There isn't enough bacon, butter, cheese, and onions on the face of this planet for me, and I only cook in cast iron!!! I can grow onions, make butter and cheese. But now I can make bacon! Thanks for adding this to my repertoire of skills!!!!❤

@TheAppalachianWay

4 ай бұрын

You should try raising your own pigs. Nothing like it

I helped a friend butcher 2 pigs for the first time recently. I will be butchering mine in a couple months. I can't wait to have my home grown bacon.

@TheBeardedButchers

Жыл бұрын

That's fantastic; We wish you the best of luck!

Fred from Saskatchewan, Canada saying a big thank you to you guys for the videos. showing options and breaking it down so well. Deep respect and appreciation for you guys.

How can people NOT be subscribed to this? Camping, off grid, original human eating taught to those of us who were taught to get food at the grocery store over the last generation or two. Love learning how to change my family from a grocery store family to a make your own food and know your ingredients family. Thank you so much fellas.

I stumbled upon this video. I started in the meat business when I was no kidding... 12 years old. Was in it as a butcher, meat cutter, cured meats, made sausage for about 25 years. Seeing you guys go through this process was incredibly satisfying. It brought back a lot of great memories. Thanks so much.

@leratomarule2009

11 ай бұрын

Don't forget to clean the scilett every time you change meat flavour, next time 😂

@LaurenceOConnor-fg4dk

9 ай бұрын

I started at 12 in a slaughter house at 8 years old back in 1972.

@danhayward9186

8 ай бұрын

Packing is the hard part

@danhayward9186

8 ай бұрын

Now for an egg fried in bacon fat

@Corey-dy2cq

2 ай бұрын

@@danhayward9186Darn skippy! The only way to fry an egg.

I have no idea how this video ended up on my page, but this is the best video I've seen in months. A+

@TheBeardedButchers

3 жыл бұрын

Wow, thank you!

@dh1realgaming795

2 жыл бұрын

Don't forget to subscribe

@mikeryall1529

2 жыл бұрын

Have you guys ever done venison 🥓good 👍stuff

@eddiewalker7252

Жыл бұрын

Must see the Documentary on their Father and the Family Bus.

@CPTFiXtion

Жыл бұрын

Same! Complete random win by the algorithm!

This is a underrated art. Being a butcher takes a lot of skill, time, and learning what cuts are more valuable, and what your clientele like more than others. Doing the best you can to use every part of the animal without waste and taking pride in customer satisfactory in this profession is making sure these animals didn’t die in vain.

Great video! FYI Celery has a very high concentration of natural nitrate which isn’t something most folks realize. A great way of adding “natural” nitrates!

@TheBeardedButchers

Жыл бұрын

Can't agree with you more, Larry!

Hi guys I'm from Australia been a butcher for 40 years I was taught a lot of stuff the old ways since I've been watching you's I've learned a whole lot more from watching you guys and I I'd like to thank your for sharing your video's thanks again.

@rigogonzalez1668

2 жыл бұрын

Really enjoy your videos.. I can tell how meticulously you are in everything.. from cutting to presentation.. this is something I would definitely try at home.. thanks and keep it up 👍🏻

@dh5720

2 жыл бұрын

How long do you hang the pig before you cut it up

@johnsmith-ce2tq

2 жыл бұрын

so how long can it last for

Okay so here is a solution to all the salty taste. After your 10-14 days soaking in your brine, remove it and soak it in plain water for 24 hours. This removed a lot of the salt. I smoked at 190 for about 7 hours until it hit 153 then put in the fridge and sliced the next day. Absolutely delicious!

@TheBeardedButchers

2 жыл бұрын

Appreciate the tip, Luke!

@garyfletcher7517

11 ай бұрын

@@TheBeardedButchers After brining my belly's for 7-12 days I soak in a tub of cold water for 45 minutes then dump the water out and cover the belly's again with cold water for 45 minutes again. I now put in the fridge on a rack overnight and smoke them the next day on my Traeger at 180 until internal temp is 153. My kids and grand kids don't care too much about me, but they love my bacon.😆

@RandomTorok

6 ай бұрын

Last summer I made 2 2 pound slabs of bacon. Basically the same process that you see in this video. The wife couldn't eat the first slab because it was too salty. So the second slab I boiled some water and through the slab in there, boiled for a few minutes then rinsed with cold water. Did the boiling for about 3 times. Then I sliced it. That was much more palatable.

