đ„ Savory Homemade Pepper Bacon - The Best EVER! đ„
VloĆŸit
- Äas pĆidĂĄn 8. 04. 2020
- I had done a bacon video when I first started this channel, but I was never especially happy with it -- the video and audio weren't great and the whole thing just felt kinda sloppy to me. So, I decided to do a re-make. Not only am I more pleased with the video, the bacon is OUT OF THIS WORLD.
đ Printable recipe: seriousketo.com/breakfasts/ho...
đ Products used in this video:
Ruhlman's Twenty: amzn.to/2V5mRwB
Pink Curing Salt #1: amzn.to/2JLMywV
Truvia Brown: amzn.to/34efkja
Masterbuilt Smoker: amzn.to/34eEUop
Probe Thermometer: amzn.to/39KLwvF
Deli Meat Slicer: amzn.to/2Xei0Ms
đȘ Serious Keto Amazon Store (where you can find the tools and ingredients I use): www.amazon.com/shop/seriousketo
đšâđłYou can contribute to SeriousKeto's recipe test lab and enjoy some "behind-the-scenes" perks by becoming a channel member: / @seriousketo
-
đ Get SeriousKeto merchandise: teespring.com/stores/seriousk...
đ· Follow SeriousKeto on Instagram: / seriousketo
đŹ Follow SeriousKeto on Facebook: / seriousketocooking
-
SeriousKeto is 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. As an Amazon Associate I earn from qualifying purchases. - Jak na to + styl
There is no store bought bacon that can beat homemade. Not even the fancy high priced stuff. Lucky for me, my daughter in law makes our bacon. Steve is absolutely correct, making your own is cost-effective, it tastes better and it leaves very clean looking fat when you cook it because there are no additives in it. LOVE HOMEMADE BACON.
Fyi- neat trick. When storing things, esp meats, in zip lock bags, if you fill a big bowl or the sink with cold water, put your bag (with meat, etc inside it) slowly into the water until the contents are underwater --it pushes the air out. You can continue to lower the bag until the water is close to the top and close it. If storing something you really want sealed well and don't have a vacuum sealer this helps.
Great tip. I do that often when I'm cooking something sous vide.
And then put the Ziploc in a cake pan in case it still leaks.
Damn Steve, you have all the best toys!
Iâm kinda like Batman that way (but in the kitchen). đ
@@SeriousKeto which deli slicer do you have?
OK, by the time I reach my weight loss goal, I'm gonna be broke! LOL! Went to the Masterbuilt site and ordered a smoker because of this vid. It was, however, a great deal. They have a bundle and save option and I got several accessories and the total was less than the original price of the smoker. PLUS think of the money I'll save on store bought bacon! .... yeah, whatever I have to tell myself... đ
You'll find a lot of stuff you can do with that smoker. As a starting point, I suggest Jeff Phillips' site: www.smoking-meat.com/
@@SeriousKeto Thanks Steve, I'll check it out! đ
You got it right Rick!! Whatever You have to tell Yourself!!! Gotta have the right tool for the job!! ;-)
Mercy me, my mouth watered the whole time......
I made this bacon this last weekend. I have never made bacon before. I have an electric vertical smoker. Once I got the heat set to 200 I did exactly as he instructed. I used hickory for my wood and glad I did. I have eaten a lot bacon since being on keto. I have to say this is the best tasting bacon I have ever had. I couldnât stop eating it.
Great video as usual. Your channel has easily become one of my favorite Keto channels.
I love your videos!!!! Donât ever stop making them. Thank you so much
Glad you like them!
Steve, if we ever get let out of our homes in Michigan my wife and I are coming over to Wisco and chowing on some bacon with you! You just sealed the deal on whether I should buy that smoker Iâve been eyeballing. Stay healthy and keep up the great work!
I have been making my own bacon for about 3 years. I've tried many different rubs etc., and now I am super excited to give yours a try! Great video!
Great Video Steve, and fab baconating!
Making your own bacon is soooo easy and so much better than store bought. I donât buy bacon anymore. I smoke a belly every 4-6 weeks.
Iâve developed a jalapeño garlic bacon that is our favorite flavor.
