Making Bacon
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- čas přidán 29. 08. 2024
- Follow-up Q&A video from Ron: • Making Bacon Part Two
BACON RECIPE
For each 5-8lbs meat, pork shoulder or belly.
2/3 cups Morton’s kosher salt
½ cup each granulated white, and packed light brown sugar
2 TBS molasses- not blackstrap
8 + TBS real maple syrup, grade B
2 TBS cracked black pepper
1 tsp/5lbs meat of cure # 1(AKA Prauge powder #1, pink curing salt, or 6.25% sodium nitrite.) Use enough.
Whole boneless Pork butt (shoulder) or pork belly.
Mix all dry ingredients except black pepper in large mixing bowl, quantities based on weight of meet. You may not use it all, but you can save the left over for you next batch!
Mix about 2 TBS molasses with about 6 TBS maple syrup. Note: the exact volumes are not as important as the 3:1 ratio. This mixture gets rubbed onto all sides of meat. A little goes quite a ways, but it’s a pain to mix more once your hands are sticky, so make enough!
Directions for pork butt: Lay pork but on cutting boar and split lengthwise into 2 pieces about the same thickness using slit were bone was removed as your starting point. Trim any veins or gooey fat. Lightly truss looser chunks by where bone was removed with cotton string.
Rub on all sides with molasses/syrup mix to form a thin coating. Sprinkle liberally with black pepper and pat in. Generously apply the salt/sugar mix to all sides, rubbing in well. Let stand a couple minutes until the mixture is moist. Drizzle with maple syrup and pat in and rub in gently, using care not to remove too much salt mixture. Place both pieces flat inside a 2 gallon zip lock bag and refrigerate 5-7 days, turning over twice a day . Meat will feel firm to touch when done.
Remove meat from bag and rinse well under cold water scrubbing it with your hand. Don’t worry if lots of the pepper comes off. Pat dry, and allow to air dry for ½ hour. Smoke using your favorite wood (I like apple) at 150-200 degrees using indirect heat until internal temperature is 150-160 degrees. This gives you a “fully cooked” product. Refrigerate overnight and allow to cool completely before slicing.
If using a whole pork belly, remove rind (skin) and cut into 4 pieces, and proceed same as shoulder.
Slice to desired thickness. - Jak na to + styl
For more Cooking with Ron videos, go to the Cooking with Ron playlist here: czcams.com/play/PLB2vSjxWrJw3W2QUMlMHCUHZrJmuzQt3J.html
You guys are great! Thanks for making such a helpful video and for sharing your recipe. My wife and I just finished eating some bacon from a batch I made following your instructions. I did a shoulder roast I picked up for $1.59 lb. I brined it for 10 days, rinsed it, let it dry/rest overnight, and smoked it. It was beyond awesome and I don’t see myself ever buying bacon from the store again. I’ll keep an eye out for pork belly deals and try one when the price is right, but it’s hard to imagine it could taste any better than the shoulder roast. Thanks again!
That’s what we like to hear! Thanks!
Try Part 2 for more information: czcams.com/video/IRSGFE7ys2w/video.html
Thanks. A first hand trial was just what I needed to hear before diving in, and those were my hopes as well, a leaner yet less expensive bacon for life.
Watching folks prepare meats never gets old seems like
Great video, I have made both belly and shoulder bacon. I tweaked the recipe for my palate. I use half the salt and instead of cure salt I use 1/4 tsp ground clove. The rest is gold!
FYI I have a friend who works in a lab, ground clove is effective against botulism bacteria as well as E coli and pseudomonas. Cumin is also effective but requires a higher concentration (about double). I haven't tried the cumin yet but most folks like my bacon with a hint of clove. I think it makes it unique.
I might have to try that!
Ogre E, the salt weight to meat weight ratio is an essential part of a safe cure. I would suggest you do a little reading on that. Use brine time or soak in fresh water to control salt levels if it comes out too salty for your taste. Never heard that about cloves or Cumin. Wonder if it is naturally high in nitrites like many vegetables. I will research that! Thanks for your feedback!
