For more Cooking with Ron videos, go to the Cooking with Ron playlist here: kzread.info/head/PLB2vSjxWrJw3W2QUMlMHCUHZrJmuzQt3J

Watching folks prepare meats never gets old seems like

Excellent video. Thank you for taking the time to help teach the ones looking for knowledge.

Hi David, I’m from Montreal Canada. Jusr started smoking and your bacon recipe is the first project I tried on the smoker. It’s literally FANTASTIC! Your recipe balances the salty and sweet spot on and the end product is amazing. Thank you for sharing and you can be sure I’ll be an avid follower.

Thank you Ron.Very informative.So cool and laid back.Seems like a good guy to have a beer with.God bless

@ronross6946

4 жыл бұрын

Thank you Paul! If you are ever in the pacific NW, look us up and we'll have one! Cheers!

From up here at Lake Symington, keep the videos coming. After my current batch of bacon is finished, I’m trying this method out. Awesome video

Yum, yum. I love bacon.... Great video, thanks for taking the time to make and upload the video.

@ronross6946

4 жыл бұрын

Alex G. Thank you! And let us know how yours turns out!

I think this is the very best video that I have ever watched . Excellent job sir .

@my-back-yard

4 жыл бұрын

Robert Koehn thank you!

Far out, FABULOUS! Thank you for sharing your recipe and good tidings to you!

@my-back-yard

4 жыл бұрын

Thank you! And good tidings to you too!

Thank you Brent! Great demo this just looks soooo good.

Loved the video Brent. When that GlenFiddich came out you owned me. Bacon and single malt scotch! You are the man

@my-back-yard

4 жыл бұрын

Rich you get no argument from me!

Thanks for sharing, Ron! So entertaining and informative! :)

@ronross6946

4 жыл бұрын

Thank you!

Damn, Brent! Love your set up and love your work! I’m looking forward to trying this. Thanks, brother!

@my-back-yard

4 жыл бұрын

Thank you! Let us know how it works!

Used this recipe and used pork loin instead of belly or shoulder. Smoked it over apple wood. Honestly the best ham I have ever had gonna start a fresh batch tomorrow and some shoulder for bacon. Thank you for the recipe. Amazing

thanks for an awesome video. i like how u explain everything and make it so simple.

@my-back-yard

4 жыл бұрын

Thank you!

Thank you for a great explanation and direction! Looks fantastic. Can not wait to try it!😎

@my-back-yard

4 жыл бұрын

Thank you. Make SURE you let us know how your turns out!!!!

God bless you sir. You win KZread for today!

So awesome....just got my smoker for the holidays and will definitely try this out. Thank you so much for the great video! Looks like you're a Skins fan too...keep the faith, HTTR and hail to you as well!

@my-back-yard

4 жыл бұрын

Chairoscuro thanks! HTTR!

Beautiful place you have. Enjoyed the video and found you to be very knowledgeable. I learned a few things. Thanks.

@my-back-yard

3 жыл бұрын

Tom S. Thank you!

Stumbled across your video... Excellent!!! Thank you:)

Terrific video! I'm a little anxious about the curing and smoking process, having zero experience in either; but Ron explained it very clearly. Now need to work up the courage to try it...on to the sausage making video. Brent-keep producing "Ron" videos.

@my-back-yard

4 жыл бұрын

I intend to. 👌

@ronross6946

4 жыл бұрын

Gurden Jarrell, Thank you, and it is really easy! And sausage is easier! We do these videos to show how easy it is in hope of inspiring others. Don't be nervous! We are here to answer any questions along the way!

Great video! Learned a lot and I love the practicality of your kitchen--right tools for the job at your fingertips! Got my notes and hope to try this.

@my-back-yard

4 жыл бұрын

JoJo Zee thanks! Good luck!

@ronross6946

4 жыл бұрын

We are here to answer any questions if have any doubts!

Thank you for the video. I will try your recipe when the snow melts here in Minnesota. I still have some smoked & candied bacon in my freezer from last fall. I'm not set up for winter grilling/smoking, although I continue to cook indoors.

@my-back-yard

4 жыл бұрын

D. S good luck in New Orleans today!

Thanks, being born and raised here in Montana, we like our bacon! I have watched several shows about making it, but you are the first about using the pork shoulder that I’ve seen. Sure is a better looking cut. I agree with using apple wood, but you might also consider chokecherry. Kind of overlooked in the smoking world. Not quite as sweet, but a real nice flavor.