I couldnât agree more. And Iâd love that recipe if youâre willing to share. đ
Amazing Jalapeño Garlic Bacon
INGREDIENTS:
9-10lb skinless, boneless pork belly
1/4 cup kosher salt
1/4 cup coarse ground black pepper
1 cup white sugar, maple sugar or sugar substitute
2 tablespoons paprika or smoked paprika
4 bay leaves crushed
2 teaspoon pink curing salt (aka Prague Powder #1)
apple, cherry or hickory wood chunks/chips/pellets
8 cloves of fresh garlic - ground
4 large jalapeños - ground
INSTRUCTIONS:
Start by curing the belly:
In a small bowl, combine all of the ingredients.
Remove the pork belly from the packaging and rinse well. Place belly on a paper towel lined tray and pat dry with paper towels.
Place the pork belly in a large ziplock bag. Using half of the cure mix, rub evenly into the surface of the belly. Turn over and repeat on other side with remaining mix. Remove as much air from the bag as possible and seal the bag.
Place in refrigerator for 7 days. Each day the belly should be flipped onto the other side, and the contents (which will transform to a liquid) should be massaged around.
After 7 days, remove from the bag and rinse under water. Pat dry with paper towels.
Trim up the pork belly so the edges are straight. Then fry the trimming and taste for salt content. If it is too salty place the pork belly in a pan of fresh cold water for two hours to remove some of the salt. Then dry the pork belly well with paper towels.
Place the pork belly in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.
Smoke the now cured belly using the apple or cherry wood for three hours at 180-200f, or until internal temperature reaches 150f.
Place the belly on a rack over a pan in the fridge overnight to chill.
Slice the bacon and store in an airtight plastic bag or container in refrigerator for up to a week or freeze for several months.
Hard Truth ooh đČ Iâd love to make some of that!
Okay, I know what my next batch of bacon is going to be. đ
I use sugar free log cabin syrup when I make up.
Mmmmmm!!! Awesome Bacon!!! Thanks Steve! Another winner...ding ding ding ding đ
this is what i was waiting for! thx looks awesome...
Tried it twice. Once with pecan chips. Once w apple
Both are delicious. Thanks!
I didnât even know I could DO this by myself. Oh my gosh Iâm so excited to try this. đđ The way you compared it to a garden vs. store tomato, I know EXACTLY what youâre talking about. I also now see why bacon is so expensive. Itâs quite the process.
Oh! My! Goshness! I've seen the pork belly at the big box store and thought, I could make my own. I have a pellet smoker, and a smoker tube. When it comes to storing bacon đ„ or anything in my freezer, I use my trusty Cabelas vacuum sealer. Vacuum sealed, it's the way to go!
Looks delicious. My mouth is watering...seriously! lol Great video!
Perfect Steve. My next round of bacon making will be pepper bacon. I just finished making 12lbs of your maple bacon. Keep them coming. Thanks.
This one turned out really, really good. I can't wait to have a 100% homemade BLT with it (though I'll need to wait until at least mid-July when my garden starts producing tomatoes).
Steve, awesome video dude! That looks much easier then I ever would have thought it could be.
It's a pretty big payoff for a relatively small amount of work.
Move over, Alton Brown, I have a new food hero.
There will be more Alton Brown-y type videos of the course of the next week. I hope you enjoy them. đ
Serious Keto Actually, since adapting a keto lifestyle, if found his appeal waning . Most recipes arenât keto or difficult to convert. Iâve also noticed what I perceive to be a subtle disdain for keto. I still like the science.
I don't know if it's that my attention span has gotten much shorter or what, but find that his videos could be a little "tighter". I also have become keenly aware of how often he says "uh" and "umm" during his videos.
you are so speaking my language right now!!!!! I have to make my own bacon now too
Have never been a huge fan of "smoked" meats... but THIS has me wanting to buy a smoker... and my other half is beyond excited about it. Can't wait to try this.
I'll definitely be doing more keto smoking as the weather warms up.
Great video! I just made my 1st batch. Thanks for the swirve/low carb brown sugar information. I wasn't sure if none sugar would work. I learned that it is best to slice a piece off after curing to check for saltiness. (I wish I had done that-I will every time in the future. If too salty, soak it in water for a few hours.) I put the finished slabs in the freezer and forgot about them for about 4 hours. They were still bendable and sliced nicely. Also, I squared off the slabs in the beginning and made pork belly burnt ends.
Thanks, Steve! Another stellar video!
Glad you enjoyed it!
