Smokehouse Build Playlist. kzread.info/head/PLfy5IxZ1NtN-2tdIVKvev0fHsUV53Q6P3

@suehinson1629

2 жыл бұрын

It's like this, "What came 1st, the Cook or the Measuring cup?! Thanks for sharing the knowledge! Same way my grandparents did it! Y'all have a great day and God bless.

@kennyyow8863

2 жыл бұрын

Grandma's hands

@nathanmccarthy2251

Жыл бұрын

I appreciate the measurements, I came across your video looking for ways to cure bacon myself and you gave me a good starting point. I’m doing multiple three pound batches and I was thinking of using honey for one of them so I’m happy to hear that will work!

@marlenepopos12

Жыл бұрын

How much did you pay for 11 pounds of pork belly

@Tomterrific-sd7ko

5 ай бұрын

What materials is the smokehouse made of?

Danny, this is the way we cured our beacon when I was growing up in North Louisiana. We always used kosher salt and sometimes sugar. We always let it sit in the salt box for 7 days, pulled it out and washed it in warm water, dried it then smoked it in the smoke house. I commend you for doing it the old fashioned way. I totally enjoy your videos.

@rickw7903

Жыл бұрын

That's not the old-fashioned way. He explained that in the video.

@frederickcrow9303

Жыл бұрын

@@rickw7903 it may not be to you but my great grand parents and grandparents did it this way in Louisiana and that is old fashion to me.

@rickw7903

Жыл бұрын

@@frederickcrow9303 ...it very well have been the way you're parents and grandparents did it. In that case it's THEIR way of doing it, not THE old-fashioned way. He rightly explained in the video that doing it this way is adequate for modern times because we now have refrigeration - or if one is going to eat it quickly, as opposed to storing it for a long period.

@frederickcrow9303

Жыл бұрын

@@rickw7903, everdently you have a problem. I made a statement to Danny commending him. The conversation was not for you. My great grand parents lived during the late 1800's and early 1900's when there was not much refrigeration and this is how we process our pork. It was salted, smoked and left hanging in the smoke house until used. This is how we did it and I occasionally still do since I am older than Danny. Now you have a nice day I will not respond to any more of your comments.

@rickw7903

Жыл бұрын

@@frederickcrow9303 ....it takes two to tango. No need to get all upset and bent outta shape about it and be mean spirited.

That's the mix I use half and half brown sugar and salt. it makes great bacon I also use it to cure fish (we live near the ocean in New Zealand) fish I cure for 1 day, bacon 7 days plus, then smoke on my Webber Kettle :) I also do the pig bones for making soups.

Appreciate when you do “farm to table” type videos. Highlights the time and effort that goes into treating food respectfully. The REWARDS are yummy and healthy!

Mr. Danny I just finished up curing my bacon using your method here and it is the best I have ever had. Thank you for sharing this with us.

Hello from Texas Wanda and Danny. You guys just blessed my soul with this back to my roots bacon haul. After I lived this life for so long it hurts my heart to go in the store and pick up almost anything to eat. ( it’s literary junk ) I felt the smoke in your eyes. May God continue to give you guys health and strength to keep on keeping on.

@michaelpower4188

Жыл бұрын

Love these old ways of curing meat, you are a great man on old traditions, yes everything we eat now is processed, and full of chemicals, my hat goes off to you in respect of this, Michael Ireland [Eire]

Good morning hope you guys are doing well today, you'll never cease to amaze me seems like the older I get the more I want to learn , homesteading I have always had a desire to do my husband not so much but it thrills me to see a man and his wife making wise desitions about the best way to work together , you are both very blessed to have each other ,God bless you from South Carolina .

Wow! What memories this brings back of my Daddy making homemade bacon! Thanks for sharing. I just told my husband I want a smokehouse. 😆 It is Valentine’s Day ♥️ a perfect gift.

@tomforeman4976

Жыл бұрын

Trust Mr get a pelt horizontal smoker instead and will self teach your self with lots of fun and technalical help to make all kinds of stuff you like the way you like it.

