Nice pepper grinder. As my grandfather always said: “if it’s worth doing - it’s worth overdoing”. Thanks for another great recipe!
@jrjal12
3 жыл бұрын
On top of the great presentation, recipes, and tips, I think what makes these videos awesome is just how kind you sound. Your passion for steaks and BBQ really shows. Please keep these videos coming.
@BBQandBottles
3 жыл бұрын
Thanks so much for the kind words.
@BG-mw5pt
6 күн бұрын
the only thing pink salt does is keep the colour pink. in the cooked bacon, there is no chance of botulinum forming anyway, while in the cold smoked bacon you did it when it was snow out, so again 0 chance of botulinum. also, sugar is just for taste, so it can be removed if desired. i'm a big fan of aromatics on the cured meat, so i'll definitely try fresh herbs next time.
@RitaBendicion-fw9kf
Жыл бұрын
I am from the Philippines, i am very much interested in making bacon but i don't know how. I keep on searching and found out that your style is the one i like much than the other. Thank you and i will try for myself. God bless.
@rustylamb3421
3 жыл бұрын
Great video! I make lots of bacon (30-40 lbs at a time) using a similar method. I always cold smoke it find needs 8 hrs in the smoke then 24 hrs rest to let smoke equalize works best for me.
@__hjg__2123
2 жыл бұрын
Great stuff - love see everyone's bacon recipes! I'm about 6 months in to my own home-curing addiction. Though, I have to admit - I prefer 60/40 Sugar to Salt ratio
@gregwaters944
3 жыл бұрын
Great video, the end product looks great and unlike some other videos out there you give the recipe for the cure. Well done.
@timothyzimmerman8962
3 жыл бұрын
Great looking bacon. Its been a while since I last smoked Bacon. Time to go pork belly shopping. Thanks for the video.
@kimberlyalesley1772
3 жыл бұрын
Where do you get your meat ?
@timothyzimmerman8962
3 жыл бұрын
@@kimberlyalesley1772 usually have gotten pork belly at Costco.
@kimberlyalesley1772
3 жыл бұрын
@@timothyzimmerman8962 I love shopping at Costco but that's an hour from me so i normally buy my meats from Sam's Club which is 18 minutes away from me . And they have reduced meat days on Mondays .
@kimberlyalesley1772
3 жыл бұрын
@@timothyzimmerman8962 What's your favorite cut of meat ? By the way where you from ?
@TheRabidPosum
3 жыл бұрын
Nice! I can see how homemade bacon got you started!
@Screech1907
3 жыл бұрын
You deserve more views man. Great video. Thanks for the effort!
@dmvgrower9290
Жыл бұрын
Awesome video thanks for all the great info, getting ready to do this next weekend👍😎
@DrakeJStone
8 ай бұрын
Maybe I missed it, but what is considered "halfway" through the hot-smoked cooking time? Trying to determine at what point to increase temp.
@dotconnector76
3 жыл бұрын
His dad looked like the was thinking "finally parenting paid off, and I'm so proud of my son".
@BBQandBottles
3 жыл бұрын
Lol
@FranciscoKYamaguchi
2 жыл бұрын
Congratulations !!! Exceptionally very delicious... おめでとう ! Parabéns !!! Excepcionalmente muito delicioso...
@yawalakdiruscio8671
3 жыл бұрын
Thank you these videos was wonderful .
@fabianDias111
Жыл бұрын
Hi.. I like your passion to cook BBQ homemade bacon . I enjoy ur training , I have saved ur video to see a step by step method. And I shall follow the same and share it with my family n relatives. Thank you and regards to your Dad too. I am Fabian Dias from Clifton Nottingham. 🇬🇧 UK. I have subscribed too in the hope learn from you more recipes. Bye
@jasperstaasen1934
8 ай бұрын
Can you cold smoke the bacon and than HOT smoke it to cook it?
@p.jeffreyungar4908
3 жыл бұрын
My last whole pork belly (used as the outermost layer of a porchetta roll) weighed about the same as the two you showed. Time to get another 12# monster and make bacon!
@EverydayBBQ
3 жыл бұрын
Awesome video, very informative, brother! Hey.. you need my address to send me some? Lol 😂. Cheers 🍻
@BBQandBottles
3 жыл бұрын
Haha - it might struggle to get through customs. Hope you’re doing well Mike.
@gregoryhorwitz7373
6 ай бұрын
I’m in the carnivore diet. But my folks aren’t. I can’t wait to see how they want their bacon.
@internationalfranchisealli5547
3 жыл бұрын
Nice video and nice guy. Great and pleasant to watch
@adxr
7 ай бұрын
I live in a rented apartment and there is no way I can smoke the bacon after curing. Do I still need to do the baking step after curing? How about using liquid smoke?
@timothytobin1481
6 ай бұрын
Same here so I just got a Weston slowcooker/indoor smoker. About 100 smackeroos on Amazon.
@brandonlarson9251
3 жыл бұрын
Mmmmmm BACON Two thumbs up for shore.
@allieGirl146
Ай бұрын
60% of what? 60%×meat weight?
@RJWPG
3 жыл бұрын
I don't know which looks better... the bacon or you?! Where are those keto recipes? 😄 great tutorial on makin' bacon - thank you!