Pure Happiness !!! such a great little vid....thank you for sharing...this weekends project
Hope you enjoy it!
@@SeriousKeto - If I get 1/2 the reaction you had on the first bite....I'll really enjoy it
We have been buying belly for years. Thank you for showing us the way. God Bless you.
Wow! My bacon was finally ready to slice . I went to neighbors house to slice and of course we tasted. Holy moly! Truly the beast bacon ever! We totally enjoyed. Thank you for this incredible recipe! You are the best!
So glad you liked it. đ
I was surprised to hear you speak of Michael Roman. I met him at a caterer's convention a few years back. He was quite the character and was so knowledgeable. Thanks for your explanation of the nitrites vs. nitrates. It explains a lot. (They are also two terms used in aquaponics when testing the water for the healthy of the fish.) Thanks so much for your videos. I really appreciate them.
Ruhlman's cookbooks are great, but his non-fiction books are also wonderful. I just finished "Grocery", which gives a great look into how grocery stores work (though the book is awfully heavy on Ohio references).
Thank you for this recipe - and for showcasing "Ruhlman's Twenty"! I thought it looked interesting, and am now reading my own copy. It is not so much a "cook book" as a "cooks' book", since it gives great conceptual understanding to methods and ingredients as well as good recipes. So happy to have have heard about it here! AND our bacon came out GREAT!! (I just bagged up a second batch to cure.)
Ruhlman's Twenty is a book that is the perfect gift for anyone who wants to learn HOW to cook. I'm glad you like it.
Thanks for going over the pink salt.
Awesome video Steve...You da man!
Thanks đ
Great video. I love making bacon. That is the same recipe I use. I sit mine in the fridge overnight after rinsing. đđđ·đ·đ·
Hi Steve, just want you to know that we just done curing our bacon! So excited!!! Thanks for this recipe. We are using Iberico pork bellyđđ
Sounds great!
Fantastic ! I've got to do this.
I have been smoking pork bellies without curing them for a while and it is delicious, but your video has inspired me to give this a try. I bought some Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt. Now I just need some more pork belly.
I have that exact smoker and it was one of my best ever investments.
Beautiful video. Made bacon a long time. Going to try your recipe and add a little powdered jalapeno. Thanks brother
Thank you so much! We used this recipe for the pig we butchered! Sooooo Good! Now we have 48lbs of delicious Bacon in the freezer! Wish I could show you the pictures! đ
I'm so jealous. If you showed me a picture, I think I cry a little tear of joy.
I have 2 smokers! I have been wanting to do this for awhile now. I have pork belly too but I mostly use them for my Mexican meals. I also have the curing salts #1 and 2...itâs for long term curing for stuff like bologna and salami. I use a meat slicer for even cuts.
Sounds like you're ready to make some bacon! đ
Serious Keto and ham! And smoked salmon đ€đ
Thin sliced is better for things such as bacon wrapped shrimp or scallops. And add some water chestnut slices to the bacon wrapped shrimp. It gives a nice crunch. Thanks for another great video.
Thanks for the videos!
Ok can you beeee any more adorable omg . Love all your recipes . Youâre amazing !! Thank you for all you do!
Iâm still not skipping any ads, because your content is always relevant and helpful! Also, just an FYI, those pesky nitrAtes can cause some pretty nasty migraine headaches for those of us prone to them. I avoid them at all costs, but the nitrItes are no problem.
Good to know!
I've been toying with the idea of making bacon forever... this just pushed me over the edge! đ„
You should!đđ
Good job!!đ
Just made it agin. Best recipes Iâve found
Great to hear!
Oh my goodness! Iâve got to come over and try it!!! It wonât save me money âcause now I need more new toys!!! Yum yum yum!
Wow, beautiful, perfect bacon! I really appreciate the work that you do because you make it look so simple and inspiring!! Thank you, Steve!!
I try my best. I'm glad you like it. đ
Great tips Steve. I'm very messy when I'm cooking. đ
Thatâs what kitchen towels are for. đ
Lol when you opened the smoker
Oh So Beautiful!! Thanks!
đ„° BACON. Thank You for sharing.
Hubby just announced that we are buying a smoker. LOL thanks for the Video.
I link to mine in the description. I've been pretty pleased with it. Everyone should have a smoker. đ„đ„
I don't have a smoker (yet) but had to watch just for your taste reactions :) Saved for later... great video, again.