Great video, I have 5-6 pounds on the smoker now. Just kosher salt, brown sugar, garlic powder, crushed black pepper and a 1/3 cup of bourbon. Let that go for 24 hours flipping it once... looking good so far, have another couple hours to go.

First of all let me tell you that your bacon looks wonderful. Second, i thank you so very much for not cutting the video down to make it shorter. I grew up in a small dot on the map called Moon in Southeast Oklahoma. As a kid i helped butcher plenty of hogs, mostly us kids were the scraping crew. Later i helped cut up and make sausage, but i never had the opportunity to be in on the curing process. Ive been watching videos for a while now and let me say that in my opinion your video is by far the most educational. Thank you.

I'm so glad you make these videos because this is going to be a lost art with everyone going to grocery stores.

Sir, I've never seen your channel before, but I can't tell you enough how much I appreciate the way you don't waste. Great video, well done, very similar to what I do as well.

Good morning Wanda and Danny thank you for showing everyone how you cure your bacon with just salt and brown sugar the more natural way without all the other additives 🥓🥓🥓.

Made me smile when you said,people will freak out it you didn't give measurements,my mom was such great cook and would wing it, some people don't like words like,about, pinch,approximately,,,,,when cooking,but my mom had that down to an art. I miss her meals,and her. Thanks for all the things you both teach us.

Crisp morning breeze, birds in song and softly knocking trees, as the smell of a smoker completes the scene. Life is beautiful. Thanks for sharing.

I don't usually find a channel that I learn new things from, however I have learned some things from you Mr Danny and I thank you for the knowledge. God bless you.- Tiger

Such an informative video, Danny. Can't wait to do this someday. AND I will watch your smokehouse build video you pinned. I was thinking the whole time I was watching that I wanted to learn more about THAT! This will make such a great addition to our homestead.

Yep, laying down bacon, ham and jowl are a tradition for many farms. A good salt and sugar cured smoked ham can't be beat. The method we used when I worked at the processing plant was to put a layer of the cure in the bottom of a food grade tube then lay in the side meat and jowl, cover it with another layer of cure, and then continue laying in more meat and cure until we had all of the meat from that processing day in the tub, and then put it into the cooler. We did everything else the same as you, other than we were working with the meat from possibly 20 hogs at a time.

Old hickory knives. Gotta love them.

Morning Y’all , looks fantastic, thank you for sharing the “ole” ways , I think our grandparents would be proud, thanks Danny !

Y’all are just a wealth of knowledge! Thanks for all that you share with us! 💞💞

Great vid guys! The smoker is awesome! I love your homestead ! It is built so well, neat and so well put together! Love your channel! Enjoy that bacon! 👍

All the way back to the basics, and I love it. It was also very nice to see your smoker in use after the original video's from when you had originally built it, I enjoyed those, but now I've been able to see you using it so successfully!!!! Love you Guys, your neighbor from Louisianan!

That's my absolute favorite way to smoke bacon! I "accidentally" let it run up to 152 degrees one year and it was amazingly perfect. I'd always cold smoked before that. Just another suggestion for the ones that say it's too salty... you can also soak the slabs in lukewarm water for an hour or so after initial rinse and before smoking. Just re-rinse after soak, let dry really well and smoke. It will pull more salt out. Just can't beat good ol salty home smoked bacon though. Looks so good and perfect, y'all! I don't think you could have made that bacon any prettier!

Danny, I just got around to watching this video. I'm so glad I waited. Today was the perfect day. I so enjoyed this. From start to finish like OAG. Like you say, we lost a library. I loved seeing the smoke...hearing the birds chirp and that AMAZING bacon. Thanks for this video. From start to finish...PERFECTION!

Ya'll this was great! The more I learn about how to do things myself I realize it's honestly not hard, it's more just a little time and effort to make something so enjoyable. Can't wait to give it a go at my own bacon.

HAPPY VALENTINES DAY YA'LL .. Glad to be here to watch ya'll and learn so much .. I'm new here and starting my tiny homestead videos soon

I've never seen a cook say their product was terrible. It is always wonderful.

