How to Make Bacon, Start to Finish.
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- čas přidán 30. 03. 2021
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In this video I am going to show you How to make bacon, from start to finish.
The curing time, spice mixture, and how to smoke.
The recipe I am using is this:
Salt 25g/kg
Golden Brown Sugar 20g/kg
Cure 5% (Sodium Nitrite) 2.4g/kg
Sodium Erythorbate 3.5g/kg
Cure Penetrates at 1" per week
Dry 1hr @ 150f
Smoke 1 1/2 to 2 1/2hr @ 155f
Cook to internal temperature of 135f/57c
Chill overnight
Slice
Enjoy!
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - Jak na to + styl
Hey there guys I have put the recipe in the description for you! Hope you enjoy! looking forward to making more videos for you.
What is the purpose of the cure accelerator and is it necessary?
@@s2closetsystems407 It basically speeds up the curing process by making the meat slightly more acidic. It helps the conversion of nitrite (cure) to nitric oxide which helps make nitrosomyoglobin(cured red/pink meat color). I would recommend using it. If you don't want to, make sure to give it extra curing time. The cure accelerator doesn't affect the end flavor or texture though so there isn't much of a reason not to use it.
@@duncanhenry Thank you, this was the first time I saw it referenced and was curious. Keep up the videos, very helpful seeing the process as opposed to just reading about it.
Thanks sir . I already got a small batch going.
Great video, very informative as all your videos are.
Have you thought of doing a video on how to make Canadian Bacon?
I know this is an older video, but can’t help but comment. I just cured 5 bellies to smoke next weekend. This is our 3rd batch. We will not ever buy grocery store bacon again! Everyone that has tried it loves it! If you’re watching this video for the first time, give it a try for sure. Thank you Duncan for all of your videos and sharing your recipes.
Man, I don't know why this video has so few views. This is a hidden gem! I sincerely hope you'll make more videos like this. Much, much appreciated! As soon as I can move out of my really small condo in Bangkok and have a decent sized house with a backyard, a BBQ and a Smoker, I'll try this for sure. Thanks again for this great informative video!
Wow Tommy that is a very big compliment! Thank you very much I appreciate the encouragement. I hope you get the house your are looking for and can start hobby making some of these products. Good luck and thank you again.
Watched a few bacon videos, but this is by far the best, with a focus on what does and doesnt matter
Made my first bacon following your recipe, using the traeger. Best bacon I’ve ever made and a big hit with the family. Thanks for this and all your other vid’s Duncan. Cheers.
Of course it was the best bacon you've ever made if it was the first bacon you ever made
Love these videos! They’re so packed with information and you make it very easy to follow and give lots of good details and clarifications. Thank you
I just came across your channel today. Great information I'm just starting to make my own bacon so i learnt a lot thx!
Thank you so much for sharing your expertise.
You always make this stuff look so do-able! Thank you!
I really liked it thank you so much for sharing your knowledge on video the first time I've seen this and it is fascinating keep up the good work
Love your presentations, I'm a fan
Great cre! I used it to cure Buckboard Bacon ( boneless pork butts) smoked to a 140°F! Thanks Ducan!
Thanks Duncan love your show and recipes. Thanks for sharing. Day 5 on my bacon curing. Can’t wait.
Going back over old videos. When smoking bacon, I use a pellet smoke tube, and toss it in the grill for cold smoking. After smoking is done, then heat to 135 degrees internal temp in the oven. Keep temp 175 degrees to keep fat from tendering. Still learning. I no longer buy processed meat of any kind. I make all my lunchmeats, sausages, and bacons. Hobby that pays for itself, and I can pronounce all the ingredients. Next step for me is to build a fermenting chamber. Thank you for all the information.
This is my first time to your channel and I absolutely lobed this video! I have dry cured salmon before, and I learned recently that was how bacon was made as well! I just got my own smoker at home so I am a beginner smoker and I absolutely appreciated all the information you gave. All the chemical information and ratios and exactly what to look for in your product, you can tell you know what you're talking about. I am from the states so I found your way of speaking to be friendly and adorable. I genuinely smiled many time through this video. Then i started looking through your other videos and i have so many of them in my watchlist now! I just had to come back to this video to let you know how much I enjoyed it! So helpful and informative. Thank you so much for making all of these!
Never made my own bacon before so I thought I'd give this recipe a try. Super easy. Super good bacon. No more store bought bacon for me. Thanks for taking the time to make these videos.
