it's so good to see someone not using sodium nitrate or curing salt. I have been using a brine with mine. I will try this dry cure without the sugar. nice video. Nice pit by the way.
Hi Craig. Thanks! I also use a wet brine from time to time, the dry brine works better for me. Any reason you don’t want to use the sugar? Thanks for watching!
Awesomeness! Few questions... who are the 2 dislikes...??? Ek het ook al maple bacon gemaak, maar hou van die nitrite-less resep. Waar kry julle celery salt in die Kaap, soek al lank vir dit? Waar kry julle Beechwood chips? Ek het rooibos sticks/chips wat ek bacon mee wil rook, glo dit gaan werk. Love die snake method improvising! Boston Groete!
Hi Riaan! Ek koop my celery salt sommer by Woolworths. Daar is 'n wonderlike slaghuis naby aan ons waar ek my beechwood chips koop. Rooibos chips sal definitief werk as jy van die geur hou- sal dit eendag wil probeer. Dankie dat jy kyk! Groete vir die kaap.
Hello, new subscriber here, I came across your channel when looking for cast iron pork shanks. I love the simplicity and relaxed nature of the video. I also appreciate the view of the mountains. Judging by the terrain and fauna you are somewhere in Africa?
Hi sarpijk! So glad you found us! Have you seen our "crunchy" pork shanks video?? Yes we are in South Africa in the Wolkberg Mountains. Thank you for watching and subscribing! Hope you enjoy our other videos as well.
Hi thanks for a great video. I have watched your other videos as well and wondered what liquid do you pour onto your egg carton before lighting it. Would you be able to let me know. thanks again
Hi Koos. Die pan wat ek gebruik het is 'n plaaslike maatskappy Best duty. Het 'n hele klomp van hulle potte en panne, werk baie goed. Baie dankie dat jy kyk.
Love your channel, could watch it all day. What a beautiful country we live in. It would be perfect without the ANC. Just a quick question, you don’t use Prague or pink salt at all when curing?
Hi Shaun. This specific recipe just uses the old fashioned way, except the addition of celery salt in the bacon cure. The addition of celery seeds for curing bacon can be debatable... For me it works. Adds a complimenting flavor to the bacon and adds the characteristic pink color to the bacon. Definitely a beautiful country we live in. Thank you for watching!
Beautiful landscape!
Thank you Mike! It really is beautiful.
Daai spek lyk ongelooflik lekker.
Hy was lekker! Die vinnigste wat ek al 2Kg bacon sien verdwyn het!
👏👏👏👏👏👏👏👍
What a great breakfast💯
Breakfast of champions! Thank you for watching Obst!
it's so good to see someone not using sodium nitrate or curing salt. I have been using a brine with mine. I will try this dry cure without the sugar. nice video. Nice pit by the way.
Hi Craig. Thanks! I also use a wet brine from time to time, the dry brine works better for me. Any reason you don’t want to use the sugar? Thanks for watching!
@@WolkbergArtisans2019 I am eliminating sugar and carbs from my diet. It is strictly a weight loss issue.
Awesomeness! Few questions... who are the 2 dislikes...??? Ek het ook al maple bacon gemaak, maar hou van die nitrite-less resep. Waar kry julle celery salt in die Kaap, soek al lank vir dit? Waar kry julle Beechwood chips? Ek het rooibos sticks/chips wat ek bacon mee wil rook, glo dit gaan werk. Love die snake method improvising! Boston Groete!
Hi Riaan! Ek koop my celery salt sommer by Woolworths. Daar is 'n wonderlike slaghuis naby aan ons waar ek my beechwood chips koop. Rooibos chips sal definitief werk as jy van die geur hou- sal dit eendag wil probeer. Dankie dat jy kyk! Groete vir die kaap.
Nice to see natural cure Bacon, not using Nitrite. 👍 your family sure gets through some eggs!🤣🤣🤣 Stay Safe 👍🇬🇧
🤣 You have no idea! Thank you for watching Dutchy!
Amazing
Thank you!
Really great, thank you.
You're very welcome! Thank you for watching Lance!
Hello, new subscriber here, I came across your channel when looking for cast iron pork shanks. I love the simplicity and relaxed nature of the video. I also appreciate the view of the mountains. Judging by the terrain and fauna you are somewhere in Africa?
Hi sarpijk! So glad you found us! Have you seen our "crunchy" pork shanks video?? Yes we are in South Africa in the Wolkberg Mountains. Thank you for watching and subscribing! Hope you enjoy our other videos as well.
Don't know where you're physically located, but, that is some beautiful country.
Thank you Rick! We are in the Wolkberg mountains, South Africa. Thank you for watching!
Hi thanks for a great video. I have watched your other videos as well and wondered what liquid do you pour onto your egg carton before lighting it. Would you be able to let me know. thanks again
Hi! Thank you so much! The liquid I use is used/old cooking oil. Great way to reuse the oil and an awesome firelighter. Thank you for watching!
Great receipe at which temperatue do you smoke the bacon??
Hi Caecillius! I hot smoked the bacon at around 90°C for a few hours. Thanks for watching!
Soos ek 3 maande gelde gesê het, daai spek lyk ongelooflik lekker. Maar daai gietyster pan van jou, waar het jy die gekry asb.
Hi Koos. Die pan wat ek gebruik het is 'n plaaslike maatskappy Best duty. Het 'n hele klomp van hulle potte en panne, werk baie goed. Baie dankie dat jy kyk.
Love your channel, could watch it all day.
What a beautiful country we live in.
It would be perfect without the ANC.
Just a quick question, you don’t use Prague or pink salt at all when curing?
Hi Shaun. This specific recipe just uses the old fashioned way, except the addition of celery salt in the bacon cure. The addition of celery seeds for curing bacon can be debatable... For me it works. Adds a complimenting flavor to the bacon and adds the characteristic pink color to the bacon. Definitely a beautiful country we live in. Thank you for watching!
@@WolkbergArtisans2019 Thanks boet 👍
Can the bacon be packaged and frozen after you have sliced it?