Looks really good and it will be my recipe for my next batch but will have to change crown for Jack. Yes, Canadians like Jack Daniel's. Video well done. Thanks.
I work with a guy who makes the best maple syrup ive ever had in ontario canads, its call mazzocatto and its phenominal. Ive always put the syrup on just prior to putting it on the smoker and never did it with the initial stage but im gonna try it like this. Like video, subbed
How much is several ounces? Exactly. Recipes like this should have specific quantities for records and tweaking...especially with smoking and curing...
Cassie, for the cure, 38° is what I used (don't go lower than 34° or it disrupts the curing process). I use a fridge therm to monitor and kept it in the crisper drawer to keep it out of the way. For forming the pellicle, the fridge stayed at 38° on the top shelf to let air flow over it a bit better.
1st you lost me at cheese don't belong on burgers,............... I personally like to let my pork belly cure 14 days as to me you get more flavor into the pork belly with the extra time. IMHO looks great makes me wish i had started my next batch of bacon sooner as it just went in the fridge yesterday to cure. doing a maple bacon and a spicy bacon.
the sound of mouthbreathing on this video was unbearable.. i had to click off. you should work on breathing quieter or put your mic farther from your mouth. its so unhealthy to breathe through your mouth and not your nose
I’m doing a pepper bacon right now. A few more days in the fridge.
Next time, I’ll be doing the maple/whiskey! That sounds amazing!
Thank you very much!
Mouth watering
Great video. What was the starting weight of the pork belly? Getting ready to try your recipe. Thank you.
Looks really good and it will be my recipe for my next batch but will have to change crown for Jack. Yes, Canadians like Jack Daniel's. Video well done. Thanks.
I just made this with Makers Mark only problem is I drank the rest straight. Had a Youha time maken bacon.
I work with a guy who makes the best maple syrup ive ever had in ontario canads, its call mazzocatto and its phenominal. Ive always put the syrup on just prior to putting it on the smoker and never did it with the initial stage but im gonna try it like this. Like video, subbed
2
nice
was it salty?
Great video! What weight is your pork belly?
You are right. Cheese doesn't belong on a hamburger. Cheese belongs on a cheeseburger. Lol😊
Can you define 'several ounces of canadian whiskey' looks like about 2 ounces. Wife came home today with a large pork belly.
You don't need nitrate s in curing pork bacon unless you are storing it for long time. For freezer time is good vacuum sealed is fine.
How many pounds of pork belly did you use for this?
Please tipe the fool amount of bakon and other ingredients. And also will be nice to see procedure of temperature for curing and smoking.
Looks great. The name Lick Skillet caught my attention. I, as well live in Crosby.
What did the belly weight before curing ?
Did you ever try the peppered cured bacon?
Why you didn’t burn the alcohol?
How much is several ounces? Exactly. Recipes like this should have specific quantities for records and tweaking...especially with smoking and curing...
I recommend using a pre-made cure. I get mine from Amazon and just adjust my amounts based on the amount of bacon I'm curing. Just my 2 cents.
Regarding the fridge temp, would you suggest a certain setting?
Cassie, for the cure, 38° is what I used (don't go lower than 34° or it disrupts the curing process). I use a fridge therm to monitor and kept it in the crisper drawer to keep it out of the way. For forming the pellicle, the fridge stayed at 38° on the top shelf to let air flow over it a bit better.
@@lickskilletbackyardbarbecu6896 if you remember, what was the weight of the pork belly?
Liquid SMOKE: APPLE FLAVOR
You should try Pecan for you smoke
what brand of whiskey
Cheese doesn't belong on burgers?? What? hahha I was just about to sub to you too.
Hey you can buy a cheese slice specifically made for burgers and it kicks arse. This guy needs educating as his bacon is first class.
What kind of weirdo gives away bacon, or doesn't put cheese on thier burger??? My next pork belly will be using this recipe.
Why do so many US people do hot smoke bacon, and not cold smoke? Hot smoking dries the meat and has less smokey flavor.
1st you lost me at cheese don't belong on burgers,............... I personally like to let my pork belly cure 14 days as to me you get more flavor into the pork belly with the extra time. IMHO looks great makes me wish i had started my next batch of bacon sooner as it just went in the fridge yesterday to cure. doing a maple bacon and a spicy bacon.
Dude, the hand in the curing agent was kinda a turn off.
the sound of mouthbreathing on this video was unbearable.. i had to click off. you should work on breathing quieter or put your mic farther from your mouth. its so unhealthy to breathe through your mouth and not your nose