You killed this video! I love Nate and his channel (so Nate brotha, no disrespect or anything like that), but I think I may have to tip my hat to you on this one, Jared. This video is very informative on not only how to cure bacon but also gives people like me who don't have a pellet smoker a quick guide for that odd "smoke" setting on the smoker. Big thumbs up. Your explanation on ratios of curing ingredients is so easy and I will try your recipe next time I make bacon. Again, thank you for easy to follow recipe. Oh, which do you like better..... thyme or rosemary? Cheers
@BBQandBottles
6 жыл бұрын
Rusty - thanks so much for the kind words my man! I try to go in detail on all my videos for the exact reasons you mention so I'm glad you found it helpful. I'll reveal which herb I like better in my video next weekend - but in my opinion it's thyme hands down! BTW, smoking your bacon on a charcoal grill is just as easy. I usually do it on a Weber Kettle. Load the charcoal up on one side of the grill (for indirect heat), drop some maple wood on top of the charcoal and place the bacon on the indirect side of the grill. The only difference I found when doing it on the Kettle is I'm usually running at a higher temperature so I rarely smoke the bacon for a full 4 hours. I usually hit an internal temp of 160F about 90-120 minutes in on the kettle. By the way, if you send me a picture of your bacon once you've tried this recipe, I'll give you a shout out on Instagram.
@rustykc
6 жыл бұрын
@@BBQandBottles sounds good!
@henrymao89
4 жыл бұрын
Sounds good Jared, roasted pork bellies are usually what Asians eat, which is similar to bacon as an American food recipe. My family and I try to avoid consuming pork belly because it has a really excessive amount of fat and tastes delicious. However, there’s nothing healthy about eating bacon/pork belly even though it’s cured.
@BBQandBottles
4 жыл бұрын
Henry, no doubt it’s not something you want to be eating on a regular diet. I’m on keto right now (a low carb, high fat diet) so pork belly is perfect. In fact I just took a package of bacon out of the freezer for the morning.
@elijahcolin995
3 жыл бұрын
@Nico Liam thanks so much for your reply. I got to the site through google and I'm waiting for the hacking stuff atm. I see it takes a while so I will get back to you later when my account password hopefully is recovered.
@scottcompton9542
4 жыл бұрын
I’ve been a chef for 42 years. Absolutely love your videos I have watched several videos on how to make bacon but yours is the most straightforward and Easiest laid out instructions you got a new subscriber thanks my name is Scott and I’m from Pleasant Grove Utah
@jayst
3 жыл бұрын
I have family near Pleasant Grove :-)
@cjamonwilliams
4 жыл бұрын
The excitement in his voice.. His mouth is watering the whole time!
@georgerotundo5067
4 жыл бұрын
try using measuring spoons especially with the instacure
@dl08in
5 жыл бұрын
The trick to preventing your zip-lock bags from leaking is to turn the top of the bag down around the outside of the bag. Now when you add your food items into the bag, you aren't passing them over the zipper part of the bag which helps keep it clean. Turn the top of the bag up after you fill it and seal it like normal. This should help prevent most leaks. When you fill it the way you showed, you easily get your brine mix and other debris into the zipper which prevents it from sealing properly no matter how hard you try to press it together.
@duanehenicke6602
5 жыл бұрын
Very correct. Of the hundreds of lbs I've done never had a single leak. I also like to turn mine daily.
@j.scottvanderbeck2849
Жыл бұрын
SPOT. ON. Fold the lip of the bag over. You also control cross-contamination of the outside of the bag that way.
@missyounorm33
3 жыл бұрын
I create a simple sugar where I infuse the Rosemary and Tyme into the liquid. I really get a great flavor with this method. Great video!
@windymeadowsoxteam7783
3 жыл бұрын
BEST BACON we have made, Appreciate the video and recipe, did two hogs yesterday starting the bacon process today. Going whole hog with you, 40 pounds of belly's going to use the thyme. ..... Week later and finished and tested, absolutely our best bacon ever. We have done hogs for the last few years and finally nailed the bacon! After dry cure we continued to followed your recommendations and soaked for twenty minutes to cut the salt a little, tried it thought still a little salty, did another twenty and perfect. Hickory smoked it for 4 hours per your instruction and it is super! thank you.