I just stumbled upon your channel. Absolutely top shelf videos. You are really entertaining and provide the "details" that are typically missing. Well done!
Glad you like them! Thanks for watching!
Only recently found your channel Duncan and I have learnt a lot. Comprehensive and informative you are making really good videos that are much appreciated. Well done and thankyou.
Thank you very much Paul. I am glad you are finding them useful.
I have been using this video to make bacon. 4 batches I've made with the recipe and method. 4 times I've had people say that it's the best bacon they've had.
Used apple wood, came out awesome! Thank you Duncan! Delicious!
I wanted to thank you Duncan, almost been a year since we bought store bacon. My wallet is loving the savings, my family loves the flavor and quality of the bacon. Thank you again
That is awesome! Glad you and your family like it!
Thank you for sharing your knowledge, great teacher.
Teaching is its own skill and you have it sir! Thank you for your wonderful videos! Cheers!
Thank you kindly Brian.
I don't use the accelerator, and don't have a smoker. However the bacon comes out great without either. So if you don't have a smoker use a oven on its lowest setting. I am living in Thailand and my bacon is way better than anything in the stores.
Absolutely the best how to videos on Utube for smoked meats and sausage.
Thank you Duncan, can you go more indepth on the smoke cycle and how much hickory you burn and would love to hear more about your store front
I've always been a brined bacon kind of a guy but after trying your dry cure method I'm sold. Thanks Duncan!
Haha well thats pretty cool! Glad to hear you liked it Barry.
Well done you do great work and make enjoyable content
WOW!!!!!!!!!!!!!!!! amazing recipe & curing lesson
Glad you liked it, thanks alot!
Yum! Beautiful! We’ll be experimenting with the dry rub in2 days. I’ll let you know if it doesn’t work out.
Very helpful. Thank you for the recipe. Now I just have to find a nice slicing knife!
Haha yes there is never ending gear!
Hi Duncan
I really enjoy your videos and the way you use weight ratio recipes. I’ve been making my own bacon for a number of years now - using the dry rub method. Other than adding some spices to the the dry rub brine, the only difference I saw was - using the accelerator. I’ve never used this, I didn’t realize the importance of the 135 degree temp. I have pulled my slabs from the smoker around that temp. Mostly because many of the videos I saw when I started this journey were cooking the bacon to 145, 155 or more - which is what I thought was what my frying pan was for.
Can you explain what the difference is between no accelerator, with just cure number 1 or using them both.
Keep up the great work, kindest regards Des.
thanks sir Duncan..kept it up..
Great video once again Duncan! I've always wet brined my bacon with good results but will definitely give this method a try next time. Thanks for sharing!
Thank you Barry. Nothing wrong with some good brined bacon as well!
@@duncanhenryis it the same recipe with added water for a brine cure
We have Made our own bacon for years same basic recipe works out great.
I'm on my 4th batch, thanks!
just took out 60lb out of the cooler.....WOW...Duncan what have you done, them commercial types are gonna be hunting for you man, this bacon is next level at the least. thanks for the knowledge and PLEASE keep them coming...
Thanks for sharing, Duncan. I really enjoy all your videos. Could you recommend somewhere to get the cure and erythrobate in Alberta? Preferably online sales
I am using your suggestions to primal beef cap to make bacon. Dry aged with salt and then secondary seasoning age with pepper, paprika, garlic, onion. Smoked to 150'F.
Videos are great! Very Informative i like the extra scientific details lol
great video. nicely done
Thanks Scotty!
cracked black pepper along with crack coriander seed on homemade bacon is a game changer ..love your content
MMM I'll have to add some coriander, I do love pepper bacon.
Thanks very much Mr.
You are very welcome
Fantastic informative video. Have subscribed to your channel and looking forward to seeing more. I’ve made a few home cured pork bellies over the last few years and now I’ve seen some of the finer details will be making more. Bacon is so expensive in the shops here, but it is so easy to make at home if you have the time. I live in a small house in Nelson, New Zealand, so if I can make it anybody can! I use a GMG Daniel Boone for the smoking.
Hey Marc thats awesome to hear! I am glad you liked them. I have a cool bacon video coming up in a few weeks that will get you thinking. Keep it up, and keep the GMG running!
Great video. What if the pork belly I just bought at Costco has a best before date in 2 days from now.. does curing kind of push that date further?
Merci pour cette vidéo 👍
Who doesn’t love bacon!
