swap dishes, how can you tell, if there is no new liquid, because you will still have the liquid from previous days?
I drain off the liquid
Did this a few ago, after watching your video, and it was brilliant bacon. I'm sick of shop bacon, I've come back to check the method. Peace and goodwill.
Some are calling your product salt pork instead of bacon. What's your opinion, Grass-fed?
I disagree. The USDA defines bacon as cured pork belly. Unsmoked bacon is called "green bacon" but it is still bacon. Thanks for the question.
Good question, and excellent answer.
Hah.... that would be what we'd call legal definition of a bacon...but where i'm concerned, call them what you want i'll take them all the same....with a can of beer ... Cheers buddy...
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Back in the day when my parents did this process it was called "salt pork".
yes, from my research, this is salt pork, not bacon.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Thank you. It is very clear and explained so everyone can understand.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Hi Dan, do you know if the book is still available to purchase?
Also, have you considered adding Stevia to your cure? (May offset some of the saltiness from not using sugar)...
The Grass-fed Homestead Thanks 👍
I don't think that book is still available unless you join the membership program.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
if I want to do it with beef ,which part should I bring,and does regular table salt work?
I've never done it with beef so I don't know
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Excellent video, thanks for taking the time to make it, it was super helpful 👍
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I just want to say, not meaning it bad at all, what you have after the curing is Pancetta not Bacon. Pancetta is salt cured pork belly and Bacon is smoked cured pork belly that is smoked. Bacon can never be anything else.
But it really looks good and I actually have a pork belly ready for salting, half will be Pancetta and half I will smoke and make Bacon.
Proximo011 Perhaps that's how it is in the US, but usmoked bacon is not pancetta. Pancetta is air dried, bacon isn't. It's unsmoked bacon. We buy smoked and unsmoked varieties in the UK, as some people dislike smoke flavour.
Well, Pancetta is not air dried, it´s cured in salt and sugars to get water out of it. If you age it then it becomes Prosciutto, that´s air dried in a cooler/fridge, all from 3-4 weeks, few months and even 1-2 years.
Although, I will admit, pancetta is called the Italian Bacon, so I guess I might be a bit too anal on this :)
And I´m not at all basing his video on this, just wanted to let him know, this is pancetta, not the traditional bacon
I may not be an Italian but i have asked some of them. My relatives and you are both wrong.
Pancetta is pork belly and that's all. NOT CURED. Just the pork belly cut of meat.
"Pancetta Curata" is cured pork belly.
"Pancetta Curata affumicata" is bacon
"Pancetta curata arrotolata" is the rolled cured pork belly
I don't care what it is called as long as it tasts good and does not spoil .
Proximo011 bacon needn't be smoked, nor need it be belly.
excellent video - thumbs up from me
just one tip though - on using a towel, always just hand-wash it in warm water afterwards - don't run it through the laundry or it will pick up the detergents chemicals and taste... bluurgh.... same for your towels in breadmaking ..... basically, have dedicated towels for each that don't get used for anything else and wash them without detergents
good tip - thank you!
Great tip, thanks !!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Thank you, thank you!! I tried this before, but without benefit of your inclusive details and visuals. Result was used WAY too much salt and "cured" it to the point of leather! Inedible! Have a pork belly in the freezer now and just waiting for the holidays to pass. Anxious to try again with your help. Thank you, again. I feel confident!!!
I've been salting much less than I did in this video and I've been getting better results. Try salting only every few days instead of daily.
I'll try that. Still has the same shelf life ? ur, preservation?
