Я приготовила бекон по вашему рецепту. Спасибо огромное! Это, действительно, очень вкусно, а ещё очень просто в приготовлении и дёшево! И что ценно не надо стоять у плиты, загрузил в духовку на определённое время и занимайся чем хочешь.
Я делаю сыровяленый бекон, а так же варёный в духовке по колбасно-ветчинной технологии термообработки, когда температура в духовке 80°, и держу до температуры 70° внутри куска, за счёт этого сохраняется сочность продукта, он не запекается. Посол делаю как сухим, так и мокрым способом.
Здравствуйте, а есть видео вашего шедевра??? Просто исходя из вашей информации я хотел бы сделать по вашему рецепту, если нету, то может ссылку дадите на рецепт!?
@@пвн-ш5я как делают варëные, варëно-копчëные колбасы и ветчины, окорока... Технология та же. Зайдите на канал к Агапкину "емколбаски", он настолько популярно объясняет, даже ребёнок научится колбасотворчеству...
I make real bacon and here’s a few tips I’ve learned over the last 10 years: 1-50/50 salt to sugar ratio works best 2-any spices should be dried (so for example dried garlic powder instead of fresh garlic) 3-the amount by weight doesn’t matter as the meat absorbs what it can 4-the time you bribe your meat matters more 5-rinsing and drying the salt and sugar off is important for smoking. So when I wash the meat off and dry it, I put the meat back into the fridge for at least a few hours or overnight to dry a bit - it helps the smoke stick 6-nitrates and nitrites aren’t important - they simply keep the color in the meat (red). I make mine without as it’s healthier and the bacon is a bit more brown than bright red 7-if you use the belly with skin on, make slices in the skin in a cross pattern to help the brine penetrate the meat 8-don’t overcook your bacon. I smoke mine until it hits 140-145 degrees Fahrenheit. 9-you can make it without a smoker if you want. Simply add “liquid smoke” to your brine (just a few drops) and it’ll add some flavor. It’s not ideal but it works if you want good bacon without a smoker, a smoker is king though.
Nitrate also kills bacteria, which is neat if you don't want some botulism developing in your meat during curing and because bacon is usually made with a temperature between 140 and 149 farenheit that is a bit of a problem because those temperatures don't kill botulism like other bacteria. Only at 158 Farenheit you will kill botulism but not its spores. The botulism toxins will not get killed until 176 Farenheit and the spores will only get killed at 250 Farenheit. As for nitrates causing cancer, yeah there is data on processed meats causing cancer, but the best thing to do is just handle it in a responsible manner and don't eat too much processed foods or get your meat from a very good source and work in a hygienic manner.
Здравствуйте! Спасибо за интересные рецепты. Очень понравился набор пряностей для бекона. За это - лайк. Бекон будет ещё лучше, если не использовать пластиковые пакеты. Вместо пакетов, возьмите эмалированную миску, положите туда бекон, накройте фарфоровой или стеклянной тарелкой. Сверху - гнёт. В таком виде уберите в холодильник. К сожалению, пластиковые пакеты и пластиковая посуда не соответствуют принципам приготовления здоровой пищи и охраны окружающей среды, поэтому я их никогда не использую. Будьте здоровы!
Я благодарю вас, что написали. Очень приятно. Всего вам самого хорошего. Буду рада видеть вас на своем канале. 🤗 На канале вышел новый ролик. Буду рада, если он вам понравится.
Вы очень добрый человек.и умничка.спасибо за рецепт.я из Алматы Казахстан 25 лет солю сало мясо.и очень уважаю людей которые своими руками делают такие вещи и делятся рецептами.это трудолюбивый человек может кормить свою семью поделится с окружением.удачи вам.необращайте внимания на завистливых умников...
My family is of Hungarian descent and we used to have our bacon seasoned and smoked not for eating per se but to roast over a wood fire and allow the drippings to fall on rye bread covered with onions, peppers and tomatoes. It’s to die for!
I am from western Romania and in the tiny town from where my mother comes, my grandparents from there used to do just the same when I was a child and spent more time there. So I guess that there are some common culinary customs around here.
Tenho muitas saudades do bacon que eu comia na infância e adolescência, pelos anos 70, o sabor era outro... saudades tb das batatas que havia na época, saborosas, amarelas e pequenas, não como as de hoje, brancas, grandes e aguadas, essa aguada, a binja surgiu depois e como a dona de casa escolhe pelo tamanho por preguiça de descascar, a outra foi eliminada, saudades tb dos alhos que eram menores e apenas 2 dentinhos tinha muito sabor, saudades tb do leite, que não tinha conservante e eu sempre fazia iogurte, hoje não é possível fazer iogurte pq tem conservantes em todos, saudades de muita coisa que desapareceu pq foram substituídos por algo mais rentável para a economia...
