Great video. Finally someone that has "all the steps" in the prep of homemade bacon... 🙂

Fantastic video brother. The beer thing was hilarious. Gonna try this soon. Cheers

Want to thank you for the recipe. This was the first year we did our own pigs and your recipe was amazing and turned out the best bacon and I used the recipe on my hams as well and then best bacon and ham we have ever had. Thank you again great video

@sixstringkitchen4493

3 ай бұрын

Love that!

First time to cure bacon, watched tons of videos but yours is the most accurate and informative, great editing and lots of fun. You got me with that beer, thought you would have a latte as in coffee. Smoking the bacon tomorrow, great tip on leaving it to dry in the fridge overnight. Really curious about the taste but something’s telling me I ain’t going back on the supermarket version.

@sixstringkitchen4493

Ай бұрын

Awesome. Hope it turned out.

My 1st batch came out perfect a few months ago, and the second batch just went into the fridge. Thanks for the tips!

@sixstringkitchen4493

Ай бұрын

Awesome!

First time I've seen you,you were in my recommended videos for makin bacon and I subbed because of your intro. Can't wait to see how you make the bacon! 🙂

Thanks for this fantastic recipe! I've tried many different ones over the years and this is the best one I've used. Made a 10lb batch a few weeks ago. So good!!

@sixstringkitchen4493

3 ай бұрын

Dude! I'm super glad to hear that. I've been so absent from this channel but every once in awhile check back in. Good eats!

Canadian guy here from Northern Ontario Canada, clicked your video as I just cured and smoked my first pork belly this weekend ... havent tried it yetbut will soon. also a big fender guy! love your recipe starting with two lattes lol we call them that up here in the north too ! subscribed and liked and notifications on!

@sixstringkitchen4493

Ай бұрын

Awesome!

Yep.. very instructive: I thank you very much! Can't wait to try that out in the upcoming weeks: still freezing here in Quebec City - Canada. Also, I might go the dangerous way by skipping few beers while proceeding with the recipe, I'll take my chance !!!

Glad it wasnt a bud gay lite beer😂😂😂

15:15 'Pellicle' I believe. You had me rolling with the beer, because I honestly thought for a minute you added it to the cure.

@sixstringkitchen4493

4 жыл бұрын

Anthony Payne ah yes, you are correct. Thanks!

I'm about to make 20lbs of this tomorrow, after 7 days of curing. I did a test run a few weeks back and it turned out great using cherry wood. I also used your recipe as a base for all 4 slabs, with variations to flavoring. Tomorrow I will be using 1/2 apple wood, and 1/2 hickory. I will report back after the smoke and give my opinions on my alternative recipes. Thanks again for the inspiration and motivation and also the gonads to take over the frig for days! My wife loves it.

@sixstringkitchen4493

3 ай бұрын

Hey AlphaJack! How did things end up for your cook?

@ALPHAJACK78

3 ай бұрын

@@sixstringkitchen4493 it came out fantastic, best recipes ever, thank you again looking forward to some more

One question: does the pink salt, or lack thereof change the flavor at the end?

Bro. Great stuff.

Love the video, Well done. I've been a long time subscriber of Troys and Keiths (I found ya from Keiths last video), Great guys. Love your sense of humor. Quick question, about how thick do you slice yours? Thanks and I agree, you need to do more cooking / smoking videos. You are a "Natural" :-) Cheers

@sixstringkitchen4493

4 жыл бұрын

B Casey thank you! Like I show, I let it get firm in the freezer first then I slice. I slice by hand with a very sharp chefs knife. It is the worst part, but the meat slicer I own isn’t big enough to run the whole slab through so it’s the only way I can get full slices. One day I’ll buy the right tool for the job. A meat slicer would be ideal if you have one. By hand does work though. Cheers

Wow you really do a great bacon video. The bacon prep is really good to add between the important beer drinking part, Ok I have been doing bacon salt and brown sugar cure for about 8 years now. I know a few tips you can try or you can just drink a beer. If possible I leave the skin on during the brine and smoking. The bacon will fully cure, it makes less salt on the finished product and is easier to wash. I never do anything less than 1 hour soak and several scrubs. You cannot ruin the bacon by removing TOO much salt Most importantly.. Cold smoking the bacon 1 hour MAX will leave the bacon more a store bought consistency. If you cook it to an internal temp your bacon will almost always burn when you fry it. You cannot really make crispy bacon once it gotten to 145 internal Humor me and do one with 1 hour of smoke at about 150 degrees or less on the smoker. You will be forced to slice when its almost frozen if you cold smoke but thats the price you pay

This is the absolute best bacon video I’ve seen. Nobody explains about soaking it long if the bacon is to salty. And the wife and I keep the fridge stocked with bush lattes and we both have salt fly guns! I’ll be watch for another cooking video. Guitar not so much.