I'm very familiar with this method of curing pork belly! My wifes dad on butcher day would rub the pork bellies down with course sea salt and brown sugar. They would hang in the shed for about the 7 days, then he'd rinse them off good and slice it, ready to try! My favorite bacon with farm fresh eggs and toasted home baked bread! What a feast, I so miss those days! Loved your video! God bless you and your family!👍
Thank you, Richard
some of the best bacon I have ever eaten arrived @ our house some 30 years ago by happenstance.....85 year old neighbor's grand kid helped him out by butchering his (pet) pigs......after they left he was surveying the carnage.....to his dismay all the internal body fat and vitals and flanks were in the gut pile......he loaded up several 5 gallon buckets of fat and flank....showed up at our house, asked my wife if she rendered lard......answer was yes, our oldest boy was about 14 and pretty astute about off grid happenings was pretty interested in the process. I seen the heavily marbled flank and some thing clicked.....we made a brine of solar salt (road salt) strong enough to float a raw egg.....immersed the flank....while the flank was brineing...I built a 2'w x 3 'tall x 18" 1/2" plywood box, and set it on an old ringer washing machine......an old barrel stove made a fire box.......I was sawing logs and left a 5:00 and so our oldest son was in charge of making bacon....our most available hard wood is white birch, so we had a good supply split up, with no bark, as the birch bark has a lot of resins that are bitter. After a day or so in the brine we pulled the flank, rinsed well and dried.....then started the smoke. He was on that stove from the time I got home from the wood's..(about dark..so about 4:30 or 5:00 ) until 11:00 pm.........at an unknown temperature (guessing....but daily outside temps here at that time of year can be from 30 degrees to minus 30 degrees) but I believe it was quite temperate and qualified as a cold smoke.The next morning I had some of the best flavored bacon ever.....after 30 years...my mouth still waters.....but circumstances have never aligned again......civilization can suck......just saying....never be afraid to try with materials at hand...you might just be pleased....thanks for the Video...
Sounds like a confluence of deliciousness. all the best in your continuing quest for a reprise.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Nice video, lovely child and overall a good presentation. This is a winning youtube formula!
thank you!
Get rid of the stupid music!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
This isn't bacon, doesn't look like it, or taste like it. It's salt pork.
Yeah all you’ve got to do in a final step is smoke it.
У нас тоже такое называют солёным салом. Только зачем там сахар и почему шкурка так неряшливо обработана? А так всё ОК!
It is bacon. Bacon does not HAVE to be smoked. The curing process makes it bacon.
Salt pork is bacon, it's dubbed salt pork for consumer use case scenarious as in making collards or beans. If you don't have salt pork then you would use or could use smoked bacon just as well. I've been butchering for years and salt pork is bacon, it doesn't need to be smoked (that's just a flavor enhancer). I would recommend less salt, may take more time unless you use a finer salt. This is absolutely bacon.
Barlow2976. You are right. This is just a salted pork/ meat to preserve it. We used to do this or still use it to preserve our meat supplies in the jungles. This is just basic salting. We can chuck 50 kilos of meat in a vessel, chuck 10 kilos of salt and harvest it anytime. This is salting. Not bacon curing 😀
Sorry, a couple more questions. I know it would take longer but would it be worth it to rinse the salt, dry and re apply to get less salt into the meat? And lastly as far as smoking goes have you seen Alton Browns cardboard box smoker? I would love to see you try it.
I haven't! I like Alton Brown but I haven't heard of his cardboard box smoker. I'm planning on building a wooden box smoker soon.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Thank you. Can u please let us know what u mean by "Refrigerator" ? Is it the freezer or normal section? What is the temperature?
a freezer is not a refrigerator. Refrigerator implies temperatures in the mid-high 30s or low 40s. Please be sure to watch the updated version of this video in which the method shown will yield a less salty bacon: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I found this different, but I have always known a fridge to dry things out if left uncovered and also cause moisture to separate and puddle.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Actually, adding sugar is far more important than just a matter of offsetting
the salty taste of cured meat. Sugar and honey both are natural preservatives.
Not only will honey last for decades without spoiling, but sugar is the reason
hard, Christmas candies from 2001 are still edible in 2019. BUT...
you do need to use the right kinds of sugars. Common table sugar is NOT
what we're talking about here. Just FYI. :0)
What you say???)))) You are funny, as an ignorant you speak like you know for real. Please stop
Hey Dan, have you ever weighed your pork bellies before and after to see just how much moisture is removed during the process? Now you need to build a smokehouse! - S.T.
I haven't weighed them. That's a good idea though. I need to dig my digital scale out of storage
protip: u want 30% on lean and 40% on juicy pieces total weight loss
Blue Creek Dairy Farm WA
So far I know, it's fully cured with 35% reduced in weight.
and stop salting the pork belly and calling it bacon that is salt pork NOT bacon .. bacon is a smoke only process
@@0623kaboom bacon has to be cured somehow. Otherwise its just smoked pork
Is the skin left on (and eventually eaten?) - or did I miss the part where it is removed? (and, yes, I get it that removing the 5 o'clock shadow probably removes a little skin). I can get pork bellies locally, but I've always been flummoxed by the skin (keep or remove?)
