Apple-Smoked Cured Pork Belly, aka homemade bacon 

You don’t need the pink salt. No problem if you like using it, but it’s not necessary. If anyone is interested in making bacon without it, check out Cowboy Kent Rollins. He has a good video on the subject and explains it better than I can here. Either way it’s still bacon, so you really can’t go wrong.

Great video, I use regular course sea salt without any issues never used sugar as a personal preference. Then slow smoking the belly after curing OMG

Also, on the beer front, being from the KC area myself, there is a local brewery that makes a beer called Rye on Rye - which is beer aged in rye whiskey barrels - see if you can get your hands on some! It's from Boulevard Brewing Company

just a heads up, be careful of that skin/ fat left on it. ive done a few hundred lbs of bacon and the first time used a hot smoker like that i had a fireball in minutes. stay on the safe side and take the skin off and if you get a good belly with tons of fat make sure you have drip pans and empty them CONSTANTLY and keep away from the heat source! :) but looking good sofar man!! keep it up

The ingredients label for my curing salt #1 is sodium nitrite, not sodium nitrate. Most videos showing how to make bacon, etc., stress that you use #1, not #2. If I understand correctly, nitrates (#2) are used for long term curing and storage, like Bologna, hot dogs, etc. Nitrites (#1) are for "short term" curing of home made bacon, sausage etc.

Great video!! I've been smoking bacon at home for years, but will definitely try your riff on it. BTW, Bears still suck. GPG!!!

You dont have to let it dry overnight. Half of an hour is plenty of time. I make bacon every other week most of the time I dont dry it at all. Other than with a paper towel. It drys in the smoker. But great video thanks!

Not nitrate but nitrite. you are using curing salt #1?

can you please explain what apple butter is and how it is made? thanks!

Lots of curing is done without poisonous nitrate

Doesn't prague powder (pink salt #1) - used for short term cured items like bacon - contain sodium nitrite, not nitrate? Sodium nitrate is for long term cures (like dry cured hams and sausages), and it slowly breaks down into nitrite, iirc. In any case nitrites are in pretty much everything you eat, especially plants. "Naturally cured" bacon is just cured using celery juice/powder (or other plant) because of the nitrites it contains. The cancer risk that everyone cites has since been debunked. Just like anything though, too much of anything can kill you. It would still take eating an impractical amount of properly nitrite-or-nitrate-cured meats to harm the average person, even long term. Your body actually uses nitrites to create nitrous oxide which is good for your cardiovascular system. Disclaimer: I am not a chemist, nor a biologist, nor any other ...ist. Just regurgitating stuff I've read. Food for thought. Do your own research, risk management and all that. Yadda, yadda...

Looks good kids are honest! lol

so would u use 1/4 cup salt instead of 1/2

No nitrates are needed! What did they do before using nitrates? They didn't use them.otther then that your recipe sounds wonderful!!!

It can also be made without Sodium Nitrate.

just wondering why do u add oil ontop of bacon?

You ABSOLUTELY MUST HAVE sodium nitrate? I would love to know where early Americans found it, because they smoked a lot of bacon. Maybe one of those covered wagons was an Amazon wagon. Sodium nitrate is to kill off bacteria, but as long as you salt the pork belly properly you won't have an issue with it.

Is very nice your bear jersey..... but I am cowboy

No need to use those carcinogenic nitrites. Just use normal salt.

Nitrite. You better not be using Sodium Nitrate, that should only be used when making dried meats.

It's called a pellicle!!!

Dude nice video but how about letting them have their own piece. Stop Bogarting that bacon.

Pellicle

looks a lil too done

They say if you want to know how you would have acted during the days of slavery or the Holocaust you are doing it right now with what's on your plate. Luckily, we know now that animal protein causes most chronic illness. And you don't get to live as long. #thechinastudy

Absolutely love making and eating homemade bacon! So much better than mass market bacon - #DIYBacon for the win!

I just finished my 4th slab of bacon, and now consider myself a bit of an expert. TIPS: apply salt and sugar according to the weight of the raw meat. If you do a search on the internet for "bacon cure calculator", all the work has been done for you. But you will need to scale that measures in grams. TWO: after your refrigeratorated cure, dry your slab out for a couple days and then smoke it. Apple and cherry are always good choices for pork. NOTE: DO NOT let the smoker temperature to get above 150. Around 100 is best. You don't want to cook it. Just apply a layer of smoke. THREE: after smoking hang your bacon. Here in Oregon during the winter it's around 40 degrees almost constantly, and I have mine hanging in the garage next to some other dry cured meats that are in the process of shrinkage. In other parts of the country a basement would likely be ideal. Don't worry about spoilage, the Cure has already protected your meat. Just keep it as cool as you can. As it gets warmer out here I'll likely be forced to put it in the refrigerator because of the Flies and other Critters, but if you really want to go old school you can leave it out all summer wrapped in something like mucilin. Using this method for curing bacon will give you a more traditional dry cure. I'm sure many have seen pictures of bacon hanging in those old western movies. Right next to hams, and this is how they did it before the days of refrigeration. Learning how to store all of your dry cured meats this way will be a nice feather in your hat if the shit ever hits the fan. Cheers!

