Danny shows how we cure, smoke, slice and cook bacon. Formal invite to Off Grid Nation and Off Grid Kid issued. ~-~~-~~~-~~-~ Please watch: "SPRING Into Action" • SPRING Into Action ~-~~-~~~-~~-~
you guys got me motivated. I will build a smoker just like yours. Thank you so much for sharing. We appreciate you willingness to share and I do so each day with my peers as well.
I am absolutely hooked on this channel! I have just found you both today and have been lost in hours of content loving every single minute of it. I am patiently waiting for the new smoke house next video. You two are living the dream!
Good video. I can't wait to try it myself sometime. It must really make you appreciate the meal more when you prepare it yourself. I'd like to request that Danny use the word "jibblets" in more videos. Not sure why but it makes me smile 🙂
He uses that word every now and then. You gotta love our slang sometimes! We should get Scratchmade here when you come. He will be excited to know you are headed this way.
Add a couple of over easy eggs, some hash browns or grits and homemade biscuits. I like to use bacon grease on top of the biscuits before I put the biscuits in the oven. Oh my God. Just like my mother made them. Great video gang. Love it and thank you.
That is some lovely looking bacon. Your smoker is really nice also and a very nice setup. I bet that bacon is going to be so yummie. Thanks for sharing.
Just prepared 5lbs with the recipe that you provided. After about 7 days, I will rinse, let dry and place it in my electric somker with apple wood chips. I hope it turns out really good!
We have had great results with it. If it is still to salty after you slice it just before you cook it let it soak in some warm water for a few minutes and the saltiness will go way down.
My husband got me a slicer like that, I use it for everything, cut up all kinds of veggies and meats with it . Thank you for the video it was so very interesting.
Yay! Official invite. We accept. Me and OGK are planning our trip. We'd like to try and visit at least one other homestead either on the way down or back. Would y'all mind if we put a tent in the yard and spent the night? We're excited about making the trip. Thanks so much.
We have plenty of room for tents, you can choose your ground or we have a woofer room with a roll out bed. Or we do have a bedroom. LOL Let us know and we have a package of bacon with your name on it!
Deep South Homestead...all U would have to do is lay a piece of it fried on top of my head & my tongue would beat my brains out trying to get to it!! Looks delicious! I had an aunt named Wanda & she could make biscuits that would melt n Ur mouth. Papaw raised all the food we eat & U take me back to being a kid again. U just got a new subscriber & may God bless Ya'll n all that U do. Was just a kid when I had all the great tasting foods Ya'll r making! Love this...absolutely love it!
Thank you for sharing your knowledge of making bacon. I am getting ready to make my own very soon for the first time and added this video to my favorites so I can reference it.
Nice show. I am sure that your bacon taste good ! I don't use pink salt in my bacon curing. Pink salt is used in bait pellets to kill feral hogs in Texas. But I don't wash the bacon after smoking either and I don't handle the bacon at all except when it is ready to fry. If your bacon is getting too much smoke taste try to keep your burn box hot. Maybe you should put your bacon in the smoke house after all that smoke is burned away. Happy smoking !
markspc1 Here because it rarely gets cold enough to cold smoke bacon we have to use pink salt to be safe.A lot of bacon making companies are now using my method with great sucess.We are not washing the bacon to get rid of the smoke taste it is simply to get the smutty residue of that gets on all bacon.This technique was showed to me by a man who has won the all american bacon making contest and won many times.But i always say theres more ways to do things than just one.Thanks for the comment
Thanks for mentioning the grain direction on the bacon, I can see the grain in your slab. I often have a problem chewing some of the slices of bacon I buy here in Australia, I was wondering if you can tell me if the grain runs with the ribs or across where the ribs would run? Thanks and Cheers
Very good video ... I been butching my own deer fo 35 year here in oklahoma ... always wanted to make some bacon . I make lots of jerky . Have you made jerky be4?