Well, it’s been a week I’m gonna be pulling my pork belly out of the equilibrium brine tomorrow morning get it on the smoker and do another one of your recipe bacon batch !
Totally delicious, gonna be smoking applewood this time.
I wonder if you have considered doing a video on sodium erythorbate, and how the calculations differ between sausage and bacon use. Cheers 🍻
Best bacon tutorial in the world!
That's great to hear hope you make some!
Thanks You for you
Nice Lesson Duncan, I'm living in Asia and G Bacon can't be found, I'm making my first batch today thanks a lot!
Can I let the smoke longer at lower temp to achieve a darker mahogany color b4 bring up internal temp
Pense en hacer una tocineta A1 sin agregar fosfatos y agua (salmuera) y al fin consigo un video que lo explica con detalle. Gracias
¡Me alegra saber que te resultó útil! Disfruta el tocino mi amigo.
Just subscribe today wow he has lots of videos and new at this and hopefully I can try a few of them
How would you go about making maple flavored bacon using a dry rub?
Inspired motivated
Your the best Duncan best bacon ever
Thanks Shark!
Hey great video ...Is this cure and ratio good for an aged cured ham ?
Great channel. Very good video's. Have a question. Do you have to use the cure accelerator ? I have watched many videos and ingredients are very similar. Your videos are the only ones that generally call for an accelerator. Thanks !
Hey there Tyler glad you like the videos! You don't have too it just needs some extra cure time. In my set up we sometimes mix stuff and it is in the smoke house all in under 30mins so it just ensures its cured in that short time.
I have used several recipes for bacon, most being wet brined. They are good but usually too salty for most people. Soaking them helps. This dry recipe changes all of that. Love it! I still rinse well prior to smoking but it is my new favorite by far. Thank you sir! I appreciate your work!
Duncan, having looked at the recipe for the bacon, is the amount of Sodium Erythorbate of 3.5g/kg correct? My calculation comes to .55g/kg. I calculate that 3.5g is what would be used for 4.5kg (10 pounds) of product. Not looking to pick at this, but I have been trying to convert and calculate imperial and metric and just trying to get it straight in my head. Thanks for all your hard work on doing these videos, you are the best. Always looking forward to the next one.
we like to take pork belly and cure it with our corn beef recipe then smoke and slice.. makes a great corned bacon
I saw that lower temps (80s) make the smoke permeate the meat easier, if you had full control over smoking temps (ignoring appliance limitations), which temps would you use?
Great video.Made mine for years,using just salt.Going to try acc. & cure.Where do you get your bellies.Still waiting patiently for liver sausage.
So if I vacuum seal it, it doesn't need to be rinsed off first? I usually say people say to rinse off the cure really well first before smoking.
Great channel and info! Keep it up! You in Alberta?
Thank you Pete. Yes I am!
I can't believe I missed this when it was posted.
I have smokehouse envy! :( Duncan, you're killing me! That unit is hot!
I don't have the smokehouse but I do a flat, dry cured pancetta like my peeps in the old country. Pretty much the same thing without the smoke.... But I admit the smoke is yummy!
Your bellies look great! I can't find good ones without skin and ribs attached around here.... Which is just a minor nuisance... and I have many uses for pig skin :) I may have to go back to breaking down half hogs or quarters.
Great work man! We may have to do a Guanciale challenge! ;)
Yes the pro-smoker is a great smokehouse id recommend it to anyone.
O my goodness nothing beats some dried creamy pork fat I haven't made up some dry cured pork products in a while we might have to do a Guanciale challenge haha.
@@duncanhenry For Guanciale this is my baseline.... Yeah, sliced thin this stuff just melts deliciousness over about anything 🤤
This is my baseline:
Pork Cheek (obviously)
Sea salt
Fresh Garlic
Juniper Berries
Bay Leaves
White Wine
Black Pepper
Chilli Flakes (sometimes)
Made this recipe and it's true, might not buy store bacon again! Duncan, did you ever do a brined bacon? I personally enjoyed the dry version here and the kid wanted to try the brined version. Thanks again for sharing
@Duncan Henry - Hey... I hope this isn't a stupid question. Can one make (or would one ever want to make) beef bacon from a plate cut? I just wonder if it's done or would even work... dry cured or smoked?
Yes actually there is a couple sections of the Plate and Flank if trimmed up correctly look exactly like bacon/pork belly.
