I like your technique here. Thanks for showing us your process.
@cydrych
Жыл бұрын
You’re welcome. Thanks for watching.
@KeightKrafts
Жыл бұрын
That’s a pretty neat comparison of the two. My mouth is watering now for some bacon😅
@cydrych
Жыл бұрын
Thanks for watching. You should give it a shot.
@4321babyboy
Жыл бұрын
Great video 👍🏿 from the uk 🇬🇧
@cydrych
Жыл бұрын
Thanks for watching.
@lkapigian
Жыл бұрын
Great documentation, I skipped nitrites/nitrates a long time ago, not out of fear for them, just not needed with good curing techniques… also, if you leave that uncovered in your fridge fur a couple weeks, you just made Pancetta
@cydrych
Жыл бұрын
Thanks for watching. I have a video of my pancetta making.
@harrybond007
Жыл бұрын
Good video, why did you need to bake it the oven?, you could have just cooked it without the bake?. Also most recipes I see use salt/sugar in a 1:1 ratio
@cydrych
Жыл бұрын
By cooking it in the oven first it stores longer. It’s the same reason I prefer hot smoking over cold smoking. Heating it to 145-150°f helps to ensure you don’t have any bacteria that will spoil the meat. I prefer my bacon to be less sweet so I cut the amount in half. Thanks for watching.
@jccarp2
10 ай бұрын
You need to bake it or smoke it to prevent botulism. That’s the main reason. That and it stores longer.
@jamesseamans1491
Жыл бұрын
Did you not need to rinse this bacon before you put it in the oven?
@cydrych
Жыл бұрын
No, because of the equilibrium cure process all of the ingredients are at the optimal level and I personally like the crust of the pepper on the bacon. If you didn’t want that crust you could rinse it off without any issues. Thanks for watching.
@time4grace
10 ай бұрын
Liquid Smoke: APPLE smoke flavor
@cydrych
9 ай бұрын
Thanks for watching. Personally I’m not a fan of liquid smoke but that is definitely an option for those who like it.
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