A lot of the green will go away during the warm water soak prior to smoking. It will almost completely disappear after hot smoking. After cold smoking a very small amount will remain but not enough to be off putting. If you do cold smoke after using celery as a cure, it should be refrigerated and consumed within a couple of weeks. I personally use celery juice powder to get a more concentrated cure than just using celery salt .
I did something similar some years ago by following a 200? year old recipe to cure pork. It turned out VERY good: it was salty and a little sweet, kind of like the pork you find in Chinese restaurants. I did not smoke it very much at all as I did not have a smoke house, so I just smoked it over a small smoky fire for 2 hours and then I made sure to use it up within a week. It really was good.
I agree, not sure how I'd feel about my bacon looking green. My head might tell me it was fine, but not so sure my eyes would agree. Hopefully the green color goes away during the curing & smoko. 🥓
Good morning Mr Danny and Ms Wanda. That is going to be some wonderful bacon. Looking forward to seeing how the celery cure works out. I agree with the green kind of unappetizing look. Thank y'all for sharing. Happy new year and have a blessed day.
Thanks for sharing this. It’s very interesting watching what people can do with different types of meats to make them taste so good. God bless you both.
Seeing Danny cure the pork belly and saying "Don't panic if you get a little more on one side than you do the other side ain't no big deal" makes me wonder when you are going to start a cooking channel "Cooking with Danny Deep South Style". I bet the food would taste good!! 😋🤣
Thank you Danny and Wanda for all of your teaching, warnings and encouragement. May God continue to bless you as He determines what is best for you. Keeping you in my thoughts and prayers as God places you and Wanda upon my heart.
This is awesome, but I would like to know how to manage this without ziploc bags, refrigeration, etc. So, if we are out of electricity 🤔, how could I manage this? I saw your venison bacon video and excited about these types of videos! Love the Pecan Grove and your care for us who need to "get back to basics".
A cold box works. I've seen folks hang meat in their cold basements or pantries. Also metal "bear box" set ups for outdoors if it's cold enough for 7 days. There's also the spring box method... if you have a cold flowing stream and plastic water tight tubs... that can substitute for a refrigerator. I have used galvanized metal trash cans buried in my yard to make "root cellars" (I live in a swampy area)... the trick there is 3 fold: 1- condensation on the side of the can. 2- rodents/dogs 3- maintaining 40°F. So I put it on the northern side of a structure to keep it shaded, filled the bottom 5" with sand and covered it with plastic so the moisture would drip down the sides and hit the moisture barrier during evaporation, hung items from the center so nothing touched the sides, and I covered it with a lid and weighted it down with strawbales. It worked for a time but rusted out along the seals after 2 seasons. Depending on weather you're trying to keep things from freezing outside or keep them cold enough... straw and sawdust at various thickness can insulate to protect the temp you're trying to maintain. Hope this helps.
I am sure Danny has the knowledge and can tell you. My grandparents and their neighbors had spring houses to keep their food cool as they didn't have electricity when they first moved to the mountains. From what I remember about the neighbors curing bacon, it is a much longer process and you do a cold smoke to create a more shelf stable bacon. You put the salt, sugar and pink salt on with whatever spices you want. Then it was kept in a glass container. Most people nowadays use plastic totes as they can do more bacon at one time. All this has to be done during cold weather. You let the meat sit in the cure and pour off the water everyday. You have to apply the salt mixture several times to get most of the water out. The bacon is considered cured when it reaches a certain weigh. Then you wash the meat to get off some of the salt. The bacon is cold smoked for several days to preserve the meat. When it is done to your liking of smokiness, you fry up some to test. It will be salty, so you may have to soak the bacon you are cooking to remove more salt. All this should be done when the temps are in the 40s or below.
@@jeas4980 THANK YOU! I am guessing this is why they only killed hogs in the after Christmas at Grandpas house. He just hung them in the barn which I thought was completely gross, but now understand, that it would be cold 20-40 degrees, and would be the refrigeration. I think that would be a lot of weather watching. But in grid down, how do I get the weather service. Hum... I am feeling behind on preparation for potential problems.
If color is the issue, beet juice also has nitrites and might help to prevent the green tint of celery. It's funny how the ingredients in " Super beets/greens" beverages recommended for healthy heart are the same ingredients for nitrites to cure meat. 🤔
Very educational video! Thank you for this! I have dissected your video and have taken notes and recorded my notes on a recipe card for future use! I appreciate your videos!!!
Thank you for sharing, your bacon always turns out amazing but now with elite epic smoke house i can't wait to see how it turns out, I'm so curious to see the celery salt, looks can be deceiving but it might be good GOOD LUCK 😀, happy new years 😀.
If you sprinkle green vegetable on something, why do you think it’s not going to look green? Chlorophyll is good stuff, and it’s not the green of spoilage.
I think it was celery powder, not celery salt. (They showed the bottle in the deer sausage video from a day or 2 ago) They still would have added salt along with the celery powder.
