Very charming video! I watched a 52 minute video on curing bacon and not any more USEFUL info than yours!!! Very well done! I used to be a butcher. I took first place for country cured bacon at the Altoona Convention of Meat Processors. I simply rubbed the 2 pork bellies with cure on the meat side and flopped one on the other one. Meat side towards each other. Put it in a large plastic bag and folded the end and placed weights on top to get as much air out as practical. That gave it the box cured effect. Let it set in the cooler for 10 to 12 days. Put it in a smoker made out of an old freezer I got for one dollar! Put a hot plate on the floor and smoked it with hickory sawdust until it got to the right color. Don't know what the internal temp was.The critical part is when the meat gets washed off, dry it to the right dryness. If it's too wet it will get black and if it's too dry it won't get the nice red color.I was competing against butchers that had $50,000 smokehouses! I did pray about it and give more credit to that than anything else!

@hoytmccloskey5967

Ай бұрын

Big J ..can't be beat

Who doesn't love bacon? I can't live without it.

Used your recipe for pepper bacon a couple months ago. It was delicious while it lasted and we loved it. I am using your recipe for maple bacon and it’s curing in the fridge right now. Can’t wait to try it. My son also follows you. Thank you.

Can't wait to try this Susie! Keep up the great work! Also love the new website!

Today is day one of the curing process. I followed your recipe. I’m really excited to try this. Thanks for the video.

You are doing a great job, thanks! Your recipe and method is quite similar to the way I been making my bacon. I just made 2 kg of bacon, 2 kg of ham leg and hock, and 1 kg of pork loin, sorta Canadian bacon. All smoked. Been eating on the loin stuff now.

I will most definitely be giving this a shot when I get back home next month. I've been wanting to give bacon a try for a while now.

that explained several details that I haven't fully understood before. Thanks! I'm feeling more confident to give this a try now

Looks perfect, a must try for me! I do smoking ham, bacon, pork neck, other meats and fish for years, cold and hot smoke. Actually i do smoke the pork neck with a pepper and juniper "crust" , but never thought of a doing a pork belly without the skin and a pepper crust. Thank you a lot. Greetings from Germany.

That looks so fun! I've got to try to do this! Great video!

Just got done slicing and frying this. This was amazing. Thanks for the recipe.

I just bought a smoker the past spring and have been overly enthusiastic with that. The colder weather is now here and I'm ready to enter the world of curing and dry aging. I just bought a pork belly today and will be following your recipe to make bacon as soon as my cure #1 comes in the next day or two.

Great demonstration! I have made several batches. One caveat, Just like brisket and tri-tip, bellys have a grain. I have found-out the hard way that if you cut with the grain, you end up with something like bacon jerky!

Wow! Well done. Thank you for sharing.

OMG ITS AMAZING Thank you

Just vac sealed my Canadian Bacon yesterday. Delish. Love this recipe 😎👍

I’ve been making bacon for 6 years. I landed on half cherry and half apple wood chips in my smoker. I use bourbon infused black pepper that I get at a spice store then grind it. I make other flavors as well but always do one half that way every time I make bacon.

I tried your recipe today bacon was awesome thanks

I've been following you for a little while now, and have tried and loved a bunch of your recipes! I just stumbled upon and watched bbq brawl season 1. You absolutely killed it! I hope you're very proud!! Ps. I thought you definitely won!!

Love the app!!!! Cheers from Arkansas!!

Totally going to try this. Just got an entire hog butchered. You make it so simple! I love your recipes 😋

I love you and your Bacon skills.

Spectacular! I'm trying pork belly burnt ends today for the first time. I will definitely have to try bacon on the next one. Thanks for the tips. Swaggy

Love your channel. Tried your smashburger recipe and it may have taken my favorite spot from having a smoked burger

We've got ours vacuum sealed and curing in the fridge....can't wait to try in a week!

The bacon you made are s beautifully and yummy looks

Great recipe. Thank you very much from Poland. 😁

just cured last night can't wait to try this. I'm using a Bradley smoker any tips? thanks for a great video

Ready to give it a whirl! Thanks!

Thanks for the great video, you explained the process very well. My belly is curing right now and will be smoking it soon.

Crunchy and chewy👍🏻

I just bought 10# of pork belly and trying my first batch of bacon this next week. I have cherry, peach, apple, persimmon, plum, hickory and maple trees on my property. Just planted some pecan trees so in a few years I'll be able to try that was well.

Great tutorial! There was a Ton of Research involved. Hours upon hours of R&D.. Thank You!

You convinced me now, got to make the home made bacon 😋😋

Love this video, but then I love all of your videos. Only one recommendation. Return that to the grill after slicing and cook it there. I cook bacon on my pellet grill every chance I get. Everyone wants to know what kind of bacon it is, they can't get enough! Susie and Todd, you rock! Thanks for making us better cooks!

@ChrisPollard

2 жыл бұрын

I agree. The best bacon I've ever eaten has come off my pellet grill. I buy the dry cured thick cut stuff and cook it up 5lbs at a time, keep it in the freezer, and it takes about 30 seconds to 'revive it' in the microwave whenever I want a strip for breakfast, burgers, sandwich, whatever. Hard to beat low temp with apple pellets for bacon.