Thank you

Great video and recipe, I'm doin this, without the Busch beer...Kentucky bourbon instead my friend. Nothing against Busch, just beer in general at 65, beer and I don't get along like we used to.

Thank you for great video

It’s called a pellicle versus deckle. I add bay leaf and crushed juniper berries. Nice job, especially the beer breaks.

@sixstringkitchen4493

3 ай бұрын

Yeah....I am a dingdong. Thanks for the correction! Too lazy to edit!

great video!! Love the "Lattes" LOL

Great video- really thought you were Ryan Reynolds....thank you sir👍🏽

@CH-sl5eq

Жыл бұрын

I almost backed out of the video because I didn't care how Ryan Reynolds makes bacon.

Usually i soak it in ice water for about a day after the 7th day do remove the salt. The I slow smoke it for 6-8 hrs at about 150-180 degrees. It always comes out great!

@bks7842

4 ай бұрын

Does the soak remove any of the other ingredients such as, the maple syrup?

@ayeshaPH

4 ай бұрын

@@bks7842 not that i have found, you still have the wonderful honey flavor. It mostly just removes the salt.

fun video good work

I do a dry bacon cure. I find it works well and has loads of flavour

@jeremymcmichael7371

Жыл бұрын

Me Too! I do a garlic bacon rob that sits under refrigerator for 7 days

@garrymcminds1507

Жыл бұрын

I've done one like that, too salty. Does the soak in clear water trick work for those?

awesome vid dude, gonna be hard for me to look at a piece of pig in my ice box for a week without cookin it, but im gonna try this, good to finally find someone on video that drinks as many beers as me, lolololol----hope u had a good time last sunday and my bacon is going into a jalapeno an cheese casserole this weekend,,,,,have a great weekend

@sixstringkitchen4493

4 жыл бұрын

Thanks buddy. Had a great time, man. Real great time. Casserole sounds divine! Cheers. Have a good weekend too. Thanks.

This looks great. If I don't have a smoker, can I just add liquid smoke into the brine? Or would that mess it up and be gross?

@sixstringkitchen4493

4 жыл бұрын

Hi Tim. I have NO idea. If I was in your position, I would probably wait to add the liquid smoke until the last day of brining just because of its potency. And you'll probably have to experiment until you get it "just right." Alternatively, if you have a grill, grill the bacon on low heat with some wood chips, soaked and wrapped in tin foil with some tooth pick holes to create a little make shift smoker. Otherwise grilling a little bit over some charcoals could give you some smoke too. Can't speak to either method because I've never tried them; just offering what I would do in your situation. Cheers!

I’m definitely going to take your advice and get plenty of beer

what's the best way to store it in the freezer without getting freezer burn? I go through about 1lb a week. will this keep ok for 20+ weeks?

I have a belly in the fridge now I'm going to do this to. The tip of mixing the cure twice saved me a potential disaster! I was just going to double your recipe and send it.

Good video, it looks like you cook responsibly. I am not saying I know this for a fact, and it would be a step that would add about 2 more Lattes, but perhaps warming your brine solution to about 140 degrees might help dissolve the salt. Otherwise, your way works.

"This next step is very important, grab your beer, take a drink..." A man after my own heart.

@sixstringkitchen4493

4 жыл бұрын

Divide hahaha. Thanks for sticking around!!

Six String, I do bacon just like you did, less the theatrics of course. I have done wet brine and dry mixture but I use 3.5% Kosher salt by weight so this way it does not becomes too salty even if you let it stay in the refrigerator 10 + days because the salt to meat ratio is just right. This method of curing (not using the carcinogenic poison sodium nitrate/nitrite) needs to be done in the refrigerator internal temperature of 42 to 36 F. This method is not intended for room temperature curing. Dry cure, that is no wet ingredients and no plastic bag needed, it gives the bacon a better texture and better flavor. If you like the flavor of maple syrup you can buy maple syrup sugar. Cure it on a rack because some moisture will come out.

