How to Make Bacon at Home Like a Pro Butcher (JPV Method) | The Bearded Butchers
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- čas přidán 5. 05. 2021
- 🔥 Check out all of our seasonings and pick your favorite for your homemade bacon. We used Black in this video. bit.ly/3MRa9hA
From an entire pig all the way to how to make bacon.
Straight from The Bearded Butchers, we're going to show you how to make bacon. Who doesn't like bacon? We're going to show you where does bacon come from on the pig. We'll cure bacon with natural celery powder and how to cure bacon with curing salt. After that, we'll smoke bacon for you and cook bacon on the stovetop. Follow along!
Jump ahead and watch us sizzle this bacon at 39:34!
45:38 - What's the difference between sodium nitrites and celery juice powder for curing? Scott explains.
🔥 Check out our small (bit.ly/3LbHkLK) and large (bit.ly/41EfLjd) solid walnut, hand crafted cutting boards
4:25 - If you buy a pork belly from a local butcher, be sure that the rind (skin) is removed. We butcher our own pigs and remove the pork rind ourselves, so if it's still attached, you'll get a better product if you remove the rind before you cook the bacon.
🔥 www.greensbury.com/r?id=pubhh8 NEED to order some bacon NOW?? Check out Greensbury and get it shipped to your door. Over $200 is free shipping so stock up on pork!
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
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RECIPES:
🥩 Scott's MEAT gear 🥩
- 50lb MEAT lug meat-your-maker.pxf.io/vngKBj
- 440lb digital scale (for the meat lug) meat-your-maker.pxf.io/x9qKWv
- Small dry goods scale (better for weighing the powder) meat-your-maker.pxf.io/NKYxOV
- Vacuum Sealer meat-your-maker.pxf.io/15KYj9 (Scott's hot tip at 36:41)
- 10” Meat slicer meat-your-maker.pxf.io/KeY6nN
1) 10lb Pork Belly with Natural Cure:
a) 2 gallons cold water (not chlorinated) - water weighs 8lb per gallon
b) 2 pounds of sea salt
c) 1.3oz celery juice powder (bit.ly/43FDjpR)
2) 10lb Pork Belly with Nitrites the Old Fashioned Way:
a) 2 gallons cold water (not chlorinated) - water weighs 8lb per gallon
b) 2 pounds of sea salt
c) 1oz pink salt/sodium nitrite (bit.ly/3obO7vA)
- We smoked the pork bellies (super smoke mode on our Traeger traeger.uym8.net/4e5nB9) at 185 F for 6 hours. Our probe goal was set for 152 F. If you need to bump up the temperature, it's ok to go to 200 F or 225 F if needed. We smoked with hickory.
- We finish by frying the bacon in our cast iron skillet on the Burch Barrel. Want to see what this unique cooking item is? Check it out here: burchbarrel.com/products/burc...
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Here's a couple more things for clean food prep
🔪 amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
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Index:
1:03 - Bust off the hams from the end of the pork sirloin.
1:25 - Break off the pork shoulder next with the saw. Then, the all important pork belly is cut off of the pork loin.
1:58 - The ribs get cut out of the pork belly. Don't cut too deep! Then, Seth likes to square up the belly.
6:00 - How to cure bacon with nitrites and how to cure bacon naturally.
12:36 - 12 days later, the bellies are cured, time to cut the bacon!
20:22 - Take the pork bellies out to the smoker and smoke the bacon!
28:55 - The slabs of bacon have had a chance to cool off overnight, now, how to slice the bacon from a pork belly.
40:25 - How to fry bacon on cast iron
45:38 - What's the difference between sodium nitrites and celery juice powder for curing? Scott explains.