That is absolutely not true you do not need curing salt. Salt is fine if you are consuming the meat with in a week or freezing also you can use celery powder you do not have to poison your self or the meat with nitrates

This kid is real honest...gotta love that as much as you love bacon! lol

You absolutely, DO NOT have to use Prague powder or pink curing salt to cure bacon. You can cure bacon with kosher salt by itself or with the addition of sugar.

why hot smoke it ? and why fry it after ? at 150 the belly is cooked, maybe crisp it up a little and that's it . :) I am just about to take out mine from the smoker, 15 kilos of cold smoked deliriousness hehehe I ate mine after it had been sitting in the fridge for 5 months lol still good af hehehe

Pellicle. A tacky texture due to drying of meat. Really good video. Careful with tasting the end pieces, they will be a little more salty. I have never objected to, too little salt in bacon. I always soak it a couple of times for about 1 - 2 hours each time. I have even soaked it over night. Thanks for this.

I don't understand why people get so bent out of shape about the curing salt, half the stuff you find in a grocery meat department or deli will have it, you technically don't NEED it if you're hot smoking but when you're dealing with food you should be as safe as you can.

Good video, word you're hunting for is pellicle. Also recommend getting a good slicing knife Victorinox has a good one on amazon.

Excellent video and added to my favorites as I'm sure this is one I'll come back to time and time again.

Hey Bro, I realize this video is a couple years ago. But check out Meredith's class here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7oRcXe5sqT8.html Changed my life! May open up more to you.

USUALLY , HOW MANY DAYS SEATS IN A SOLT AFTER RINSING MUST BE SUBMERGED IN THE WATER SAME AMOUNT OF HOURS AND YOU CAN EAT THAT BACON WITHOUT FRYING. SMOKING IS ONLY CURING PROCESS AND PRESERVATION.

LoL, Pellicle. Not pedicure. Great video, but you certainly do not need the curing salt. My grandfather smoked & cured everything in an old log cabin style smoke house for years with regular old store bought granulated salt and seasonings. I have never used nitrates or nitrites.

I’m 14 nearly 15 I’m 100% getting a good smoker after watching this video 👍

Taking a salt sample is a great idea but not from the end because it will be very salty. Cut it in half. Besides, more smoke exposure!!

Good video. Thanks bro for sharing. I never thought about using Apple butter. But I'm gonna try it.

Mouth watering.

You dont like an electric range, but electric smoker.... Lol just messing with ya. Good video man!

Pellicle is the word you were looking for around the 14:30 mark. This was a really nice video without overcomplicating things while still explaining items in enough detail as to why youw ere doing what you were doing. Bravo

Just to let you know, mate. You can do it with just Kosher salt. The nitrite is used to add longer shelf life.

Good bacon making!! FYI the pink curing salt is not necessary if you are going to eat the bacon with in a week or two. The curing salt is needed if you plan on storing the bacon for longer or sharing it. Some folks feel the nitrates are not good for us so if that's you you can leave them out.

Half cup of salt is way to much 2.2 % salt per weight of your pork belly

Great vid,, the young lad is quite a ham eating some yummy bacon....

You don’t need pink curing salt all you need is kosher salt, sugar and smoke

you do not have to use nitrate at all

If going by your recipe, how much bacon will this cure ? Thanks Looks good

Great instructional video. Really helps to see this before trying to make it ourselves. Thank you for taking the time

Celery salt also contains sodium nitrate in safe levels.

Bravo. Good job. Nice color!!

My cholesterol is rising just watching the bacon cooking in oil. Bacon is fat enough no need to add oil in pan IMO

Good video my friend, a wanted to point out that the curing salt is not sodium nitrate but sodium nitrite, which is a bit different, nitrite is basic and nitrate is neutral, also sodium nitrate is known as saltpeter and can be used to cure meats, nitrite is for shorter curing times and nitrate for longer but can be used with a curing accelerator which is Sodium Erythorbate and a good ratio of these would be: Salt 25g/kg Brown Sugar 20g/kg Cure 5% (Sodium Nitrite) 2.4g/kg Sodium Erythorbate 3.5g/kg I hope these tips help anyone, since I've been testing several flavors and mixes for tasty bacons and this is what got me the best results, I'm actually selling them now locally and got a pretty good reception. Have a great week everyone.

the wee little salty cook ,lol great job little dude

I LIKE YOUR WAY HOW TO MAKE BACON

Let the boy talk I trust him

I have pork belly curing right now I am going to smoke it with cherry wood

It's food-porn when you take it out of the smoker. Aww yeah!

looks good when done

Great video but try it without the curing salt it’s not needed and better form ya

You're using double the salt I usually use for 5Lb. of belly.

Bacon is important to me. When I count my blessings, which is often, this salty meat is always among them. We all have things for which we dedicate too much time. Frankly when I look up at the clock and see that seven hours have given way to the pink bullion that is my mana from heaven, my ambrosia, only joy splits these lips. Thank you, God. Thank you, Smo'King BBQ Tips & Recipes

I thought you were supposed to mix the curing salt in cold water?