Can't say enough about how informative your videos are. I have a greater appreciation for the meats I eat, and how they 're prepared. Keep up the outstanding work !!!!

The most important thing I've learned through the years as a meat cutter ... a sharp knife is everything.

@TheBeardedButchers

3 жыл бұрын

Very true! 💯

@jyl11002

3 жыл бұрын

right?! that knife is ridiculous

@alextogo8367

2 жыл бұрын

This applies to everything though.

I made this exactly as the video said, I used the Prague Powder since I can't easily get celery juice powder where I am, I cured for 12 days then cold smoked it with Applewood. It was perfect! I see some people saying it's too salty, but we all thought the saltiness was the perfect level. There is nothing that I would change about this video. I made a small batch to try it out and it ended up being so popular with my family that we ate all the bacon in two days. Now i've got so many pork bellies curing that there is no more space in my fridge and everyone's counting down the days for more bacon. Going to try Hickory smoke this time. Thanks guys this video brought a lot of joy!

@jonathandavis9458

2 жыл бұрын

Your nuts. Taste like nothing but salt. Unbelievably salty. My dad and I both followed this recipe t a T. And it's atleast 3x saltier then any bacon I've ever eaten, ever. Unreal. Never again.

@GreyTigre

Жыл бұрын

If its too salty I believe if you soak it in water (not sure for how long, trial an error you'll get there) this draws the salt out as much as you wish. Happy tasting.

@cathybaldry7822

Жыл бұрын

I'm coming to your place!

@cathybaldry7822

Жыл бұрын

@GreyTigre did you pat it dry. You are suppose to wipe the salt off

@smokin_with_smiddy

9 ай бұрын

Mine was a bit too salty...I soaked it (2x in cold water) for 30 minutes each as well. My belly was 5.5 lbs so I cut the ingredients in half since the Bearded Boyz had 10 lbs. Still too salty....but the odor is amazing and I'll do it again with less salt...

We had a butcher come over our ranch for numerous years for our pigs and mooses. We usually get half meat and half ground meat. You guys are amazing ! We are looking to do our own butchering next year since we have too much lost with this butcher. Thanks for all of your videos!!

@keithlewis8238

5 ай бұрын

Moose’s? Prey tell more

I just bought a 7.5 lb pork belly. Cured it the way ya'll said an showed. It was so easy. Smoked it on a treager pellet grill. The bacon I put black seasoning on 5 lbs of belly an Hollywood on the rest. It turned out excellent. Black was a little better because of the coffee in it. But Hollywood's not to be sneezed at. When I order more seasoning. Send it to my home address., NOT MY PO BOX ADDRESS. I don't have mail delivery, internet or phone or TV l and line services!! Love your videos an your spicies.

You two are the real deal. No BS, no tryin to impress, you are on our level and you guys are just down to earth, tell it like it is. I just love you’re approach on........everything. I don’t know why you don’t have 5 million subscribers!!

@charlesfoleysr6610

3 жыл бұрын

I have not made pork belly bacon yet. I have made a lot of Canadian bacon. Those are basically little hams, and so simple to make.

@NC700_68

3 жыл бұрын

i know why they do not have 5 million subscribers: not enough people did not buy into the vegan and "eat less meat" agenda.

@BeardedDanishViking

3 жыл бұрын

Because their content is niche. It doesn't have that kind of mass appeal.

I support my old school hometown butcher, and I sure support these boys for spreading the word.

I was raised on the farm and my folks cured our bacon and hams and they were top of the mark good. I miss the flavor Mom and Dad used but lost the recipe when our house burnt to the ground. Thank you for this video! AWESOME!!!!!!!!!!!!!!!!!!!!1

Both of you take bacon to a level that is mouth watering and clearly this is bacon preparation and consuming to the finest level that I have ever witnessed. Congratulations to both of you for elevating bacon to the level it deserves.