Wow that looks so good Thank you so much for showing us how to prepare Bacon. What Valuable lessons Blessed always may you all be🏡🙏

Good morning Deep South Homestead. Once again, Mr Danny, you taught me some new tricks. Thank you. Have a Blessed Day.

This is an absolutely awesome video!! One of my apple trees just blew over so I think it's time to build a smokehouse and put that wood to good use! And you better believe I'm going to try this no nitrate bacon. It looks beautiful and delicious. Thank you for sharing!

I love the recipe that you came up with. I have done this twice. Finished it in my smoker, incredible bacon. I can’t wait for the weather to warm up so I can make some more.

Good morning,friends! Enjoyed video. Thank you two!

Good morning Ms Wanda and Mr danny. . Hoping for beautiful productive day to all. Keep smiling.

Oh man, that looks amazing! I really wish I lived closer to learn from you both!!

I grew up in the south. Ive been up in the NYC area for the last 22 or so years. I sure do miss it. Having those bbq/smoked bbq days out there with my dad as a young man. Enjoying the nature and peace that the land brings. This man/channel reminds me of being out in MS. Good times. Good channel. God Bless!

That looks really delicious looks really fresh & clean you can’t get any fresher than this. Thank You

Danny, Wanda wow y'all had my mouth watering!! The bacon turned out perfect. I live in an apartment and I wish I could do this. Nothing like home raised food!!

That looks beautiful. Thank you for showing us.

Good Morning Danny And Wanda!! Lord That Bacon Looks Good!!! I've Been Using That Very Same Salt/Brown Sugar Recipe For Year's, I've Never Used The Pink Salt. Thank You!!!

Saw this video when you originally posted it, but I had to watch again, and sure enough, it's got my mouth watering 😋 again..ty

I love seeing how other folks do their bacon. While we might have some differences we can all agree that homemade bacon is way better than store bought.

Impressed with your process! My mouth was watering!🤤

Good morning. Happy Valentines Day. How incredible to be able to make your own Bacon! Yum!!!

Wow!!! What an amazing video and I could almost smell it amd taste it!! Thanks so much for sharing this. It was so educational!! And inspiring!!!💜

Thank you for sharing your process for curing bacon. I enjoyed the video and learned much!

Mr Danny I learned something today ,will put it to practice.thank you so much .god bless you guys.

Thank you for the great advice and tips. Looks absolutely great! All the best from the UK

It all looks good thanks for your time to share this

This was a great informative video. I really enjoy yall's content, and the bacon looked awesome!

Thanks Danny! Been waiting for this video for a long time, since the smoker build. Working on my Greenhouse now and the smoker next. Looking for a good source of green pork!. God Bless and stay safe.

Watching this video makes me think of my daddy, he was a mountain man, i really miss him. Thank y'all so much.

I enjoy all the videos you have shared with us thank you very much and stay safe out there

Love this , You have simplified something I couldnt comprehend before to even try....Now I feel more than comfortable !!!.....

This reminds of my family so much thank you for sharing. It has been years since all of us butchered ,cut up ,and cure bacon and ham.I was still pretty young at the time. but I wanted to help.

Love your thorough instruction. The timing of this video is perfect! I much prefer bacon over sausage but have noticed not only the lack of inventory but the price has gone sky high. I happened to be in a local meat shop just late last week and turned around and low and behold there were pork bellies for a great price. I bought two and brought them home. I have a smoker and have already seasoned one, plan to do another tonight, to make my own supply of bacon. I can't wait to see how it turns out.

@cliffordmarkell40

Жыл бұрын

For bacon we would get a wooden box a little salt brown sugar salt brown sugar pork belly belly stack it right full put a board on it and park the front wheel of the tractor on top of the box for about 2 weeks smoke it with lots of paprika 78-year-old Ohio hillbilly

Thank you so much for sharing this video with us. There truly is a thousand ways to cure and smoke bacon. I know alot of people like hickory and mesquite smoke and I'm no expert but I did use to own/operate a BBQ Restaurant. While we smoked what people liked I found our personal favorite wood to smoke with was fruit wood. It gave off such a clean flavorful smoke. Our second choices were hickory and pecan. Awesome video once again. That's was some mighty fine bacon right there. I could only dream to have a smoke house like the one you built. My goodness that really is some good looking bacon.

