Smoked Maple Bacon - Smoking Series (Traeger)
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- čas přidán 23. 08. 2024
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Here's the recipe:
INGREDIENTS
2 1/2 to 3 pounds of thick, center cut pork belly (skinless)
1/2 cup sugar
1 tablespoon maple syrup
1 tablespoon Honey Jack Daniels
2 tablespoons coarse salt
1 teaspoon curing salt (pink salt. get it from your butcher or amazon)
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
DIRECTIONS
Rinse the belly and thoroughly pat it dry until the surface is tacky. Trim off any thin edges so that the piece is one long rectangle.
In a large, rectangular baking dish or pan, mix the sugar with the maple and Honey Jack Daniels until thoroughly incorporated.
Then mix in the 2 tablespoons of salt, curing salt, and both peppers and rub it evenly into the meat, spreading it evenly around the sides as well as the top and bottom. Tuck the meat, encased in all of the rub, carefully inside a sealable plastic bag (gallon sized will work, but oversized are better if you can find them) and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass inside the bag into the meat and flipping it daily.
After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak - a sign that it has been cured. If the flesh still feels spongy and soft in spots, leave the meat in the bag and sprinkle it evenly with an additional 2 tablespoons salt and check it again after 1 or 2 days.
Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it completely dry.
Smoke in your grill or smoker using your favorite wood until the meat reaches 150°F (you must check with a meat thermometer).
Then you must cook the bacon afterwards the rest of the way. In the oven or in a frying pan. This bacon is not fully cooked coming off the smoker.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now CZcams Producer/Talent and his own line of sauces across America.
Jack's motto is "Do God's work and He will do your work!
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Jack gave me some of this bacon and I had it for dinner last night (with eggs, biscuits, and gravy). It was incredible! Jack, you are the man!
Jim Kubic thank you Jim. So glad I could share it. Wait until i smoke the turkey. Are you a leg man or breast?
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Choose your wording, man. Lol that’s amazing.
if you start a series on hunting and cooking your own wild game you just became 1 of my favorite youtubers!!!
hey, have you checked out Deermeatfordinner ?? they're AWSOME!
I do subscribe to them already
awsome!
Fantastic video Jack! I am telling myself I am NEVER allowed to make my own bacon because I know how amazing it must be and I will eat way too much! Loved it. Thanks Jack and your amazing family too...
Started this process last Wednesday and I actually smoked the bacon today which was exactly 7 days.....Sooooooo good - the family loved it. Thanks for the tips
This was delicious. My husband and I tried it. We used brown sugar instead of white and a Kentucky brand of honey whiskey. Loved, loved, loved it and so did my co-workers!
Jack, regarding the iDevice, you can monitor your cooking temp in the BBQ or oven by sticking the 2nd probe through a small potato with 2" of the end of the probe exposed. The potato will support the probe on the grill or oven rack. Call me cheap, but I can't see spending $25 on a clip. HTH
I'm going for it today. Boy was it fun finding pink curing salt. After 8 different places I found some just down the road at a place called The Sausage Kitchen. Made my day. I'll report back next week.
It’s definitely worth the time to make your own bacon. You will never want to buy from store again
Everything is really nice about the recipe, but you always get your grill started first and to temp, and you didn't even tell the folks what temp to set the grill. I appreciate you and don't want to be one of these CZcams complainers so I will leave it at I can't wait to try the recipe! Aloha, Paul P.S. I think all Traeger's have a small rubber lined hole on the side to put your probe wire through. You said, go through all your check points! Lol
I can almost taste the bacon through the screen. I can't wait to try this recipe, and the tips from the OregonOutlaw. He's spot on.
Jack,
You MUST tape your Turkey hunt!!!!!
After that, the show will be known as, "Cooking with Bawana Jack".
The bacon looks like it came out great AND here I am without a single slice of any.
I'm going into a "no bacon rage".
Be well, stay safe, and I bid you & yours peace.
Rick
Rick WHOSIT yes I will be wearing a head cam and my phone when I go hunting.
That bacon looks DEAD SEXY. Good job, Jack! Hope you and the Scalfamily are loving your new home!