@BBQandBottles
3 жыл бұрын
That sounds amazing. I'd love to see how it turns out if you could send us a pic! After the dry brine, I'd suggest putting it in a cold water bath for 30 minutes to remove some saltiness. Then slice a piece off and fry it up just to make sure it's the level of saltiness you're looking for. If it's too salty, then put it back in a cold water bath and repeat until you've got the saltiness you're looking for.
@stephanelortie275
Ай бұрын
That is well explained and clear. Can't wait to try it.🤘🤘
@Forevertrue
4 жыл бұрын
The one thing you should have measured and your pour it in? Instacure is sodium Nitrite and a dangerous chemical. I also try some before I decide to rinse or not rinse.
@WeekendWarriorBBQ
6 жыл бұрын
Haha! Thanks for the warning. I'm gonna go check out White Thunder BBQ after this. Wow! Look at those after 4 days thats awesome! All around great cook and video. I cant wait to see the next video. Great job!
@BBQandBottles
6 жыл бұрын
Had to put that warning/public service announcement out there. Since making this for the first time, I've eaten way more bacon than I'd care to admit.
@imari2305
4 жыл бұрын
Perfectly smoked!! Looks delicious!!
@WhiteThunderBBQ
6 жыл бұрын
That a 3 series? Kind of threw me off with the exhaust. Great Video Jared!!! You got this one for sure!
@BBQandBottles
6 жыл бұрын
hahaha... yep - the exhaust is a little to loud when you fire it up.
@arnbirni
Жыл бұрын
Good video, many thanks Greetings from Iceland
@kingirihia5966
3 жыл бұрын
Nice how the Bacon comes out smokrey yummy
@timhunter858
3 жыл бұрын
i have a pellet smoker i havent used yet . my first smoker..but i think this is going to be my first attempt. since i work at a abattoir i can do my belly there myself and run it through the skinner machine. love the video ..i saved it
@danemms2489
3 жыл бұрын
Just made this last week, coming out of the fridge today or tomorrow. So excited to see how it turns out!
@electricamish
5 жыл бұрын
first time.....made it your way, and it turned out awesome ( tasting ) but I did not rinse mine after the brine , and I probably should have , it came out a bit on the sticky side. Next time I will rinse and let get up to room temp before smoking, and maybe bump my smoker temp up a bit, I started at 190. And surprise, I was ready for it, but never had a leak.
@BBQandBottles
5 жыл бұрын
Awesome - send us a pick and we’ll give you a shout out on our Instagram feed.
@GlenAndFriendsCooking
6 жыл бұрын
Love making bacon! We do it fairly often, so many flavours you can add. Are you in the GTA?
@BBQandBottles
6 жыл бұрын
Yeah, we're in the GTA! Send me some pics of your bacon and I'll give you a shoutout on Instagram.
@GlenAndFriendsCooking
6 жыл бұрын
BBQ and Bottles We should shoot something together sometime! I'll email you a pic of our bacon.
@BBQandBottles
6 жыл бұрын
Awesome - I'd love that. DM me on Instagram or send me an email at bbqandbottles@gmail.com and we can set something up.
@keithibbitson5519
3 жыл бұрын
Nice I found some others from the gta . Making some smoked bacon soon .
@mralexvt
2 жыл бұрын
Any tips mine came out salty
@1966cambo
4 жыл бұрын
I prefer to vacuum bag mine. Sealed and the vacuume helps pull the cure into the meat
@guybrown2339
4 жыл бұрын
Damn it man! Looks great. Best Bacon recipe I've seen. Don't have a Tregor
@BBQandBottles
4 жыл бұрын
Thanks a lot - really appreciate it. You don’t need a Traeger to make it. I’ve done it on a kettle before and other basic smokers. Just try to keep the temp low and you’re good!
@Alex718GTS4.0
Жыл бұрын
Rather than using ziplock bags, would vacuum-packing them work?
@craigpierre2765
Жыл бұрын
Great video from a fellow canuck. I really like the thyme and rosemary Idea. I just finished a batch of maple bacon but the next one I will certainly try that.. One of the things I do with mine is I have a mix from my spice supplier called Maple Pepper Dry rub. after I rinse my pork belly off I throw a bit of this on and it makes for a wonderful flavour while its smoking. cant wait to see what you do next.
