Escaping Store-Bought Mediocrity: Mastering DIY Bacon at Home
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- čas přidán 20. 12. 2023
- Welcome to our channel! In this video, we will guide you through the step-by-step process of mastering the art of DIY home cured and smoked bacon. If you've ever wondered how to create delicious, flavorful bacon right in the comfort of your own kitchen, then you've come to the right place! We'll begin by explaining the essential ingredients and equipment required for this bacon-making adventure. From selecting the perfect cut of pork belly to preparing a balanced curing mixture that will infuse your bacon with incredible taste, we've got you covered. Our expert tips and tricks will ensure that your homemade bacon turns out tender, juicy, and bursting with mouthwatering smoky flavors. Once the curing process is complete, we'll move on to the exciting stage of smoking our bacon. You'll learn about different wood chip options, ideal smoking temperatures, and how to perfectly balance flavor with cooking time. As the aromatic smoke envelops your bacon, get ready for a truly irresistible final product. Not only is making bacon from scratch deeply satisfying, but it also allows you to personalize the flavors to your liking. Whether you prefer a touch of sweetness, spiciness, or an infusion of aromatic herbs and spices, we'll give you expert guidance on how to tailor your bacon to your taste buds. By the end of this video, you'll be equipped with all the knowledge and inspiration needed to create restaurant-quality, homemade cured and smoked bacon. So join us on this culinary adventure and become a bacon-making aficionado right at home! Don't forget to hit that like button, subscribe to our channel, and share this video with your fellow food enthusiasts.
Here's a link to the knife we used to slice our bacon: amzn.to/3RSZk0H
AND there's a 20% coupon as I look at Amazon today.
Nice vid, I'm a 2.25% salt guy...found 2.5% a tad over the salt edge for me.
As one is wont to say: Chacun a son gout.. :-) I appreciate you taking the time to comment and contribute. We all find what works for us.
I slice mine with a kitchen mandolin.
No sugar (burns too easily) and not Nitrates because my body does not need them.
Can you leave in bag for more than 7 days?
If the piece of pork is larger, it won't hurt to leave it. A couple of days over-run won't hurt either but you will need to rinse the salt and curing solution off very thoroughly after. Soak in water for an hour, even.
In a different video they even suggested cutting a small piece, before it's smoked, and fry it up. If it tastes ok great. If it's too salty, soak in water as you suggest. Then try again. Repeat if needed.
@@MikeRinger That's what I ended up doing. I cut a piece out of the center and fried it, was a bit salty. Soaked for 1.5 hours and after smoking, found it to be not salty enough. This was my first ever attempt and over all, I am happy with it.
I will add that if you stick to the weight of cure mix v weight of meat over saltiness should be less of a problem; but it is important to rinse all the wrinkles in the meat so no cure stays nestled in there.
Mistaking curing salt for pink salt is trouble one teaspoon of curing salt can kill you , please keep curing salt hidden away from children and house guest.