Everything has improved so much from your earlier videos. Your butchery skills have improved, your confidence in front of the camera has improved, the camera skills have improved, the production values have improved, and the editing has improved. These videos are so enjoyable!

@TheBeardedButchers

3 жыл бұрын

Thanks a ton, Simon! Really warms our heart to see our audience appreciate the work the whole team puts out. 🔥🔥🔥

@jessesandburg

2 жыл бұрын

@@TheBeardedButchers These videos are top notch, indeed!

@mrtoastyscruff

6 ай бұрын

​@@TheBeardedButchersI am ready to make some bacon. I plan on using a half belly. The other half is going to burnt ends. My question is since I am using a half belly do I cut the brine ingredients in half also or use the amount mentioned in the video? Thank you

@bruiser6479

3 ай бұрын

@@mrtoastyscruffI would suggest you can reduce the amount used, but make sure you keep the same ratios.

These guys are true professionals and masters of their trade. Watching you all work is truly satisfying for us country folk. This is what America truly is. Hard working people.

I live in Alaska. My partner and I work a gold claim near Coldfoot, north of the Arctic circle. Far away from a store. We purchased some of the BB Black to make our own bacon. But rather than pork, we used bear meat. Now that turned out so good, we're hoping for another bear to come within range of our camp. This seasoning is supreme! The video is very clear on how the average guy can make his own bacon. Nice job guys. Instant LIKE and SUBSCRIBE! Greetings from Alaska!

@SimonFielderHorsemanship

Жыл бұрын

qe🎉ee😢🎉🎉😢😢😢IIamnot😂😂🎉😢wf😮art😢aw😢ATTTTTTTTTTTTRA😮WT😅SERF😅R😊😮😊😮😅😅W😅DW😮A🎉

@SimonFielderHorsemanship

Жыл бұрын

eef

You two guys/brothers are top-notch professional meat butchers and honest business owners. I admire your knowledge of the butcher's profession, (i.e.) animal anatomy, carcass dissection, cuts of meat, preparation, packaging, care, etc. As for me, I could never be my own livestock butcher, inasmuch, as I could never slaughter an animal that I raised, I just don't have it in me. No, I am not squeamish at the sight of blood or normal death, and yes, I eat most processed meat sold in grocery stores, but I just cannot take an animal's life myself. (unfortunately butcher businesses can no longer be found in my area)

You guys have created such a wonderfully informative and entertaining channel. I personally enjoy when you do “comparison” videos. The time and effort that you spend to be organized and detailed is very much noticed and appreciated. And this particular episode has motivated me to try my hand at homemade bacon. Well done gentleman and THANK YOU for your wonderful channel!

@TheBeardedButchers

8 ай бұрын

Thank you!!!

Oh man. I'm home sick. My wife and I are missionaries in Cambodia. All the meats are butchered the morning you buy at market. No refrigeration. I cured a green pork but to make ham in an ice chest for 7 days. It was good but a little tough. Great show

There is something satisfying about watching a true craftsman and a well sharpened knife working in unison. My newest batch of bacon seeds are 10 weeks old and growing. When they are ready for finishing school I will be ordering some of your Black seasoning to do some of my bacon. Keep up the great work and thanks for sharing your skills and methods with those of us that are trying to keep the old ways alive by doing things ourselves. Stay blessed brothers.

@lindabradford9591

Жыл бұрын

The sharp knives amaze me. Mine never ever ever cut that easy. Lol

To quote one of my all time favorite movies. And to stress how much I love bacon. For breakfast I eat a lb of bacon, for lunch a lb of bacon and i usually drink my dinner. Absolutely love the content and the knowledge that you are bestowing onto everyone. Thank you all so much. God Bless.

I just recently bought Myself a Pit Boss pellet Smoker grill. I bought a pig. I butchered it myself. I have been processing my own deer for decades so nothing new. But the smoking meet is a new thing to me. I found your channel and a few others that have been very helpful. Your videos are a bit longer than I normally like to watch but can't stop watching them because of all of the useful helpful content that you guys put out there. I'm on instant fan. Love you guys.