@BBQandBottles
Жыл бұрын
Sounds amazing actually.
@brynroberts9570
Жыл бұрын
Great video greetings from Liverpool
@bigcountry9210
3 жыл бұрын
Roll that beautiful bacon footage...😁
@marklenz376
2 жыл бұрын
I liked your video on how to do bacon one the measurement of your curing salt how much did you actually put in there 2 why did you set your pan on a direct fire and not use a great you can't start and pain was too hot 3 why did you cook both different Bacon's together Jordan flavors run together as their cooking the bacon grease I believe that was an unfair test I think you should we do it then separate pans
@stevenlindly6249
4 жыл бұрын
That bacon looked amazing
@caseyarmstrong7064
Жыл бұрын
Do you need to put in bags? Can you put them on wire racks with a sheet pan under them. I understand the point is to get the moisture out, so if it’s not sitting in moisture the whole time, wouldn’t that be better. Great video
@LassesFoodAndBarbecue
6 жыл бұрын
Awesome.I saw this and Nates back to back in the feed an thought "Thats funny, both made bacon - then it clicked :)
@BBQandBottles
6 жыл бұрын
Yeah - did a fun little collab :)
@JimFulmer
Жыл бұрын
I made this this past holiday season and it was a hit! Great to have fresh bacon to give away. TIP: Right before smoking I added a fresh coat of maple syrup to get a smokey sweet outer layer. Win Win!
@davedennis5537
10 ай бұрын
man im gonna do this looks good
@JohnKimbler
6 жыл бұрын
OMG! Time to make biscuits and bacon gravy!
@porschmn
Жыл бұрын
I've made bacon with the same receipt, except for the rosemary and thyme and if you're thinking you are going to get the same bacon flavor as the store bacon you are wrong. It's very salty and not the normal bacon flavor I was used to. I tried soaking one trial in water before smoking and that still didn't lessen the salt. So I may have made some mistake, but followed the same basic receipt and procedure as shown here and so far not had what I would call a success. I'm back to buying bacon from the butcher and am going with smoking pork hams that have been commercially cured and meats, cheeses that don't need curing. If you're going to try this start with 5 pounds or less.
@madampolo
Жыл бұрын
You didn't dry the cured bacon before putting it on the smoker. I wish I had one of those smokers. We have another one that works well and uses a smoke generator to smoke the pork belly. We also have a meat cutter to make the slices. Great stuff!
@debraxochimitl3899
4 жыл бұрын
Looks fantastic!
@BBQandBottles
4 жыл бұрын
Thanks Debra. You should really give it a shot!
@johnv5718
5 жыл бұрын
Awesome! Thanks for the tips 👍
@jeremyeasterly4428
6 жыл бұрын
Man that looks good!
@BBQandBottles
6 жыл бұрын
Thanks!
@hammer300rum8
3 жыл бұрын
I do a simalar recipe but i use my food saver and heat seal the bags but not vacume pack them it saves the leaky mess you can sometimes get from the ziplock
@ProjectIDGAF
6 жыл бұрын
Heh, came here from Guga's channel. Nice channel :)
@BBQandBottles
6 жыл бұрын
Thanks for subscribing Xavier 👊👊
@n1kolodian
2 жыл бұрын
Great video. What are you thoughts on vacuum sealing the meat for the cure process, instead of ziplocs? Any downsides?
@tompoynton
2 жыл бұрын
Did you try it? I want to know this too
@n1kolodian
2 жыл бұрын
@@tompoynton It worked ok for me. But I did do a dry brine on one, and very little liquid on the other. But they both came out great in the end.
@kantieri
4 жыл бұрын
BACON is life!! Try adding a little powdered clove (1 tsp per kg)! Its very aromatic and kind of spicy, the bacon will explode in flavor!
@kennethjackson7574
2 жыл бұрын
Or ground nutmeg.
@MrJohnwilliams07
4 жыл бұрын
Watched a ton of these, your's is the best by far. 5 *****
@BBQandBottles
4 жыл бұрын
Thanks - appreciate the kind words.