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The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you. - Jak na to + styl
There isn't enough bacon, butter, cheese, and onions on the face of this planet for me, and I only cook in cast iron!!! I can grow onions, make butter and cheese. But now I can make bacon! Thanks for adding this to my repertoire of skills!!!!❤
You should try raising your own pigs. Nothing like it
This is a underrated art. Being a butcher takes a lot of skill, time, and learning what cuts are more valuable, and what your clientele like more than others. Doing the best you can to use every part of the animal without waste and taking pride in customer satisfactory in this profession is making sure these animals didn’t die in vain.
I helped a friend butcher 2 pigs for the first time recently. I will be butchering mine in a couple months. I can't wait to have my home grown bacon.
That's fantastic; We wish you the best of luck!
How can people NOT be subscribed to this? Camping, off grid, original human eating taught to those of us who were taught to get food at the grocery store over the last generation or two.
Love learning how to change my family from a grocery store family to a make your own food and know your ingredients family.
Thank you so much fellas.
I stumbled upon this video. I started in the meat business when I was no kidding... 12 years old. Was in it as a butcher, meat cutter, cured meats, made sausage for about 25 years. Seeing you guys go through this process was incredibly satisfying. It brought back a lot of great memories. Thanks so much.
Don't forget to clean the scilett every time you change meat flavour, next time 😂
I started at 12 in a slaughter house at 8 years old back in 1972.
Packing is the hard part
Now for an egg fried in bacon fat
@@danhayward9186Darn skippy! The only way to fry an egg.
I have no idea how this video ended up on my page, but this is the best video I've seen in months. A+
Wow, thank you!
Don't forget to subscribe
Have you guys ever done venison 🥓good 👍stuff
Must see the Documentary on their Father and the Family Bus.
Same! Complete random win by the algorithm!
Fred from Saskatchewan, Canada saying a big thank you to you guys for the videos. showing options and breaking it down so well. Deep respect and appreciation for you guys.
The most important thing I've learned through the years as a meat cutter ... a sharp knife is everything.
Very true! 💯
right?! that knife is ridiculous
This applies to everything though.
I made this exactly as the video said, I used the Prague Powder since I can't easily get celery juice powder where I am, I cured for 12 days then cold smoked it with Applewood. It was perfect! I see some people saying it's too salty, but we all thought the saltiness was the perfect level. There is nothing that I would change about this video. I made a small batch to try it out and it ended up being so popular with my family that we ate all the bacon in two days. Now i've got so many pork bellies curing that there is no more space in my fridge and everyone's counting down the days for more bacon. Going to try Hickory smoke this time. Thanks guys this video brought a lot of joy!
Your nuts. Taste like nothing but salt. Unbelievably salty. My dad and I both followed this recipe t a T. And it's atleast 3x saltier then any bacon I've ever eaten, ever. Unreal. Never again.
If its too salty I believe if you soak it in water (not sure for how long, trial an error you'll get there) this draws the salt out as much as you wish. Happy tasting.
I'm coming to your place!
@GreyTigre did you pat it dry. You are suppose to wipe the salt off
Mine was a bit too salty...I soaked it (2x in cold water) for 30 minutes each as well.
My belly was 5.5 lbs so I cut the ingredients in half since the Bearded Boyz had 10 lbs. Still too salty....but the odor is amazing and I'll do it again with less salt...
Great video! FYI Celery has a very high concentration of natural nitrate which isn’t something most folks realize. A great way of adding “natural” nitrates!
Can't agree with you more, Larry!
Can't say enough about how informative your videos are. I have a greater appreciation for the meats I eat, and how they 're prepared. Keep up the outstanding work !!!!
You two are the real deal. No BS, no tryin to impress, you are on our level and you guys are just down to earth, tell it like it is. I just love you’re approach on........everything. I don’t know why you don’t have 5 million subscribers!!
I have not made pork belly bacon yet. I have made a lot of Canadian bacon. Those are basically little hams, and so simple to make.
i know why they do not have 5 million subscribers: not enough people did not buy into the vegan and "eat less meat" agenda.
Because their content is niche. It doesn't have that kind of mass appeal.