Ogre E, this study shows that it doesn't kill botulism toxins... I am doing more research... www.jstor.org/stable/30083085?seq=1#metadata_info_tab_contents
One more study, pages 40-43. www.researchgate.net/profile/Sisitha_Ramachandra/publication/277598984_Alternatives_to_nitrite_in_processed_meat_Up_to_date/links/5a4cdad4aca2729b7c8ae69d/Alternatives-to-nitrite-in-processed-meat-Up-to-date.pdf?origin=publication_detail
There are alternatives to cure1, but most contain nitrates that need to convert to nitrites, and many of those do so in consistently. Supposedly nitrite free bacon is often treated with celery powder which is very high in nitrates. It must be labeled as uncured because of the uncertainty if it broke down into a nitrite. It is nitrites that prevent botulism.
To be safe, I will continue to use cure1, and would recommend others do the same.
@@ronross6946 I have to do more research on this , but its definetly interesting. Fact is that 2016 we had 256 cases of botulism in the states and only 29 where food related. 19 of the these where from illegal booze in cans. When authority's keeping up with their controls and keep slaughterhouses and butchers stores clean, i think we are fine anyway.
Used this recipe and used pork loin instead of belly or shoulder. Smoked it over apple wood. Honestly the best ham I have ever had gonna start a fresh batch tomorrow and some shoulder for bacon. Thank you for the recipe. Amazing
Great how to. I use pork shoulder but never thought about making bacon from it. I can stop work for the day. I learned something. Lol. I hail from Oklahoma.
Thanks George!
Greetings from the Pacific Northwest!
he didnt either he made pancetta ... that is salt cured and smoked meat ... bacon is a SMOKE ONLY process ....
@@my-back-yard nice pancetta .... but that AINT BACON ... bacon is smoked only with no salt EVER ....
According to all of my references, pancetta is air dried, and not smoked. It is also has several other spices like white pepper, nutmeg, and fennel.
Also, the same references, and ever definition I have read says bacon is smoked. I guess we can agree to disagree.
Terrific video! I'm a little anxious about the curing and smoking process, having zero experience in either; but Ron explained it very clearly. Now need to work up the courage to try it...on to the sausage making video. Brent-keep producing "Ron" videos.
I intend to. 👌
Gurden Jarrell, Thank you, and it is really easy! And sausage is easier! We do these videos to show how easy it is in hope of inspiring others. Don't be nervous! We are here to answer any questions along the way!
Hi David, I’m from Montreal Canada. Jusr started smoking and your bacon recipe is the first project I tried on the smoker. It’s literally FANTASTIC! Your recipe balances the salty and sweet spot on and the end product is amazing. Thank you for sharing and you can be sure I’ll be an avid follower.
I'm here just because listening to this guy is so soothing. Thanks for the info brother.
Mr. Gawn, thank you! Can I now add therapist to my very thin resume?
@@ronross6946 Dr Gundry
Awesome Video showing full process. Really appreciate the use of real smoking in making the product. Def superior process to fake liquid smoke for sure
Thank you!
Excellent video. Thank you for taking the time to help teach the ones looking for knowledge.
Thank you Ron.Very informative.So cool and laid back.Seems like a good guy to have a beer with.God bless
Thank you Paul! If you are ever in the pacific NW, look us up and we'll have one! Cheers!
Loved the video Brent. When that GlenFiddich came out you owned me. Bacon and single malt scotch! You are the man
Rich you get no argument from me!
Thanks, being born and raised here in Montana, we like our bacon! I have watched several shows about making it, but you are the first about using the pork shoulder that I’ve seen. Sure is a better looking cut. I agree with using apple wood, but you might also consider chokecherry. Kind of overlooked in the smoking world. Not quite as sweet, but a real nice flavor.
It's nice to see another guy who has a smokehouse . 62 pounds of hams , pork shoulder and 50 pounds of elk are getting mesquite smoked as I write . When folks eat genuine smoked hams and bacon , the store bought "stuff" goes out the window .
People might be amazed at how good a product can be made in a Weber grill or firepit behind their house .
Thanks Mr. Woolard for an Excellent and inspiring video .
SAR TRACKING thank you for the kind words
👍👍👍Awesome demo & instruction!!! Thank you kind sir!!! Now all I need is some eggs and biscuits!!! 🤗💞🤗
Thank you!
thanks for an awesome video. i like how u explain everything and make it so simple.
Thank you!
Yum, yum. I love bacon.... Great video, thanks for taking the time to make and upload the video.