OMG .....needed to be wearing a bib while watching this vid....simply mouth-watering recipe......I don't have a smoker ...but have a friend who does....Hmmm....thinking a trade for using their smoker might just be in order! ....thank you...
Offer a pound or two of bacon in exchange. đ
I love the idea of making a garlic flavored bacon, as I always say "there's no such thing as too much garlic", but wouldn't the flavor be enhanced by crushing the garlic rather than just smashing the cloves? You'd get a much more even distribution and more flavor release, I would think. In any case, I'm dying to get myself another couple slabs of pork belly as soon as I can afford it (self employed, this Corona business is really taking a bite out of my income).
Just FYI, I've made maple and soy sauce flavored bacon in the past just using regular Kosher salt, as I can't find Prague powder, locally, smoking on apple chips. It's lovely, but I do plan on ordering the Prague Powder, because I need it for bacon, but more importantly, because I also plan to make corned beef and then real pastrami from same, but it MUST have the curing salt, not regular, to come out right.
I love your videos, and recently saw you put out one about your 100th podcast possiby being your last. I didn't have a chance to see if you decided to keep going. My vote is "Never give up! Never surrender!"
My Bacon from your recipe, but had it marinate for 2 weeks per Butcher video. Turned out awesome and saved me a ton of money! I guess no way to post a pic.
Funny, I said in my head AWESOME! right before you said it :) A smoker is on my gotta have list.
We have a smoker just like yours...now if I can get hubby to make me bacon!! Yum!
I look forward to hearing what you think of it.
I have that same shirt! Love it
6dollarshirts.com is responsible for a significant part of my wardrobe. đ
The one thing I don't have is the meat slicer đ„ but as you said, one could slice by hand. I'm buying that pork belly next time I see it! Thanks Steve!
Great video, as always. Plus Hubby and I love the Army of Darkness t-shirt!
Available at 6dollarshirts.com (Iâm not affiliated with them, but I love their shirts.
There's a number of vegetables that have about as much nitrate as cured meats made with curing salt number 2. I don't think I've ever heard someone worrying about radishes and beetroots, so I don't worry about the nitrate in cured meat.
Agree đŻ
So glad I saw this video!! My hubby and I have been wanting to get a meat slicer, but want to get one with a strong enough motor for steaks and such. How strong is the motor on yours? Keep up the great work!!!
I havenât found anything it canât slice through and I usually do 10-20 lbs of bacon at a time.
Nitrite, just right, Nitrate, aint right. Thanks for that heads up. I loved the smoker opening, ALLELUIA! Im assuming one could smoke the pork bellies on the grill instead of the fancy smoker you have? (pretty sure those smokers come standard with every house in WI !! haha)Very good to know one can make these on our own. OH man, I love bacon. Where can one go in WI to purchase homemade bacon? Besides your house that it đ
The main issue with smoking on a grill is temperature control.
In Australia unless you buy seriously over-the-top gourmet bacon, pork belly is definitely more expensive than commercial bacon. Homemade stuff is waaaay better buy certainly not cheaper. So i raise a couple of pigs each year đ. We cold smoke our bacon and drying the bacon before smoking seems to be more important for cold smoking than hot-smoking like you do
Bacon đ„ Proof God loves us and wants us to be happy!
Looks awesome I make bacon regularly. You should try cold smoking it all you need is one of those pellet tubes put it in your smoker get the smoke flavor without cooking it. Save all that pork fat for when you fry it up.
I think I need a smoker! This looks so good ~~ what a clever man you are Steve!
If you have a Weber charcoal grill the large round one, I think it's called the Smokey Joe) you can easily make it a smoker. Google how.
Any of the Masterbuilt electric smokers similar to the one in Steve's video above are great and will last for years. I got one when I first started smoking years ago and I still use it on occasion, though most of my backyard smoking and grilling is on a pellet smoker now. The Masterbuilt smokers are strictly for low and slow smoking and are great for things like this bacon and any low and slow techniques. Most of them will not go over about 270 degrees though so ... limited. The pellet smoker I have now can be set from 170 to 500 degrees. I love it and you can't beat hamburgers grilled in a smoker like that. đ
@@paulaw418 Thank you!