I have really enjoyed this year's smoking series, but I bet your family is ready for it to come to an end. It's great fun watching these videos, but you guys have to eat all the food afterward. I would assume you guys have left overs for at least a couple of days. And right when that one is gone, boom, it's Friday again and time for more smoking. ha!
Looking forward to the smoked turkey this year. I personally prefer deep fried turkey the best, but I've had smoked turkey and it is amazing as well. Should be a great video. And, hopefully, you take advantage of that smoker all year around even if you don't air the videos. There is just something very satisfying about standing out in the blistering cold, watching the snow fall, and having something amazing on your cooker or smoker. I can't wait until November to see if you get the same thrill or end up with the "It's too cold, I'm going in" mentality. :)
The Skinny Chef LOL. I hear ya. We shared a lot of our smoked meat with friends. I also just filmed a TEXAS BRISKET CHILI with left over smoked brisket. Best chili I've ever made. Next weeks video.
Can't wait to go hunting for my turkey.
First batch was to sweet for me, second batch I didn't do the second swab with maple and it turned out just right. Used a mix of Apple and Maple smoke.
Just WHY am I watching this at mid of the night?!
Maybe because you love bacon man
My last attempt at bacon came out saltier than heck ! Did you rinsed and if so how long?
Cool tip I learned: When scoring meat, use a carpenter's knife so your scores are even and always the same depth.
I've had at a restaurant a Tennessee burger with bacon and jack Daniels honey so nice:)
"They just don't go gaga like we do" Straight facts 😂💯 Subbed
You're a natural! Good job and beautiful kitchen and smoker! Looking forward to more videos!
I'm building a smoke house. Will be butchering two hogs in about a week, Good Lord willing. And I plan on smoking some bacon. Thanks for the recipe!
Jack, you should try starting out with a fruit wood like Apple, and then finish with maple.
I don't know what happened, but my subscription was dropped. I love this channel and it just stopped popping up. Sadly, out of sight, out of mind and I didn't realize it until this came up in my suggestions.
I've heard about this happening, but (as far as I know) this is the first time it's happened to me.
Glad I got you back! Got a lot of catching up to do.
I know this is an old video, but I want you to know I bought the iDevices thermometer because of you. I now use it for my holiday turkeys and will be using it with my smoker the next time I smoke.
Thanks for such a cool recommendation!
Watching this video with my wimpy piece of bacon in front of me.! Great job Jack!
Gr8 job on the smoking vids jack.. They are great!! Keep em coming
wow, this really looks amazing! I wish I could have a smoker here in swiss haha! Great video!
***** you won my show hat but never sent me your address. Can you privately send me your address and I will mail it to you.
No way I forgot that! Thank you for reminding me!
3zPx What do you mean you cant have a smoker in Swiss ?
I've got a treager smoker I absolutely love it. Works much better than my charcoal smoker
I like the fact that you used bourbon. That was a nice touch.
I started this cure today. I have two nine-pound pork bellies and I don't know if quadrupuling the recipe was enough.
I'll mix up some more of the cure and add it after I get to the store in a few days. Fingers crossed.
Hey Jack,
First time viewer here... Just wondering, when you take your bacon out of the fridge and the cure wrap, do you was the salt off or do you leave it on when it goes into the smoker? Awesome video!
Rinse the salt off. Pat dry it. And then add any further seasoning you want before smoking. Maybe black pepper, cayenne pepper, etc.
I will never buy store-bought bacon again I’ve been making this bacon since the first of the year and it is delicious 😋
Hope you get 1 million subscribers man.
Hi Jack
If you factor in the cost of the smoking pellets, electricity, pork belly, and all the other ingredients; would this be less or more expensive than purchasing the same thing from the market? I suspect it could be more expensive homemade but most likely a much higher quality and better tasting.
Thanks for the video, I enjoyed watching this and since I love cooking, looks like a lot of fun. Hopefully see ya tomorrow. :)
Oh my god😍... I love bacon and this looks absolutely divine.