Hi guys I'm from Australia been a butcher for 40 years I was taught a lot of stuff the old ways since I've been watching you's I've learned a whole lot more from watching you guys and I I'd like to thank your for sharing your video's thanks again.
Really enjoy your videos.. I can tell how meticulously you are in everything.. from cutting to presentation.. this is something I would definitely try at home.. thanks and keep it up 👍🏻
How long do you hang the pig before you cut it up
so how long can it last for
Both of you take bacon to a level that is mouth watering and clearly this is bacon preparation and consuming to the finest level that I have ever witnessed. Congratulations to both of you for elevating bacon to the level it deserves.
I live in Alaska. My partner and I work a gold claim near Coldfoot, north of the Arctic circle. Far away from a store. We purchased some of the BB Black to make our own bacon. But rather than pork, we used bear meat. Now that turned out so good, we're hoping for another bear to come within range of our camp. This seasoning is supreme! The video is very clear on how the average guy can make his own bacon. Nice job guys. Instant LIKE and SUBSCRIBE! Greetings from Alaska!
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You guys have created such a wonderfully informative and entertaining channel. I personally enjoy when you do “comparison” videos. The time and effort that you spend to be organized and detailed is very much noticed and appreciated. And this particular episode has motivated me to try my hand at homemade bacon. Well done gentleman and THANK YOU for your wonderful channel!
Thank you!!!
I support my old school hometown butcher, and I sure support these boys for spreading the word.
These guys are true professionals and masters of their trade. Watching you all work is truly satisfying for us country folk. This is what America truly is. Hard working people.
We had a butcher come over our ranch for numerous years for our pigs and mooses. We usually get half meat and half ground meat. You guys are amazing ! We are looking to do our own butchering next year since we have too much lost with this butcher. Thanks for all of your videos!!
Moose’s? Prey tell more
Thanks for another excellent video. In the UK we have back bacon as well as belly bacon. The pork loin is not separated from the belly, initially, but the whole side (known as a 'flitch') is deboned and cured whole. Sometimes slices from the flitch are sold intact, other times they are separated into back bacon and streaky (belly) bacon. It is sold either 'green' (unsmoked) or smoked; both are delicious.
A week or so ago I asked you guys some questions about doing my own bacon and you answered them timely and detailed. Then you did this video and it is awesome! I cannot wait to make bacon again! Keep the videos coming
Love bacon
It’s my favorite fruit 👻
Everything has improved so much from your earlier videos. Your butchery skills have improved, your confidence in front of the camera has improved, the camera skills have improved, the production values have improved, and the editing has improved. These videos are so enjoyable!
Thanks a ton, Simon! Really warms our heart to see our audience appreciate the work the whole team puts out. 🔥🔥🔥
@@TheBeardedButchers These videos are top notch, indeed!
@@TheBeardedButchersI am ready to make some bacon. I plan on using a half belly. The other half is going to burnt ends. My question is since I am using a half belly do I cut the brine ingredients in half also or use the amount mentioned in the video? Thank you
@@mrtoastyscruffI would suggest you can reduce the amount used, but make sure you keep the same ratios.
I just bought a 7.5 lb pork belly. Cured it the way ya'll said an showed. It was so easy. Smoked it on a treager pellet grill. The bacon I put black seasoning on 5 lbs of belly an Hollywood on the rest. It turned out excellent. Black was a little better because of the coffee in it. But Hollywood's not to be sneezed at. When I order more seasoning. Send it to my home address., NOT MY PO BOX ADDRESS. I don't have mail delivery, internet or phone or TV l and line services!! Love your videos an your spicies.