....and a great cook for the MB gravity feed smoker... 🙂(with wood chunks distributed in the hopper)

Ive ben smoking my own bacon for almost 3 years. ive used apple wood , or maple wood and even orange wood! i used used orange honey. ALWAYS comes out amazing. i cold smoke for 8 hrs, into the frige overnight, then smoke 8 hrs. why? dunno LOL then slice as needed or slice and freeze. its like meat candy!! but never hot smoked like you have done. i also use freezer bags to let it sit in fridge, need to get those vacuum seal bags now. would it be any different smoking the way you do or the way i do?? i get tons of smoke flavor btw. love you channel and love to hear any idea you may have

Just put my first ever pork belly cure in the fridge tonight. We'll see how it goes in a bit over a week. This luckily coincides with receiving my smokai smoke generator today which I've mounted on an old Weber Silver C BBQ. Can't wait! Thanks for your awesome recipes! Cheers from Oz.

@marquezw

Жыл бұрын

How did it go?

Well Done!!! Looking forward to my 1st go 😁👍👍 Running with Stick Burner & Hickory

I just picked up a pork belly from Costco the other day. Looking forward to trying it!

I've been watching and have seen a TON of these vids- but I am still just here for the beautiful gal! Oh, and the cooking videos! hehe

Wow that’s beautiful

Thank you for doing another video using Prague#1 powder. Tried your cure the first time and was found it a bit sweet. Found the EQ calculators and did an equilibrium cure. Will definitely try yours again.

@stevenjohnson249

10 ай бұрын

She did an EQ brine also, she just didn't call it that. As she stated you dial in each ingredient to suit your own taste.

Currently I have 2 different batches of Buckboard bacon curing. One I coated with Homemade apple butter and the other with my own blueberry butter. Curious about the taste in the end

Love this! Quick and simple...like all your recipes! Maple syrup? Like, real maple syrup or just whatever y’all grab off the shelf?

@dustinhollis

2 жыл бұрын

If you are to all the effort of making your own from scratch bacon, use the best ingredients. Real maple. Not Aunt Jemima corn syrup!

Just cured my first slab and it turned out awesome 🤤 Thanks for the video and instruction. Can't wait to make some more!!

And I thought I was the only person with chipped spice bowls...😜🤣🤣 Awesome video!🥰

I've heard of using wood chip packets on the bbq to smoke meat. Do you have a video on how to make/use them?

Congratulations !!! Exceptionally very delicious... おめでとう ！！！ Parabéns !!! Excepcionalmente muito delicioso...

Dang gotta try this

Mmmmmm bacon 🥓 😋

My question is when you put the pork belly in the bag did you vacuum it down tight or did you just seal the bag.

Trying this soon! How long does the cured and smoked slab bacon last under refrigeration, and does it freeze well?

My wife and I give neighbors and friends homemade bacon for Christmas gifts instead of sweets like most people. It has become a 4 year tradition. There is nothing like homemade bacon. It is super easy.

Pro tip: I let my bacon cool then let it chill and dry out in the fridge on a rack for at least 4 days. It concentrates the fat and the smoke flavor. Plus much much easier to slice.

@tazman5722

2 жыл бұрын

So you're a "pro", huh ?

I’m using a brisket to make beef bacon. I’ll come back and tell ya how it goes. I’m interested in the maple bacon. It’ll be cherry smoke.

I have a question would you do a cold smoke on on it first then do a hot smoke after?

I have trouble getting a consistent slice. Is there a home slicer that is big enough to handle homemade bacon?

I buy my Prague number one they recon for mixing one part to 9 salt however is already mixed with some More to point never thought of putting in oven will do when I get my ninja smoker thing … do u do too inside temperature of what you stated was 72 c ish

When you used Tender Quick, did you still keep in fridge for 7 days or did you follow their 24 hour suggestion? I git the Tender Quick instead of prague powder.

I've made 2 pork bellies into bacon, using the same method, try it, it's not that hard and the results are far better than anything you buy in the store.

Hi, smoked this yesterday, my piece was 3lb instead of 5lb, I adjusted the cure to suit, but @160°f it took 12 hours on my Woodwind to reach 155°f and that was after increasing the temperature to 180°f for the last 2 hours. Can it be done safely from a higher temperature from the start?

I'm going to try this I have a question can I pull after 6 days if not can I let it go longer than 7 days?

I'm trying this right now. I do not have kosher salt, but replaced with Himlayan salt. Didn't think it would matter much since we used the pink curing salt #1. This is still safe correct?

Do you vacuum seal it?

how do you make your jalapeno bacon? same ingredients just add the jalapenos?

Great video, Susie! What smoke level did you use on your Woodwind for the 6 hours of smoke?

@Heygrillhey

2 жыл бұрын

I just leave it at 10 all the time.

What smoke setting did you use? Just wondering if I should use a pellet tube. Enjoy your videos and recipes. Thanks

@Heygrillhey

Жыл бұрын

Set smoke to 10 and leave it there! Always 10.