Well done, fantastic video. Thanks for making this!!

Love your Videos Sir. I am in South East Texas and Alot of your Videos remind me of the way My father and grandfather did things. I am also a red oak guy when it comes to smoking or BBQ....

Looks amazingly good my mouth is watering 😋. Thank you for sharing 😊

We butcher our own as well and I have been using Pink salt in mine, same type of curing method, but going to try it without this time. Excellent video!!

Awesome! I loved learning how to do this! Gotta find me some bacon drying racks! Thank-You! ❤

I wish you could put a book together with all this wonderful info. I have this gut feeling we will eventually at a point where we will lose knowledge that isn't in print form. Maybe I'm just a wacky old lady, but I feel it's coming. Thank you for sharing knowledge

@DeepSouthHomestead

2 жыл бұрын

We just finished our third manual. This one is on growing carrots. It's on our Etsy store along with the other two.

I just did a batch using wood from our nectarine tree. I lightly coated the belly with my homemade apple syrup that I make as a binder the coated it with Kosher salt, black pepper and brown sugar. If you can a hold of some nectarine wood try it. No bitterness and super sweet smoky flavor.

Thanks for the step by step from start to finish. Great teaching video.

Thank you for posting this. I really appreciate it.

Nice looking smokehouse Danny. I love, love, love Cherry wood myself. Especially with whole chickens.

I started curing/smoking my own bacon about 10 years ago. Always used pink salt or Tender Quick. Never had the nerve to try it without one of those. I’m getting started again after being out of it a couple years. I appreciate your posting this. I’ve found a number of channels showing basically the same curing process. Haven’t seen any comments from people saying it made them sick, so I’m going to try a small piece of belly this way. I always gave quite a bit to friends and family, so i always play the part of the Guinea pig myself before I let anyone else eat any. I hope it works out as well as you say. And BTW, you were right about that belly looking awesome as it came out of the smokehouse. Beautiful golden brown!

I have used this recipe on my hands and bacon many years ago and I have been longing for that taste every sense

Love it! I have been making my own bacon for a couple years now.. No Nitrates! Soooo easy and so good! Hard to go back to store bought bacon.

@DeepSouthHomestead

2 жыл бұрын

Store bought taste nasty after eating real homemade bacon.

Thank you for sharing. A dear friend has offered a great deal on a fine feeder pig this spring, so I have been thinking about this. I don't know if I'll get such a fancy smokehouse built as I have plenty of projects going now.

The nitrates as you said was for when they were storing it outside that was long before they had Refrigeration I can remember my grandmother curing in lard in a cellar

Ok, Danny and Wanda. I just finished smoking this recipe in our pellet smoker. It is wonderful! Thank you.

Hello Danny and Wanda, this was so educational..we had no idea? Very interesting to us.. :)

TY for the video on makn bacon. An smoke inhalation. I had not seen a video on it. U use less salt and sugar than I had thought. Thanks again. Bill C

Danny I wish you and your family a happy holiday season and thank you for showing me how to do the bacon as I love bacon it's just hard to get it in the pork bellies usually it's already sliced happy holidays from Spirit Bear Ranch St Johns Arizona

Looks delicious!! Happy Valentines Day!!

Good morning Hope all is well and that you both. Have a blessed day

you and Wanda have it made its a lotta work and allot pleasure same time Amen

Best video I have seen on the whole process. Thanks.

Wow. Outstanding videos and great delivery of information. Thanks for sharing. I look forward to trying this at our homestead in Philippines. 🇵🇭. Hooyah!

How did I miss this? I like your attitude: Don't freak out! People do freak out over the silliest things. Calm the heck down and take a deep breath.