👍👍👍Awesome demo & instruction!!! Thank you kind sir!!! Now all I need is some eggs and biscuits!!! 🤗💞🤗

@my-back-yard

4 жыл бұрын

Thank you!

Hey guys great videos. We have enjoyed making both the belly and shoulder bacon with some of us preferring the shoulder bacon. I am curing my third batch of shoulder bacon right now and just finished smoking my second batch of pork loins for Canadian bacon using your cure recipe. Also enjoyed the smoked oyster video, and since we also have a home on Hood Canal I have smoked some of our oysters, clams, and mussels. They are fantastic!! Again thanks guys.

@my-back-yard

3 жыл бұрын

That’s great! I did a load of razor clams as a test run and it was great!

@ronross6946

3 жыл бұрын

Always nice to hear from a neighbor! Glad you enjoyed the videos!

Dude your backyard is gorgeous, awesome share!

@my-back-yard

Жыл бұрын

Thanks! Really appreciate it!

Love your delivery and giving encouragement . I jumped into making bacon after your video

@my-back-yard

4 жыл бұрын

Thank you! Let us know how it goes!

@ronross6946

4 жыл бұрын

Please let us know what you think of it, and offer your suggestions to others!

I'm here just because listening to this guy is so soothing. Thanks for the info brother.

@ronross6946

4 жыл бұрын

Mr. Gawn, thank you! Can I now add therapist to my very thin resume?

@willieford2303

4 жыл бұрын

@@ronross6946 Dr Gundry

My Mouth is watering! Great video!!

@my-back-yard

4 жыл бұрын

You're welcome!

Can’t wait to try this bacon recipe

You guys are great! Thanks for making such a helpful video and for sharing your recipe. My wife and I just finished eating some bacon from a batch I made following your instructions. I did a shoulder roast I picked up for $1.59 lb. I brined it for 10 days, rinsed it, let it dry/rest overnight, and smoked it. It was beyond awesome and I don’t see myself ever buying bacon from the store again. I’ll keep an eye out for pork belly deals and try one when the price is right, but it’s hard to imagine it could taste any better than the shoulder roast. Thanks again!

@my-back-yard

Жыл бұрын

That’s what we like to hear! Thanks! Try Part 2 for more information: kzread.info/dash/bejne/e4aHqah-Z9zZYto.html

@jackm6307

7 ай бұрын

Thanks. A first hand trial was just what I needed to hear before diving in, and those were my hopes as well, a leaner yet less expensive bacon for life.

It's nice to see another guy who has a smokehouse . 62 pounds of hams , pork shoulder and 50 pounds of elk are getting mesquite smoked as I write . When folks eat genuine smoked hams and bacon , the store bought "stuff" goes out the window . People might be amazed at how good a product can be made in a Weber grill or firepit behind their house . Thanks Mr. Woolard for an Excellent and inspiring video .

@my-back-yard

5 жыл бұрын

SAR TRACKING thank you for the kind words

Awesome Video showing full process. Really appreciate the use of real smoking in making the product. Def superior process to fake liquid smoke for sure

@my-back-yard

4 жыл бұрын

Thank you!

Outstanding video! Will be making some shoulder bacon soon, using your recipe.

@my-back-yard

3 жыл бұрын

Let us know how it works!

Great video ! Thanks so much for the recipe, going to give it a try, see how it compares to my dark brown sugar cure.

Thankyou for sharing! That is awesome. My wife bought European Bacon $9 plus a pound loved the thick roundish shape. As soon as I saw the pork shoulder done I new exactly what I was looking at! can't wait to try it myself.

@my-back-yard

3 жыл бұрын

Thanks for dropping in! I recommend the follow up video to this for a good Q&A and comparisons: kzread.info/dash/bejne/e4aHqah-Z9zZYto.html

@ronross6946

3 жыл бұрын

Let us know if you have any questions along the way!

That bacon looks fantastic. As a Canadian, I love maple syrup. Great video. Cheers!

@my-back-yard

4 жыл бұрын

Thanks!

nice job! I can almost taste it just by watching! thanks!

Sound like a good recipe... I'll have to try this one... I like both kinds of bacon... Thanks for the recipe...

@my-back-yard

3 жыл бұрын

Let us know how it goes!

I love your back yard!

