Homemade Bacon Recipe - How to Make Bacon at Home EASY
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- Опубліковано 28 вер 2024
- EASY Homemade Bacon Recipe - How to Make Bacon at Home SMOKED ** SEE OUR BBQ ACCESSORY GUIDE: amzn.to/35FcAg8
In this Homemade Bacon recipe video, we will teach you how to make bacon at home on the BBQ. This easy smoked bacon Recipe is one that is simple to do and will be perfect for any meal! We made this on the Weber Kettle, but you can also do this on any grill. Everything you need to know is below.
PORK BELLY BURNT ENDS RECIPE - • Pork Belly Burnt Ends ...
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ITEMS USED - (Recipe Below)
Weber Kettle (classic)
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Pit Barrel Cooker
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Slow N Sear Plus (for 22’’ Kettle Grills)
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THERMOWORKS THERMAPEN MK4
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THEMOWORKS SMOKE
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Napoleon Professional 5 Piece tool set
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HOW TO MAKE BACON
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WHAT YOU WILL NEED:
- 3-4lbs of Pork Belly
- 1 Large ziplock bag
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1/2 cup Maple syrup
- 1 tbp Black Pepper
- 1/2 tsp progue powder #1(curing salt) - • Pork Belly Burnt Ends ...
STEP #1
To prepare making your homemade bacon, begin by trimming your pork belly so that it will fit nicely inside a ziptop bag. Next, in your bag place in all your cure/brine ingredients and mix it thouroughly. Once mixed together place your pork belly into the bag and rub around the curing brine all over both sides of the pork belly. Once that's done remove as much air as possible and place in the fridge for 5 days flipping each day.
SETP #2
After 5 days (up to seven), remove the pork belly from the bag and rinse off the excess salt that is on the outside of the pork belly. Next set up up your grill for smoking at 225F using your favourite hardwood to give it a nice smoky flavour. We used Maplewood. Close the lid and begin smoking until it reaches an internal temperature of 150F.
STEP #3
After a few hours your pork belly has officially turned into bacon and will be smelling amazing! At this point, remove it from the grill and let it cool in the fridge for around an hour (or longer) before slicing. You will find that the cooler the bacon is the easier it is to cut thinly. Once it has been cut, fire up the griddle and cook it the way you like it!
That’s it!
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About this video:
In this Homemade Bacon Recipe video, Jabin from Postal Barbecue will teach you How to make Bacon at Home on the Weber Kettle Grill. This easy Homemade Bacon recipe tastes great and can be cooked on any bbq. Enjoy.
#homemadebacon #BBQRecipes #howtomakebacon
I've been looking for a good bacon recipe to try, and this still probably be it. Looks great.
Yeah yes worth trying for sure!!
I tried this and it was great! I brined it for 7 days because I didn’t have a chance to smoke it by day 5 so it was a bit salty. Before I smoked it I desalinated the slab for a couple hours and it ended up being perfect. Thanks for the recipe!
Bacon is always the name if the game
Especially when you take the time to make it.
I’ve done side bacon, back bacon, and one of our favourites, buckboard bacon all on my kettle. The buckboard is the most cost effective due to it uses pork butt. If you haven’t tried that one you could give it a go. I think you’ll be impressed.
Interesting. I’ll do some looking into that.
I like buckboard better than belly bacon. :)
@@USA__2023 cheaper to make too.🙂
Do you wet brine or dry cure the pork butt? Do you have a recipe for buckboard bacon you would share?
Bacon is indeed the best food on earth.... burritos are a very close 2nd.
But DAT BURGER DOE! Man that looked amazing!
That burger video comes out next week ;)
I wish I was there too. Looks amazing
Yeah man. Feast for days!!
Yummm!!
Nom nom nom.
That is really yummy! Thanks for sharing.
Is there a way to make bacon this way without making it salty?
If salt is an issue you should be able skip the kosher salt and just use the little bit of curing salt.
@@PostalBarbecue Don't go less than 1/5 tsp Prague powder per pound by weight. That would be inviting botulism spores. After the curing process (I do 10-12 days) soak the meat in an ice water bath for and hour, changing the water after 30 minutes. Pat the meat dry with paper towels, and put it on a rack in the refrigerator overnight prior to smoking.
@@KevinWindsor1971 this is why using volumes is stupid. The cure recipe I use would call for 5g of Prague #1 for a 1.5kg slab of meat, which is what Jabin was using. 1/5tsp tells me nothing, because density matters.