@beers-jackofbbq
6 жыл бұрын
We just did a bacon video and somewhat similar. The next batch I do, I will try the maple syrup binder and cut back on my brown sugar. Nice cook!
@angielopez2808
5 жыл бұрын
Use a teaspoon to measure the curing salt. Never eyeball it.
@flemingstojanovski2798
5 жыл бұрын
I am with you 100%... free pouring Nitrates is a no no...
@raybonez88
4 жыл бұрын
Looks amazing, how important are measurements? I see you’re using liquid measuring cups for dry ingredients, safe to assume approx should be good enough?
@ryanwinklevoss
2 жыл бұрын
Very important for the sodium nitrite it can be dangerous if over used and make you sick dont just dump it in like he did figure out the ratio you need for the amount of meat you're doing
@wizkidd53
10 ай бұрын
Is the Thyme and Rosemary dried or dehydrated ?
@lisebeaudry3130
2 ай бұрын
Looks fresh
@gregmoore5238
3 жыл бұрын
Looks amazing
@athenamorales7321
4 жыл бұрын
Okay now time to go your friends video to see who is better
@BBQandBottles
4 жыл бұрын
Let me know!!
@mileskirsch7507
5 жыл бұрын
Looks KILLER I'm going 2 Giver a Go 4 sure. Cheers
@TexasMadeFood
6 жыл бұрын
Thanks 4 the recipe
@BBQandBottles
6 жыл бұрын
No prob... thanks for tuning in.
@dionnahfreyer8164
5 жыл бұрын
Question. If your trying to dry out the pork belly then why not drain every time you check on it every couple of days? Is there a reason not to?
@BBQandBottles
5 жыл бұрын
Good question - you could but I suspect you’d lose a lot of the brine which imparts flavour into the bacon over the cure period. If you try it though let us know
@johnbiswanger4292
4 жыл бұрын
I vote for White Thunder BBQ
@JohnDoe-jq5wy
Жыл бұрын
Great stuff 🙂
@TrevorABruce
5 жыл бұрын
bbq and bottles : these bags are gonna leek me: only a dummy cant seal a zip lock bag also me: fucking bags leeked everywhere
@426superbee4
18 күн бұрын
Some use Bay Leaves plus Honey
@otrsmalls252
2 жыл бұрын
thats why you vacuum seal it bud. no mess
@jeremymcmichael7371
Жыл бұрын
Put the pork belly in the ziploc bag. Before you put all your seasonings on it, then the ziploc bag We'll seal up perfect and not leak.
@TheRuralDad
4 жыл бұрын
Loved the video! I’ll sub an follow on IG 🇨🇦🍻
@BBQandBottles
4 жыл бұрын
Appreciate the support 👊👊 and welcome!
@TheRuralDad
4 жыл бұрын
BBQ and Bottles you bet! I’m editing my bacon video for my channel today, loved the ideas for flavour in this one.
@danielwallis9055
4 жыл бұрын
Just wanna say that bacon is a great breakfast food. But just like oxygen, you can have it when you get out of bed, or any time for that matter. Hell I have it in my damn sleep. Like if you agree baconnoisseurs.
@skeets6060
5 жыл бұрын
All I can say is you have one super understanding wife !!!!
@BBQandBottles
5 жыл бұрын
Very true, but she enjoys the bacon more than anyone!
@theone557
4 жыл бұрын
Hey jared white thunder sent me, told me to tell you his bacon is better!😂
@inna.rudenko8571
3 жыл бұрын
kzitem.info/news/bejne/qZensKtjkoN6amU
@userbosco
5 жыл бұрын
Helpful video, thanks mate! Background music tho....
@drewmyrtle15
5 жыл бұрын
I hold you directly responsible for making my wife and me gain 10 kilos. But seriously, great video, perfect recipe and process!
@everjoykeith
2 жыл бұрын
Would this bacon once it is smoked be edible without frying or cooking it any further?
@BBQandBottles
2 жыл бұрын
If you smoke it past 145F then yes.. but it’s way better fried!!!
@SHTFGUY
5 жыл бұрын
So you double the ingredients for each batch you made so is it 2 teaspoons of pink curring salt? You said one teaspoon but you doubled all the other ingredients. Thanks.