A week or so ago I asked you guys some questions about doing my own bacon and you answered them timely and detailed. Then you did this video and it is awesome! I cannot wait to make bacon again! Keep the videos coming

@williamzellars4758

Жыл бұрын

Love bacon

@joanettemurch9040

Жыл бұрын

It’s my favorite fruit 👻

Thank you for the intuitive and interactive videos. You make meat processing look so easy. I haven’t made bacon since I was in my 20s and it was not the best. Buying a pork belly tomorrow and giving it a go. Thanks again for making me more successful when doing my own meat

Thanks for another excellent video. In the UK we have back bacon as well as belly bacon. The pork loin is not separated from the belly, initially, but the whole side (known as a 'flitch') is deboned and cured whole. Sometimes slices from the flitch are sold intact, other times they are separated into back bacon and streaky (belly) bacon. It is sold either 'green' (unsmoked) or smoked; both are delicious.

I don't go past the first commercial with youtube vids but, these guys are TRUTH! I watched the entire video while my bacon is in the smoker as I type.

I've been making my own bacon for years and it just never gets old frying up a batch. I love knowing what's in what I'm eating and i love how it fries up differently than store bought! I'm looking forward to trying the wet brine you did.

@johnsmith-ce2tq

2 жыл бұрын

i would love to know how to dry cure it

I'm just here mesmerized at how easy he is making this knife work look. That knife is well taken care of.

@alextogo8367

2 жыл бұрын

He's a butcher. It has to be

My blood pressure went up to the moon watching this!! I would have been there and ate until I passed out! You guys are really cool and your Vid makes things super simple! I just subscribed and see that you all are down to earth and have a passion for food! Looking forward to getting some new techniques to my cooking arsenal.

Thank you so much for contributing to the tradition library!!! The cousins and I are excited to keep the traditions alive, as our grandparents came to Hamilton from the Abruzzo region in the 50's and this was the life we were raised in! Thanks again!

I appreciate the time to show us the proper way to make homemade bacon. Thank you so much for all the info to this video and I’m glad I found you guys and subscribed as soon as your video ended. Looking forward to other videos, may all of you and your Families stay safe. Thanks again.

Great videos!! Clear and concise without getting too technical. Given the times we're living in and the coming food crisis I would like to see videos on making corned beef, pastrami, dry sausage, salami, and head cheese. Anything to do with using and preserving the less popular cuts of meat.

@TheBeardedButchers

2 жыл бұрын

Glad to hear you don't think our video is too technical! 🙏

@sincerelyspecial3386

8 ай бұрын

I agree

FYI H2O weights 8.4# per gallon. Fireman shared that and I have never forgotten.

@stevecorcoran9869

Жыл бұрын

Depends. Fresh water actually weighs 8.3454 lbs per US gallon.

You guys popped up during a search for making summer sausage, after seeing your videos I had to subscribe as you answer many of my questions and show me everything I want to know to be able to do this on the farm. Thank you so much for these videos, you guys are awesome and leave me hungry with each one.

@TheBeardedButchers

Жыл бұрын

Awesome! Thank you, Lelouch, and welcome aboard!

Great video! I typically throw bacon in the oven 400°F and flip once when the top looks done. No grease splatters on the stove top.

Saw this statement on a billboard in Cedar Rapids, Iowa - “Bacon, the duct tape of the kitchen”. So true, anything is better with bacon.

@TheBeardedButchers

3 жыл бұрын

Bacon makes the world more colorful. 🥓

@rugfixr

3 жыл бұрын

made a John Boat. Yep

@Luckingsworth

3 жыл бұрын

I saw that one too!

@Egleone6

2 жыл бұрын

@@TheBeardedButchers Only thing better than Bacon is MORE bacon...

You can be who you Are.! They mentioned a family who All Loves Bacon can go through a Ton. I came from that family. On top of it all my Papa Was a Butcher and showed us how to Do What They Did. Excellent 👌🏼👍🏼😀🤟🏼⚡

You guys are great. I just picked up some of your seasonings at my local butcher. Your butter blend is awesome!! Beloved bacon is definitely my near future. Thanks for all you do.