Буду делать! Обычно использую похожий рецепт для SOUS VIDE, но мне понравилась идея запечь при низкой(100∘С) температуре в духовке! Спасибо за идею, живу в Выборге, Россия. ♥🤓
i think i may try your recipe. when i do my bacon, i will put in a smoker and cold smoke for 8 hrs. here is a hint i learned. if u get spices on ur zip lock part of bag and wont close? before you put in the bacon, fold the sides of opening of the bag down, so spices dont get on the zip lock part
Hi I am Italian descent, my partner is Polish. We make home made salami and smoked meats/spec but have not yet tried making bacon. After seeing your recipe - i will have to try it out as it is hard to get good bacon anymore. We live in Australia.
One year my ex's aunt and uncle sent us a slab of bacon as a Christmas present; I think it was from Wisconsin but I don't remember. I thought that was the dumbest or at least the weirdest gift ever ... until we tasted it. It was incredible! We weren't able to slice it thin like store-bought bacon, so we had these thick strips of yum! Have never forgotten that.
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Belleville, IL, USA. I just finished the bacon. I smoked mine instead of baking. I just ate my first piece and it is divine. I've smoked bacon for several years using different methods of curing and seasoning, but this one came up with the best taste. Thank you for sharing, I will be using this recipe for years to come.
Wow, ich freue mich sehr, dass dir der Speck geschmeckt hat! Das Räuchern klingt nach einer köstlichen Variante. Vielen Dank, dass du deine Erfahrung geteilt hast! 😊
I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. Showing 2 great recipes in one video. I'll be glad if you like it.
I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. Showing 2 great recipes in one video. I'll be glad if you like it.
I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video was released on the channel. I would be glad if you like it.
Dallas, Texas here. This looks wonderful! I usually get the thick sliced bacon at Sam's but the price has increased close to 60% now so I pass it up. Thanks Brandon...
I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. Showing 2 great recipes in one video. I'll be glad if you like it.
Assisti ao vídeo aqui de florianopolis sc Brasil. Uma maneira simples de fazer o Bacon, no forno e sem a forma tradicional que é com a defumação. Interessante.
Another amazing thing to try is following a pastrami recipe with a little bit of curing salt in the brine but doing it with pork belly instead of a brisket flat and then slicing and frying like bacon.
THAT sounds interesting. I make both Pastrami and Bacon at home, and it never occurred to me to try pastrami seasonings on a pork belly. Thank you for the idea. What I really love is the freshly smoked bacon, straight out of the smoker. Just slice it and start eating. It’s like silk.
Спасибо вам, что поделились рецептом, Бог да благословит вас, как раз к стати брат прилетел из Владивостока, вот я и приготовлю, благодарю вас, это из г. Н. Тагила, Божиих вам благословений и храни вас Бог
Bravooo odlicno izgleda i garantirano e vkusno. Ke probam da go napravam ovoj recept na istiot nacin kako i Vie. Golemo Blagodaram. POZDRAV od Makedonija.🇲🇰.
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Yes you can. It will keep for a few days in the fridge and of course you have to cook the bacon before eating it. I would make the marinating plastic bag air tight so no bacteria can grow while you keep it cold in the fridge. Don't go under 5 celsius degrees in the fridge. The final colour won't be that bright red without the Nitrite Salt more brownish but it will be just as good and much healthier.
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@@TheJerrydon575 Sorghum syrup is amazing. It is sometimes mistakenly called molasses or black strap molasses which tastes a little burnt. Sorghum is made from squeezing sorghum cane which is similar to sugar cane and boiling the juice to boil off the extra water. About 10 gallons of juice will give you 1 gallon of syrup. It tastes a little bit like Dark Karo syrup, but it is richer in taste. When I mix it with butter it tastes a little bit like caramel, so yep, amazing.
This looks so much more satisfying with all of that potential in the new taste that is bound to come through. It’s got to be miles better than the Danish rubbish generally available in the Uk. I’m sending this from Plymouth England. Thank you for your recipes.
@@CharlieZelenoff eating every day every week then yes will be bad for you but eating once in a while whilst offsetting with other foods which are known to offset cancer cells then there isn’t a problem.. the old add saying of everything thing in moderation..
@@CharlieZelenoff Proud for you being so pure but as for me I easily got the top 10 carcinogens knocked out in addition to multiple others. I've had a great life and lots of fun living it. Much better than living in a dark padded room hoping my air filtration system is working properly. Heck ya it's been a great ride! Gimme some bacon wrapped pork chops. Peace out.