Thanks for the video. I enjoyed it learned some new things.

Man I am definitely going to try this!!! Thanks for the video.

@my-back-yard

4 жыл бұрын

Thank you! Let us know how it goes!

New to the channel I loved the bacon video cant wait to see all your video's

@my-back-yard

2 жыл бұрын

Welcome aboard!

Great how to. I use pork shoulder but never thought about making bacon from it. I can stop work for the day. I learned something. Lol. I hail from Oklahoma.

@my-back-yard

4 жыл бұрын

Thanks George! Greetings from the Pacific Northwest!

@0623kaboom

4 жыл бұрын

he didnt either he made pancetta ... that is salt cured and smoked meat ... bacon is a SMOKE ONLY process ....

@0623kaboom

4 жыл бұрын

@@my-back-yard nice pancetta .... but that AINT BACON ... bacon is smoked only with no salt EVER ....

@ronross6946

4 жыл бұрын

According to all of my references, pancetta is air dried, and not smoked. It is also has several other spices like white pepper, nutmeg, and fennel. Also, the same references, and ever definition I have read says bacon is smoked. I guess we can agree to disagree.

Great video, Thanks for sharing! I'm going to give the shoulder bacon a try, I never heard of doing that, What a great idea. That's one hell of a nice backyard and outside kitchen you have! I subscribed to the channel and I will let you know how the shoulder bacon comes out!

@my-back-yard

Жыл бұрын

Thank you!

OMG that looks good and I am gonna do this pronto, Thank you for taking the time and effort to do this this video !!

@my-back-yard

4 жыл бұрын

Doug Doty let us know how it goes!

@floridasaltlife

4 жыл бұрын

@@my-back-yard We put 16 lbs in to cure this evening, tried to be faithful to you recipe other than molasses and maple syrup brands, also the wife rejected the pepper, any concerns with curing here, we were fairly certain it was just a flavor deal. I will be smoking in a Green Mountain pellet smoker/grill when ready. Gonna make me some hangers before time. QUESTION: We smoke / slow cook shoulder/butts all the time and trying to understand why no one cures those, seems like same deal since it takes hours to get to 160. Is this curing about being able to let it stand in smoker and dry without refrigeration before turning the heat on next day ??

@ronross6946

4 жыл бұрын

I'm not at all particular on brands on molasses or maple syrup, but it does need to be real maple syrup. After you rinse it and pat it dry, I really think you should hit an inch or two of both sides of a piece with a little cracked pepper just to give it a try! Keep us posted!

Tried this recipe, love it and will make my bacon this way from now on! I posted a picture on line and was asked for the recipe and I gave them your you tube video link!

@my-back-yard

Жыл бұрын

That’s what we want to hear! Thanks!

Man that makes my mouth water. Great job.

@my-back-yard

4 жыл бұрын

Go Boyz thank you!

Great video! ..Looks excellent. I live in the deep South in N. Florida and we sure as hell are bacon eaters and that looks about right!

@my-back-yard

4 жыл бұрын

Alleypanther thanks! Try it and let us know how it goes!

i did enjoy your video,thanks for sharing,that bacon looks to die for.

@my-back-yard

4 жыл бұрын

Mech Fly thank you!

wow.fantastic video. My mouth was watering when you sliced that up !! you are a great teacher. I like your style with the wee Glenfiddich in there 😏. I was going to try to make some but i think ill come by your house and try yours, you look like you've mastered it haha

@my-back-yard

4 жыл бұрын

ohakune yachtclub thanks! You should try it!

Had a good time watching your video! I have 60lbs of 99 cent pork butt I normally use for sausage and pulled pork. Now I can try some bacon with that! hope you keep doing what you're doing thanks

@my-back-yard

4 жыл бұрын

teton scot do it! Let us know how it works out! And thanks for watching!

thanks for sharing your method

Great vid! Going to try your recipe soon!

@my-back-yard

5 жыл бұрын

Justin Cider let us know how you like it!

Thanks great video and great information i will be trying this

OH!!! WOW!!!! What delicious food you've made, BACON!!!! my love!! and homemade too!.Thanks for sharing.

@my-back-yard

4 жыл бұрын

Elf Owl you’re welcome!

I could smell everything you did. Great video of an even greater process

@my-back-yard

Жыл бұрын

Thank you!