@BBQandBottles
3 жыл бұрын
Thanks RJ - I’m done about 15lbs right now. We have some keto recipes coming up but in the meantime we have a keto playlist with all our keto cooks in it if you’re interested. kzitem.info/door/PLA8Sgnre4XTWC_1TNsnfmFKWX7-rSfW0y
@RJWPG
3 жыл бұрын
@@BBQandBottles Well keep it up! Will check out your playlist!
@isabelamarie5004
Жыл бұрын
Can you cook this in the oven if you don’t have a smoker?
@RobertKohut
Жыл бұрын
My first bacon make is in the fridge right now...:-) Going to smoke it on a MB 1050... 🙂
@BBQandBottles
Жыл бұрын
Awesome. Hope you enjoy it
@jjimywoods1363
3 жыл бұрын
Ahh....that looks Devine lad. Great vid. Btw I love the smoked bacon as you do but half my family likes it in unsmoked. Can I just do the curing without smoking?.
@BBQandBottles
3 жыл бұрын
Yep, no need to smoke it if you don’t want to.
@cameronkivisto2710
3 жыл бұрын
Awesome bacon I wish I could eat that
@dimmacommunication
3 жыл бұрын
sorry to change subject , but I've tried home made flaky salt and didn't had good results , the only good result is that it tastes better than normal salt ( probably cause calcium evaporated ) Would be cool to see you do it.
@BBQandBottles
3 жыл бұрын
Sounds good. I’ll add it to the list.
@dimmacommunication
3 жыл бұрын
@@BBQandBottles have you ever done it ? maybe I did it wrong , but damn my hands are sore
@garrethmacanchroisan7786
2 жыл бұрын
great video thanks
@TeoOktoberfest
3 жыл бұрын
Look delicious...
@PaulMcLove
2 жыл бұрын
‼️Super 👍😉😀
@halaldigest
3 жыл бұрын
Any beef alternative to pork belly that can also be used to make beef bacon?
@BBQandBottles
3 жыл бұрын
Good question. I don’t see why it wouldn’t work.
@USA__2023
3 жыл бұрын
You can use pork shoulder. It's called buckboard bacon or cottage bacon.
@halaldigest
2 жыл бұрын
@@bishopspyroworld8921 thank you! I follow them as well, but may have missed that one
@bishopspyroworld8921
2 жыл бұрын
@@halaldigest no problem. When it warms up, im gonna buy a beef belly from them. They are about 2 hours away from me but I go that way 4x a year.
@mikegentile938
3 жыл бұрын
Could you figure cure by the pound?
@BBQandBottles
3 жыл бұрын
See the descriptions, it’s all percentages so you can do it however you like.
@mikeerickson2412
2 жыл бұрын
Somebody tell me why pork belly is usually a dollar a pound more than bacon???
@Joe-fj9kw5bg1v
7 ай бұрын
Don't fry them at the same time in the same pan
@staceywellington5167
3 жыл бұрын
Do you have to smoke the bacon
@BBQandBottles
3 жыл бұрын
Nope
@staceywellington5167
3 жыл бұрын
@@BBQandBottles thank you very much
@michaeldalton3456
2 жыл бұрын
Canadian guy?
@tylercameron1972
3 жыл бұрын
You should have more views
@oofedguest2155
2 жыл бұрын
Эээ сам такои
@udrinkit
5 ай бұрын
6.2 kilos. 100 grams. Smh. How about ounces and pounds?!
@jlwise1949
2 жыл бұрын
What country are you from? Unless your a new world order fan Maybe you can trying US measure instead of metric.
@TheRealChetManley
4 ай бұрын
Thanks for the video and obviously your method works but this is not the correct way to cure bacon. You need to weigh each piece individually, then do the math to determine how much salt, sugar and cure #1 is used for EACH piece. Anywhere from 1.5-3% salt, .75%-3% sugar, but one thing that does not change is the amount of cure #1. This always 0.25%. These figures will be different for each piece and you need to make sure to include all of the mixture in each bag. For example for 1000 gram pork belly at 1.5% salt, 1% sugar and 0.25% cure #1: Salt 1000 x .015 = 15 gr Sugar 1000 x .01 = 10 gr Cure #1 1000 x .0025 = 2.5 gr Make sure each bag gets all of the curing mix. In this video, you're basically estimating, and your cure #1 amount is likely way more than needed. Too much cure #1 can be very bad for humans, even deadly. Make sure to lookup and follow a more precise method if doing this at home.
@loading1092
3 жыл бұрын
Last
@davidmorgan1526
8 ай бұрын
Give it away 😅😅😅😅 Yeah right all your time effort monety n material costs, they can go buy their own or pay me for mine
@803brando
6 ай бұрын
why use a religious salt? does the jewish god do something to the flavor ?
@timothytobin1481
6 ай бұрын
Unlike with regular salt, Kosher salt doesn't have iodine in it. Iodine that is sourced mostly from shellfish which is forbidden in Jewish dietary law, hence "Kosher". Although most don't want iodine in their cure, it really doesn't make much difference with brining. Where iodine MUST be avoided is with fermenting as it prohibits the fermenting process. Also, some people (like me) think that Kosher salt just tastes better.
@udrinkit
5 ай бұрын
Ignorent.
@timothytobin1481
5 ай бұрын
@@udrinkit Who's "ignorant"?
@edwardcullen606
3 ай бұрын
@@timothytobin1481 I AM!
@tylerkuhl5343
9 ай бұрын
Putting that raw meat right into the sink just really grossed me out, lol
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