Vienna, Austria here. We can buy ready-to-eat bacon similar to you recipe just fine here. Problem is, it is pretty expensive and yet often also quite bland. So, I will definitely give this a try!
@@louisdebruyn4395 the only chemical in my grandfathers pork was salt ,in his sausage it was sage and red pepper flakes , some of his ham was the way they made old country ham , he had a large wooden box the size of a coffin that was half full of salt that was used for ham and bacon I think he did smoke some of the meat a little
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We use to do this in the restaurant I was running. It's way better, it literally doesn't splatter when you cook it because it's not full of salt water (to add weight when sold at stores) that is mixed with pork fat on a hot stove. The taste is better, much more pure, even a light smoke goes a long way.
I'm going to try your recipes. They look very delicious. I live in Boerne TX by the way. I appreciate you sharing your recipes and look forward to trying them. Thank you.
В ПРИПРАВУ ОЧЕНЬ ХОРОШО ДОБАВИТЬ МАСЛО ,Я ДОБАВЛЯЮ ОЛИВКОВОЕ, ТОГДА ЛУЧШЕ ВПИТЫВАЕТСЯ.ШКУРКУ НАДО ПОРЕЗАТЬ ОСТРЫМ НОЖОМ НА КВАДРАТИКИИ 4 ДНЯ ВПОЛНЕ ДОСТАТОЧНО ДЛЯ ПРОПИТКИ. И НЕОБЯЗАТЕЛЬНО В ДУХОВКЕ. Я ЗАКИПЯЧИВАЮ ВОДУ, КЛАДУ ТУДА МЯСО ,ДЕЛАЮ ТЕМПЕРАТУРУ 80 ДО 90 ГР. И ЧАСА НА 4.ЗАВИСИТ ОТ ВЕЛИЧИНЫ. ПО ГОТОВНОСТИ МОЖНО ЕЩЁ ЧЕСНОКОМ ПРИПРАВИТЬ И В ХОЛОДИЛЬНИК
@@Галина-ь3х4е В пакете получается сочнее,не вываливается Только пакет протыкаб сверху ножом,воды немного только чтобы не было прямого контакта пакета с ёмкостью и вода не должна попасть в рукав
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Ся из г.рудного. Казахстан. Сегодня сделала по вашему рецепту бекон. Обалденный. У меня грудинки получилось 3,7 кг. Я его в духовке держала 7 часов. Вытопилось жира 0,5 чайной ложки. Всё осталось в куске. Как копчёный. Очень и очень вкусный. Буду практиковать. Прям сразу захотелось пива! Спасибо вам большое. Правда духовка эл. Посмотрю, сколько намотало.
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Pararangi, Wellington, New Zealand.... We have a tree called Manuka or Tea Tree which is then used to cook it in the smoker rather than the oven for an extra layer of olfactory awesome. I am off to buy some nice home kill pork and try this mate - thank you.
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Спасибо за подробные и детальные рецепты, с наступающими праздниками! Спасибо, Москва, 🇷🇺
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Я приготовила бекон по вашему рецепту. Спасибо огромное! Это, действительно, очень вкусно, а ещё очень просто в приготовлении и дёшево! И что ценно не надо стоять у плиты, загрузил в духовку на определённое время и занимайся чем хочешь.
Ovo izgleda fenomenalno👏👏.Pozdrav iz Beograda,glavnog grada Srbije🤗
Харьков вас приветствует. Всем желаю веры,надежды,любви и Мира,и здоровья!!!
Мой любимый Харьков ❤!
Я делаю сыровяленый бекон, а так же варёный в духовке по колбасно-ветчинной технологии термообработки, когда температура в духовке 80°, и держу до температуры 70° внутри куска, за счёт этого сохраняется сочность продукта, он не запекается. Посол делаю как сухим, так и мокрым способом.
Здравствуйте, а есть видео вашего шедевра??? Просто исходя из вашей информации я хотел бы сделать по вашему рецепту, если нету, то может ссылку дадите на рецепт!?
@@quiddivinum5279Да, киньте ссылку)👍
Как это, варёный в духовке?
@@пвн-ш5я как делают варëные, варëно-копчëные колбасы и ветчины, окорока... Технология та же. Зайдите на канал к Агапкину "емколбаски", он настолько популярно объясняет, даже ребёнок научится колбасотворчеству...