@@skywarrior00 Any specific brand of pellet smoker you recommend? Thanks Ă
@@Flyredair Mine is a Rec-Tec and I really love it. Traeger seems to be highly rated by a lot of the folks popular on CZcams. I purchased Rec-Tec based upon the precise temperature control, large pellet hopper capacity, and center mounted auger. I can set up the smoker for longer cooks at bedtime and just go to sleep knowing that it will be fine all night. You can only get a Rec-Tec by going to their site and ordering from them. They don't do store distribution. Traeger (and others) you can find in lots of stores, including many home stores. Pellet smokers are going to be more expensive than something like a Masterbuilt - by a considerable margin if you get a decent one. Pellets are readily available in lots of places including Wal-Mart. I order mine from Amazon routinely in 45 lb bags. The great thing about a nice big smoker is that I can load it up with meat, smoke it, let it cool, then divide all of it up (sliced or pulled) into portions into Foodsaver bags for the freezer. Of course, fresh out of the smoker is best but it sure saves a lot of time in meal prep and makes the pellets go a lot further when you smoke in bulk.
To be honest, I will always prefer British bacon over US bacon, just because I like the meat from a pork loin over the fat from a pork belly. Mines not smoked though as I dont have a smoker (yet) but been thinking of it as I love jerky. The scraps tend to go into peruano beans in the crock pot.
Bacon made from the loin is what we call "Canadian Bacon": czcams.com/video/WOrhfc0ANTc/video.html
@@SeriousKeto Yep! As an ex pat , making bacon is one of those things you learn to do when living in the States haha
Back at it again with the Evil Dead shirts. Great video, too
Lovely đ
I NEED a slicer!
Yes, thats what I want too, looks so much better than the one my Mom had when I was a kid. Even tho she had one, we would still have to take our brisket back to the store we bought it from to get that paper thin slice. (but now its the fashion to have brisket in big, thick slabs of a slice.
We get a lot of use out of ours. Itâs great if you make jerky. Also you can save a bunch of money slicing your own deli meats (roast beef, turkey, ham).
@@SeriousKeto plus healthier lunchmeat
P Webb I got mine from my friendâs yard sale for 10 bucks!
@@danakarloz5845 ooh lucky!
Awesome video Steve. Great t-shirts (love that movie). Really got a kick from the music when you opened the smoker. And of course, great instruction on smoking the bacon!!
Thank you. đ
Youâre simply awesome đđ
Thank you so much đ
Serious Keto I have the tender quick for dried beef and I would love to come up with a good recipe for a low carb gravy for the dried beef and gravy or what some people call sh*t on a shingle.
One of the experiments/videos I've been meaning to do is on thickeners, how they behave, and which are the best for various uses. Once I do that, I'm sure I'll have some good ideas for various gravy recipes.
Serious Keto yay đ
I cold smoke my bacon at 140 degrees for 5 hours then move up to 200 to get to 150 degrees. Then using celery powder and cherry powder for a natural cure.
I AM going to try this as soon as I can find some pork belly. Seems ironic, where I live, here in Alabama, pork belly has always been hard to find. đ· = đ„ đ„°
I always get mine at Costco.
Serious Keto Thanks, if the local meat department canât order it Iâll take the 70 mile trip to get one.đ
Cheese stuffed Jalapeno poppers here we come!!! I'm going to show this to my dad. He has an electric smoker and a deli slicer!
Between this and a video we filmed today for next week, all you'll need is the jalepeno peppers. đ
That was amazing! Tastes better tasting than store bought and 40% less than store bought. Except when the cost of the smoker is added in. đŠ
Ah well, it did look amazing! đ„
Any food gets more expensive if you factor in the cost of the cooking device (grill, smoker, stove, Instant Pot). The question is, will you get enough use out of it to justify the cost?
@@SeriousKeto True thing. I probably wouldn't use one much, but I looked up smokers on the web and was really surprised at the prices. Some less than $200.00! I thought they would be over $1,000.00. Love your channel and I would definitely miss it if you had to go back to your soul sucking job. Wish I could help, but I just retired and am on a fixed income.
We just completed a home made bacon and thanks to you...best bacon I have ever had! Thanks! But my mind wanders...so do you think you could do the same, or similar, thing with a pork tenderloin and make ham?
Ham comes from the leg of the pig, but you could use a pork loin to make Canadian bacon. In fact, I did a video on it. đ
czcams.com/video/WOrhfc0ANTc/video.html
Cool!