Curing with the skin on makes for a better finished product because the skin slows salt penetration into the meat (less salty bacon) and also prevents salt rust when hanging for extended periods. Cut the skin off each section before slicing and cooking.
This particular belly came from the butcher with the skin off already. That's just because it was the only way the butcher got the bellies... skin off.
What a fine presentation. Your easy going voice and attitude is a relief on the ears and that’s a real departure from those who yell at their audience and fake excitement and enthusiasm . Keep up the fine work and success is yours.
salt is a preservative, sugar is a preservative; so you made it with preservatives
Nitrates and pink salt are known carcinogens.
Well as far as I learned that's just cured pork belly or pancetta. Seasoning it with salt and suggar, basically, and smoking it would make it actual bacon.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
This is so so so so amazing. I love bacon
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Hi, what about if the city where I live is a 80-90% humidity, you think there's danger of food poisoning? Would love to try it but kinda worried about it.
if you're concerned about humidity, just leave it in the refrigerator. Unless you seldom eat bacon, it'll be gone in a couple weeks anyway
@@TheGrassfedHomestead Thanks for the answer!
Once I made bacon applying salt peter. Took it from refrigerator everyday, gave a rub all over and back in the fridge. Did for 7 days, What do you say about using salt peter? Does it have the same effect as sea salt? Thanks.
If you like Urine Cured pork its Great !
Can you do another video with the update also fo you do ham as well? Thank you
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
My dude, Not bacon! you made salt pork. That said I'm sure it tasted good.
I would also have been tempted to make sure that I rubbed the salt well into the sides of the meat/fat, Just to make sure the whole piece got a good covering.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
nice recipe for salt pork.
Yep, this is why you listen to the southern boys on UA-cam, they know how to make some good bacon.
bacon is only ever smoked .. NEVER EVER salted .. that IS what makes bacon .. salting in anyway makes salted pork .. and it makes shitty bacon when salted because it is flavourless ...
.
so instead of wasting good pork belly ... pull out the smoker and 1/8in thick strip of pork belly and slow smoke them for 12 to 48 hours in sugar maple smoke .. and then you have bacon .... EXCELLENT bacon with flavour and tender ...and will last about 6 months in a cold cellar.
bacon is salted, i've never had unsalted bacon
@@0623kaboom at what temperature do you recommend to smoke at? Thanks
0623kaboom, bacon is salted... it has to be cured before smoked....
and NO you don’t have to smoke bacon for it to be bacon. The curing process makes it bacon.
Many thanks for this excellent video. I have cured a couple of 1inch slices of pork belly to try out the process and as you say it is salty but it is fantastic a real taste from the past with non of the chemicals!! Now ready to have a go on a larger scale also looking to get a meat slicer... keep up the great job. Regards Peter
Enjoy your videos - help: I followed this method to the letter and the bacon is not edible. It is way too salty, my wife said I made salt pork. It took nearly two weeks before I got a dry vessel. I am wondering if I went too long? Is it possible to recover this belly? Perhaps soak it to try and pull out a bunch of salt. I love salty bacon and salty food, but this thing is like a salt lick. It looks beautiful, but a couple bites is all I can handle.
Yes, soak in water and reverse osmosis will occur. Next time, only re-salt every 4th day. I'm getting better results doing it that way lately. I've also been using maple sugar as well which helps cut the saltiness.
"just salt no preservatives" isn't salt is the preservative here?
I meant no artificial preservatives
@@TheGrassfedHomesteadmy hogs have salt glands silly.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
You can use celery to add a natural nitrites to your curing process.
Juice more specifically yes
Why don't you just simply save yourself some time and pretentiousness and simply pack the entire belly in an inch of salt all the way around it and wait 8 days
isn't 8 days too much? I usually put my meat in the salt for 2 days, then i hang it to dry for a couple weeks. Sometimes i smoke it, sometimes i put spices before hanging. It always turns out ok.
Jean Canestri the eight days in salt is just kind of a fast forward to your two weeks of hanging either way it comes out just fine
how is this method "pretentiousness"?
Agreed, an answer to this would be great.
Yo should have content
Τhanks for the video mate! I'm wondering, is bacon safe to consume raw? I've heard that in order to consume raw, meat has to be cured and lose 25-30% of its weight.. Any thoughts?
30% is the number. It's probably fine to do it but there's probably a reason no one does it and the preference is for cooking. If you liked this video though, I recently released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
@@TheGrassfedHomestead Thank you!