Bubbles is a bears fan

I absolutely agree that the curing salt is not necessary. I have cured meat (sausages, pancetta capocollo and even prosciutto) for years and never, ever used any nitrates. Kosher salt is the key and cool temperatures in a cold cellar or refrigerator at about 7 degrees Celsius. Works every time. I you want to use nitrates then go ahead, but not necessary. Good video

not bad , but no don't use sodium nitrate you are talking about , just coarse sea salt is great to draw out moisture , sugar is not bad ,i just don't like it sweet .. gives it a way better taste without added chemicals , Europeans been doing an awesome job since the dark ages finishing it off with pepper or paprika , chilly powder then smoking it with oak or apple shavings , i did your version .. not bad .. but trust me , old proven ways is way better and tastier , great effort though, top marks ... funny about kosher salt for pig products , thats gold

Cinnamon, nutmeg, cloves, and allspice? Nice mix -- though I was waiting to see if mace and green cardamom (or maybe black in this case) will come into play... possibly a hint of ginger. ❤️

If it’s still salty after soaking you can also add eater to a pan and simmer the bacon slices a little bit then drain the water and cook as you normally would.

your son stole the show ...it's all good

Auto thumbs up for the bears jersey!

Goes from promoting what's probably a decent craft beer, to PBR in a can. Probably a 10oz can at that ROFL

A little ironic using kosher salt for a meat considered to be a sin to eat by Jewish people.

Soduim nitrate is very bad for your heart

Your outside portions of the bacon are going to be a little bit saltier then the inside portions Ps Smoke it at a lower slower temp 120 to 140 if you watch your video when you opened your smoker you can actually see the fat dripping off of your bacon ,You want that when your cooking it in your pan ,But Great job Just Subscribed

Bought me a smoker a couple of weeks ago, and DEFINITELY going to try this recipe out ! Your video's are awesome. Thanks !!

Don't waste rub put the next slab of pork in bag for next run.

100-115° F is really the hottest you want the smoke to be for cured bacon. You've essentially cooked that belly and now it has a much shorter shelf life. You really want to smoke it at about 100° F for 8-10 hrs very cold smoke and not cook it at all. That way it's shelf stable at room temperature, the same way a country ham is cured and hung on the rack at room temp in the grocery store.

Is this considered a wet or dry cure?

You probably should also mention one can "smoke cure" this meat which does away with the pink stuff and lengthy curing time for those of us who don't have the extra fridge real estate. Lots of options here. Can't wait to try your recipe!

nice jersey

I can already taste it! Broil some and put it in mac & cheese. Do a nice mac and cheese recipe when done mix in chunks of pork belly just before serving.

Excellent video. I found it very informative and it put my mind at ease with attempting this. I know what I'll be doing this weekend. Thank you.

Love watching Love your recipes! Kid is a distraction Sorry Adds to much confusion.

How about using coarse Applewood smoked sea salt and using an oven instead of the smoker???

Do you still make your own bacon?

I first saw it dry, but now i saw the video its pretty good

All curing salt is 100% sodium nitrate. It's what salt was 100 years ago. There is a pink cure #1 like you are using, and a pink cure #2. Each has different applications.

Excellent video? Did you add anything to the pan to fry the bacon? In other words is the fat in the pan rendered by the bacon?

ur child is ok- let him talk ! he said nothing wrong

Have you tried equilibrium brining where you measure the meat and do a % of that in salt sugar and cure. So it’s not too salty. It will be just right. Total weight of meat in grams 2% salt 1% sugar 0.025% cure

Good video dude . I have some pbr in my fridge too.

Great video, I will definitely try this recipe. Thanks

I made this recipe. It's currently curing for another three days for a total of seven. My question is, my butcher sold me a 10lb belly. He cut it unevenly so one was approx 4 lbs the other approx 6 so I cut some off of the bigger piece to make them even and was left with a small piece that was approx a lb. I made the cure for 10lbs and cured and vac sealed each piece individually. I did cut the salt in half. Does that small 1lb piece have to go for the entire 7 days or would it be done sooner since it's smaller? It's been 4 days and I'm wondering if I can sample the smaller one.

Interesting comments about the use of pink salt. I never heard of replacing it with celery salt....where's that google button? I plan to start the procedure of smoking bacon tomorrow with a homemade cold smoker. I would be concerned with the temperature of the meat, spoilage and botulism but the temp outside here in Denver will be below 40 degrees. Wish me luck! Good video, great kitchen and family. I guess what I took from it was the apple butter/apple wood chip combo. I would leave out the cinnamon, allspice etc. The Rye beer sounds great, I'll see if I can find it here in Denver but how do you go from an artisan beer to a Pabst Blue Ribbon? Lol! Also, with the bacon being at 150 degrees, isn't that considered cooking it? Thanks-good video!

You don't get that a player because there's no added water

Skip the nitrates and your video would be interesting

any good sporting goods store will have pink salt.