I make real bacon and here’s a few tips I’ve learned over the last 10 years:
1-50/50 salt to sugar ratio works best
2-any spices should be dried (so for example dried garlic powder instead of fresh garlic)
3-the amount by weight doesn’t matter as the meat absorbs what it can
4-the time you bribe your meat matters more
5-rinsing and drying the salt and sugar off is important for smoking. So when I wash the meat off and dry it, I put the meat back into the fridge for at least a few hours or overnight to dry a bit - it helps the smoke stick
6-nitrates and nitrites aren’t important - they simply keep the color in the meat (red). I make mine without as it’s healthier and the bacon is a bit more brown than bright red
7-if you use the belly with skin on, make slices in the skin in a cross pattern to help the brine penetrate the meat
8-don’t overcook your bacon. I smoke mine until it hits 140-145 degrees Fahrenheit.
9-you can make it without a smoker if you want. Simply add “liquid smoke” to your brine (just a few drops) and it’ll add some flavor. It’s not ideal but it works if you want good bacon without a smoker, a smoker is king though.
Very helpful! Thanks! I’m a beginner and I’ll keep this in mind!!
Hello. This sounds interesting. What cut of meat do you use and how lo g do you leave the meat to absorb the flavours please.
apparently natrium nitrite is cancerogenic aka e250 in processed foods so yeah...
Nitrate also kills bacteria, which is neat if you don't want some botulism developing in your meat during curing and because bacon is usually made with a temperature between 140 and 149 farenheit that is a bit of a problem because those temperatures don't kill botulism like other bacteria. Only at 158 Farenheit you will kill botulism but not its spores. The botulism toxins will not get killed until 176 Farenheit and the spores will only get killed at 250 Farenheit. As for nitrates causing cancer, yeah there is data on processed meats causing cancer, but the best thing to do is just handle it in a responsible manner and don't eat too much processed foods or get your meat from a very good source and work in a hygienic manner.
@@Herobox-ju4zd excellent info and thanks for sharing!
С благодарностью за рецепт из Великого Новгорода!
👍
Dos vredana from America
Здравствуйте! Спасибо за интересные рецепты. Очень понравился набор пряностей для бекона. За это - лайк. Бекон будет ещё лучше, если не использовать пластиковые пакеты. Вместо пакетов, возьмите эмалированную миску, положите туда бекон, накройте фарфоровой или стеклянной тарелкой. Сверху - гнёт. В таком виде уберите в холодильник. К сожалению, пластиковые пакеты и пластиковая посуда не соответствуют принципам приготовления здоровой пищи и охраны окружающей среды, поэтому я их никогда не использую. Будьте здоровы!
Если хороший пищевой качественный пластик то вреда от него меньше чем от вас.😁🤣
@@7423-vb5ft , чем я Вам навредила?
@@7423-vb5ftзато от тебя вред распространяется на всю вселенную. Не захлебнись собственным ядом.
Для лучшего налипания специй сначала натереть кусок небольшим количеством растительного масла.
@@prostuschka_adel , точно!
Супер ! Обязательно попробую сделать! Спасибо вам огромное! Я из города Костанай! Казахстан!
Я благодарю вас, что написали. Очень приятно.
Всего вам самого хорошего. Буду рада видеть вас на своем канале. 🤗
На канале вышел новый ролик. Буду рада, если он вам понравится.
Вы очень добрый человек.и умничка.спасибо за рецепт.я из Алматы Казахстан 25 лет солю сало мясо.и очень уважаю людей которые своими руками делают такие вещи и делятся рецептами.это трудолюбивый человек может кормить свою семью поделится с окружением.удачи вам.необращайте внимания на завистливых умников...
При чем тут добрый?
Абсолютно не почитаемые продукты. Будда какая то. Фу!
Действительно,
Bijeljina
My family is of Hungarian descent and we used to have our bacon seasoned and smoked not for eating per se but to roast over a wood fire and allow the drippings to fall on rye bread covered with onions, peppers and tomatoes. It’s to die for!
Ooh sounds delicious!!
I am from western Romania and in the tiny town from where my mother comes, my grandparents from there used to do just the same when I was a child and spent more time there. So I guess that there are some common culinary customs around here.
I love your country the food was amazing
bleh
Haha...my father was Hungarian....I remember he use to create a jar of lard and use that like butter on rye bread - It was so good.