I was messing around with making vegetable stock using the dehydrator a few months ago, a celery, onion and carrot base (and a bit of chili) with great success, I didn't realize I could take it another step. I am glad you showed a version not using Nitrates as many people don't handle nitrates to well. Love to try this.

@mburkett71

Жыл бұрын

What many don't realize is celery powder is also nitrate just in a more "natural" form. But it's still nitrate nonetheless

Been waiting on this video ever since ya'll were on the podcast with JT and Logan. Thanks guys appreciate you sharing your knowledge with us.

Thank you, amazing video! I definitely love bacon. I appreciate you taking the time to walk through the whole process.

I was reading other comments and realized that for the most part we all agree. Best part of your videos, they are short, to the point, not allot of repetitive steps or words. going to make bacon and pastrame, and kraut.

Listening to you guys on Free Range American got me inspired to break out my smoker for the first time this season. Good looking bacon!

This video could have gone on for another six hours and I would have still been mesmerized. You guys gave an excellent and entertaining tutorial.

You guys are just a blessing. From an aspiration cold meats processor. I am learning a lot.

Super amazing video. I've seen dry brines but this is the first wet brine I've seen. Thank you so much. So glad for y'alls success and so thankful for your videos for the art home butcher!!!!

@TheBeardedButchers

Жыл бұрын

Thanks so much!

I know this is almost a year later, but thank you so much for this video. I appreciate that you take us from the breakdown to the eating so we have a clear understanding of what we need to get from the butcher and how to take it from raw material to "beautiful belly" and then to tasty eats. Thank you so much!

@erikludwig9014

2 жыл бұрын

Thank you

Love how you guys show the process using tools the average person can have. Thanks for all the great content👍. Hope you and your families have a merry Christmas.

@bull.dog.

Жыл бұрын

Average to USSA? I'm currently in Europe and 99% of average people won't have those things 😄

@williamwalsh3779

Жыл бұрын

@@bull.dog. You don't have bacon in Europe?

Love your professionalism and comparison aspect of this video thanx

Great to watch you guys. You've clearly been doing this for many years. and do it so well.

Many thanks to you lads from Manchester UK for putting together such an excellent and informative video . This morning i started my own cured Belly Pork today and i'm really looking forward to next week when the tasting begins . After watching your examples of curing i'm going to try your method using the Black Pepper next time . Thanks for sharing your amazing skills with me .

You guys never cease to amaze me with your vast knowledge of your craft. You guys make it all look so easy.

@preppercoops741

3 жыл бұрын

They certainly do Ron, I struggle with taking the ribs out of a small cut. If I tried to do it as fast as the BB's I would certainly lose a finger or two.

Watch a lot of your videos and learn each and every time. Use to cut a lot of meat at one time, but always learn more from you guys. Keep up the great work.

I'm about to learn how to butcher my own pigs and learn this. Thank you for your wisdom and sharing this.

I love watching an expert work his trade. The way he cut that pig into parts was fantastic.

My mouth is watering right now. Regards from south Africa

Enjoyed your video. I was unaware you could cure bacon without nitrates and was glad to discover such was possible. Being a butcher like you folks is a real art.

I watch all your videos and every time I am so impressed on your knife skill. 🔪 you make it look so smooth and easy.

"If you're against a flight of bacon, that's un-American in my book." Love it.

@ryoka1984

3 жыл бұрын

They need to make this a shirt! 🤣

@mikep8080

3 жыл бұрын

@@ryoka1984 I would buy that shirt. It would go perfect with my dodge v10 3500 gas 12mpg per gallon truck (that is if it was falling of a cliff) sticker saying it identifies as a Prius mocking so called nonsense of identifying yourself as whatever you feel like.

@2005Pilot

3 жыл бұрын

Un-American to me too!!

@omcorc

3 жыл бұрын

@@mikep8080 Hub? No need to take things there. This is a great video and there’s no room for toxic behavior here. Have a nice day and I hope can learn to just love your life and not worry about others. I did and it’s wonderful.