Danny, when you refer to "pink" salt in the curing recipe, is that the pink Himalayan salt? Just curious because you mentioned having physical difficulties with it. Great video as always! Many thanks. ❤️🙏
@saltwaterinmyveins Thank you so much for that info. I like your name. I grew up in WV. My children were born and raised in Pawleys Island SC. I always tell them that they have salt water in their veins and coal in their boots. 😅❤️
No I'm referring to praque powder #1 or instacure #1 or saltpeter which is potassium nitrite same thing used in asthma treatment and low blood pressure medicine. Don't want that in my bacon.
Back in my Grandfathers day he told me that they used celery salt as a natural source of nitrites. Now we need a chemical to put into our bodies to be "safe."
For just a split second I could smell bacon. :) I sure enjoy these educational videos. Happy New Year.
A lot of the green will go away during the warm water soak prior to smoking. It will almost completely disappear after hot smoking. After cold smoking a very small amount will remain but not enough to be off putting. If you do cold smoke after using celery as a cure, it should be refrigerated and consumed within a couple of weeks. I personally use celery juice powder to get a more concentrated cure than just using celery salt .
I did something similar some years ago by following a 200? year old recipe to cure pork. It turned out VERY good: it was salty and a little sweet, kind of like the pork you find in Chinese restaurants. I did not smoke it very much at all as I did not have a smoke house, so I just smoked it over a small smoky fire for 2 hours and then I made sure to use it up within a week. It really was good.
I agree, not sure how I'd feel about my bacon looking green. My head might tell me it was fine, but not so sure my eyes would agree. Hopefully the green color goes away during the curing & smoko. 🥓
Salt & brown sugar rub. For smoking lake trout & salmon. 😋
Good morning Mr Danny and Ms Wanda. That is going to be some wonderful bacon. Looking forward to seeing how the celery cure works out. I agree with the green kind of unappetizing look. Thank y'all for sharing. Happy new year and have a blessed day.
Happy new year
Thanks for sharing this. It’s very interesting watching what people can do with different types of meats to make them taste so good. God bless you both.
Morning 💕nj i’ve cured our own wild pig hams in a bucket. Leave the bacon to my friend😋Happy New Year🎉
Good morning over coffee. Happy New Year to you both.
I love you all brothers and sisters! I gave up eating pork months ago! 🙏❤️
Hey that's fine I use to not eat it also.
@@pecangrovems ❤
Given what theFDA allows, I have little to no respect for their regulations and pronouncements.
Love that prep room! Lots of uses.
Yeah I'm with you on the appearance thing. Especially if i don't remember why it's green. 😅 but hopefully it turns out the way you want 🤞🙏
Seeing Danny cure the pork belly and saying "Don't panic if you get a little more on one side than you do the other side ain't no big deal" makes me wonder when you are going to start a cooking channel "Cooking with Danny Deep South Style". I bet the food would taste good!! 😋🤣
Oh boy, that looks great. Looking forward to seeing you smoke it. Thank you for sharing your knowledge.
Thank you Danny and Wanda for all of your teaching, warnings and encouragement. May God continue to bless you as He determines what is best for you. Keeping you in my thoughts and prayers as God places you and Wanda upon my heart.
Happy new years wishing you the best of everything. I'm dressing my hog Saturday
Thank you for this! I’m trying to go Nitrites and Nitrates free!
This is awesome, but I would like to know how to manage this without ziploc bags, refrigeration, etc. So, if we are out of electricity 🤔, how could I manage this? I saw your venison bacon video and excited about these types of videos! Love the Pecan Grove and your care for us who need to "get back to basics".
A cold box works. I've seen folks hang meat in their cold basements or pantries. Also metal "bear box" set ups for outdoors if it's cold enough for 7 days. There's also the spring box method... if you have a cold flowing stream and plastic water tight tubs... that can substitute for a refrigerator. I have used galvanized metal trash cans buried in my yard to make "root cellars" (I live in a swampy area)... the trick there is 3 fold: 1- condensation on the side of the can. 2- rodents/dogs 3- maintaining 40°F. So I put it on the northern side of a structure to keep it shaded, filled the bottom 5" with sand and covered it with plastic so the moisture would drip down the sides and hit the moisture barrier during evaporation, hung items from the center so nothing touched the sides, and I covered it with a lid and weighted it down with strawbales. It worked for a time but rusted out along the seals after 2 seasons. Depending on weather you're trying to keep things from freezing outside or keep them cold enough... straw and sawdust at various thickness can insulate to protect the temp you're trying to maintain. Hope this helps.
I am sure Danny has the knowledge and can tell you. My grandparents and their neighbors had spring houses to keep their food cool as they didn't have electricity when they first moved to the mountains. From what I remember about the neighbors curing bacon, it is a much longer process and you do a cold smoke to create a more shelf stable bacon. You put the salt, sugar and pink salt on with whatever spices you want. Then it was kept in a glass container. Most people nowadays use plastic totes as they can do more bacon at one time. All this has to be done during cold weather. You let the meat sit in the cure and pour off the water everyday. You have to apply the salt mixture several times to get most of the water out. The bacon is considered cured when it reaches a certain weigh. Then you wash the meat to get off some of the salt. The bacon is cold smoked for several days to preserve the meat. When it is done to your liking of smokiness, you fry up some to test. It will be salty, so you may have to soak the bacon you are cooking to remove more salt. All this should be done when the temps are in the 40s or below.