And if you only speak freedom units, that works out to .17oz or 77.2grs of Prague #1 for 3 lbs 5oz of meat.
I trick I do once it has cured, soak the belly in cold water for an hour then fry a small sampler and check for saltiness (small taste test😋). If it’s still too salty soak for another half hour or 1 hour if really salty. This has worked for me many times and who doesn’t like a little sample for your efforts. This way you know the end product will be spot on🥓🥓🤙
Jabin, nice looking bacon. I love making my own bacon but I cure mine for 10 days flipping every other day. Nothing better than homemade ! Great job brother ! Apple wood , but if I'm out I'll use hickory.
10 days!!! That's a lot of waiting, haha.. I could hardly last 5 days knowing it was in the fridge !!!
Dude. Thank you!
You’re welcome.
That’s great receta chef saludos chingon 👍👍👍👍👍
Looks amazing. So does the mock baconator, haha. Might start making my own. Quality bacon has exceeded ribeye is price per pound around here. Pork belly remains under $2 a lb. No brainer?
Go for it! it's too easy not to make it.. Also did you see the video i posted after this of the baconator.. soo good!
Looks good! Maybe I didn’t catch it but how long can I continue getting bacon from the pork belly?
was that a burger like a double Wendys burger with bacon on it? omg i wish yum yum.
Stay tuned for this Thursday’s release ;) it was amazing
Why not just get bigger ziplock freezer bags? Walmart has upto 3 gallons by me and you can buy upto 10 gallon online.
BACON!!!
Nom nom nom. 🤘🙌
Bacon might just be the best food even! QUESTION: What's your favourite wood to use when smoking bacon?
I love a mix of hickory and pecan
Hickory and Apple, 50/50. or just Hickory. You should do some buckboard bacon. Made from pork shoulder and really good.
YUM! Guess I have to give this a try!
You sure do!!! SOOOO GOOD!!!
Nice, it looks great! I was thinking about a burger and you exactly did the same thing I had in my mind 😍
Just wait until next weeks video. Mmmm.
WOW Jabin!!!! The colour of this bacon is fantastic!! We always do a 7 day cure but love the idea of five day...it’s always so hard to wait the entire 7 days!! 😂🔥👏
Homemade bacon is killer, that one looks delicious Jabin! Between the pepper and the maple flavors, that’s a winner. Cherry and or hickory work really well too. Awesome job brother!
I have a hard time finding cherry but it’s one of my favourites for sure.
No grill can liquid smoke and the oven work?
Great stuff right there! Definitely makes you never want to buy at the store again right? 🍻🍻🍻
Only time I buy from the store these days is because their slices wrap around hotdogs and stuff easier. And even then, only when it goes on sale!
Right!?! A clear winner.
That isn't bacon. I can do that. I have a smoker. I just want to know how to make the bride. That won't keep in a cold cellar
I made this recipe and it was SO delicious. Now I'm hooked, never thought it would be so simple
Get a larger bag leave the fat on bacon needs fat
My go-to smokewood for bacon is cherry and pecan. Wifey loves hickory, so I use that too. But I do my cure by mass, and convert everything to metric, because the math is easier to figure out 3.25% of 1587g of belly than it is to hope like hell brand X Prague #1 is the same density as Brand Y's because the salt grain size is finer when splitting a teaspoon.
Sounds like you have it down to a perfect science.
@@PostalBarbecue Science? Yeah, I'll run with that. Perfect? It's my goal, but like I say about hunting: the meat gets a vote.
Great video! I have always wanted to make my own bacon. Would a vacuum sealer bag work as well?
Excellent video. I’ll attempt this recipe, thank you.
Hope you enjoy.
Postal Barbecue There’s no way I won’t with this recipe!
Could you freeze this after making it?
yes no issues at all freezing it 👌 my bacon never lasts that long tbh 🤤
fellow Canadian i love your videos as i also like to make bacon, i have to as they just dont really have it here in Germany they try but its just not right. cheers and beers old retired guy now.
great job,,looks good..even though i rinse mine i always do a taste test by cutting a piece off , fry it and see if the saltiness is to my liking first , if not i soak it in room temperature water for a hour and repeat the taste test again. using warm water they say it disolves the salt faster.
You make it look so easy! Looks so tasty!
It is easy. Haha. You could totally do it.
Like if he didn't taste it while making that sandwich 😂😂😂
Great video, but 1:25 what did you use with two slabs of belly?
Will this recipe work on 5lbs of pork belly
best substitute to curing salt