@sipzter

2 жыл бұрын

Sorry I'm a math dork - 3.5% of 10 pounds is 0.35, correct? So that means 1 1/2 teaspoons per pound correct or am I totally off Base? Thank you.

Add beer to the brine dark beer works good on steaks. Might work good on bacon.

Its beer thirty dooooood love it

I have seen your recipe for this bacon, but you left out cooking temp of your WSM 22. I am very interested in trying this recipe, and hopefully add my home grown jalapenos from the garden to see how it turns out.

@David-burrito

2 жыл бұрын

@David Brayman he said 220. Right about the 17:54 mark.

Good info. I smoked one with maple wood. good work with the Bug-A-Salt, I've got one. So sorry about your beer, what are you drinking this week?

Waaaay to go bro! :)

Dissolve the salt first in the water,then add the syrup 😉

keep the dish cloth out for sure and have a clean sink first. looked good

A second beer yaaas. Maybe mine won’t be soo salty this time lol

@Six String Kitchen .... I've really been wanting to smoke bacon but I've searched all over and I can't find papers big enough!

I was going to try this recipe, but I don't drink beer. Guess I will have to find another recipe.

try dissolving your salt in the warm water then add it to the mix it should blend much better

@sixstringkitchen4493

Ай бұрын

Great idea. Thanks!

Trying this recipe today! Do you ever substitute the maple syrup for something else?

@sixstringkitchen4493

Ай бұрын

I never have. Maybe honey or something else sweet could do the same thing.

How do you preserve for a lifetime situation?

So did the first beer go into the marinade...?

this video is good but why would you tell about adding the Curing Salt at the end after all the mixture is added to the bacon and why not cut back on the salt now I'm sure mine will be salty and I will be in trouble

Ha! If you took all the beer time out, your vid would be ten minutes.🤣 Great EL Naturel recipe for some delicious home smoked bacon. I'm going to try your method and see where it leads me. Thaks and "rock on"

@sixstringkitchen4493

Ай бұрын

Rock on

instead of kosher salt, can you use Celtic salt?

@sixstringkitchen4493

Ай бұрын

Dunno

I would have appreciated seeing your setup on the WSM. Minion method?

@sixstringkitchen4493

2 жыл бұрын

Yes. Minion

@David-burrito

2 жыл бұрын

@@sixstringkitchen4493 thanks for your reply. You mentioned 220 degrees, that would seem to indicate that you either had a smaller fire or your vents were closed down somewhat. I've tried several "you'll never eat store-bought bacon again" recipes from utube, gave up, but your video is gunna make me try again. Pork belly is upwards of $6 per pound at Costco right now, I'm gunna follow your recipe to the letter except I'm in San Diego so I don't know if I can find the right beer. So I might not have the right mojo.

@sixstringkitchen4493

2 жыл бұрын

@@David-burrito yes. A combination of small fire and 2 of three vents almost completely closed. I promise it won’t turn out right without Busch light 😂😂. You’ll have to let me know how it turns out. Cheers, David!

@David-burrito

2 жыл бұрын

@@sixstringkitchen4493 yep, I just watched the intro again. "Skip the first step, ruin the whole slab. Guarantee it". What a challenge.

@David-burrito

2 жыл бұрын

@@sixstringkitchen4493 wow, it's too bad I can't attach images because there's this really good-looking Busch Latte shirt you should get.

What do you do to keep things from growing

@sixstringkitchen4493

Ай бұрын

Spray with roundup

How long does your bacon last in the refrigerator and freezer?

@sixstringkitchen4493

4 жыл бұрын

I'm not sure about the fridge. I've never left it in there for more than a week. It freezes well and I've stored it in the freezer for as long as one year, but I'm sure you could go beyond that.

@1230mkelly

2 жыл бұрын

Get yourself a vacuum seal and freeze the rest that you do not plan to cook that week.

Your a legend mate haha

Good looking salt pork

Can a Bush Latte be substituted with a Coors Banquet?

@sixstringkitchen4493

Жыл бұрын

Absolutely. Whatever you like!

@collinholt6278

Жыл бұрын

@@sixstringkitchen4493 Hey man, I know you’re getting tired of making guitar videos but I could really use some help on learning George Straits A Better Rain finger picking. If you’ve got some time and could help me out, I’d be forever grateful. Thanks man.

@TXMamaM.O.

Жыл бұрын

I’m gonna try subbing with Heineken!

You should try a garlic bacon

Nice but a correction Deckle: The fat and muscle attaching the flat to the rib cage. Also, in in other words, another term for the point. I beleave what you ment was. pellicle: a tacky surface that the smoke will stick to.