Thank you for doing a video that is easy to follow with simple instructions that are not inundated with useless filler and blab great video keep up the good

@my-back-yard

4 жыл бұрын

Thank you for the kind words! Please share your results when you make yours.

@charleswalter2902

4 жыл бұрын

I agree with you. All you need to know to make bacon & no useless/pointless fluff.

Thanks, great video, and great information. I will be trying this.

@my-back-yard

4 жыл бұрын

Thank you!

@0623kaboom

4 жыл бұрын

first bacon is smoked ONLY ... once you add salt to it as a rub or part of the cure you are making pancetta ... and that is not bacon .... bacon is just smoked and only smoked ever

Great tutorial, thank you for sharing!

@ronross6946

4 жыл бұрын

Thank you Ryan! Let us know how yours turns out!

very informative great vid thanks for sharing

@my-back-yard

4 жыл бұрын

jay cattell thanks!

Thank you Brent! Great demo , very easy to follow, can’t wait to setup a cold smoker and get some done.

@my-back-yard

4 жыл бұрын

Neil Delaney thank you and let us know how it works!

@ronross6946

4 жыл бұрын

We hot smoke at 170f box temperature to 145 internal to get a fully cooked product, but it is absolutely fine to cold smoke too! For my personal taste, about 6 hrs of smoke gives me what I like. Enjoy!

@neildelaney1106

4 жыл бұрын

Ron Ross , reviewing again I see yes, you did relay that detail in the video. I may try your method first as looks like great results and if (when) successful move to cold smoke once have cold smoker setup. Thank you again.

@ronross6946

4 жыл бұрын

Noel, you are welcome. Let us know if you have any questions. I have the ability to cold smoke too, but thus far I'm not sure what the difference would be other than maybe more smoke flavor. I'm going by the definition of cold smoke as 100f or less, and hot as 100f or above.I think you will find the texture and flavor the same between the 2. Keep us posted, and don't be afraid to ask any questions you may have!

That looks superb!

@my-back-yard

4 жыл бұрын

(it is)

Great video man you just got a new subscriber

@my-back-yard

4 жыл бұрын

Thanks!

Great info and video. Thank you sir.. I learned a lot..

@my-back-yard

4 жыл бұрын

Thank you!

I never knew that there was so much involved in bacon. I will definitely give this a shot. Great video

@my-back-yard

4 жыл бұрын

Extensive but worth it! Let us know how it turns out!

@ronross6946

4 жыл бұрын

A little work, but doesn't take too long. I have 50lbs in the smoker right now, and have less than 3 hours into getting it there. Homemade bacon is a great Christmas gift! And I can fish while it's smoking!

you made me a hero here. I made both. my family and friends LOVED both! so now I have tons of requests and will be making mostly the pork butt version ($.99lb here). everyone loves it!

@my-back-yard

3 жыл бұрын

That’s what we like to hear!

@ronross6946

3 жыл бұрын

If you make your own sausage, check out a couple of our videos on breakfast or Andouille. 2 of my personal favorites!

oh my goodness! What time is breakfast? Reminds me of my grandmom going to the butcher and ordering bacon thick sliced in pound packs.

I’m hungry! Great vid and thanks for the share.

@my-back-yard

4 жыл бұрын

Robert & Cyndi Moore Llc thanks!

Daaaaaamn! That looks so good.

@my-back-yard

4 жыл бұрын

Snaggletoof give it a shot!

I've never seen a pork shoulder used to make bacon, great video.

@my-back-yard

4 жыл бұрын

PATVEELEY1989 Veeley thanks!

@davidelo5843

4 жыл бұрын

This might be tasty but diffidently not Bacon !

Thanks for the helpful video. 1) There are many no smoking needed bacon videos out there, and having both sides of the butt to work with, I'd like to try one with and one without smoking. If I follow your recipe up through rinsing the brine off, can I stop there and fry it up or would that be a bad idea? Or could I make some slight changes that will allow that, and if so what would those changes be? 2) I'm in FL, so when you air dry the bacon overnight, what is a safe maximum outdoor temperature? It's winter now so, I should be fine with the 50 to 60 deg nights, but this is also a general question for which the answer could be handy for other purposes. Thanks much.

need to do a video on his smokehouse about the controlers and how he made it I like it keep up the good work

@my-back-yard

4 жыл бұрын

david bogan we are doing a follow up video in a week answering everyone’s questions!