Alex G. Thank you! And let us know how yours turns out!
Thankyou for sharing! That is awesome. My wife bought European Bacon $9 plus a pound loved the thick roundish shape. As soon as I saw the pork shoulder done I new exactly what I was looking at! can't wait to try it myself.
Thanks for dropping in! I recommend the follow up video to this for a good Q&A and comparisons: czcams.com/video/IRSGFE7ys2w/video.html
Let us know if you have any questions along the way!
Can’t wait to try this bacon recipe
Ron, you got an exotic backyard ! Great video! All you need is a lapel mic to take care of your audio.
Tarun Das thanks. I use a HDR-PJ540 and it does pretty good with audio. We used the lapel mics in part two.
@@my-back-yard That's great.
very informative great vid thanks for sharing
jay cattell thanks!
From up here at Lake Symington, keep the videos coming. After my current batch of bacon is finished, I’m trying this method out. Awesome video
Damn, Brent! Love your set up and love your work! I’m looking forward to trying this. Thanks, brother!
Thank you! Let us know how it works!
Beautiful place you have. Enjoyed the video and found you to be very knowledgeable. I learned a few things. Thanks.
Tom S. Thank you!
Love your delivery and giving encouragement . I jumped into making bacon after your video
Thank you! Let us know how it goes!
Please let us know what you think of it, and offer your suggestions to others!
God bless you sir. You win CZcams for today!
Dude your backyard is gorgeous, awesome share!
Thanks! Really appreciate it!
Thanks for sharing, Ron! So entertaining and informative! :)
Thank you!
I think this is the very best video that I have ever watched . Excellent job sir .
Robert Koehn thank you!
That bacon looks fantastic. As a Canadian, I love maple syrup. Great video. Cheers!
Thanks!
i did enjoy your video,thanks for sharing,that bacon looks to die for.
Mech Fly thank you!
Superb presentation -- Enjoyed the care in explanation -- I am a French-trained chef and can appreciate cuisine variations. I do smoke fish,-- a new adventure for me. I have added a sweet bourbon to brines like poultry (turkey) with maple syrup. Mesquite smoking briefly then roasting.
Bazzy Bazon thank you!
Bazzy Bazon, Thank you! You may want to try out our smoked oysters on this channel....
Hey guys great videos. We have enjoyed making both the belly and shoulder bacon with some of us preferring the shoulder bacon. I am curing my third batch of shoulder bacon right now and just finished smoking my second batch of pork loins for Canadian bacon using your cure recipe. Also enjoyed the smoked oyster video, and since we also have a home on Hood Canal I have smoked some of our oysters, clams, and mussels. They are fantastic!! Again thanks guys.
That’s great!
I did a load of razor clams as a test run and it was great!
Always nice to hear from a neighbor! Glad you enjoyed the videos!
Far out, FABULOUS! Thank you for sharing your recipe and good tidings to you!
Thank you! And good tidings to you too!
Had a good time watching your video! I have 60lbs of 99 cent pork butt I normally use for sausage and pulled pork. Now I can try some bacon with that! hope you keep doing what you're doing thanks
teton scot do it!
Let us know how it works out!
And thanks for watching!
Thank you for the video. I will try your recipe when the snow melts here in Minnesota. I still have some smoked & candied bacon in my freezer from last fall. I'm not set up for winter grilling/smoking, although I continue to cook indoors.
D. S good luck in New Orleans today!
So awesome....just got my smoker for the holidays and will definitely try this out. Thank you so much for the great video! Looks like you're a Skins fan too...keep the faith, HTTR and hail to you as well!
Chairoscuro thanks! HTTR!
My god , very delicious ! We in Germany spice also with Juniper Berries and Juniper Wood and also with Pine Needles .... Thanks Brent and Greetings from Germany
Nicoletta Iveta de Vries my pleasure
Nicoletta, do the pine needles not give the meat a turpentine taste? Just asking as I never would have thought to try pine needles. Thanks
@@@710CAP Thanks Terry for your comment and also the demand for turpentine flavor. No, this ham tastes strongly of the smoke of the fir twigs over which the ham is smoked. So more wood smoke than directly the pine needles.
The distinctive smoky aroma is characteristic of the traditional raw ham from the Black Forest. The specialty is made from boned ham, which is cured and then smoked cold over pine twigs. This gives the Black Forest ham its dark exterior color and typical taste. After smoking, the ham is dried for a further 3 weeks.