@BBQandBottles
5 жыл бұрын
I just used one as I knew I was going to use the bacon reasonably soon. Double it if you’re not going to eat it all within the first week or two.
@SHTFGUY
5 жыл бұрын
@@BBQandBottles Thank you sir! Appreciate the reply.
@BBQandBottles
5 жыл бұрын
Thanks for being part of this community!! Let us know how the bacon turns out.
@426superbee4
15 күн бұрын
Did you know that baggies can be reused? Long as the don't leak , and seal. There good. 👍👍 With a rag and hot water wash them around, rinse, and hang them to dry, and store them away. To use again, and again My mother in law got me doing this. SAVE ON MONEY.. Why throw away a good baggie? That can be reused ? You can reuse foil too. as long as it clean ! > Ways to help keep it clean is? Plastic wrap things, that goes into the foil Might get 3 or more uses out of it
@burnerjack01
4 жыл бұрын
On another channel, one guy cured it with just salt (he doesn't care for sugar). He sprinkled his salt on both sides and kept putting the slabs into fresh glass trays every day until no more juice came out of the slabs. He explained that the bacteria won't grow without moisture. My question to you is... if this is true, would it be better to pour off the juices every day until the bags were dry?
@BBQandBottles
4 жыл бұрын
If you use enough salt there won’t be any bacteria that grows on the bacon. I’ve tried it tons of times and never had that issue.
@blu6646
4 жыл бұрын
Damn this man touching maple syrup with his bare hands.....Balls
@cathyeller5722
3 жыл бұрын
Why the guitar music in the background? I'm trying to learn something not rock out couldn't watch it
@dufryve
3 жыл бұрын
Don't use nitrite and sodium erythorbate to maintain color and protect meat (botulism)?
@guylelanglois6642
2 жыл бұрын
I use honey as a binder and actually sharpen my knives on occasion. Nice video
@BBQandBottles
2 жыл бұрын
Awesome idea with honey... and sharpening your knives :)
@beanperry
4 жыл бұрын
I smoke the pork skin and use it as a dog treat or cut it into 1 inch chunks and use it as fish bait. The fish can't rip it off the hook as easy as they do other baits.
@kenfourey-jones3121
4 жыл бұрын
Look forward to trying this recipe, shame about the annoying noise (drumming) coming over the commentary - that was trying!!!
@alfredschoenbeck9225
5 жыл бұрын
Can I eat the bacon after it comes out of the smoker ? I love it double smoked and with rye bread. Looks like a Bauernspeck from Austria
@duanehenicke6602
5 жыл бұрын
While I'm here. Have you cooked any of your bacon slices directly on the pellet grill? I have a pit boss pellet grill and i can't find a better or easier way to cook my homemade bacon than on my pit boss. 350 and a couple turns it comes out perfect every time. And no pan to clean afterwards.
@BBQandBottles
5 жыл бұрын
Awesome suggestion. I’ll have to give that a shot.
@__hjg__2123
2 жыл бұрын
Look at the bottom shelf of your local supermarket- you'll see "Extra Large" ziplock bags.. yes, they've been there all the time - you just never noticed or knew you needed them, until now! :)
@BBQandBottles
2 жыл бұрын
They’re a life saver
@tictok6948
5 жыл бұрын
Can I cut down on the salt? I am very sensitive to salt and would rather not use that much salt if possible.
@BBQandBottles
5 жыл бұрын
Yes, you can also put it in a cold water bath for an hour after you remove it from the brine if you want to reduce the salt content.
@tbildz
4 жыл бұрын
Can you skip the insta cure salt if you’re freezing it?
@balazsbagari
5 жыл бұрын
Why do you need the curing salt if you reach the 150F inside temp during the smoking?
@BBQandBottles
5 жыл бұрын
It’s still not fully cooked at 150F so it’s just for food safety.
@goajcats
5 жыл бұрын
And curing salt will make the bacon last longer if your doing the whole belly
@JC-bt2tb
5 жыл бұрын
Keep it frozen majority of the time and u dont need nitrate(pink salt)
@drewmyrtle15
5 жыл бұрын
It also drastically changes the flavor, color, and texture of the bacon, try uncured pork belly one day and you'll be able to tell the difference right away. The curing salt is what's responsible for the taste we know and love as bacon.