Could I do it on my Masterbuilt Gravity 800? I know going below 225F can be difficult to control temp. Ron

Thx 🙏🏼🔥👌🏼🔥🔥🔥🔥🔥

can you show us how to make buck board bacon?

Question: once you have smoked the bacon, is it fully cooked so you could eat it without frying it?

The lowest my pellet smoker can go is 200°F. Should I put a tray of ice underneath it or is 200°F OK?

I have seen folks leave the skin on have you ever done that? thanks great video

Hi, can I use this recipe without the pink curing salt

I like the Idea of using celery seed powder instead of the pink curing salt, It is a natural source of nitrites, whereas the pink curing salt can cause cancer if used in excess, but not so celery seed powder. Great show learned a lot, & you gave me some ideas to work on TY.

@lordgarth1

8 ай бұрын

nitrites are nitrites if you need x amount to cure and you don't use over x amount whats the difference.

Kosher salt...... Are you using Morton or Diamond Krystal brand salt? I know that you have to adjust the amount if using different than the recipe. Also, so you have a video for a cold smoked version????

Can I ask you a question I don't have a grill machine , can I using Ninja Air fryer machines to smoke Bacon ??

I just had hog butchered and bacon is sliced & uncurled. Will I need to modify the curing time ?

I just seasoned and cured a pork belly for bacon. It was flipped and massaged every day for 9 days. Had a nice bacon color but neither looks, smells or tastes real bacony. Any suggestions on what may have gone wrong?

Did you ever do garlic bacon and blueberry bacon and apple bacon

saw you on the BBQ show with Bobby Flay

Hi Susie. I found your channel one month ago. I must say, great Stuff. Greetings from Berlin, Germany.

I like savory over sweet bacon. Will the brown sugar make it sweet? Can I leave it out or is it necessary for the curing process? Thanks!

@Heygrillhey

2 жыл бұрын

You can leave it out if you'd like!

How to adjust the recipe for jalapeños bacon?

Hello! I hope that either Susie or someone else can help me. I really want to make my own bacon, but my wife is allergic to nitrates and nitrites, which makes pink curing salt a problem. Can anyone recommend a non-nitrate or nitrite option for the curing of the pork belly? Thanks in advance!

@johnhoag2171

Жыл бұрын

I'm using Kosher Salt and the science as I understand it is the curing salt is really needed if you plan on having around for a long time. At my place that is not a problem it will be gone within a couple months at the most. Use the purest salt without the anti caking if you can. Just my 2 cents hope it helps!

Is it possible for someone with high blood pressure to use less salt in the recipe?

I cured some bacon this week. It’s delicious, but so salty it burns my tongue. I didn’t follow your recipe so shame on me. I’ll be following this recipe for my second go around. Thanks for sharing!

Did you remove all the air when you sealed it like you do with vacuum sealer or leave it loose

@knotsure3935

2 жыл бұрын

I was wondering the same thing. I didn't hear the vacuum running. I would like to try this.

@johnhoag2171

Жыл бұрын

@@knotsure3935 When using a vacuum sealer you are pulling a lot of air out This enhances the ability of the meat to absorb the curing solution. Hope this helps

What’s the pellet smoker with the brown lid you’re using?

@Heygrillhey

Жыл бұрын

That's a Camp Chef!

I have a question? You recommend 160 to 165 on the smoking part of this cure!! My smoker only goes down to 180, my question is what to your recommendation for the higher temp?

@johnhoag2171

Жыл бұрын

Keep an eye on your meat temp pull it at approximately 145 to 150 degrees. This will take about 3 hours. Hope this helps.

I accidentally had the butcher sliced the pork belly. Do you think I can still cure the bacon that’s been sliced already this same way?

Great video, but I wish you would have put this one out LAST week so I could have done this for Father's Day!

@Heygrillhey

2 жыл бұрын

Yeah, unfortunate timing with the new website launch. This video was supposed to go up a month ago!

Hi.,., What was the internal Temp of the bacon before you took it out of the Grill??

@johnhoag2171

Жыл бұрын

My research suggests the probe temp to be 140 to 160 Ideal temp is stated as being 152 degrees. Hope this help. How did you fare on your bacon?

I just tried this. I definitely like it, however turned out a bit too salty.

Is it really necessary to get to 150, because mine has been in my smoker for 6 hours and only reached 130

Excellent video ( perhaps a bit too wordy ), thannk you, much appreciated

Is there anything better than home made bacon?

Does anyone know if it is ok to freeze bacon made this way? I made it from a frozen pork belly, so not sure if it is safe to re-freeze?

@dougbowen4685

3 ай бұрын

I’ve done it for years with no problems. And kept it safely for longer than recommended with no issues. Just finished a small package that had slipped to the bottom of the freezer. Two years old. Ate it over three days and still standing.

If I wanted to make a 2.5 lb slab, can I just make the cure recipe as is and use half of it?

@johnhoag2171

Жыл бұрын

definitely don't use the entire recipe. Half sounds like it would be close. The amount of ingredients use can either make or brake this recipe.. Be careful.