Taste:
The ham is traditionally cold smoked over softwood, for example spruce or pine from the Black Forest and beech wood shavings. Here the ham gets its specific black-brown rind as well as its dark color and develops its special, strong aroma. Before curing and smoking, the ham is e.g. rubbed with garlic, coriander, pepper and juniper. This also gives it a spicy taste, which together with the strong smoke aroma makes up the typical taste of the Black Forest ham.
Greetings from Nicoletta
czcams.com/video/U1h9fMUAbBE/video.html
en.wikipedia.org/wiki/Black_Forest_ham
Nicoleletta, thank you for the response and links. You are the second person from Germany to mention smoking with softwood, something Un heard of here in the states! Because of your detailed explanation, I'll have to experiment with it a little!
@@ronross6946 Thank you Ron
you made me a hero here. I made both. my family and friends LOVED both! so now I have tons of requests and will be making mostly the pork butt version ($.99lb here).
everyone loves it!
That’s what we like to hear!
If you make your own sausage, check out a couple of our videos on breakfast or Andouille. 2 of my personal favorites!
Great video! ..Looks excellent. I live in the deep South in N. Florida and we sure as hell are bacon eaters and that looks about right!
Alleypanther thanks! Try it and let us know how it goes!
Looks like you have your own slice of paradise there! I cant wait to try shoulder bacon.
Steve Huk it is and let us know how it goes!
@@my-back-yard ot will probably be a few weeks. I have a bunch of belly currently curing. In thing that worked awesome was back ribs with the dry brine. My kids call it bacon on the cob! Lol
Steve Huk, going to have to give those ribs a go! How long do you brine them for?
Back ribs are not too thick. I pulled off the membrane on the back first then coated them in the dry brine. Then let them cure for 6 days. I cooked them unwrapped and un sauced with charcoal and apple wood chunks at 225ish for about 4 hours until they hit 200 inside.
Thanks Steve! Going to give them a go! Thank you for sharing this idea!
Great tutorial Brent. I made bacon for Boks Bacon in Tasmania Australia, we use a lower smoke temperature for a cold smoked bacon, and use local Leatherwood honey for a sweetener. Rather than apple chips we use Tasmanian oak sawdust as it's readily available. Your product looks great, and safe to eat as your hygiene is good!
Sean Dunn thanks! We hot smoke; I’ll have to try cold smoking.
Sean Dunn, the only reason I hot smoke ( smoker temperature over 100f) is to get internal temperature to to 145f so I have a fully cooked product when done. I eat the lean ends like candy! Appreciate your comment on hygiene!
@@my-back-yard what temperature do you smoke it to?
Stumbled across your video... Excellent!!! Thank you:)
OMG that looks good and I am gonna do this pronto, Thank you for taking the time and effort to do this this video !!
Doug Doty let us know how it goes!
@@my-back-yard We put 16 lbs in to cure this evening, tried to be faithful to you recipe other than molasses and maple syrup brands, also the wife rejected the pepper, any concerns with curing here, we were fairly certain it was just a flavor deal. I will be smoking in a Green Mountain pellet smoker/grill when ready. Gonna make me some hangers before time. QUESTION: We smoke / slow cook shoulder/butts all the time and trying to understand why no one cures those, seems like same deal since it takes hours to get to 160. Is this curing about being able to let it stand in smoker and dry without refrigeration before turning the heat on next day ??
I'm not at all particular on brands on molasses or maple syrup, but it does need to be real maple syrup. After you rinse it and pat it dry, I really think you should hit an inch or two of both sides of a piece with a little cracked pepper just to give it a try! Keep us posted!
I love your back yard!
Tried this recipe, love it and will make my bacon this way from now on! I posted a picture on line and was asked for the recipe and I gave them your you tube video link!
That’s what we want to hear! Thanks!
Sound like a good recipe... I'll have to try this one... I like both kinds of bacon... Thanks for the recipe...
Let us know how it goes!
Thank you Brent! Great demo , very easy to follow, can’t wait to setup a cold smoker and get some done.
Neil Delaney thank you and let us know how it works!