Ive been making bacon with the same cure for about 6 years ( Kosher Salt and Brown Sugar) I started to leave the rind on while curing. This helps not be too salty because after you cut off the rind you eliminate a lot of the surface area that was exposed to the salt. The next thing is to soak the bacon for at least one hour after its cured. This helps. i also hand run the bacon several times rinsing as I rub the bacon. I havent had bacon that was too salty in many years. I guess at the salt amount. Well I know from the look but I dont measure.

I can watch this video 10 times day and never get tired of it. Getting ready to make some more of my own cured bacon then cold smoke it.

Great presentation and good info, so thank you. Me being a Hungarian, was waiting for you to take your first offcut piece, place it on a piece of fresh bread, sprinkle some paprika on it and take a big bite. In Hungary we don't fry smoked bacon, it's considered a cold cut like salami except better.

@spoolsandbobbins

8 ай бұрын

Reminds me of my German father!

Oh yum!! My mouth is watering! That's some pretty bacon. I know ya'll are gonna enjoy that bacon!! I usually buy bacon for seasoning beans and peas.

This looks really good Danny, I remember Grandpa smoking at the old smokehouse when I was little and the smells. Was still too little to remember anything of value though.

Don’t forget about the Collards, for the excess pieces. I like bacon in my collards, because when I used to use neck bones I’d get chips . So I switched to bacon and it does a good job. I love Collards.

That's some fine looking bacon Mr. Danny and I love your smoke house too!

"This ain't rocket science" over and over ....might as well call everyone stupid. Probably haven't left three negative comments in years of watching KZread but you win the prize today.

My WIFE and I live in alaska and have made home bacon for many years and cant stand store bot I think every one should try it thanks great video

Now that a fine video. Thanks for sharing it with us.

If the bacon ends up too salty you can also cure small batches on a wire rack. The moisture in bags/ Tupperware turns into a brine which lets salt penetrate deeper. More shelf stable product, but saltier. I cure in bags too and only use the rack for gifts.

Wow! I haven't seen "Domino" brand sugars sind I left Chicago in 1985. Sering it gave me a warm fuzzy. Nope, y'all don't get any prettier bacon than that Love y'all Danny and Wanda. Thank you for all y'all teach me. Blessings, julie

Thanks for the video , I smoke my bacon as well in east texas I have a walk in cooler to cure mine we don’t have your temps so the cooler is the answer for me . Once all the water is gone from the meat it’s cured safe to eat I enjoy making my bacon thanks

OH this brings back memories. Growing up in Virginia my grandfather and I made our bacon just like this. Smokehouse and everything. He was born in 1910 so he didnt use thermometers or meathooks tho lol. Just judged the meat by color and felt the heat with his hands. And no plastic bags just wooden barrels and tables. He's gone on the glory now but I still make my own bacon and Collard Green pork exactly the same way. For Greens we used more salt and pepper because we made whole pots of greens of course. I live in the city now and my neighbors think Im crazy bringing home whole pork belly from the butcher! 😄

Love It! Trying my 1st bacon cure tonight. I have a Thermapen instant read. Full temp in 3 seconds or less. Worth the $100

Really amazing. Thank you so much. Love from France. God bless you

You have committed the sin of not including cracked, black pepper in your bacon. May the Lord have mercy on your soul. Other than that, this was an amazing video. The two of you are the salt of the Earth and I pray a blessing of peace and abundance on you.

@user-ye9nh2yr1r

4 ай бұрын

My dad would add a small container of black pepper into a pint of sorghum molasses and brush that on the meat before smoking it.

@genabargay4391

2 ай бұрын

Not everyone like's peppered bacon

Thanks for this video. I do smoking (cold or hot), curing my ham and bacon, fish and other meats since years withouth nitrite salt. All the spices, i am adding in addition to your receipe, doing its thing to preserve the meat. So for me no nitrite salt is not required, if the cleanliness and cooling is sufficient. The suggar does also keep a kind of red color of the meat and ofcourse it is preserving the meat also. The taste is important. You might be right, just simple and less ingrediens may be some times better. Personally i like at least a touch of garlic, this is a must for me, on each piece of smoked/cured meat and fish. Greetings from Germany.