I had already watched this when it came out. I just watched KetoRewind where she made it referring to you and your video. I'm definitely going to have to give it a try! đ
Just Yum.
This looks insanely good and I have a slab of pork belly in the freezer. Sadly with apartment life, using a smoker just wouldn't be possible. âč
I also do a braised pork belly that's pretty insanely great (or at least it was pre-keto when I could use orange juice and pineapple in it). It's a recipe that I want to keto-fy, but it will probably be dirty keto due to the use of some sugar-free syrups that will anger the sweetener police. It's also a 2-3 day recipe if you want to sear the pork belly after it's been braised (which totally takes it over the top, with a crisp exterior and a melt in your mouth interior).
Yeah, I gotta figure out how to keto-fy that...
Hopefully you do, that sounds delicious. I'll be keeping an eye out for it. I have 7 lb slab in the freezer that I've been thinking of ways to cook.
@@SeriousKeto will you do a brief video of this?
That bacon idea is interesting. I may justify the cost of the smoker but then I need to consider a deli slicer. I noticed that the bacon was vacuume packed in bags, do they just store in the refrigerator since they're cured or do you freeze them with no issues? I'm new to the home made bacon world.
Between the curing and then vacuum sealing (I have a FoodSaver), the bacon should last quite a while in the fridge. That said, I have more freezer space than I have fridge space, so I store it in the freezer (with no issues). I had read somewhere that pork is one of the best meats for freezing -- something about the structure of the meat making it less like to freezer burn or dry out like other proteins can.
I love your videos Steve.But That Evil Dead T-shirt is the bomb!
You probably noticed, but I wear two DIFFERENT Evil Dead shirts in this video. đ€Ș
I certainly did!!! They are both awesome. But I have to ask, when you bought that pork belly,, did you shop smart at S-mart?
All of the S-Marts closed around here, so I got the pork belly at Costco and the shirts from 6dollarshirts.com.
Looks great
I suggest in the future, you take a small knife tip and poke numerous holes in the fat cap. This allows for BOTH sides to absorb the cure better.
I also use 2 separate bags so I can give each 1/2 slab a good massage each day
Yummy!!!
Great video brother! How do you like the smoker you use? Thanks
I like it. We'll see how it holds up long term. My prior Masterbuilt lasted 3 years before the thermostat went out on it. For the cost of a new thermostat, I figured I'd just get an entirely new smoker that hadn't been beat up by 3 Wisconsin winters.
8:53 This Never gets old! đđđ
Love this recipe! I want to make this but donât have a smoker! Is there another way to do this in the oven?
Nia Nabi you might be able to do something with liquid smoke, but I havenât tried. Maybe Iâll try that over the winter.
@ Serious keto I have this recipe curing right now, do you think the same ingredients would work for beef bacon?!
I've never made beef bacon, but I don't see why it wouldn't work. Good luck!
Mmm!
What kind of smoker do you have or recommend? We have a green egg but I want something very easy for me. Thanks.
This is the one I have: amzn.to/3rvOQp4
I would like to see the beach towel make an appearance everytime you smoke something. đ
You should get a commission on all the smokers you're selling :) Seriously thinking about buying one after watching all your recipes.
I think I get like 2% from Amazon.
Made your recipe! Getting ready to fry! Just wish I could share my picture with you!
Looking forward to your review. đ
@@SeriousKeto cooked some up by last night. I think I made a misstep! I used the entire amount of cure mixture on just 2 lbs of pork belly! The flavors were great,had really nice texture, but a bit salty. Go figure LOL. So lesson learned, pay attention to details đ€Ł. Even with the salt level in what I have its not a loss because I can use it in other recipes! Will definitely be making again, in fact I already have another slab of pork belly!
@@sxs357 Yeah, that recipe was for about 10 lbs of pork belly.
You should start selling it, all of those who live in a apartment canât enjoy making it ourselves, then there is Steve, our savior.
Hey Steve, are you still happy with the meat slicer on this video. I'm fixing to start shopping for one and I can go plus or minus on the price. Thanks, hope your feeling better!
Oh yeah. We do our own âdeli slicedâ roast beef, turkey, and ham with it too.
Now you need to take a half-slab and cook it sous vide, then slice it paper thin before dehydrating it to make bacon chips/crisps. đ đ„
Have you done that? It sounds intriguing.