🥓 Savory Homemade Pepper Bacon - The Best EVER! 🥓 

I’m kinda like Batman that way (but in the kitchen). 😄

@@SeriousKeto which deli slicer do you have?

Great tip. I do that often when I'm cooking something sous vide.

And then put the Ziploc in a cake pan in case it still leaks.

You'll find a lot of stuff you can do with that smoker. As a starting point, I suggest Jeff Phillips' site: www.smoking-meat.com/

@@SeriousKeto Thanks Steve, I'll check it out! 😃

You got it right Rick!! Whatever You have to tell Yourself!!! Gotta have the right tool for the job!! ;-)

I couldn’t agree more. And I’d love that recipe if you’re willing to share. 😀

Amazing Jalapeño Garlic Bacon INGREDIENTS: 9-10lb skinless, boneless pork belly 1/4 cup kosher salt 1/4 cup coarse ground black pepper 1 cup white sugar, maple sugar or sugar substitute 2 tablespoons paprika or smoked paprika 4 bay leaves crushed 2 teaspoon pink curing salt (aka Prague Powder #1) apple, cherry or hickory wood chunks/chips/pellets 8 cloves of fresh garlic - ground 4 large jalapeños - ground INSTRUCTIONS: Start by curing the belly: In a small bowl, combine all of the ingredients. Remove the pork belly from the packaging and rinse well. Place belly on a paper towel lined tray and pat dry with paper towels. Place the pork belly in a large ziplock bag. Using half of the cure mix, rub evenly into the surface of the belly. Turn over and repeat on other side with remaining mix. Remove as much air from the bag as possible and seal the bag. Place in refrigerator for 7 days. Each day the belly should be flipped onto the other side, and the contents (which will transform to a liquid) should be massaged around. After 7 days, remove from the bag and rinse under water. Pat dry with paper towels. Trim up the pork belly so the edges are straight. Then fry the trimming and taste for salt content. If it is too salty place the pork belly in a pan of fresh cold water for two hours to remove some of the salt. Then dry the pork belly well with paper towels. Place the pork belly in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours. Smoke the now cured belly using the apple or cherry wood for three hours at 180-200f, or until internal temperature reaches 150f. Place the belly on a rack over a pan in the fridge overnight to chill. Slice the bacon and store in an airtight plastic bag or container in refrigerator for up to a week or freeze for several months.

Hard Truth ooh 😲 I’d love to make some of that!

Okay, I know what my next batch of bacon is going to be. 😋

I use sugar free log cabin syrup when I make up.

There will be more Alton Brown-y type videos of the course of the next week. I hope you enjoy them. 😀

Serious Keto Actually, since adapting a keto lifestyle, if found his appeal waning . Most recipes aren’t keto or difficult to convert. I’ve also noticed what I perceive to be a subtle disdain for keto. I still like the science.

I don't know if it's that my attention span has gotten much shorter or what, but find that his videos could be a little "tighter". I also have become keenly aware of how often he says "uh" and "umm" during his videos.

I'll definitely be doing more keto smoking as the weather warms up.

Glad you like them!

So glad you liked it. 😄

Good to know!

It's a pretty big payoff for a relatively small amount of work.

This one turned out really, really good. I can't wait to have a 100% homemade BLT with it (though I'll need to wait until at least mid-July when my garden starts producing tomatoes).

Hope you enjoy it!

@@SeriousKeto - If I get 1/2 the reaction you had on the first bite....I'll really enjoy it

Ruhlman's Twenty is a book that is the perfect gift for anyone who wants to learn HOW to cook. I'm glad you like it.

Glad you enjoyed it!

I link to mine in the description. I've been pretty pleased with it. Everyone should have a smoker. 🥓🥓

Ruhlman's cookbooks are great, but his non-fiction books are also wonderful. I just finished "Grocery", which gives a great look into how grocery stores work (though the book is awfully heavy on Ohio references).

I look forward to hearing what you think of it.

Thanks 👍

Sounds great!

Agree 💯

Sounds like you're ready to make some bacon! 😀

Serious Keto and ham! And smoked salmon 🤓😂

I'm so jealous. If you showed me a picture, I think I cry a little tear of joy.

I try my best. I'm glad you like it. 😊

Yes, thats what I want too, looks so much better than the one my Mom had when I was a kid. Even tho she had one, we would still have to take our brisket back to the store we bought it from to get that paper thin slice. (but now its the fashion to have brisket in big, thick slabs of a slice.

We get a lot of use out of ours. It’s great if you make jerky. Also you can save a bunch of money slicing your own deli meats (roast beef, turkey, ham).

@@SeriousKeto plus healthier lunchmeat

P Webb I got mine from my friend’s yard sale for 10 bucks!

@@danakarloz5845 ooh lucky!

Great to hear!

You should!🙂👍

That’s what kitchen towels are for. 😉

Offer a pound or two of bacon in exchange. 😉

If you have a Weber charcoal grill the large round one, I think it's called the Smokey Joe) you can easily make it a smoker. Google how.