I was raised on the farm and my folks cured our bacon and hams and they were top of the mark good. I miss the flavor Mom and Dad used but lost the recipe when our house burnt to the ground. Thank you for this video! AWESOME!!!!!!!!!!!!!!!!!!!!1
Oh man. I'm home sick. My wife and I are missionaries in Cambodia. All the meats are butchered the morning you buy at market. No refrigeration. I cured a green pork but to make ham in an ice chest for 7 days. It was good but a little tough. Great show
Thank you for the intuitive and interactive videos. You make meat processing look so easy. I haven’t made bacon since I was in my 20s and it was not the best. Buying a pork belly tomorrow and giving it a go. Thanks again for making me more successful when doing my own meat
You two guys/brothers are top-notch professional meat butchers and honest business owners. I admire your knowledge of the butcher's profession, (i.e.) animal anatomy, carcass dissection, cuts of meat, preparation, packaging, care, etc. As for me, I could never be my own livestock butcher, inasmuch, as I could never slaughter an animal that I raised, I just don't have it in me. No, I am not squeamish at the sight of blood or normal death, and yes, I eat most processed meat sold in grocery stores, but I just cannot take an animal's life myself. (unfortunately butcher businesses can no longer be found in my area)
I just recently bought Myself a Pit Boss pellet Smoker grill. I bought a pig. I butchered it myself. I have been processing my own deer for decades so nothing new. But the smoking meet is a new thing to me. I found your channel and a few others that have been very helpful. Your videos are a bit longer than I normally like to watch but can't stop watching them because of all of the useful helpful content that you guys put out there. I'm on instant fan. Love you guys.
I appreciate the time to show us the proper way to make homemade bacon. Thank you so much for all the info to this video and I’m glad I found you guys and subscribed as soon as your video ended. Looking forward to other videos, may all of you and your Families stay safe. Thanks again.
"If you're against a flight of bacon, that's un-American in my book." Love it.
They need to make this a shirt! 🤣
@@ryoka1984 I would buy that shirt. It would go perfect with my dodge v10 3500 gas 12mpg per gallon truck (that is if it was falling of a cliff) sticker saying it identifies as a Prius mocking so called nonsense of identifying yourself as whatever you feel like.
Un-American to me too!!
@@mikep8080 Hub? No need to take things there. This is a great video and there’s no room for toxic behavior here. Have a nice day and I hope can learn to just love your life and not worry about others. I did and it’s wonderful.
@@omcorc ok snowflake. I would bother to read the rest but I need to go fill my prius gas tank
To quote one of my all time favorite movies. And to stress how much I love bacon. For breakfast I eat a lb of bacon, for lunch a lb of bacon and i usually drink my dinner. Absolutely love the content and the knowledge that you are bestowing onto everyone. Thank you all so much. God Bless.
i really like your content plain to the point in all your vids-i apprenticed under my uncle a master butcher for one year and although not a meat cutter by trade;i switched to auto body which ive ret,from after 40yrs-i can see the skill set you boys have and a great appreciation for what you do. i still cut my own meat and make my own sausage,ham ect.i really enjoy this ch, thank you very much !!
Saw this statement on a billboard in Cedar Rapids, Iowa - “Bacon, the duct tape of the kitchen”. So true, anything is better with bacon.
Bacon makes the world more colorful. 🥓
made a John Boat. Yep
I saw that one too!
@@TheBeardedButchers Only thing better than Bacon is MORE bacon...
Been waiting on this video ever since ya'll were on the podcast with JT and Logan. Thanks guys appreciate you sharing your knowledge with us.
Thank you so much for contributing to the tradition library!!! The cousins and I are excited to keep the traditions alive, as our grandparents came to Hamilton from the Abruzzo region in the 50's and this was the life we were raised in! Thanks again!
I don't go past the first commercial with youtube vids but, these guys are TRUTH! I watched the entire video while my bacon is in the smoker as I type.
There is something satisfying about watching a true craftsman and a well sharpened knife working in unison. My newest batch of bacon seeds are 10 weeks old and growing. When they are ready for finishing school I will be ordering some of your Black seasoning to do some of my bacon. Keep up the great work and thanks for sharing your skills and methods with those of us that are trying to keep the old ways alive by doing things ourselves. Stay blessed brothers.