Tenho muitas saudades do bacon que eu comia na infância e adolescência, pelos anos 70, o sabor era outro... saudades tb das batatas que havia na época, saborosas, amarelas e pequenas, não como as de hoje, brancas, grandes e aguadas, essa aguada, a binja surgiu depois e como a dona de casa escolhe pelo tamanho por preguiça de descascar, a outra foi eliminada, saudades tb dos alhos que eram menores e apenas 2 dentinhos tinha muito sabor, saudades tb do leite, que não tinha conservante e eu sempre fazia iogurte, hoje não é possível fazer iogurte pq tem conservantes em todos, saudades de muita coisa que desapareceu pq foram substituídos por algo mais rentável para a economia...
Sdds da vida na roça , colhendo tudo na hora , não havia tanta doença .
Für Joghurt etc Rohmilch bzw. Vorzugsmilch nehmen, diese ist nicht homogenisiert oder pasteurisiert. Viel Glück und guten Appetit.
Отличный рецепт.Обязательно попробую приготовить!Казахстан город Алматы.
Мне очень приятно. Большое спасибо!
На канале вышел новый ролик. Буду рада, если он вам понравится
I'm watching from a tiny town in southern Illinois, USA. This was really cool! Thank you for sharing it with us.
I am watching from southern Illinois too. Great minds think alike.
Ha! Southern Indiana
Волгоград смотрит
Буду делать! Обычно использую похожий рецепт для SOUS VIDE, но мне понравилась идея запечь при низкой(100∘С) температуре в духовке! Спасибо за идею, живу в Выборге, Россия. ♥🤓
Приветствую, так же Выборг!
Привет из Питера!
Contagem Minas Gerais, Brasil.Amei essa receita de defumar o bacon.Obrigado.
i think i may try your recipe. when i do my bacon, i will put in a smoker and cold smoke for 8 hrs. here is a hint i learned. if u get spices on ur zip lock part of bag and wont close? before you put in the bacon, fold the sides of opening of the bag down, so spices dont get on the zip lock part
thanks,
A small but useful tip! Definitely a problem I've had before! Thank you!
@@markymark8 you are welcome :)
I'm sure this is great but I won't forget about store bought bacon because it's literally effortless
Crap too
😂
Сегодня повторила, будем ждать) Спасибо за рецепт! Славутич Украина
Maria Raimunda eu sou de Belém do Pará e amei a receita.Obrigada Deus lhe acrescente. Nota 10 com louvor. Parabéns!❤❤❤❤
I can't control my salivation! Bacon with the skin? Hell YES!!!
Watching from Queenstown New Zealand 🙂 Looks so good. I will try. After all the process, would I need to fry it or eat as it is after the oven?
Hi I am Italian descent, my partner is Polish. We make home made salami and smoked meats/spec but have not yet tried making bacon. After seeing your recipe - i will have to try it out as it is hard to get good bacon anymore. We live in Australia.
It's really good, especially if you smoke it. Hickory and apple chips makes magic bacon:)😊
Greetings from Sydney, Australia. Recipe looks good. Can’t wait to try.
This bacon looks so amazing! What would you recommend for the meat to use like would you say pork belly or speck?
Gracias Gute Rezepte, una excelente preparación paso a paso y por si fuera poco una deliciosa ensalada. Desde Berlín, Alemania,
One year my ex's aunt and uncle sent us a slab of bacon as a Christmas present; I think it was from Wisconsin but I don't remember. I thought that was the dumbest or at least the weirdest gift ever ... until we tasted it. It was incredible! We weren't able to slice it thin like store-bought bacon, so we had these thick strips of yum! Have never forgotten that.
I thank you for writing. Very nice.
All the best to you. I will be glad to see you on my channel. 🤗
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Best BLT s ever
It’s a good thing that Muslims and Jews have food taboo against pork.
You probably had Nueske's Bacon from Wittenberg Wisconsin. It's the best bacon ever! P.S. They do mail order!
@@davidjacobs8558 Muslims wanting to be jews
Belleville, IL, USA. I just finished the bacon. I smoked mine instead of baking. I just ate my first piece and it is divine. I've smoked bacon for several years using different methods of curing and seasoning, but this one came up with the best taste. Thank you for sharing, I will be using this recipe for years to come.
Wow, ich freue mich sehr, dass dir der Speck geschmeckt hat! Das Räuchern klingt nach einer köstlichen Variante. Vielen Dank, dass du deine Erfahrung geteilt hast! 😊
Слюнки потекли, я очень люблю бекон и все мясное домашнего приготовления.
Brasil obrigado por compartilhar a receita ficou um bacon com ótima aparência deve ser muito bom
Estou assistindo de Rio Grande RS, Brasil, com certeza vou experimentar esta receita , já fiz outra ficou deliciosa.