Here is my best smoking (meat) video ever! Smoked Maple Bacon - Smoking Series (Traeger) ***** Traeger Pellet Grills
Cooking With Jack Show
J
Cooking With Jack Show
This looks like one of them things is it any better than just buying it already made. Seams lot of trouble and expense to do yourself just better to buy already made
Jack I don't see the recipe anywhere.. where is it at?
Love, Love, Love the Smoking episodes !
I'm doin this in a few days.Thanks Jack. I think i will give the maple a miss because i'm diabetic but hangin to give it ago.Oh shit just dribbled all over my laptop.Can you give my any ideas on what herbs i could use? Hope I hear from you,cheers Shane
Great video Jack. The bacon looked yummy of course! Have a great weekend! Tc :)
Great video.... like everyone here, i love all the Traeger recipes. really cool to see curing and smoking bacon. pepper and maple are the perfect combo. Any chance you'll do beef ribs on smoker in the next few monhs? Love smoked turkey too. Can't wait.
M Puppybreath I plan on doing BBQ Beef Smoked Ribs
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Yay!
Appears to be a really good process, thank you for sharing.
My mouth is watering. Dangit, I want this.. NOW!
wow jusy awesomeness. have you ever considered using an offset smoker?
I just bought my pork belly and have enough to do 2 batches. have you ever tried smoking cracked pepper bacon? If so do you have a recipe you'd suggest. id like to try and smoke them both at the same time if possible. i have a large enough traeger to do so. thanks for any info and all the good vids.
Why did you use the pink salt, (Insta Cure #2)? Isn't the cure salt more for Salami, Pepperoni, Capicola, meats for air drying and not actual Smoking or cooking?
Jack thanks for the video. Great job on the bacon!
Hey, Jack, did you wash off your pork belly before you threw it in the smoker?
Cooking With Jack Show
Nor did he let it dry to form a proper pellicle before smoking, he's an amateur.
@@beerbbqman2644 And he cut it with the grain
wow that looks great Jack, I guess I just may have to give this a try!
That looked so good! And we that's gonna be way more special than just buying a turkey! Hope u have fun hunting! And if you have time to reply, what kind of gun did you get?
codnoob1998 Remington 870 black synthetic 12 gauge shotgun with 3.5" rounds
JACK, AVOID PROCESSED SUGAR IN YOU COOKING, USE HONEY-BEE & MAPLE SYRUP....TRY IT, YOU'LL LIKE IT...!
Jack, i love your videos, everything IS better with bacon!!! I've always wanted to do my own bacon,, but a little chicken to, well after watching your vid im jumping in!! thanks,, curt
Love the new kitchen is it really in your new home in Nashville.
Itazuke Dee yes. it's my real kitchen in Nashville.
are we getting a new home tour or did I miss it? any resolution to your furniture moving fiasco?
can use sea salt and brown sugar only
just tried this recipe, it's alittle on the sweet side for me, but damn is it good, gonna have to give this recipe another go, not sure mine turned out as good as yours did in this video, this really is awesome.
Bacon should really be done with a cold smoke not hot, wet or dry cure is up to the person making it. I know that pork legs done with a dry cure and cold smoked blow the doors off anything you can buy in a store.
you took the words right out of my mouth. :)
Thanks for the invite.
looks great :) best of luck with your hunting adventure!
Nicceeeee! Cooking With Jack Show
Delicious. Great video keep making them:)
Great job on the bacon
This is exactly how you drive a Canadian crazy XD
Omg that is a thing of beauty! jealous!!
You should always weigh out Prague #1 according to weight of meat. Always. .25%
Looks delicious!.... Bananas and cake mix in the back, are you going to make a video with those? Lol
***** hahaha. Yes. Making Banana Poke Cake
Good video & tips recipes, ,,,gracias amigo,, hello from Boise Idaho
drool! thank god I have a smoker! I'm going to smoke some bacon tonight. and Jack we go gaga over bacon too. trust me=)
Wow it looks great jack love all your videos !! :D
At what temp. do you set your traeger at?
cant you technically just eat this after the grill since it's been cured?? It looks really good even before the pan fry
Damn good looking bacon there Jack! 👍👍👍👍
Cooking Outdoors BE AFRAID OF THE PROCESSED SUGAR, IT'S A NAIL ON THE COFFIN...! USE HONEY-BEE & MAPLE SYRUP.....INSTEAD...!