True grit appalachian ways on youtube will show u how they do it in a building without climate control.
@@jeas4980 THANK YOU! I am guessing this is why they only killed hogs in the after Christmas at Grandpas house. He just hung them in the barn which I thought was completely gross, but now understand, that it would be cold 20-40 degrees, and would be the refrigeration. I think that would be a lot of weather watching. But in grid down, how do I get the weather service. Hum... I am feeling behind on preparation for potential problems.
You have to live where it stays cold enough without warming up for days. 35 or lower to be safe.
Happy New Year. Bacon looks fantastic. Can’t wait to see it finished.
Thank you and Wanda for showing us this. I don’t eat pork anymore. But would love to have some without nitrates and nitrates free. God bless your
I am thinking you can use rosemary oil the same as celery. A little bit goes a long way. No green color, lol
If color is the issue, beet juice also has nitrites and might help to prevent the green tint of celery.
It's funny how the ingredients in " Super beets/greens" beverages recommended for healthy heart are the same ingredients for nitrites to cure meat. 🤔
Good morning. Happy New Year!
Happy new year!
Looks so good but I don't know about the celery salt one either.
Happy New Year! 🎊
That 🐷 is going to be delicious!
Happy new year
Very educational video! Thank you for this! I have dissected your video and have taken notes and recorded my notes on a recipe card for future use!
I appreciate your videos!!!
I'm glad you found it useful.
Happy new year!
Very interesting! That is going to taste amazing!
Thank you for sharing, your bacon always turns out amazing but now with elite epic smoke house i can't wait to see how it turns out, I'm so curious to see the celery salt, looks can be deceiving but it might be good GOOD LUCK 😀, happy new years 😀.
Y’all have the best videos. Idea. Smokehouse Coffee Blend. Just idea from Saturday some live event y’all had. I like a medium to dark roast.
Thanks! We'll keep that in mind.
That's because you have no control over the amount of nitrites added with celery salt
For what it’s worth, I have eaten pork cured with celery, and it was FINE. Maybe next time you can use your own celery.
Happy New Year!
Question: What cut of pork did you use for the venison sausage you just made? Thanks.
Happy new year I used any of the trimmings left over.
@ Thank you. I didn’t know if a specific meat to fat ratio was needed.
If you sprinkle green vegetable on something, why do you think it’s not going to look green? Chlorophyll is good stuff, and it’s not the green of spoilage.
I enjoyed the video. Thanks for sharing 🙏 😎 🏝 🏖
You're welcome, glad you enjoyed it.
Celery salt is high in nitrates.
Yes and I mentioned we did one as an experiment.
Save the green one for st Patrick’s day! 😅
Can you still cure without the sugar? I am sure you can but was wondering about it?
Can you use maple flavoring, or other type of flavoring, curing the bacon?
Yes
Happy New Year 🎉 i sure love me some bacon 😅
Happy new year!!
Danny did you add celery salt INSTEAD of kosher salt or in addition to it.
In addition. He showed it clearly in the video.
I think it was celery powder, not celery salt. (They showed the bottle in the deer sausage video from a day or 2 ago) They still would have added salt along with the celery powder.
@@heysuz701 They did. Danny’s first ingredient was coarse kosher salt. Second was brown sugar.
How do you get brown sugar that is so powdery? Ours is always moist and clumps.
It was that way when I bought it.
Yes but if you don’t smoke it do you do the same thing? We do t have a smoker.
Yes
Danny, when you refer to "pink" salt in the curing recipe, is that the pink Himalayan salt? Just curious because you mentioned having physical difficulties with it. Great video as always! Many thanks. ❤️🙏
The pink salt Mr.Danny is referring to is sodium nitrate ( saltpeter ). Very toxic if used wrong.
@saltwaterinmyveins Thank you so much for that info. I like your name. I grew up in WV. My children were born and raised in Pawleys Island SC. I always tell them that they have salt water in their veins and coal in their boots. 😅❤️
@@ramonahierholzer3163 I grew up shrimping and river rat in Coastal Ga.
No I'm referring to praque powder #1 or instacure #1 or saltpeter which is potassium nitrite same thing used in asthma treatment and low blood pressure medicine. Don't want that in my bacon.
@@ramonahierholzer3163 Oh yeah! What Mr.Danny said.
Blessings
Danny, I was wondering if I could substute pork with a beef belly with the same recipe
I would think so if it has enough fat in it.
@@pecangrovems Thank You Danny, I love your video's especially porch time. You and Wanda are fantastic people!
@davemoule4766 Thanks
Yummm wish we could be there to smell it smokin 💝👍💝
Back in my Grandfathers day he told me that they used celery salt as a natural source of nitrites. Now we need a chemical to put into our bodies to be "safe."
Interesting!
Maple Leaf Products have no nitrates
I make our wine without nitrites and nitrates. We are allergic to them.
I have issues also
St Patty day bacon !
Grrreat
You know what? I'd have to agree with you about the co!or 'green" on there . . . .just sayin.
Good morning and happy new year!
Happy new year!