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Muyyyy bueno su trabajo .. desde Hurlingham BS AS ..ARGENTINA...FELICITACIONES
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Смотрю из Любимой Беларуси г. Могилёв! Спасибо за рецепт! Свинина у нас по доступным ценам и в продаже всегда есть! Попробую сделать!
Спасибо. Посмотрите, у меня на канале есть еще варианты. Недавно выкладывала. Может вам какой-то больше понравится.
Могилёв на связи))
Спасибо за прекрасный рецепт!
Россия республика Хакасия, надо попробовать, потом напишу отзыв, спасибо за рецепт. Да, ещё город Абакан.
Ну и, каков ваш вердикт?
@@roksalanas7565Да никакого.Главное - это слово Абакан))
Watching from Hilo, Hawaii. Thanks for the video!
I was born in Romania, but I live now in Germany.... thanks for sharing this receipe 🙂
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Спасибо огромное.А нитритную соль обязательно?
Привет из Израиля
Цвет мясо изменит, если не положите нитритную соль.
Dallas, Texas here. This looks wonderful! I usually get the thick sliced bacon at Sam's but the price has increased close to 60% now so I pass it up. Thanks Brandon...
Question. What is the "breast" ? Is it pork brisket? Pork belly? I am trying to figure out what he started with.
Надо взять себе на заметку такое блюдо😁. Я думаю оно вкусное, если вы сами готовите для себя😊. Благодарю вас за рецепт 👍 💞💞💞😁👍
Sou brasileiro gosto muito de bacon ,acompanho seus vídeos Braga Portugal!
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Assisti ao vídeo aqui de florianopolis sc Brasil. Uma maneira simples de fazer o Bacon, no forno e sem a forma tradicional que é com a defumação. Interessante.
Классный рецепт и отличный бекон! Однозначно 💯👍
Hola Soy Beatriz. Vivo en Cúcuta, Colombia. Tus recetas son excelentes. Muchas gracias por Compartirlas.
Another amazing thing to try is following a pastrami recipe with a little bit of curing salt in the brine but doing it with pork belly instead of a brisket flat and then slicing and frying like bacon.
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THAT sounds interesting. I make both Pastrami and Bacon at home, and it never occurred to me to try pastrami seasonings on a pork belly. Thank you for the idea.
What I really love is the freshly smoked bacon, straight out of the smoker. Just slice it and start eating. It’s like silk.
Бекон попробую, а вот салат...под вопросом. Челябинск.... спасибо за рецепт.
Мясо с мясом ?...
Я готовлю грудку подобным способом и это отдельная история + овощной салат 👍👍👍
Спасибо вам, что поделились рецептом, Бог да благословит вас, как раз к стати брат прилетел из Владивостока, вот я и приготовлю, благодарю вас, это из г. Н. Тагила, Божиих вам благословений и храни вас Бог
Bravooo odlicno izgleda i garantirano e vkusno. Ke probam da go napravam ovoj recept na istiot nacin kako i Vie. Golemo Blagodaram. POZDRAV od Makedonija.🇲🇰.
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Assistindo do Brasil.
Um jeito fácil de fazer bacon, gostei.
Господи!!! Ну как же нудно смотреть. Рецепт не плохой, но очень пустого много.
Рецепт, понравился,думаю приготовить на Новый год,спасибо,Мариуполь, Украина.
Попробую сделать на праздник г.Чирчик Узбекистан
В Мариуполе мясо едят только по большим праздникам?
@@b213videoz Мне вот интересно сколько у тебя хромосом? Ведь у людей с таким высоким интелектом как у тебя, их явно больше 46.
Bekon wspaniale wygląda i zapewnie tak samo smakuje, a sałatka znakomita, Dziękuję .
Я с Донецка это Донбасс.
Me gusto.felicidades ..DIOS TE BENDIGA...DE Q LA VOY HACER LA HAGO ...EXCELENTE
Can you make this without using Nitrite Salt?
It won't keep, and you won't get the colour it will look raw
Not really as the Nitrite Salt kills the bacteria.
Yes you can. It will keep for a few days in the fridge and of course you have to cook the bacon before eating it. I would make the marinating plastic bag air tight so no bacteria can grow while you keep it cold in the fridge. Don't go under 5 celsius degrees in the fridge. The final colour won't be that bright red without the Nitrite Salt more brownish but it will be just as good and much healthier.
Спасибо за рецепт. Попробую! Привет из Минска, Беларусь! 🌹
Очень аппетитный бекон,у меня текут слюнки.Спасибо за рецепт.
Так возьми и сделай.
Cape Town, South Africa! Great video!
Всем здравствуйте. Готовила , он и вправду восхитительный. Спасибо.