We hot smoke at 170f box temperature to 145 internal to get a fully cooked product, but it is absolutely fine to cold smoke too! For my personal taste, about 6 hrs of smoke gives me what I like. Enjoy!
Ron Ross , reviewing again I see yes, you did relay that detail in the video. I may try your method first as looks like great results and if (when) successful move to cold smoke once have cold smoker setup. Thank you again.
Noel, you are welcome. Let us know if you have any questions. I have the ability to cold smoke too, but thus far I'm not sure what the difference would be other than maybe more smoke flavor. I'm going by the definition of cold smoke as 100f or less, and hot as 100f or above.I think you will find the texture and flavor the same between the 2. Keep us posted, and don't be afraid to ask any questions you may have!
thanks for sharing your method
My Mouth is watering! Great video!!
You're welcome!
I've never seen a pork shoulder used to make bacon, great video.
PATVEELEY1989 Veeley thanks!
This might be tasty but diffidently not Bacon !
New to the channel I loved the bacon video cant wait to see all your video's
Welcome aboard!
Thank you for a great explanation and direction! Looks fantastic. Can not wait to try it!😎
Thank you. Make SURE you let us know how your turns out!!!!
Great video! Learned a lot and I love the practicality of your kitchen--right tools for the job at your fingertips! Got my notes and hope to try this.
JoJo Zee thanks!
Good luck!
We are here to answer any questions if have any doubts!
Great video ! Thanks so much for the recipe, going to give it a try, see how it compares to my dark brown sugar cure.
Looks delicious 😋... one of the things I do differently is to vacuum seal them for the brining. It seems to take more of the maple syrup taste in... and, I try to keep my smoker just a little more of a cold smoke. With the cold smoke, it's going to stay in the smoker for more like 18-24hrs. Generally putting them in early in the morning and taking them out fairly late at night... like 6am &12 midnight or a little later. I've only used the belly myself, but I'm gonna try and make some out of some different places to see how well it turns out. Like your video... it's a little bit more cost wise with the vacuum bags, but I wash and reuse the bags several times so that it's not to much on the cost. I always cut my bags longer than needed & when I cut the bag open to smoke...I can use them several times for the same purpose or for whatever I may need to use them. There's a farmer friend down the road who gives me the bellies of 3-4 pigs each year and they're raised right, with no injections or grains bought... he does feed them corn for 2 weeks before killing them. I've been doing it this way for a couple of years and it seems to be working great, because they taste amazing!! I only raise one a year myself and between what I get from him and mine...makes my bacon need for a year - almost!! Also make my own sausage meat... breakfast sausage and I also hang quite a bit of sausages for dinner/different times and I have some AWESOME frikkin smoked sausage!! My cold smoking is an aggravating process because having to regulate the fire to keep the temperature down between 120-125° degrees. Keep up the good work and congratulations on your bacon... it's definitely a good looking bacon. Appreciate your sharing this...I'm going to try some different parts of the hog and see how it turns out!!
Charles Loveday I just made a batch and used vacuum sealer bags too. Removes any chance of leakage.
Thank you Brent! Great demo this just looks soooo good.
Thank you for doing a video that is easy to follow with simple instructions that are not inundated with useless filler and blab great video keep up the good
Thank you for the kind words! Please share your results when you make yours.
I agree with you. All you need to know to make bacon & no useless/pointless fluff.
Thanks for the video and cool bacon. Remember "America was built on bacon, Fist full of bacon"
Well, in the words of the ok beef counsel(but still applies here)
"The west wasn't won on salads...."
(Sorry but that always makes me giggle and I had to use it at least once in my life.)
Great video, Thanks for sharing! I'm going to give the shoulder bacon a try, I never heard of doing that, What a great idea. That's one hell of a nice backyard and outside kitchen you have! I subscribed to the channel and I will let you know how the shoulder bacon comes out!
Thank you!
wow.fantastic video. My mouth was watering when you sliced that up !! you are a great teacher. I like your style with the wee Glenfiddich in there 😏. I was going to try to make some but i think ill come by your house and try yours, you look like you've mastered it haha
ohakune yachtclub thanks! You should try it!
need to do a video on his smokehouse about the controlers and how he made it I like it keep up the good work
david bogan we are doing a follow up video in a week answering everyone’s questions!
Man that makes my mouth water. Great job.
Go Boyz thank you!