@bsdgffishtuna5186
4 жыл бұрын
can you do this recipe with back ribs? can i cure with just salt - do i have to use nitrites?
@BBQandBottles
4 жыл бұрын
Some people don’t use nitrates but I would only do it at your own risk and eat the bacon within a week or two of making it. Not sure about back ribs. I don’t see why you couldn’t.
@scottdalon801
4 жыл бұрын
Great video. Some put their bacon in the refrigerator to dry and form a pellicle. Have you tried that? If so, is there a big difference between doing it and not doing it?
@BBQandBottles
4 жыл бұрын
You might as well to be honest. It’s a long enough cook that that extra step isn’t going to make a difference.
@scottdalon801
4 жыл бұрын
@@BBQandBottles Thanks for the response. I dried mine last time and hot smoked. Next time I wont dry it and see if there is a difference
@cynthiastarling3106
4 жыл бұрын
You could use a vacuum sealer
@BBQandBottles
4 жыл бұрын
I didn’t have one back when I made this video and a lot of people out there don’t. Just got one in preparation for the virus though.
@sauce5201
5 жыл бұрын
is it possible to vacuum seal it?
@BBQandBottles
5 жыл бұрын
You bet
@feffe4036
4 жыл бұрын
There is a lot of smoke leakage around the lid. Id put some of that stove isolation tape around the edges of the lid. That said home made bacon is the best! :)
@BBQandBottles
4 жыл бұрын
Great idea
@Bowtie41
4 жыл бұрын
Several smoking/curing videos I've seen say the meat is fully cooked after the smoke,and can be safely eaten "as is",without frying.Is your way of doing it make the meat fully cooked?Thanks for sharing!
@BBQandBottles
4 жыл бұрын
It all depends on what internal temperature you take your bacon up to in the smoker. If you get above 165F then it should be cooked, but if you don’t then you need to fry it.
@Bowtie41
4 жыл бұрын
@@BBQandBottles Thanks for the clarification!
@christophercarlson6128
2 жыл бұрын
So followed this to a T, I even rinsed the meat before smoking. Did it taste a bit too salty to anyone else? Or did I mess up somewhere
@DudeFoodFire
3 жыл бұрын
You don’t let the pellicle form prior to smoking? Or have you tried that and find that it doesn’t matter ?
@BBQandBottles
3 жыл бұрын
I probably should have to be honest Chef. I just hot smoked salmon today after letting the pellicle form over night in the fridge and I really noticed a difference... so I probably should have done the same here.
@DudeFoodFire
3 жыл бұрын
@@BBQandBottles Maple syrup is my secret ingredient, I actually reduce it down by half very slow same process of application. How much moisture you have left in the meat will determine how much pellicle.I feel like letting a good pellicle forms just gives you that really really deep color especially in the sweeter woods like cherry turns it almost Crimson. Check out my IG page scroll down quite a bit and you’ll see what I mean. Nice channel by the way, very informative & to the point.
@DudeFoodFire
3 жыл бұрын
@@BBQandBottles I’m hearing more pastrami as we speak… I’ll send you a photo when it’s done. -PS I have about as many cookers/ smokers as you do( and a wood fired oven!)😉.
@BBQandBottles
3 жыл бұрын
Please do! I’d love to see your photos.
@outdoorsman1955
4 жыл бұрын
Is it possble to get an itemized recipe for thie bacon
@MrMarti1963
5 жыл бұрын
excellent job i'm trying your recipe out this weekend
@busyend
3 жыл бұрын
Coffee is a moral imperative ... yup
@superjeep9633
5 жыл бұрын
When you moved it around for even smoking did you also flip them
@BBQandBottles
5 жыл бұрын
I don’t recall if I did but it’s not a bid idea to flip.
@MrMarti1963
5 жыл бұрын
you should flip
@garyelderman1229
5 жыл бұрын
What is your source for the curing salt? Good video.
@BBQandBottles
5 жыл бұрын
Thanks for the kind words Gary. You can get the pink curing salt on Amazon. amzn.to/2xBeptl
@tomchristensen2914
4 жыл бұрын
You honestly don't need curing salt.. kosher salt does the job. My grandfather has done bacon since he was a kid with his dad... He has pink curing salt there but it is not needed...