They take on salt slightly differently and can be a bit on the chewy side though.
Curious as to why you up the salt in the bacon as to sausage ?
Do you have to use the sodium erythorbate ?
How much longer can you store bacon if it unsliced? Thanks ;) A
Just awesome video 👍new sub
Instead of regular sugar, could I use maple sugar ?
After dry curing for a week do you rinse the bellies or not?
Is sodium erythorbate and asorbic acid interchangeable at the same amount of grams per Kg?
21:45 flavor is also $ but I agree it's win win for both parties 🥳 🎉
Thanks J A, agreed haha
Dude, 1st time viewer, and ill definitely be back. One note, as a Carolina boy, i couldn't let it go unchecked when oak was mentioned as an aggressive wood, its not at all, Hickory and Mesquite are about as hard as they come and are great for for so many things, especially fast smokes. When smoking something for many hours, you have to find those mild woods, those fruit woods and white oak. Otherwise, 6-10 hours of any wood with alot of flavor can ruin your cook. Ok, sorry to be the asshole, but oak is what we use in all of our whole hog cooks and its because of how mild it is, Especially once the wood turns to red coals, which is what we use, because we're not Texas smoking them. But even with most of the oak flavoring removed in the coals we use, its such a long cook where it lays down a nice flavor in the end, mixed with the smoke caused by the dripping fat. Keep up the good work man and thanks for doing what you do. We are all still learning, and guys like you make it the process of learning easier 💪😎🇺🇸
Hey Joe sorry I didn't get back to you sooner. We just had a wave of 150 pigs to cut and CZcams went on the back burner. Well that's good to know I defiantly am not as in touch with my smoke flavors as competition smokers.
Hi Duncan, Thank you very much for all the wonderful videos. I would just like to clarify on when to add the flavors, do you incorporate it with the curing mix or just before smoking it like what you did with the peppered bacon? Also, how much gram/kg do you add, like for example when using maple syrup? Again, thank you very much👏🏼👏🏼👏🏼
Hey Emil. You are very welcome. I am glad you like them!
Sure to clarify if you want to incorporate a flavor like bbq or maple or something I would add it with the cure mix and allow it to sit for the 7days. For the maple bacon I used maple extract at 10g/kg.
For the Peppered bacon I usually add coarse pepper to the belly after the curing process
(just before smoking). I add just enough to coat the belly.
Hope this helps!
@@duncanhenry Thank you very much🙂
Duncan you are beautiful. This process is awesome my first batch of bacon with your formula turned out top notch. Thanks for posting.
Question: may be a silly question, but if I were to cure this way in tupperware, should I put this lid on or leave it off? Does it make a difference?
How long can the meat sit in cure before processing further??
I find when I dry cure my pork to make bacon the process will go a couple of days quicker if you vacuum seal it. If I was to just put it in a bag it would take 7 to 8 days as I like my bacon to have a real nice salty taste. However if I put it in a bag and vacuum seal it it is ready in five days.
Very nice recipe. I'm assuming you quit the smoke and just finish it with heat, no smoke?
Hello, I have a few questions, just to be extra sure for my peace of mind.
The Sodium Erythorbate I have says to use 0.5-0.7 g/kg but your recipe says 3.5 g/kg. Is the difference just because that much is needed for bacon, or is the directions on my package just low overall? Just the 1 lb bag from Halfords so the difference threw me a bit.
You say 5% cure but everything I have found says it is 6.25% Will that affect the ratio or does everybody just call it 5% for ease?
If I vacuum seal it for curing will adding say a bit of maple syrup affect anything? A family member wants some maple bacon.
Thanks for making this video
What type of salt do you use
Kosher
Regular table
I've heard of "dead serious", but this gentleman is the only one I've heard repeat "dead simple"..... I suppose death is pretty simple.
Awesome recipe. Where do you get the full pork belly slabs
Thanks Dale. I get mine through a company called Nossacks in central Alberta.
If I were to do it in a brine, how much liquid would I need to add the the mix?
I use salt brown sugar and hickory smoke 🍻
Off the hook!! I just sliced up my first pork belly this morning. Thank you Duncan, this was my first time making homemade bacon. Thanks for sharing your recipe and the great videos. Can’t wait to pick up some more bellies and start experimenting with different flavors. P.S. loved Marianski March!
Haha that is awesome to hear Pitboss! Enjoy the bacon, glad you liked the march series.
What does the 5% mean on the sodium nitrite ?