Outstanding video! Will be making some shoulder bacon soon, using your recipe.
Let us know how it works!
Man I am definitely going to try this!!! Thanks for the video.
Thank you! Let us know how it goes!
Thanks for showing.
A tray of that, some stale bread and a glass of Glenfiddich, yep.
Henry Moreland You understand us
I so envious, not of the bacon. But where you live! That has to be so amazing!
It is! Thanks!
nice job! I can almost taste it just by watching! thanks!
I could smell everything you did. Great video of an even greater process
Thank you!
john junquera bacon came out nice even with the axe factor . the cure also worked very well on two three pound fillets cohoe salmon. 16-hour set then 12- pellicle-smoke-real good !
Glad to hear that!
Last time I was in you neck of the woods China bought up all your timber up behind the old cemetery across from the store down on the water wonderful country you live in on the great Puget sound.
Lots of houses in that area now!
Daaaaaamn! That looks so good.
Snaggletoof give it a shot!
Very educational thank you.
I never knew that there was so much involved in bacon. I will definitely give this a shot. Great video
Extensive but worth it! Let us know how it turns out!
A little work, but doesn't take too long. I have 50lbs in the smoker right now, and have less than 3 hours into getting it there. Homemade bacon is a great Christmas gift! And I can fish while it's smoking!
Yes, finally someone who realizes that "no nitrate other than that contained in celery powder" actually means there's shitloads of nitrate in this product, because celery contains lots of nitrates. According to a study I have read, an organic source of nitrate is no more or less safe than a chemically produced source. You CANNOT have a cooked product that has a pink color that does not contain nitrate---period. Oh yeah, I've been making my own hams & bacon for 30 yrs. Great vid. Thanks. Usually make shoulder bacon.
Hell, I'm gonna keep going with this. The pioneers didn't use bellies to make bacon. They needed those bellies to make lard, which was the only form of cooking oil in those times & they also needed the fat to make soap. Bacon was made from shoulders. ---O.K. I'm done now.
Charles Walter, thank you, and let me continue your rant. You are correct natural nitrites /nitrates are exactly the same as man made ones! And nitrites/nitrates have been used for thousands of years to cure meat, they just didn't know it at the time. What they did know was that salts from certain areas did better than others. Those salts contained nitrates! And to really drive the Nitrite /nitrate haters crazy, I want to point out that over 90% of the nitrates we eat come from vegetables! Eat bacon and cured meat! It's better for you! Smoke on!
@@ronross6946 O.K. Ron, 1 more thing to drive the nitrate/nitrite haters crazy: A large portion of the nitrate we consume comes from our own saliva. So stop swallowing folks. Thanks for your post's affirmation of my claim.
Thank you Charles! Nice to here from someone else who has researched this issue!
Cool! Hello from Cordova, Alaska. I used to gillnet in your neighborhood back in the 1970s and spent several years on the Peninsula, living out as far as Clallam Bay (Seiku,) PA and Port Townsend. This is a great video, look forward to seeing more.
PS: I saw your actual secret ingredient in your Carhartt T-shirt pocket. Looks just like mine. I'm making my own snuse now too.
Cheers!
Thanks for dropping a line! Enjoy your back yard!
I use a lot of pepper in my recipes to cover up any stray snoose.
You just know that you can trust this man with your life
You must have missed the ax murder comment in our making bacon follow up video! Lol
Did you notice how sharp his knives were? If his knives were sharp then his axe will be as well.
I was speed-reading thru the comments and at first I thought you wrote "you can trust this man with your wife." ! ! lol.
You can if you want..
I have a dumb question...Bacon bought from the store is safe to eat without cooking it because it's smoked to a safe temperature? Great video Brent, thanks.
tina Everhardt I’d recommend against it: www.msn.com/en-us/health/wellness/is-raw-bacon-safe-to-eat/ar-AAFy5Vx
Ours is safe to eat without cooking IF you get internal temperature to 145 or more when smoking.
Tina Everhardt, the only dumb questions are the ones that are unasked!
Nice, I put a whole belly in the fridge this morning to cure. I like your recipe, gonna try it next time.
Give us a a critique when done and let us know what you think!
Thanks for the video. I enjoyed it learned some new things.