@tomchristensen2914
4 жыл бұрын
Great video... We don't use the curing salt but I will try this recipe
@garyelderman1229
4 жыл бұрын
@@tomchristensen2914 Using curing salt but in the smallest proportions, and getting excellent results. Thanks.
@tomchristensen2914
4 жыл бұрын
@@garyelderman1229 I get that and I appreciate the response. I'm just saying that my grandfather has been curing his own bacon since he was a child and they didn't use any of that stuff and he is still alive So I'm trying to figure out why it is so important. Bacon doesn't last long in our house .... No one has explained anything other than that is what they were told to keep it fresh longer... I'm not arguing I'm just trying to figure it all out
@cynthiastarling3106
5 жыл бұрын
You can also find the fat for lard.
@cynthiastarling3106
5 жыл бұрын
Rend , not find
@solanojb
4 жыл бұрын
Mine came out too salty. I cured it for 10 days. Should I lessen the curing by half?
@BBQandBottles
4 жыл бұрын
No, I wouldn’t change the cure. When you finish the cure and rinse off the cure from the bacon, try putting the bacon in a cold water bath for 30 minutes. Slice off a little piece of bacon after that. Fry it up and see if the saltiness is what you’re looking for. If it’s still too salty then do another 30 minute cold water bath. Repeat this until you get the saltiness you want.
@BBQandBottles
4 жыл бұрын
By the way, do you have any pictures from your cook you can share with us?
@solanojb
4 жыл бұрын
I did that. I took a slice after curing and cooked it and was salty. Soaked it for 2 hrs and put in the fridge. Still too salty so I soaked (changed the water) for another 2 hrs. It was fine so I smoked it. When I cooked the smoked bacon, I was surprised it was salty again. BTW, it was snowing hard so I had to postpone smoking for a couple of days until the weatherr was better. Could this be a factor? Maybe it's the pork? I bought mine at Costco.
@wadeyates3192
4 жыл бұрын
@@BBQandBottles use large rock sea salt. Thats what i use to make my salt cod. And bacon. Not salty at all
@duanehenicke6602
4 жыл бұрын
@@solanojb Once it's over salted, no way to draw it out. Reduce the salt content in your next batch. It took me a couple try to get it where i wanted. Also, some salts are "saltier" than others.
@Repairguy2
4 жыл бұрын
So here my Idea guys I will tell my wife I will make this bacon for if I get to buy a traeger grill . I think this might work !! Thanks !!
@kryptomage252
4 жыл бұрын
where do you buy your pork belly? my town does not have any prokbelly.
@BBQandBottles
4 жыл бұрын
I just get it from our local butcher. There are online meat distributors if you live in the US and don’t have a butcher that supplies pork belly locally.
@caewalker9276
4 жыл бұрын
I heard that celery salt is better than that pink stuff.
@davidstephenson7194
4 жыл бұрын
Keep a piece of skin for greasing your griddle or pan when making pancakes....just wipe the pan with the fat side of the skin between batches and your pancakes will taste better than ever and slide right off the griddle. Using Maple pellets will produce Maple smoked bacon which is a sweeter smoke than Hickory. Maple is also less acrid than Hickory which allows you to get more smoke into the meat without getting a bitter aftertaste. Cherry and apple wood also provide better smoke than Hickory. The majority of bacon is made and smoked in the US where hickory is much easier to come by in stick form.....in Canada maple is much more prevalent which is why Candian bacon, as in bacon produced in Canada not the lean stuff made from pork loins that Americans call Canadian bacon, is mainly Maple smoked and not hickory smoked.....but you probably know this based on your accent....lol.
@goodtimejohnny420
4 жыл бұрын
If you use dry and mighty bags they do not leak whatsoever
@1shagg420
Жыл бұрын
Every time I've cured pork belly it turns out way too salty. I think soaking in water after the cure is a necessary step.
@Knubinator
6 жыл бұрын
Couldn't you just vacuum seal with like a food saver? And that would make the bag nice and watertight.
@BBQandBottles
6 жыл бұрын
If you have the money to throw around and get all that equipment - absolutely.
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