The sharp knives amaze me. Mine never ever ever cut that easy. Lol
You've just popped up on my feed last night, and I was very impressed by the quality of the information, and your production values. I will definitely be trying this at home, and thank you for the encouragement. I'm pretty sure I'll be buying some of your seasoning as well. Thanks very much. I'm looking forward to watching your other videos.
I'm about to learn how to butcher my own pigs and learn this. Thank you for your wisdom and sharing this.
My blood pressure went up to the moon watching this!! I would have been there and ate until I passed out! You guys are really cool and your Vid makes things super simple! I just subscribed and see that you all are down to earth and have a passion for food! Looking forward to getting some new techniques to my cooking arsenal.
I've been making my own bacon for years and it just never gets old frying up a batch. I love knowing what's in what I'm eating and i love how it fries up differently than store bought! I'm looking forward to trying the wet brine you did.
i would love to know how to dry cure it
Great videos!! Clear and concise without getting too technical. Given the times we're living in and the coming food crisis I would like to see videos on making corned beef, pastrami, dry sausage, salami, and head cheese. Anything to do with using and preserving the less popular cuts of meat.
Glad to hear you don't think our video is too technical! 🙏
I agree
Watch a lot of your videos and learn each and every time. Use to cut a lot of meat at one time, but always learn more from you guys. Keep up the great work.
Thank you, amazing video! I definitely love bacon. I appreciate you taking the time to walk through the whole process.
I'm just here mesmerized at how easy he is making this knife work look. That knife is well taken care of.
He's a butcher. It has to be
Many thanks to you lads from Manchester UK for putting together such an excellent and informative video . This morning i started my own cured Belly Pork today and i'm really looking forward to next week when the tasting begins . After watching your examples of curing i'm going to try your method using the Black Pepper next time . Thanks for sharing your amazing skills with me .
You guys popped up during a search for making summer sausage, after seeing your videos I had to subscribe as you answer many of my questions and show me everything I want to know to be able to do this on the farm. Thank you so much for these videos, you guys are awesome and leave me hungry with each one.
Awesome! Thank you, Lelouch, and welcome aboard!
You guys are great. I just picked up some of your seasonings at my local butcher. Your butter blend is awesome!! Beloved bacon is definitely my near future. Thanks for all you do.
This video could have gone on for another six hours and I would have still been mesmerized. You guys gave an excellent and entertaining tutorial.
Listening to you guys on Free Range American got me inspired to break out my smoker for the first time this season. Good looking bacon!
Great to watch you guys. You've clearly been doing this for many years. and do it so well.
Enjoyed your video. I was unaware you could cure bacon without nitrates and was glad to discover such was possible. Being a butcher like you folks is a real art.
I know this is almost a year later, but thank you so much for this video. I appreciate that you take us from the breakdown to the eating so we have a clear understanding of what we need to get from the butcher and how to take it from raw material to "beautiful belly" and then to tasty eats.
Thank you so much!
Thank you
You guys never cease to amaze me with your vast knowledge of your craft. You guys make it all look so easy.
They certainly do Ron, I struggle with taking the ribs out of a small cut. If I tried to do it as fast as the BB's I would certainly lose a finger or two.
Thank you for sharing your experience knowledge and professionalism, I have been watching a lot of curing videos to learn how to do it myself.
I watch all your videos and every time I am so impressed on your knife skill. 🔪 you make it look so smooth and easy.
Great video! I typically throw bacon in the oven 400°F and flip once when the top looks done. No grease splatters on the stove top.
Love how you guys show the process using tools the average person can have. Thanks for all the great content👍. Hope you and your families have a merry Christmas.
Average to USSA? I'm currently in Europe and 99% of average people won't have those things 😄
@@bull.dog. You don't have bacon in Europe?