How delicious it is. I never cease to admire you.😍😍😍
Спасибо за рецепт! Любимая Беларусь смотрит!!!
Огромное спасибо! Думаю будет очень вкусно, я смотрю вас из Волгограда.
From an old man in England, thank you for this recipe, I will definitely try this,
Sou brasileira , Parabéns, este bacon parece muito bom , obrigada !
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Ótimas receitas principalmente a do Bacon. 👏👏👏👏👏👏👏
Up until adding sour cream, it had me interested and was looking good
Hola muchas gracias, Montería - Córdoba - Colombia.
И ещё вопрос - с какой целью перекладывать мясо, в другой пакет? Очень интересно!
Основная влага выйдет в первые 4 дня. Перекладывать чтобы дальше грудинка находилась в более сухой среде
@@rgsx69 можно положить влаговпитывающую пеленку.
@@ВалерийБаранов-п1л нет=подвешивать требо=прямо в холодильнике=как колбасу=
@@ВалерийБаранов-п1л оно должно сохнуть,дышать.
Оригинальный салат!!!! Я бы ещё при подачи украсила красным луком,но это моё мнение,а бекон 🥓, бомба!!!! Спасибо Вам огромное за рецепты!!!!
After I fry it to a crisp then I can love it. And need my buttered grits, over easy eggs, sorghum syrup with butter and buttered biscuits.
Good video.
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Soooo, what time do we all need to be there for breakfast!?! I am not 100% sure what sorghum syrup is, but it sounds amazing!
@@TheJerrydon575 Sorghum syrup is amazing. It is sometimes mistakenly called molasses or black strap molasses which tastes a little burnt. Sorghum is made from squeezing sorghum cane which is similar to sugar cane and boiling the juice to boil off the extra water. About 10 gallons of juice will give you 1 gallon of syrup. It tastes a little bit like Dark Karo syrup, but it is richer in taste. When I mix it with butter it tastes a little bit like caramel, so yep, amazing.
@@WillieStubbs I would definitely not mind having that lol.
Watching from Terrace, British Columbia Canada! Great method! Great video!
This looks so much more satisfying with all of that potential in the new taste that is bound to come through. It’s got to be miles better than the Danish rubbish generally available in the Uk. I’m sending this from Plymouth England. Thank you for your recipes.
Bacon is a CLASS 1 CARCINOGEN...........You eat this>??
@@CharlieZelenoff Yeah, well if only vegetables looked, smelled and tasted like bacon I'd be good to go.
@@CharlieZelenoff eating every day every week then yes will be bad for you but eating once in a while whilst offsetting with other foods which are known to offset cancer cells then there isn’t a problem.. the old add saying of everything thing in moderation..
@@dodge7729 Class 1 carcinogen. Not a good thing
@@CharlieZelenoff Proud for you being so pure but as for me I easily got the top 10 carcinogens knocked out in addition to multiple others. I've had a great life and lots of fun living it. Much better than living in a dark padded room hoping my air filtration system is working properly. Heck ya it's been a great ride! Gimme some bacon wrapped pork chops. Peace out.
Vienna, Austria here. We can buy ready-to-eat bacon similar to you recipe just fine here. Problem is, it is pretty expensive and yet often also quite bland. So, I will definitely give this a try!
Atleast it is not smoked with injected chemicals like the only product found on shelves these days!!
Most Bacon in the USA is bland anymore , people who haven't processed their own HOG have no idea what good pork tastes like .
@@louisdebruyn4395 the only chemical in my grandfathers pork was salt ,in his sausage it was sage and red pepper flakes , some of his ham was the way they made old country ham , he had a large wooden box the size of a coffin that was half full of salt that was used for ham and bacon I think he did smoke some of the meat a little
Вена, Австрия,делайте надрезы на коже и немного больше молочной смеси.Я из России, Воронеж.
Ten boczek to musi być smaczny aż mnie skręca.pozdrawiam jestem z Polski 🙋💐
Watching from Concordia, Argentina. Excellent recepies,thank you
Рецепт бекона отличный👍а вот салат я бы такой не стала готовить, Ставрополь
Меня тоже поразил этот,, белковый венигрет".
Спасибо, очень оригинальный рецепт. Смотрю из города Туапсе
Диана, я тоже в Туапсе живу. У меня здесь дом и свое фермерское хозяйство. Давайте познакомимся. Как с Вами связаться?
Люблю такой салат,не мешанина, а чувствуется вкус каждого компанента. Бекончик супер,спасибо и удачи вам!
Superb! From UK thanks for sharing.
Обязательно попробую, спасибо за рецепт. Город Ульяновск.