Do you leave the bacon uncovered in the fridge while it is curing? Also mu first attempt has been curing for 10 days. There was no liquid in ath pan after day2 but there is moisture under the bacon and dissolved salt around it. Can you advise?
I leave it uncovered. I'd remove the bacon from the moisture into a new dish. Don't salt it again. Give it a couple days and see if there is any residual moisture. it should be ready to rinse off by then. If you used the new method I highlighted in the video description below the video, you should be good but my old method which was the frequent resalting may result in extra saltiness. If so, soak the bacon in water for a little bit and it will pull the saltiness out
@@TheGrassfedHomestead I soaked it in water then hickory smoked it in my offset to an internal temp of 150. I cant wait ti try it tomorrow morning. How long do you think it will keep in the fridge?
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I wouldn't want to eat that 5 o'clock shadow! Lol Great video. I can't wait to try this!
Thanks Al!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
A lot of smack talk on here, but most of the other recipes offered are garbage too. If you're willing to get over your fear of sugar, the acidity of sugar adds a layer of safety to the product, but who said you have to use refined cane sugar, you don't live in the tropics where sugar cane grows, use grade B maple syrup, not a ton. As for "countering saltiness", bogus, if it's too salty, its too salty, that's a separate problem. I make a fantastic paleo bacon at work, Kosher salt (not sea), dredge the bellies, as much salt as they hold on their surface is perfect, vacuum seal for 4 days, rinse with cold water, re-vacuum seal for 2 days to let the cure reach equilibrium throughout the meat. Smoke with a fruit wood, keep the temperature below 150 with the thickest, brightest blue smoke you can manage, for about 6 hours, then let the temp climb till the bellies reach 155 throughout, your done, chill and slice. The thick bright blue smoke from fruit woods will impart enough sweetness to make up for the missing flavor of sugar. If you use the maple syrup, you can cut back on the intensity of the smoke, just 2-3 hours low temp before you let it climb. if you're opposed to using plastic vacuum bags, just double all the times for curing and equilibrium and do it in a container, still in the fridge either way. you can cure without refrigeration obviously, but not ending up with an overly salty product gets much more difficult. Also, would everyone stop glorifying skin on bacon, its awful, skinning isn't easy, and it wastes product weight for us butchers, count your blessings that they sell it to you skinned.
Bacon is cold smoked, not cooked.
Very nice, Thank you for the information Greg. : )
@@KB4QAA It can be either, but modern bacon people are familiar with the flavor of is cold smoked, then cooked briefly to a an internal temperature of 150 degrees, just at the point of rendering. To cold smoke sufficiently to preserve creates such an overly smoky flavor that most people don't enjoy it.
So wait, in the last 700 years using Nitrates has never become to be considered "traditional"?
phryneas lol 😂He's talking about Primal cooking techniques and that's way back ten thousand years ago.. I think longer right back to stone age.. Salt was a miracle for our ancestors and was worth more than gold by weight.
I have a relative who is deathly allergic to sodium nitrate. I am very happy to find curing recipes that do not use it.
Kelly No men used salt for ten thousand of years or done any curing.
Not correct. Salt was mined by Neolithic man and even earlier. I've been to archaeological sites where they found prehistoric salt mines. and these sites were dated earlier than 10,500 BC.
The oldest salt mines are more like 4500 BC, like Halstadt in Austria and Duzdagi in Azerbaijan.
Well done. I've watched many videos on making bacon. My mouth watered while it typed 'bacon'; there it goes again. Anyway. Thanks. I can add spices, sweeteners, etc if I wish, and while I'm wishing I'll wish you and yours good health.
Thanks, Tony. I made an updated version of this video with a method that has less salty results: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Have you tried to smoke it after you cured it? Some cold smoking might be good for it. I was only a child, but if I remember correctly, we salted the bacon and then smoked it.
smoking is best for sure
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
No preservatives.. Just salt.. So salt isn't a preservative?
And curing bacon with nitrates is in fact traditional. The use of saltpetre in meat curing was very common in medieval times.