Awesome but I prefer Natural Light lattes 😊

Are you sure you are not an alcoholic? I saw that you did not cold smoke the bacon but cooked it on the grill with internal temp between 145 and 150 degrees F. Later you cooked it in the oven at 400 degrees F. I never heard of double cooking bacon; is it just your thing ? I know it is better warmed after cooking but never double cooked.

@mikesmicroshop4385

3 жыл бұрын

Bacon is frequently cooked in the smoker and then you have the option of eating it after that or you can cook it by frying or baking to get it crispy as you like! There is nothing new or unusual about doing this, you have just not realized that some hot smoked bacon was already cooked before.

Why not use a blender to infuse the salt into the soluntion.

I did mine the same way with your recipe and I'm disappointed in the flavor or lack of. I did let it cure for 7 days instead of 6. Just tasted bland compared to store bought bacon. Also could have used more salt as I didn't taste any salt in it.

Nah, you had me at maple syrup being Canadian....but only 79 beer!?!? I'm more of an even number guy. Got to have atleast 80 or the recipe couldn't possibly be complete!!

@sixstringkitchen4493

4 жыл бұрын

soisitimpossible hahaha

How much of the ingredients for 1kg(2.2lbs)?

@sixstringkitchen4493

Ай бұрын

I ain't no mathematician

On the matter of the bacon being too salty, cure it in the frige for 1/2 the time. Do it for 3 days. A cure is simply a more intense brine. I brine my Thanksgiving turkeys for 2 - 2.5 days and they're never too salty, b/c of the salinity of the water surrounding the bird. A cure has way higher salinity that the pork will attempt to equalize salinity inside & out at the cellular level by osmosis. Soaking it in water to make it less salty is the same process; the cells are equalizing the salinity inside & out to the environment around it. If you're not going to use less salt to cure it, then do it for less time.

@sixstringkitchen4493

Ай бұрын

Thank you, professor!!

So correct me if I'm wrong 1. marinate the meat 6 days inside the fridge 2. Grab and drink your beer 3. Flip the meat every 24hours for next 6 days 4. Grab and drink the beer 5. Repeat number 4 6. Rinse the meat 7. Drink yo beer 8. Put pepper 9. Drink yo beer 10. Let it sit on top the rack for 12 hours to let most of the moisture out 11.drink yo beer 12. Disinfect the sink 12.5. Drink yo beer 13. Cheers 14. Smoking time 15. And finally drink yo beer 16. Wrap it with cling wrap and put it on the freezer just to make it firm an easier to slice 17. Cheers 18. Fry it up 19. Cheers! Enjoy!

Don't forget the beer

😊

I’m ok with a Coors

Use Coarse Salt not fine !! Always as suggested. Reg is tooooooooo salty learned my lesson .Cheers .well done ,just my 2 cents.

Pink curing salt??? Isn't that nitrite?

@sixstringkitchen4493

3 ай бұрын

This recipe has no pink curing salt. Nitrite vs nitrate. Thanks for stopping by!

Can I swap out the Latte for a herb stick?

Dude, you say that hate using nitrates. Have you ever eaten celery? It’s heavy in natural nitrates

@bjones1042

2 жыл бұрын

It naturally occurs in vegetables so there it's fine, the problem is when it's introduced to meats and forms into nitrosamines.

I hope Bush is paying you for promoting their beer

So much WORK! As you get older, you will feel the pain of finger-pulls to those beer cans. Wake-up and ‘Man-up’, get yourself a Kegerator 👍🤭

Nitrates are so bad for my asthma.

Look at that like a steak🤣😂

😱😂😢🤣😝😊

It's a bit of a stretch to trust the taste evaluation of a person drinking Busch light. Not only does it have no taste it has little alcohol. C'mon man!

In the beginning of your vid, are your sure that those black spots on the skin (rind) side are pepper and not hair follicles? You really want to get rid of the follicles next time, dude....nasty stuff.

@sixstringkitchen4493

Ай бұрын

Yeah. No hair follicles.

Little too much talk and Busch beer will not make

@sixstringkitchen4493

6 ай бұрын

Go watch another free video

Making bacon looks hard. All through the video you look Bushed.....

What a waste of space.

Dude talks too much.

@sixstringkitchen4493

3 ай бұрын

I love the shit talk on free videos that people watch on their own free will. Classic.

Talk to much