I tried ur recipe and it came out really good past some out to family members now they want more .Thanks

@ronross6946

4 жыл бұрын

Masai Geraghty, So glad you and your family liked it! Just curious, was that your first attempt at making bacon?

@masaigeraghty6976

4 жыл бұрын

@@ronross6946 yes n just a heads up I used a 22 webber kettle with the slow n sear used apple n charcoal mix smoked at around 170 to 190 for 6 hrs .thanks brother..I'll drink to that .😁

@ronross6946

4 жыл бұрын

Awesome Job! It's pretty darn easy, and dang good! Glad we we helped you discover a new talent!

Cool! Hello from Cordova, Alaska. I used to gillnet in your neighborhood back in the 1970s and spent several years on the Peninsula, living out as far as Clallam Bay (Seiku,) PA and Port Townsend. This is a great video, look forward to seeing more. PS: I saw your actual secret ingredient in your Carhartt T-shirt pocket. Looks just like mine. I'm making my own snuse now too. Cheers!

@my-back-yard

3 жыл бұрын

Thanks for dropping a line! Enjoy your back yard!

@ronross6946

3 жыл бұрын

I use a lot of pepper in my recipes to cover up any stray snoose.

Thanks for sharing really nice I'll give this a try and

wonderful, thank you for sharing!!!

@my-back-yard

4 жыл бұрын

Thanks!

Very Nice, thx for sharing sir !!!

@my-back-yard

4 жыл бұрын

Emmett Bozard literally at the cabin now, slicing bacon and packaging sausage.

Great tutorial Brent. I made bacon for Boks Bacon in Tasmania Australia, we use a lower smoke temperature for a cold smoked bacon, and use local Leatherwood honey for a sweetener. Rather than apple chips we use Tasmanian oak sawdust as it's readily available. Your product looks great, and safe to eat as your hygiene is good!

@my-back-yard

4 жыл бұрын

Sean Dunn thanks! We hot smoke; I’ll have to try cold smoking.

@ronross6946

4 жыл бұрын

Sean Dunn, the only reason I hot smoke ( smoker temperature over 100f) is to get internal temperature to to 145f so I have a fully cooked product when done. I eat the lean ends like candy! Appreciate your comment on hygiene!

@danielwheeler8239

Жыл бұрын

@@my-back-yard what temperature do you smoke it to?

Great video. I really enjoy your videos. They are full of good info, straight to the point, and contain no BS. Keep up the good work!

@my-back-yard

Жыл бұрын

Thank you Tony, that’s what we’re all about!

Very educational thank you.

Superb presentation -- Enjoyed the care in explanation -- I am a French-trained chef and can appreciate cuisine variations. I do smoke fish,-- a new adventure for me. I have added a sweet bourbon to brines like poultry (turkey) with maple syrup. Mesquite smoking briefly then roasting.

@my-back-yard

4 жыл бұрын

Bazzy Bazon thank you!

@ronross6946

4 жыл бұрын

Bazzy Bazon, Thank you! You may want to try out our smoked oysters on this channel....

Thanks for showing. A tray of that, some stale bread and a glass of Glenfiddich, yep.

@my-back-yard

4 жыл бұрын

Henry Moreland You understand us

I so envious, not of the bacon. But where you live! That has to be so amazing!

@my-back-yard

4 жыл бұрын

It is! Thanks!

Awesome video love it

@my-back-yard

4 жыл бұрын

Thank you!

Looks delicious 😋... one of the things I do differently is to vacuum seal them for the brining. It seems to take more of the maple syrup taste in... and, I try to keep my smoker just a little more of a cold smoke. With the cold smoke, it's going to stay in the smoker for more like 18-24hrs. Generally putting them in early in the morning and taking them out fairly late at night... like 6am &12 midnight or a little later. I've only used the belly myself, but I'm gonna try and make some out of some different places to see how well it turns out. Like your video... it's a little bit more cost wise with the vacuum bags, but I wash and reuse the bags several times so that it's not to much on the cost. I always cut my bags longer than needed & when I cut the bag open to smoke...I can use them several times for the same purpose or for whatever I may need to use them. There's a farmer friend down the road who gives me the bellies of 3-4 pigs each year and they're raised right, with no injections or grains bought... he does feed them corn for 2 weeks before killing them. I've been doing it this way for a couple of years and it seems to be working great, because they taste amazing!! I only raise one a year myself and between what I get from him and mine...makes my bacon need for a year - almost!! Also make my own sausage meat... breakfast sausage and I also hang quite a bit of sausages for dinner/different times and I have some AWESOME frikkin smoked sausage!! My cold smoking is an aggravating process because having to regulate the fire to keep the temperature down between 120-125° degrees. Keep up the good work and congratulations on your bacon... it's definitely a good looking bacon. Appreciate your sharing this...I'm going to try some different parts of the hog and see how it turns out!!