And the traditional preservatives prevent really serious diseases that uncooked food may cause
shhh.... he's on a roll
LloydieP,
I think that by preservatives, most everyone is meaning the avoidance of most man created chemical preservatives. Formaldehyde is a great preservative but I doubt that you should eat it.
true formaldehyde is great preservative and to the Chinese, they use it in all imported meat and seafood product that we consume is lazed with it (frozen seafood specially) and seems most of us if not all enjoy it.
so cool I love bacon --thank you sir--I smoke Garlic --fish and goodness--I like this
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
I love GMO corn. It uses less fertilizer, less water, less insecticides, and produces more per acre than air loom varieties. It so much better for the environment and me. Sorry if you disagree. I have never experienced any difference when eating it as opposed to older non-GMO varieties. I would soak it to get all that salt out. And from the color striations, I can tell it was not cured evenly.
I Smith ,
Are you sure and certain that GMO is better for you ? Do you know what effects GMO may have upon your genes 20 - 30 years down the road? Do you know the effects upon the genes of your developig children? How about the effects upon your as yet unborn children ?
Monsanto probably knows. But as many of the policy making employees of the FDA and the USDA are former or future exectutives of Monsanto, they are not requiring Monsanto to tell us. No sense in upsetting their benefator.
A person can ingest arsenic without tasting it. And without noticing any effects (right away ) but with continued ingestion the effects are accumlative. Eventually you will probably die. Perhaps without even knowing why. But does that mean that you should eat arsenic ? Probably not.
At this point , no one but Monsanto knows what the cumlative effects of GMO's may be.
You apparently are willing to gamble both with yourself and your family.
I am not willing to gamble.
I will do everything I can to avoid GMO's and other man made chemicals.
At Natural Plum Brook Farm , I grow and or raise everything I can myself. In as natural way as possible. Partly because it has become so difficult to buy non-GMO products in a supermarket. Soybeans have been contaminated. So the vegetable cooking oil is also contaminated. And so many other products are made using GMO contaminated corn products. Even sugar beets and sugar cane has been contaminated. So , many secondary products are thus contaminated.
Be very careful about what you buy.
Ineluctable Smith what is air loom? Maybe you are talking about heirloom?
Let me guess, you think food's DNA can somehow incorporate itself into the DNA of the human who eats it... and who *digests* it. Which breaks it down.
Ineluctable Smith,
And what are you going to do if your grandchild or great grandchild has corn silk instead of hair? Or looks odd because they are resistant to ROUNDUP ? You have already changed their DNA so what are you going to do? All of your decendants will have the altered DNA ! So, what are you going to do? You can't change their DNA back to normal. So now what? Plant them and see how many ears of corn they grow ?
"Let me guess, you think food's DNA can somehow incorporate itself into the DNA of the human who eats it... and who digests it. Which breaks it down."
Dan, how long can you store this cured bacon for after it's finished? Also, somewhere on youtube is a fantastic interview with an older pork farmer who teaches his sons how to slaughter the hog at home & then he shows the curing process & he talked about eating off it for a year after smoking it in the homemade smoke house. I can't recall the link but I'm sure if you look for it you'll find it.
It'll last almost indefinitely. You'll eat it all before it goes bad. Some folks leave it hanging over a year and just carve the mold off as it appears
oh wow! Also I forgot to say...thanks for teaching me that bacon comes from pork belly! Yea, that kinda confirmed the old timer saying he ate off his salt/brown sugar hog for a year with no refrigeration but it was in a nice protected wood building hanging on a hook. Some of the best tasting ham I had was Smithfield country ham....very very salty but it's perfect for putting it with homemade bean soup, fresh green beans & potatoes & ham, and the best breakfast is a freshly baked biscuit with cheese and salt-cured country ham.
If you just sliced it fresh and pan fried it would it be considered bacon? And stored the rest in the freezer to eat when needed? Also what about slicing fresh and dehydrating it a bit to take the water out and store in freezer.
though you can, I wouldn't freeze it after curing.
you made salt pork not bacon
Damn! You beat me to it! F*ing idiot hipster has no idea what he is talking about lol.
Just salt, no preservatives?
Salt is a preservative...
New sub and if I could hug Guildbrook Farm for introducing me to ya I sure as heck would!!! WOW! Loving your channel!!!!!!!!!! So excited to watch all your videos. Looks like I'm gonna need a bowl of popcorn 🍿 and a little "me time" for a viewing marathon. LOL Thank you so very much. Such an awesome teacher. I love how clear you were with the instructions, how kindly you spoke, the step by step instructions were perfect 👌🏼 for me too. Looking forward to watching more. Take care and God Bless you and yours. ~Lisa
Hi Lisa! Thank you for checking out our channel. Also, thank you for the really kind feedback :) Enjoy the popcorn (and the videos)!