Amazing smoke vid Jack!
At what temperature did you set your Traeger? Or did you have it set on "smoke" the entire time?
Oh my lord that looks amazing
So this would of been considered a hot smoke correct? What would happen if you cold smoke pork belly
Also, when you doubled your recipe, did you double the curing salt?
Doesn’t the syrup added at the end burn when frying?
I didn't use curing salt. Mine came out great. Growing up in NC we never used "curing salt"
Did you use the front half or the back half of the pork belly?
Can you use morten quick cure
Great video this is off topic but hope you respond what is your thought on other you tubers using kick starter indiegogo etc to crowd fund there trips for food reviews ???
hotty69792000 I am against CZcamsrs asking their viewers for money to help them make more money. CZcamsrs should only ask for money if it's for a worthy cause (non profit). I talk a lot about this issue on my LIVE show.
You should try a garlic bacon
please put affiliate links in the description
Jack, I have cured hundreds of pork belly with salt, sugar and maple syrup (a 1/3 each) and I am proud to say that I have never used "Pink Salt", else I wold just buy my bacon at the market, it is cheaper and less work.
Pink salt is a fancy word for sodium nitrite and sodium nitrate.
Sodium nitrite and sodium nitrate was initially used to preserve meat before refrigeration, but when you cure meat and smoke and then refrigerate there is no need to use "pink salt"
Feral hog bait pellets with sodium nitrite is a toxin used to control the population of feral pigs so why would you want to put sodium nitrite in your bacon?
and brown sugar, not white.... thanks
Pink Salt or curing salt, isn't that poisonous? and once the meat is taken out of the fridge I think you're supposed to rise the meat under cold water and then leave the meat in cold water for about 2 hours and rinse it again to make sure you've got rid of the curing pink salt? I'm no chef but all others I see using pink salt and rub always wash and steep the meat in cold water after they take it out of the fridge. I also see smokers wash the meat again after it's been smoked then they hang it up to dry. Just curious about this pink salt before I poison myself and others! I'm pretty sure the pink salt can be excluded as the normal salt will draw out any moisture in the meat after 5 or 6 days. Tell you what though, my mouth is watering looking at that slab of bacon lol.
It is poisonous after a certain point. We can consume small amounts of it daily, which is why only small amounts are used for curing.
Looks really good!!!
Good luck on your hunt. Don't be upset if you don't get a Bird.
That Traeger Does Its Thang! - A.D.$
I like the old opening better.
Where'd you get your cutting board? I really want one like that.
How long did it take you to grill though
Hey Jack, At what temp did you set your Treager pit at ? For how long until you hit 158 degrees ?
This is a pretty big detail to be leaving out! For it to hit 158 after 3 1/2 hours I would say the smoker was set around 210-225
Look so good
this sounds like the bomb !!! I raise my own Livestock, ( to include pigs ) and enjoy grilling,smoking, of our own livestock that isn't loaded with steroids or any other unnatural BS !!!!
excellent!
tenks u sir!
LOOKS AMAZING..............................:!
can you vacuum seal the meat during the curing process?
Thomas Fuchs yes it actually helps the curing agent penetrate faster.
so between buying and making it which would you prefer now? and question ab out the pellet smoker can you leave the pellets in like if you had some left from cooking would it matter?
nightninja87 I will make my own from now on. It freezes well and that is about 3-4 lbs of bacon so it will last awhile.
The pellets burn away. There is no residue. so whatever pellets are in the hopper are unused and can stay in the hopper until you want to cook again.
awesome
Do you really need curing salt. Can't u just use salt to take out the moisture
Lets see that new gun. I'm a gun collector myself.
ashbaughmatthew i will be showing my gun on my saturday morning live show once I get it.
Cool.
For future reference, you should really let the fire burn clean before you put the meat on.