@mikep8080

3 жыл бұрын

@@omcorc ok snowflake. I would bother to read the rest but I need to go fill my prius gas tank

Another video that’ll be a classic, its like a reference video and superbly shot by Spencer, keep them coming guys we’re loving them and they could never become annoying

@Spencsaurus

3 жыл бұрын

Thanks man! Glad you enjoyed!!

You guys are awesome. I’m trying this tomorrow. I have only tried the dry method, I’m excited to try it your way!

I love bacon. Been making my own for quite a few years. Checked out this video for new ideas. I use a standard old fashioned 8-2-2 sugar cure. Thanks for the tips on using the treager. I just started experimenting with smoking on the Camp Chef. I've always cold smoked bacon with white oak before but the pellet grill is so fast and easy.

Love this video presentation... I can’t get over how sharp your knife is for tools of the trade 😎🌺🌈🤙🏽

You've just popped up on my feed last night, and I was very impressed by the quality of the information, and your production values. I will definitely be trying this at home, and thank you for the encouragement. I'm pretty sure I'll be buying some of your seasoning as well. Thanks very much. I'm looking forward to watching your other videos.

Wonderful gentlemen! I recently became a carnivore and you guys make it much cheaper and healthier for me. Thank you so much!

Great vids guys. Your real ambassadors for the industry. Your attention do detail is inspiring! Keep it up!

I make my bacon too. One of my favorite things is to season equal amounts of black pepper and brown sugar. It transforms bacon into meat candy!

@DerekBolli

3 жыл бұрын

Mmmmmm, meat candy 🥰

@phillchristian261

3 жыл бұрын

i did the same, smoked withe hickory wood, so good sweet and smokey.

@charlesbartlett2569

3 жыл бұрын

I lean towards more brown sugar and less salt.

@jamesstanlake4064

3 жыл бұрын

@@charlesbartlett2569 The saltness of bacon can be reduced by soaking it in water before cooking. I test cook a slice to see how it tastes and soak it if needed

@charlesbartlett2569

3 жыл бұрын

@@jamesstanlake4064 100% agree. I don’t have the refrigerator space to brine so I rub the belly in a mixture of 2/3 brown sugar and 1/3 salt and place in a ziploc bag in the refrigerator for 7-10 days turning it each day. I then rinse the belly very good and cover it in cold fresh water back in the refrigerator overnight, drain it well and place it back on a rack in the refrigerator to dry out for at least 24 hours before final seasoning and smoking.

"For me, Beared Butchers are the "Best" in the World when it comes to Cutting and making "Meat" look so good, Thank you!!!"

@TheBeardedButchers

2 жыл бұрын

Thank you!

Bacon 🥓 is proof that God loves us and wants us to be happy 😃

I've been told I could clean a carcass but man you guys take it an art... Thanks for sharing your knowledge!!!

Hoping for your breakfast sausage recipe soon. Good job guys.

Just stumbled upon this and subscribed. I'm going to try the black pepper seasoned. You inspired me to get back at it. I've always done the dry rub cure method which worked great for me and maybe a little easier. I might try the celery powder instead of Morton Tender Quick next time, too.

Such a nice educational channel! Thanks for all the work that yall put into your videos.

You 2 men are a great credit and benefit to cooks everywhere. Keep up the great work. Very professional. Guess where I'm going tomorrow, Butcher shop for pork belly...

@TheBeardedButchers

Жыл бұрын

Thanks so much for the kind words, Michael! Enjoy your bacon. Remember: depending on the fat cover, you may want to cut back on the brining time so it's less salty.

I've been dying to make my own bacon literally dreaming about it cutting my own thick and ridiculous slices. I use bacon grease in my pan every morning to make eggs. I love bacon.

@Tmanaz480

3 жыл бұрын

In the supermarket the other day I saw they had jars of bacon fat on the shelf for sale. LOL...who buys bacon fat?

