Easy Homemade Bacon Recipe
Vložit
- čas přidán 24. 05. 2021
- Homemade Bacon is not as hard as you may think. Don't get me wrong, it takes at least a week to make but the process is quite easy. The end result will make you question buying bacon at the store. Enjoy.
Bacon Cure
40g Kosher Salt
2 tsp Cajun Seasoning
5.5g Pink Curing Salt (link below)
22.6g brown sugar
2 tsp Smoked Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Thyme
1 tsp Oregano
1 tsp Cayenne Pepper
Get Pink Curing Salt here: amzn.to/3oPq9mn
westcoastcajun.com/
Email me at blevinrobinson@westcoastcajun.com
Official Merch: teespring.com/stores/west-coa...
www.amazon.com/dp/B07L5FZWMK
www.amazon.com/dp/B07L5HNRGF
Are you a youtuber and want tools to help grow your channel? Then click the link below.
czcams.com/users/redirect?v=3N...
Cookware that I use:
amzn.to/2SMetTD
amzn.to/2TNRqoM
amzn.to/2WZ81Ij
amzn.to/2I8w0Bf
amzn.to/2BA3NO2
amzn.to/2TMRvZM
amzn.to/2IaA0S5
Cajun seasonings:
amzn.to/2QjMnyU
amzn.to/2SwFNSe
amzn.to/2rmHG8z
amzn.to/2PkNdFT
Camera and gear I use:
amzn.to/2N13FLZ
amzn.to/2E4VQ56
amzn.to/2thY7DM
amzn.to/2tl2Vbz
amzn.to/2GELr1H
amzn.to/2E4UzuP
amzn.to/2BvyKDi
amzn.to/2X7kJVw
Disclosure: West Coast Cajun Cuisine is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn advertising fees by advertising and linking to amazon.com at no extra charge to you. Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates.
Facebook: / west-coast-c. .
Twitter: / westcajun - Jak na to + styl
Homemade bacon is what many of our parents and grandparents had. That bacon you made looks great. Bacon makes everything better. Cheers! 🥓🥓🥓🥓✌️
Thank you sir. Yeah I love bacon. The day I go to the doctor and he says I have to cut back on bacon is the day I die by bacon! 😂
Thanks to a comment below form someone who knows more about curing bacon than I do, I have adjusted the recipe. Make sure you measure the salt, sugar, and cure correctly. It is super important for the curing process! Thank you Clay Polen!
Lk 4
I'm here taking notes my friend 📝
Thanks for stopping by and Happy birthday by the way. Nice grill you got. Now you can make some bacon on it!
@@WestCoastCajunCuisine
😂 yessir n thanks
Hey I'm not trying to be negative here but I saw your recipe and it has way too much cure #1 in it. If you had a pork belly that weighed exactly 5lbs then you would only need 1 tsp of cure. That gives you 156 ppm of nitrites. Another thing, since you mixed the cure with the spices you need to put the extra mix in the bag or you really don't know the cure percentage which should be .25% of the weight of the meat. So, 5lbs converted to grams would be 2267.95 grams. times 0.0025 equals 5.66 grams which is about 1 tsp. This gives you the 156 ppm. There is a dry cure bacon calculator at diggingdogfarm.com/page2.html Cure time goes by thickness of the belly / meat.
I do 2% salt, or less, 1% brown sugar, and 0.25% cure #1. The sugar knocks off some of the salty taste. and I agree, apple is the best wood for smoking bacon.
Yep just checked it out and adjusted the recipe. Will be adjusting the rest soon. Thanks for the heads up!
I adjusted the recipe and noticed I forgot the brown sugar which I had in my cure. Thanks again. Yeah that recipe was given to me by a friend. I'm going to make it again the right way.
@@WestCoastCajunCuisine I hoped you didn't think I was trolling... you do some nice videos, always enjoy them.
No not at all. I actually appreciate it.