@my-back-yard

4 жыл бұрын

Charles Loveday I just made a batch and used vacuum sealer bags too. Removes any chance of leakage.

i like your video, it takes some time but well worth it , nice :)

@my-back-yard

4 жыл бұрын

Definitely worth it!

Great video, Thank You!

thumbs up and subscribed not only because of the awesome tutorial, but also because of the Washington Redskin memorabilia in the background! #HTTR

@my-back-yard

4 жыл бұрын

Thank you! Though they haven't given us much to "Hail" lately. Lol

I live down south in the southern states and this to me has to be one of the better educational videos of making bacon that I have seen. After watching the video I have come to conclusion as a man who enjoys his adult beverages I'm going to conclude LOL it has to be the scotch that helps the brain to think better in making these types of bacon so I'm asking what is your flavor of adult beverage and it looks like it could be a scotch I need to know this information because I think it will help me also in making a better bacon ;-)

@my-back-yard

Жыл бұрын

Ron is a big fan of Jack Daniels, I’m a Beam drinker.

Looks like you have your own slice of paradise there! I cant wait to try shoulder bacon.

@my-back-yard

4 жыл бұрын

Steve Huk it is and let us know how it goes!

@stevehuk902

4 жыл бұрын

@@my-back-yard ot will probably be a few weeks. I have a bunch of belly currently curing. In thing that worked awesome was back ribs with the dry brine. My kids call it bacon on the cob! Lol

@ronross6946

4 жыл бұрын

Steve Huk, going to have to give those ribs a go! How long do you brine them for?

@stevehuk902

4 жыл бұрын

Back ribs are not too thick. I pulled off the membrane on the back first then coated them in the dry brine. Then let them cure for 6 days. I cooked them unwrapped and un sauced with charcoal and apple wood chunks at 225ish for about 4 hours until they hit 200 inside.

@ronross6946

4 жыл бұрын

Thanks Steve! Going to give them a go! Thank you for sharing this idea!

Lovely, I thought I could do it, I find it difficult. It looks delicious 😋.

@my-back-yard

3 жыл бұрын

Do it!

Thanks for the video I'll try it myself

@my-back-yard

4 жыл бұрын

Thank you!

Nice, I put a whole belly in the fridge this morning to cure. I like your recipe, gonna try it next time.

@ronross6946

4 жыл бұрын

Give us a a critique when done and let us know what you think!

can you inject maple syrup into the meat for a more 'maply' flavor'? I have a kamado smoker so I can't really hang anything in it. do you have other suggestions for the drying time? I've smoked salmon before and just put it out in the open air to dry. it's getting a little cold for that now. I don't have boneless butts. any suggestions for how to cut it?

@ronross6946

3 жыл бұрын

Just got feel way around the bone. Start at end where you see bone. Probably another you tube video. I have never tried injecting maple syrup, but it would probably work. Remember that when you are experimenting, do a small amount to see how you like it. You could air dry it uncovered in your refrigerator. Overnight would do it.

Good video, thanks, very informative. Only one question: is there a heater in your smoke chamber? Or does the "pot" (charcoal and wood chips) outside heat the whole chamber?

@ronross6946

4 жыл бұрын

radio fun232, I have a burner inside that is plugged into a thermostat. I can get box up to 230.

@kotilman423

4 жыл бұрын

@@ronross6946 Thanks for the info.

I just finished supper and now you've got me hungry again. :)....

straight to the point no bullshit vid good job thanks

@my-back-yard

4 жыл бұрын

888rustey thanks!

Ron, you got an exotic backyard ! Great video! All you need is a lapel mic to take care of your audio.

@my-back-yard

4 жыл бұрын

Tarun Das thanks. I use a HDR-PJ540 and it does pretty good with audio. We used the lapel mics in part two.

@tarundmail

4 жыл бұрын

@@my-back-yard That's great.