Can I ask. After you smoked it for 1 1/2 hours then turned the heat up to 180. How long did you leave the bag on at this heat.
I’m wondering about the cure accelerator. Is it necessary? I’ve been making bacon similar to your way but I don’t use any accelerator and leave it in the fridge for 2-3 weeks. Then another difference is I leave it uncovered for a day or two to dry and form a pelicle.
No you can get away without using it. It does help stabilize the color meaning it will keep that cured pink look longer. That should be a fine way to make bacon. It will be good and cured by then I usually only go about 10 days. Unless it is a very thick belly.
If that works for you though that is good. The rule of thumb I go with is that in a dry cure the cure penetrants at about 3/4 to 1 inch per week.
Fantastic video again. One thing I’m missing is a smoker. Where I live it’s hot and usually its 30c plus. What kind of smoker should I use?
You can make this bacon in pretty well any kind of smoker.
Pellet smokers, puck smokers homemade smoker just to get the flavor onto the belly and bring it up to temp in the oven.
I do mine without a smoker, in a outdoor countertype oven. I'm sure a smoker is better, but his recipe still makes good bacon without smoke
We love bacon 🥓 😋 ❤❤
Hi ya Duncan! New subscriber and man.... im loving your videos!! I'm NOT an expert sausage maker or bacon maker but boy I love tinkering around and making some delicious meats. I typically hang my bellies on a bacon hook but have layer them on their sides before but noticed you did something completely different then I do.... I alway put my bellies fat cap down but noticed you did your fat cap up. May I ask why? Not judging or being a troll at all....im honest curious why. Thanks in advance and keep the videos up sir!!
Oh do you have a Canadian bacon or you may know it as back bacon video or buck board bacon video? Just trying to throw out ideas if you dont have them. Im still going through your videos so forgive me if you do. Cheers my friend from Kansas City, Missouri!
Hey Rusty Thanks for watching! I am happy you are enjoying the videos and are meat tinkerer.
Hanging bellies works really well as well and is a good way to do it. The reason I put the fat cap up is the same reason for brisket. The fat then runs down onto the product instead of dripping off the product and losing a bit of that smoky fat flavor.
To be honest it probably doesn't add up to very much flavor difference but that is why I do mine that way.
And thank you for the video suggestion Ill add it to my list!
Thanks again for watching all the way from Kansas.
I picked up a belly and used this recipe. I vacuum packed mine for the cure which worked out great.
Peppered and smoked with mesquite wood to an internal temp of 145f.
It looks better than store bought bacon and is the best tasting bacon I have had in years!
Thanks for the info and for the great recipe!
BTW: I looked up hand made artisan smoked bacon and it goes for a lot more than $10 a lb. lol
Quick Question, what does it take to make a shelf stable bacon like they used to make back before refrigeration?
I feel like the family is always eating good at Grandpa's Place! Your welcome glad you enjoyed it.
To make a shelf stable bacon you would need a combination of things. Cured, Smoked, Salted and Dried is what would have made the old fashion bacons shelf stable.
They would have been much saltier than we know them by today.
One day when I get my curing chamber figured out I'm going to make some dried products for you.
@@duncanhenry "I feel like the family is always eating good at Grandpa's Place! " Oh ya, we eat good and I enjoy hunting and butchering my own kills. ;)
Seems to me, and I am working with limited information, drying it after smoking to the point where it has lost 30% of it's initial weight should make it shelf stable. I did not know it would need more salt as well.
The last hog I shot, I made some traditional salt pork. We use it when we make beans for frijole soup or Red beans and rice.
You mentioned absorbic acid as an alternative cure accelerant. If I were using it, is the amount used the same as your master recipe? Great channel, by the way.
EDIT - found a web source that says the amounts used are the same.
Hey Stuart, glad you like the channel.
Glad you found the answer and yes to re-confirm the amounts are the same.
Question Duncan if it is going to cure for 7-10 days why do I need cure accelerator?
Hi Thanks for posting this. I have heard of using a celery extract instead of the cure. Apparently, the celery has naturally occurring Nitrogen compounds that are chemically similar to the cures. Can you give any more information on celery extracts for curing?
Hello Cam, you are welcome I am glad you liked it. I am not familiar enough with them to be much help to you. I believe that they occur in small amounts though so you need a fairly significant amount to cure them. Unless someone makes a concentrate.
Sorry I am not much help here.
What size of pro smoker do you have?