Great vids guys. Your real ambassadors for the industry. Your attention do detail is inspiring! Keep it up!
Love your professionalism and comparison aspect of this video thanx
I was messing around with making vegetable stock using the dehydrator a few months ago, a celery, onion and carrot base (and a bit of chili) with great success, I didn't realize I could take it another step. I am glad you showed a version not using Nitrates as many people don't handle nitrates to well. Love to try this.
What many don't realize is celery powder is also nitrate just in a more "natural" form. But it's still nitrate nonetheless
I love watching an expert work his trade. The way he cut that pig into parts was fantastic.
You guys are just a blessing. From an aspiration cold meats processor. I am learning a lot.
Such a nice educational channel! Thanks for all the work that yall put into your videos.
I make my bacon too. One of my favorite things is to season equal amounts of black pepper and brown sugar. It transforms bacon into meat candy!
Mmmmmm, meat candy 🥰
i did the same, smoked withe hickory wood, so good sweet and smokey.
I lean towards more brown sugar and less salt.
@@charlesbartlett2569 The saltness of bacon can be reduced by soaking it in water before cooking. I test cook a slice to see how it tastes and soak it if needed
@@jamesstanlake4064 100% agree. I don’t have the refrigerator space to brine so I rub the belly in a mixture of 2/3 brown sugar and 1/3 salt and place in a ziploc bag in the refrigerator for 7-10 days turning it each day. I then rinse the belly very good and cover it in cold fresh water back in the refrigerator overnight, drain it well and place it back on a rack in the refrigerator to dry out for at least 24 hours before final seasoning and smoking.
I am an old subscriber to your channel and still like your videos and tips on meat cutting! Greetings from Greece to all the meat lovers around the world!
Yasou.
gypana yasou file. γειά σου φίλε.
Wonderful gentlemen! I recently became a carnivore and you guys make it much cheaper and healthier for me. Thank you so much!
Super amazing video. I've seen dry brines but this is the first wet brine I've seen. Thank you so much. So glad for y'alls success and so thankful for your videos for the art home butcher!!!!
Thanks so much!
It's amazing how sharp your knives are. Cutting with such ease.👍Already subscribe, and a bacon lover. The aroma of bacon in the morning is so so good. You guys are awesome butchers. I enjoy your videos.
Love this video presentation... I can’t get over how sharp your knife is for tools of the trade 😎🌺🌈🤙🏽
I've been told I could clean a carcass but man you guys take it an art... Thanks for sharing your knowledge!!!
You guys are awesome. I’m trying this tomorrow. I have only tried the dry method, I’m excited to try it your way!
Another video that’ll be a classic, its like a reference video and superbly shot by Spencer, keep them coming guys we’re loving them and they could never become annoying
Thanks man! Glad you enjoyed!!
Okay so here is a solution to all the salty taste. After your 10-14 days soaking in your brine, remove it and soak it in plain water for 24 hours. This removed a lot of the salt. I smoked at 190 for about 7 hours until it hit 153 then put in the fridge and sliced the next day. Absolutely delicious!
Appreciate the tip, Luke!
@@TheBeardedButchers After brining my belly's for 7-12 days I soak in a tub of cold water for 45 minutes then dump the water out and cover the belly's again with cold water for 45 minutes again. I now put in the fridge on a rack overnight and smoke them the next day on my Traeger at 180 until internal temp is 153. My kids and grand kids don't care too much about me, but they love my bacon.😆
Last summer I made 2 2 pound slabs of bacon. Basically the same process that you see in this video. The wife couldn't eat the first slab because it was too salty. So the second slab I boiled some water and through the slab in there, boiled for a few minutes then rinsed with cold water. Did the boiling for about 3 times. Then I sliced it. That was much more palatable.
The videos are always a pleasure to learn with of im working on anything rls I put it down and my full attention is on learning keep up the great work guys
Love it. Just found your channel and subscribed. Great content. Easy instructions easy to follow. Very knowledgeable folks.
