Be sure to like and subscribe to the channel! It's FREE for you and adds a LOT of value to the channel for me. There's also LOTS of helpful info in the description and if you want to see the written recipe, go to www.smoking-meat.com/make-your-own-bacon-at-home Appreciate all of you!!

I bought your book about 5 years ago and it's come in really handy for grilling and smoking stuff. It's a great book and I recommend anybody that wants to learn grilling and smoking to get it.

detailed and clear info. thx

Thanks for sharing with us Jeff, looks really good. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻

Looks great. Thanks

Used this recipe and my bacon turned out great! Thanks for sharing.

What a fantastic tutorial, thank you! Trying this out this week. I have a small indoor smoker (apartment living), any thoughts on those for smoking bacon?

Very nice. This is the way I will do it. 👍

Terrific video! Thanks Jeff.

@tulsajeff

2 жыл бұрын

Scott, thank you!

Looks great. As a bit of feedback, I finally pulled my finger out and made the BBQ sauce from the recipe I purchased on your website. Exactly as written... all I can say is WOW!

@tulsajeff

2 жыл бұрын

So glad you loved the barbecue sauce! I just got so tired of all sauce tasting the same and felt the world needed something better. Heck, I needed something better! Thank you so much for the feedback.. it means a lot!

Greta video. I used your process as a barometer for my process. we are doing like you are, which is great. We are smoking to 150 on a Treager. Good stuff. Thanks for your good video. Next at our house is buckboard bacon. Keep the vids coming!

Jeff looks great, thanks for the video.

@tulsajeff

2 жыл бұрын

Thanks for watching!

Hello Jeff - I enjoy all of your videos and books. Thank you for sharing your talent with the the rest of us! What type of curing salt do you prefer? I see along with many brands, there is also #1 or #2. Are those numbers for Dry vs wet curing? What do you prefer? Thank you, Sir!

Nicely done!

I think it looks great.

Looks Good

Thank you Jeff, have been a long-time subscriber to your emails but this takes the "bacon".. get it! I purchased a case of Pork Belly 2yrs ago, cut them in half and vacuum sealed then froze... now I get to try this exact recipe on my Bull!!! TY! TY!

@tulsajeff

2 жыл бұрын

🤣 Sounds like you are set for makin' some bacon!

Great video Jeff! Do you prefer using this method or more of a dry rub method? I have done the dry rub method and it always comes out too salty so I’m very excited that you addressed that in this video and I can’t wait to give it a try! As always, thanks for all you do for us!

@tulsajeff

2 жыл бұрын

Garrett, I prefer this wet cure method and it's what I use most of the time. The salt level in my recipe is great reduced and I think you'll find that it is very well balanced without being too salty. And if it is, you can definitely remove a little with a soak before continuing on. Give it a try and let me know how it goes.

very nice Jeff

That is awesome! Thanks for sharing your process.

@tulsajeff

2 жыл бұрын

You are so welcome!

Jeff, how long a slab can that slicer handle? Costco pork bellies are about 11-13" and yours look a bit shorter than that.

I am so happy to have this recipe. Now to find a belly with some meat. Thank you!

@tulsajeff

2 жыл бұрын

Yes, the fat to meat ratio is important. I can usually find good ones at Costco (Sam's has them too from what I hear) and the rind is already removed as well. Let me know how it goes.

@LaFemeTanya

2 жыл бұрын

@@tulsajeff Another reason to renew my Costco card. Thank you very much.

Hi Jeff I am brand new to smoking, having recently bought a pellet smoker/grill. I found and joined your online forum. I think I saw you mention this on another video but I can't find it now so I apologize for asking you to repeat yourself but where can we buy the metal trays (and racks) you use in many of your videos when smoking (like in this video and when you cook wings?). You do us all a tremendous service for which I for one am very grateful!

@tulsajeff

2 жыл бұрын

Welcome to the forum! You can find those pans on Amazon at www.smoking-meat.com/ss-pans-with-racks

What formula do you use for the wet brine? I see what you did here, but what if I only want to do a 3 lb size?

Jeff, great video! I am used to doing a dry cure but I like this wet brine method which looks like you dont need to be as concermed with the total weight of the pork belly. My question is, could you do 15 lbs as long as it stays submerged? I buy minne belly at BJs and they are in 4.5 to 5.5 lb squares already.......

@tulsajeff

2 жыл бұрын

Dave, thank you! It is my understanding that the weight does not make a difference in wet curing. The correct amount of cure will make it's way into the meat oven the course of time whether it's 10 lbs or 15 lbs. I have done various amounts at one time and it ends up exactly the same every single time. Make sure it's submerged and give it a full 10 days. You will probably need a double batch of curing brine to cover that much pork belly.

My first time to do it. My imagination Brine with pepper, spiced vinegar/whiskey, brown sugar + maple syrup and pink salt plus already thin sliced pork belly.

What if I dont want the sugar, just the salt? Would I still follow the recipe?

Awesome video👍new sub , looks interesting your Channel

Nope, no quality control for food safety. Curing salt needs to be added at .25% of the TOTAL combined weight of ALL ingredients. By not weighing the meat this is a big swing and a miss.

I was surprised about the 145 degrees and have always pulled it off at 155. Is it more tender? Any food safety concerns? Thanks!

@tulsajeff

2 жыл бұрын

Scott, for years we've been told to cook pork to 160 however back in 2011 the USDA changed this to 145 (thankfully). Pork belly has a lot of fat so no worries about it being dry but we only need to get it to safely done. It is perfectly tender at that temperature, and safe to eat even if you don't cook it. I also slice across the grain to make it even more tender.

So if it wasn't salty enough you would soak it longer? Would you add more salt to the water?

@tulsajeff

2 жыл бұрын

I am assuming you could add more salt to the brine and give it another day if it wasn't salty enough but I've never tried it in the reverse like that on cured pork belly. If you tend to like things a little saltier, then increase your coarse kosher salt to ¾ cup from the start. That is my original recipe and I have decreased it down by ¼ cup because that seems to be more in the wheelhouse of what everyone likes. You can hone in on what you and your family likes once you've made it a time or two.

Any advice on how to add Maple flavor?

@tulsajeff

2 жыл бұрын

You can add a cup of maple syrup to the curing brine instead of the ½ cup of white granulated sugar to give it a maple flavor.

@scott-4482

2 жыл бұрын

@@tulsajeff I'll have to try that. Thanks!

I'm assuming the belly has had the skin cut off. (BTW - GREAT VIDEO!)

@tulsajeff

2 жыл бұрын

Roger, I get most of my pork belly from Costco and the skin is already removed. If you get one that has skin, just use a really sharp knife and a little patience and remove the skin before the curing process.

I buy mine at costco is it already cured ?

@tulsajeff

2 жыл бұрын

Steve, the pork belly from Costco already has the skin removed but they are not cured. That's where I get most of my pork belly as well.

I realize I am late to the party, but when you did the taste test did it taste like bacon? Can it be sliced at that point and eaten as bacon? I tried the dry cure method and the meat did not turn pink at all from the Prague #1. My measurements were correct. I put it in the oven till it reached 145F and sliced it afterwards. . It looks like ham to me. Am I incorrect? Was I not supposed to cook/smoke the meat bringing it up to 145F? Can a dry cure be sliced as bacon without cooking/smoking? What did I do wrong?

How many pounds of Pork Belly is this recipe good for?

How many pounds was it

this is the usail mothod not easy