If you are avoiding nitrites/nitrates you should also consider excluding from your diet the spinach, mustard greens, brocolli, arugula, kale, beats and really any kind of radish. They have a ton of those nitrogen salts, more than twice the amount found in bacon and other cured meats. The plants get it from the ground and from the microorganisms that live in their root systems. I have never found any real research suggesting it is bad for your health, but i did not spend a lot of time looking into it.
I suspect that there is a difference between natural occuring nitrates and man made. My particular purpose is to eliminate the addition of man made chemicals.
I believe celery has quite a bit of nitrites also. Celery juice powder is sold with the cures by some butcher suppliers.
Chemical (manmade) nitrates are indeed problematic. I have a relative who is deathly allergic to non organic nitrates, as in anaphylactic shock (potential death). It is serious business, no joke.
Just salt, no preservative. Correct me if I’m wrong but if you are using salt to preserve the pork, is the salt not being used as a preservative?
Went to their website, but cannot find the book 'The Butcher's Salt'. Can you give directions please?
Wonderful you're into natural food. And not a vegan. Check out Becky's farmstead here on UA-cam
VEGANS ARE USELESS! AND THEY ARE DESTROYING THE ENVIRONMENT !
Bacon? NOPE....Salt Pork......Kids these days will believe anything they're told by any fool!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Thanks to Gildbrook Farms for this recommendation!! Great info.... Thank you
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
hello i'm new and tried to make a bacon (because hard to find it on my place)
and i have a few question
1. should i removed pork skin?
2. can i use coarse salt instead? (kosher salt bit expensive in my place)
leave the skin on and use the coarsest salt you can find. Let me know how it turns out.
I'm interviewing Brandon Sheard from Farmstead Meatsmith this weekend. Let me know if you have any questions for him and I'll ask him
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
If i do it for just 1 layer, should i also do it for 8 days? Or should it be ready as soon as the moisture runs out already? Thanks
:)
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
on my preserved Meats I use a big chief front load not the top load the front load and you should be able to hang several of those pieces of bacon in there you can also do chickens gamefowl cornish game hens and many other things wonderful big smoker
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
This guy's "whole food diet" must contain a enormous amount of soy. ......boy......
chickenlips ....Lmao!! True dat
@@MrUfojunkiedavid chickenlips don't know the difference between lips and a pecker and you are agreeing with him?
First problem here is bacon should be smoked. This will not taste like bacon without the smoked flavor. This is salt pork. Secondly, baking your bacon is just plain wrong lol.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
TYSVM for posting this video and the update! I have been looking for such a video to make my own bacon and am extremely happy to have found yours.
You're welcome, Rosa! Did you notice the update I put in the video description about my modified way of doing it that results in a less salty outcome?
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
Bacon is so expensive in supermarkets ,now I can make my own bacon.thanks for sharing.God loves you.❤️🙏
You're welcome. Be sure to see the updated notes in the video description which will result in a less salty end product.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
for everyone whining about "It's Pancetta not Bacon" here's a clue for you....Pancetta IS Bacon.
bacon is smoked, this is pancetta.
Thank GOD someone said it. Pancetta is not smoked. This is undoubtedly absolutely delicious, because lets face it pancetta is delicious. But BACON is SMOKED as well as cured.
Believe me not all bacon is smoked well not in the UK
pancetta - cut pork belly
Pancetta Curata" is cured pork belly.
"Pancetta Curata affumicata" is bacon
"Pancetta curata arrotolata" is the rolled cured pork belly
dont forget . . . "Pancetta Curata Nel tuo culo" Old world recipe . . .Might need Google translate
Spoilt by obtrusive music.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
2:36 leme save ur lives some time..jeeez guy talks aah!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: ua-cam.com/video/uumx1_AYHRw/v-deo.html
And a year later is the smoke house done? I build myself a wooden smoke box for cold smoking, for hot I have a smoker. The box is smoked up by little passive generator that slowly burning fine wood dusts. One of your well dry cured pieces over some black forest mixture of fir and spruce with few juniper berries mixed in.
Looks good - doesn't have the greyness you get with some naturally cured bacon. I shall be trying this. Thank you.
I've updated the method to have a less-salty end result: ua-cam.com/video/uumx1_AYHRw/v-deo.html