Love the peppered bacon smoked over Applewood.
Thank you for a great video. Will be doing some catching up. Thanks two thumbs 👍 👍 up guys.
My mouth is watering right now. Regards from south Africa
FYI H2O weights 8.4# per gallon. Fireman shared that and I have never forgotten.
Depends. Fresh water actually weighs 8.3454 lbs per US gallon.
Thank you so much for the bacon 🥓 video. I am looking forward to trying your recipe. I have the same grill. Looking forward to using you’ll recipes.
Absolutely love all your guys videos and how to's I've taken alot of your guys content and done them at home and I plan on doing more bacon soon and I'm gonna smoke it on an offset with hickory wood I can't wait
thanks guys for everything follow all your stuff keep it up 👌 oh also from Northern Michigan just past GR in Cadillac
Just stumbled upon this and subscribed. I'm going to try the black pepper seasoned. You inspired me to get back at it. I've always done the dry rub cure method which worked great for me and maybe a little easier. I might try the celery powder instead of Morton Tender Quick next time, too.
Hoping for your breakfast sausage recipe soon. Good job guys.
I was reading other comments and realized that for the most part we all agree. Best part of your videos, they are short, to the point, not allot of repetitive steps or words. going to make bacon and pastrame, and kraut.
Great video, I dry cure mine and cold smoke not hot, but I will definitely try your method. Thanks for the heads up 👍
Thanks for mentioning that fellas y'all just got a new subscriber!
I've been dying to make my own bacon literally dreaming about it cutting my own thick and ridiculous slices. I use bacon grease in my pan every morning to make eggs. I love bacon.
I thought everyone uses bacon grease for their eggs. Do you mean to tell me there's another way to fry eggs? WOW
In the supermarket the other day I saw they had jars of bacon fat on the shelf for sale. LOL...who buys bacon fat?
@@Tmanaz480 City people. They don't know how to keep old coffee jars of the good stuff.
@@Tmanaz480 people who don't cook enough bacon! Haha
Tmanaz480 a better question, who would be foolish enough to part with bacon grease?
Man, that’s a beautiful cut of meat. I love to see this artistry of a good butcher.
Thanks for this video I’ve been looking for a great way to get into doing my on bacon, you have helped me out a lot , you guys are great and explain everything to the Tee , Thanks from Tennessee
Rock on!
Y’all were already such an inspiration, but then you had to go and do bacon!
Bacon is love, Bacon is life. 🥓🥓🥓
Watching you guys all the way from the Seychelles , 4 degrees south of the equator. Love your videos. Great explanations and suoerb skills. Keep it up!
Yes, homemade bacon is very impressive to guests! I’ve made it a slightly different way, but happy to know now how to smoke it!
Y’all are so good at what you do! I could watch y’all all day long.
Another awesome video gentlemen!!! Keep em coming!
I'm subscribed! Been so since the first time I saw one of your videos. This bacon looks so good. Keep it up guys.👍👍
Thank you!
I love bacon. Been making my own for quite a few years. Checked out this video for new ideas. I use a standard old fashioned 8-2-2 sugar cure. Thanks for the tips on using the treager. I just started experimenting with smoking on the Camp Chef. I've always cold smoked bacon with white oak before but the pellet grill is so fast and easy.
This was the most informative making bacon video I have seen. Thank you for all the details and tips.
Seems like only yesterday it was 4am on Tuesday and yalls video was recommended. Now here I am subscribed and invested in every vid 😂🔥
I love this channel!Reminds me of what Grandpa taught us on the farm
Thanks for this vid! Excellent and educational. We had intended to come see u guys last spring but COVID-19 and high diesel prices stopped us and we ended up not making it out to the Eastern part of our travel plans. Some day, Lord willing I will make it there!
Was just wanting to know how to make my own nitrate free bacon. Perfect job! Thanks so much for this.
You are so welcome!
Me too!