I live down south in the southern states and this to me has to be one of the better educational videos of making bacon that I have seen. After watching the video I have come to conclusion as a man who enjoys his adult beverages I'm going to conclude LOL it has to be the scotch that helps the brain to think better in making these types of bacon so I'm asking what is your flavor of adult beverage and it looks like it could be a scotch I need to know this information because I think it will help me also in making a better bacon ;-)
Ron is a big fan of Jack Daniels, I’m a Beam drinker.
Very Nice, thx for sharing sir !!!
Emmett Bozard literally at the cabin now, slicing bacon and packaging sausage.
Man that looks good. I bought a smoker this summer and smoked a Pork Butt for pulled pork sammy's. Didn't know you can make bacon out of it. Now I'll be buying some from the Commissary to try. BTW: If you have access the commissary sells Prime Rib Roast Lip On for $5.99/LB days before Christmas. I bought four.
I do have access to the commissary. Let us know how your bacon works out!
I tried ur recipe and it came out really good past some out to family members now they want more .Thanks
Masai Geraghty, So glad you and your family liked it! Just curious, was that your first attempt at making bacon?
@@ronross6946 yes n just a heads up I used a 22 webber kettle with the slow n sear used apple n charcoal mix smoked at around 170 to 190 for 6 hrs .thanks brother..I'll drink to that .😁
Awesome Job! It's pretty darn easy, and dang good! Glad we we helped you discover a new talent!
My god, I love your backyard!!! I wouldn’t get nothing done....ever!!!
It gets difficult to concentrate at times.
But the point of the back yard is that the world is our back yards and we intend to enjoy it!
It is our little piece of heaven! Gotta love the PNW!
@@my-back-yard aa.someone who has a backyard I know hot I feels.we grow almost 10 vegetables inside
Great video man you just got a new subscriber
Thanks!
OH!!! WOW!!!! What delicious food you've made, BACON!!!! my love!! and homemade too!.Thanks for sharing.
Elf Owl you’re welcome!
I can't believe after growing up and growing old in Western WA, I never bought waterfront in Seabeck. I don't think there's any better saltwater spot in WA. Now for some bacon!......
Agree on both! Enjoy.
Yes sir going to try this out
Good luck and please let us know how it goes!
So cool.. Thank you sir
Thanks for the helpful video.
1) There are many no smoking needed bacon videos out there, and having both sides of the butt to work with, I'd like to try one with and one without smoking. If I follow your recipe up through rinsing the brine off, can I stop there and fry it up or would that be a bad idea? Or could I make some slight changes that will allow that, and if so what would those changes be?
2) I'm in FL, so when you air dry the bacon overnight, what is a safe maximum outdoor temperature? It's winter now so, I should be fine with the 50 to 60 deg nights, but this is also a general question for which the answer could be handy for other purposes. Thanks much.
Have you tried smoking your bacon with cherry wood? I absolutely love using it for my pork ribs! 🤤
Bacon came out great, Really good. Thanks
Great news! Let us know if you have any successful variations
Glad you liked it! Was this your first try at bacon?
@@ronross6946 Yeah, first go at it. I've done some smoked sausage and some chickens. Bought that smoker 7 or 8 years ago and never really used it often.
Glad you tried it and it came out good! Hope we inspired you to try more new things. I have lots of sausage recipes if you want any! Thanks for getting back to us!
Thats a cool pair of blue rubber boxer briefs hanging up by the fridge. Custom fit
Rollo19 Tommassi19 haha!
Waterproof oven mits
Known as E250, sodium nitrite is banned in several European countries such as Norway, Sweden and Germany, it is considered a carcinogenic product. Moreover, the lethal dose of the product (the toxic substance) is, on children, only 0.2-0.5 grams per kilogram of body weight. on any food label is not specified the amount or concentration of E250.So take care how mutch you use
ps. it looks delicious , sorry for my english
I really wish tastevision was a thing. Who else wondered how it tastes? Looks great!
MBrant, it tastes great to us!
Do you ship to the Netherlands? Because this just looks so damn good.
MOMO sadly, no. The best we can do is show you how to make it! Lol
That bacon looks amazing
Well then... Looks like I am going to have to go tot he store now and buy some shoulder and belly meat for my next experiment. That looked way too good to not try. Thank you for putting this out there for all of us to try.
Bruce Bywaters that’s why we upload videos!
Let us know how it works for you.