Отличный рецепт, обязательно сделаю также. Я из России, Московская область. Спасибо.
Спасибо за рецепт, обязательно попробую. Привет из Киева, Украина.
I will try this recipe. From Sydney, Australia 🇦🇺 💕
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Время приготовления 8 дней и 3 часа!
Класс!
А потом на ночь в холодильник.
We use to do this in the restaurant I was running. It's way better, it literally doesn't splatter when you cook it because it's not full of salt water (to add weight when sold at stores) that is mixed with pork fat on a hot stove. The taste is better, much more pure, even a light smoke goes a long way.
Харьков спасибо за рецепт
Людмила, передайте всем своим,
Бекон получается отличный,
а Терехов - дурачок)
Bangkok. Thailand. Thank for the recipes. Really. Look delicious.
I'm going to try your recipes. They look very delicious. I live in Boerne TX by the way. I appreciate you sharing your recipes and look forward to trying them. Thank you.
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@@guterezepte .. Bacon is number 1 killer of cancer !!!! WHO, NHS.... . Over a 5 minute hamburger etc !!!! Coooooward !!!!!!
.. Bacon is number 1 killer of cancer !!!! WHO, NHS.... . Over a 5 minute hamburger etc !!!! Coooooward !!!!!!
Ohh that looks absolutely delicious 🤤 I'll try that for sure - from Montreal , Quebec , Canada
Спасибо большое за рецепты!
That looks like sensational bacon. Definitely going to try this. Hello from Byron bay Australia. Where are you located?
В ПРИПРАВУ ОЧЕНЬ ХОРОШО ДОБАВИТЬ МАСЛО ,Я ДОБАВЛЯЮ ОЛИВКОВОЕ, ТОГДА ЛУЧШЕ ВПИТЫВАЕТСЯ.ШКУРКУ НАДО ПОРЕЗАТЬ ОСТРЫМ НОЖОМ НА КВАДРАТИКИИ 4 ДНЯ ВПОЛНЕ ДОСТАТОЧНО ДЛЯ ПРОПИТКИ. И НЕОБЯЗАТЕЛЬНО В ДУХОВКЕ. Я ЗАКИПЯЧИВАЮ ВОДУ, КЛАДУ ТУДА МЯСО ,ДЕЛАЮ ТЕМПЕРАТУРУ 80 ДО 90 ГР. И ЧАСА НА 4.ЗАВИСИТ ОТ ВЕЛИЧИНЫ. ПО ГОТОВНОСТИ МОЖНО ЕЩЁ ЧЕСНОКОМ ПРИПРАВИТЬ И В ХОЛОДИЛЬНИК
А Вы в воду без пакета?
Тоже интересно, вы прям в пакете варите? Так оно мягче получается чем в духовке?
@@Галина-ь3х4е В пакете получается сочнее,не вываливается Только пакет протыкаб сверху ножом,воды немного только чтобы не было прямого контакта пакета с ёмкостью и вода не должна попасть в рукав
@@kitty-rn5rj получается мягче,более сочное и вкус отменный.
Я не знаю писал я или нет, но я готовлю в мультиварке
Огромный привет из Беларуси.Спасибо за рецепт приготовления бекона.💯💋
Интересный рецепт, надо попробовать
Gracias por la receta..vivo en Tampico, México!
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Спасибо за рецепт,попробую повторить.Киев!
Mulțumesc pentru rețete! Sunt minunate. 🤗
Я из Киева. Шикарный рецепт!
Отличный рецепт,возьму на заметку!👍
Ся из г.рудного. Казахстан. Сегодня сделала по вашему рецепту бекон. Обалденный. У меня грудинки получилось 3,7 кг. Я его в духовке держала 7 часов. Вытопилось жира 0,5 чайной ложки. Всё осталось в куске. Как копчёный. Очень и очень вкусный. Буду практиковать. Прям сразу захотелось пива! Спасибо вам большое. Правда духовка эл. Посмотрю, сколько намотало.
Я бы это уже через 4 дня есть начала😂, без духовки
Вообще-то так и надо) Специи смывать не надо!
А вы видео не смотрели ???
🇧🇷 Maravilha de receita, amo beicom e vou salvar a receita e fazer. Gratidão! 🙏
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Pararangi, Wellington, New Zealand....
We have a tree called Manuka or Tea Tree which is then used to cook it in the smoker rather than the oven for an extra layer of olfactory awesome.
I am off to buy some nice home kill pork and try this mate - thank you.
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Iz Livna.
Ove godine ću uraditi li vašem receptu.
Mora biti super.