@DocRigel

3 жыл бұрын

@@Tmanaz480 people who don't cook enough bacon! Haha

@donaldsmith5641

3 жыл бұрын

Tmanaz480 a better question, who would be foolish enough to part with bacon grease?

@skm9420

3 жыл бұрын

@@donaldsmith5641 those crazy vegans and veggies

@davidsignor7931

2 жыл бұрын

If eggs are done without bacon grease they don't look editable and have no flavor

It's amazing how sharp your knives are. Cutting with such ease.👍Already subscribe, and a bacon lover. The aroma of bacon in the morning is so so good. You guys are awesome butchers. I enjoy your videos.

Just subscribed to the channel. Love the explanation of the two curing methods. I sell both Chemical Nitrite free products here in Australia, as there is a following for natural nutrites used in manufacturing. The best part about using the celery powder is that it maintains the same colour as nitrite does. Original nitrite free products look grey and unappealing. Great channel, and I love your work. Cheers from Oz 🇬🇸

@TheBeardedButchers

Жыл бұрын

Great tip!

Thank you so much for the bacon 🥓 video. I am looking forward to trying your recipe. I have the same grill. Looking forward to using you’ll recipes.

Another awesome video gentlemen!!! Keep em coming!

The ZZ Top of butchers, love the videos guys

Excellent. Rubbed with Manuka Honey and Manuka smoked. Worked a treat. Thanks.

Great job. I only do bacon in a dry rub so I really appreciate watching the wet method. Just a bit of technical correction. You used both the words Nitrate and Nitrite, just for your viewers Cure #1, Prague powder #1 or cure powder #1 are all sodium Nitrite. Nitrate is used for things like aged hams that take months to cure.

Daisyfield peppered and cajun flavors are the best bacon I've ever had. I'm probably biased though I used to work for them!

Just found you guys because Christmas and prime rib lol watched that video and now I’m hooked love the content you gained a new subscriber and I will be ordering

@TheBeardedButchers

Жыл бұрын

Welcome aboard, Jessy!

Thank you for sharing your experience knowledge and professionalism, I have been watching a lot of curing videos to learn how to do it myself.

Thanks for this video I’ve been looking for a great way to get into doing my on bacon, you have helped me out a lot , you guys are great and explain everything to the Tee , Thanks from Tennessee

@TheBeardedButchers

3 жыл бұрын

Rock on!

Yeah I tell everyone that you guys are doing good things ! I'm trying man!

Just finished my first slab of wild boar bacon. Thanks for the pig butchering video and this bacon curing and smoking video. So awesome to process my own meats and not have to go to the butcher. Your videos gave me all of the confidence. Thanks guys!

@TheBeardedButchers

Жыл бұрын

Rock on, Kevin! How did it go?

@kevincapps4258

Жыл бұрын

@@TheBeardedButchers I used the PS Seasoning Meat Cure. Cured it for 2 days as it's been busy around my house for the holidays. Everything looks awesome, but the bacon is on the salty side. I have a scale and made sure I measured everything out according to the directions.I have another side still curing as well as 2 boneless hams. I'm hoping they aren't as salty. Any suggestions? Wish I could share some pics. Maybe I'll try sharing on one of the other social platforms. Love watching your videos.

Os melhores açougueiros , estou aprendendo muito com vocês são show.

Was just wanting to know how to make my own nitrate free bacon. Perfect job! Thanks so much for this.

@TheBeardedButchers

3 жыл бұрын

You are so welcome!

@teresaoftheandes6279

2 жыл бұрын

Me too!

“Bacon Cheers”.......y’all are 🤘

Great how to video! I just put about 14 pounds of belly back in the fridge. This is from a hog I raised at home. I used 2oz. celery juice powder along with 14oz. Redmond's chef's blend smoked salt and 16oz. Himalayan pink salt. Plan on cooking some up in about 2 weeks before it goes on the smoker to get a comparison.

Great video, I dry cure mine and cold smoke not hot, but I will definitely try your method. Thanks for the heads up 👍

Scott’s hot tip about the spacer in the vacuum sealer is spot on, although a couple Tupperware lids are probably a little safer option than a Seth Perkins sharpened knife.