Any of the Masterbuilt electric smokers similar to the one in Steve's video above are great and will last for years. I got one when I first started smoking years ago and I still use it on occasion, though most of my backyard smoking and grilling is on a pellet smoker now. The Masterbuilt smokers are strictly for low and slow smoking and are great for things like this bacon and any low and slow techniques. Most of them will not go over about 270 degrees though so ... limited. The pellet smoker I have now can be set from 170 to 500 degrees. I love it and you can't beat hamburgers grilled in a smoker like that. 😊

@@paulaw418 Thank you!

@@skywarrior00 Any specific brand of pellet smoker you recommend? Thanks Ü

@@Flyredair Mine is a Rec-Tec and I really love it. Traeger seems to be highly rated by a lot of the folks popular on RU-vid. I purchased Rec-Tec based upon the precise temperature control, large pellet hopper capacity, and center mounted auger. I can set up the smoker for longer cooks at bedtime and just go to sleep knowing that it will be fine all night. You can only get a Rec-Tec by going to their site and ordering from them. They don't do store distribution. Traeger (and others) you can find in lots of stores, including many home stores. Pellet smokers are going to be more expensive than something like a Masterbuilt - by a considerable margin if you get a decent one. Pellets are readily available in lots of places including Wal-Mart. I order mine from Amazon routinely in 45 lb bags. The great thing about a nice big smoker is that I can load it up with meat, smoke it, let it cool, then divide all of it up (sliced or pulled) into portions into Foodsaver bags for the freezer. Of course, fresh out of the smoker is best but it sure saves a lot of time in meal prep and makes the pellets go a lot further when you smoke in bulk.

6dollarshirts.com is responsible for a significant part of my wardrobe. 😉

I haven’t found anything it can’t slice through and I usually do 10-20 lbs of bacon at a time.

Available at 6dollarshirts.com (I’m not affiliated with them, but I love their shirts.

Thank you. 🙂

Bacon made from the loin is what we call "Canadian Bacon": ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WOrhfc0ANTc.html

@@SeriousKeto Yep! As an ex pat , making bacon is one of those things you learn to do when living in the States haha

The main issue with smoking on a grill is temperature control.

I always get mine at Costco.

Serious Keto Thanks, if the local meat department can’t order it I’ll take the 70 mile trip to get one.😐

Ham comes from the leg of the pig, but you could use a pork loin to make Canadian bacon. In fact, I did a video on it. 😀 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WOrhfc0ANTc.html

I like it. We'll see how it holds up long term. My prior Masterbuilt lasted 3 years before the thermostat went out on it. For the cost of a new thermostat, I figured I'd just get an entirely new smoker that hadn't been beat up by 3 Wisconsin winters.

Between the curing and then vacuum sealing (I have a FoodSaver), the bacon should last quite a while in the fridge. That said, I have more freezer space than I have fridge space, so I store it in the freezer (with no issues). I had read somewhere that pork is one of the best meats for freezing -- something about the structure of the meat making it less like to freezer burn or dry out like other proteins can.

I also do a braised pork belly that's pretty insanely great (or at least it was pre-keto when I could use orange juice and pineapple in it). It's a recipe that I want to keto-fy, but it will probably be dirty keto due to the use of some sugar-free syrups that will anger the sweetener police. It's also a 2-3 day recipe if you want to sear the pork belly after it's been braised (which totally takes it over the top, with a crisp exterior and a melt in your mouth interior). Yeah, I gotta figure out how to keto-fy that...

Hopefully you do, that sounds delicious. I'll be keeping an eye out for it. I have 7 lb slab in the freezer that I've been thinking of ways to cook.

@@SeriousKeto will you do a brief video of this?

Thank you so much 😀

Serious Keto I have the tender quick for dried beef and I would love to come up with a good recipe for a low carb gravy for the dried beef and gravy or what some people call sh*t on a shingle.

One of the experiments/videos I've been meaning to do is on thickeners, how they behave, and which are the best for various uses. Once I do that, I'm sure I'll have some good ideas for various gravy recipes.

Serious Keto yay 😃

Nia Nabi you might be able to do something with liquid smoke, but I haven’t tried. Maybe I’ll try that over the winter.

Between this and a video we filmed today for next week, all you'll need is the jalepeno peppers. 😉

Have you done that? It sounds intriguing.

Any food gets more expensive if you factor in the cost of the cooking device (grill, smoker, stove, Instant Pot). The question is, will you get enough use out of it to justify the cost?

@@SeriousKeto True thing. I probably wouldn't use one much, but I looked up smokers on the web and was really surprised at the prices. Some less than $200.00! I thought they would be over $1,000.00. Love your channel and I would definitely miss it if you had to go back to your soul sucking job. Wish I could help, but I just retired and am on a fixed income.

You probably noticed, but I wear two DIFFERENT Evil Dead shirts in this video. 🤪

I certainly did!!! They are both awesome. But I have to ask, when you bought that pork belly,, did you shop smart at S-mart?

All of the S-Marts closed around here, so I got the pork belly at Costco and the shirts from 6dollarshirts.com.

Ahh never mind I see you have it listed already lol

This is the one I have: amzn.to/3rvOQp4

I've never made beef bacon, but I don't see why it wouldn't work. Good luck!

I think I get like 2% from Amazon.

The prices are insane lately.