I love the video but as the grandson of a blacksmith and knife maker it made my skin crawl to watch you sharpen your knife. When you drag the sharp edge of the knife behind it creates a rolled edge which will cut for a short time. If you push the sharp edge forward with a flatter angle for softer stuff like fish and meat you get a clean sharp edge that will last 10 times longer. Logger John.
Can you use pork belly that has been frozen,I purchased 10 pounds of fresh bellys and it turned out perfect plenty of moisture in each bag and the taste was awesome.A friend of mine gave me 15 pounds of frozen pork belly and I did the exact same thing to it but have not produced any moisture at all in the bags in five days.Your thoughts or any suggestion.We love your channel keep the videos coming.
Excellent video!! I have been wanting to try this on my own for quite awhile. I keep telling Jeni I want to call the market and see if they have any pork belly. Feel like I need to "master this" before butchering my own pigs :) Jeni would kill me if I screwed up the bacon LOL - Mike
Thanks for the step by step on making bacon. I'm getting pigs for the first time this summer and I've been debating butchering myself or paying a butcher. I do my own deer and chickens but never a pig. So I've never scaled and scraped a pig or done any curing. I have a new channel on backyard homesteading that I'll be covering my garden and animal adventures. It would be awesome if you guys would bless me come check out my new channel. Thanks and take care!!
Yes Sr. That's some real bacon. Love smoked Apple wood bacon. To bad I have to by at the store. I agree with you , people don't get where meat comes from. If most people could see butchering the would be vegetarians. I take the meat off the chicken for my husband he thinks is gross on the bone. I kid him about growing up in a "village " (canada) and being such a city boy He dose not like looking at it but he sure likes a big ole pot roast simmered all day with brown gravy. Enjoy your vids and love porch time. Blessing to you both. Cheryl from TN
I watched a lot of videos on this iv tryed a lot of Th in they didnt taste real good yours was the best so i dont buy backen any more thank you for sharing this iv done my hog jaws olso
Danny I put A on one side and B on the other, I was always told never wash bacon or ham after smoking, because of mold concerns. Or is that for cold smoke
Howdy from Northern Minnesota, I make my bacon fairly similar, except that I use my homemade maple syrup instead of brown sugar. But the biggest difference is that I cold smoke the bacon at about 100 degrees. May I ask why you smoke it so hot? Thanks!
Uncle Leo my exact question about temperature. There is smokehouse cure & smoke then there is refrigerator cure & smoke. This is refrigerator bacon. It wouldn't stand for 12 months of cellar hanging like we do it.
@@isuckatvidyagames5268 Hi Darrel. Thanks for your reply. Ideally, what I am after is a less salty & less sweet Bacon. The sugars in Sweet Bacon tend to caramelise when frying and and create burnt spots on the bacon. Many recipes recommend 4% Salt in relation to the weight of the Pork Belly. I am now trying a 3,5% Salt in my Mix and compensating by using Prague Powder, by a mix of 2,5% of the Salt weight. In this case, I used 4,128Kg Pork belly, 144grams of Salt, 3 grams of Prague Powder and 80 grams of Sugar. My hope is that this will achieve an ideal mix of Salty and sweet, with out either flavour being over baring. My wife and Son are particularly opposed to any thing that tastes even slightly Salty. For flavouring I also used Fennel, nutmeg, juniper berry, Laurel Leaf, Black Pepper & Chilly Powder, all in very small amounts. I suppose that it would be very difficult for you to say with any amount of certainty as to the results of this mix, with out knowing the exact amounts of every thing and trying it out your self. So I guess that what I am asking is do you think that the amount of sugar and salt is sufficient to achieve what I want to achieve?
I just got 10Lbs of pork belly seasoned and in it bags in the fridge for it's 7 day's of flipping each day. Once all is done my butcher slices mine for a pound of fresh smoked bacon.
Yes sir it is. The first I done had a wild bore smell and taste to it. The 2nd one was great. Love your videos and keep up the good work and fine living.
Deep South Homestead, what a great video, it takes me back to my childhood. My grandfather was a Quaker swamp yankee , we used to process hogs in the winter months and make bacon and country hams with a salt sugar cure and smoke with apple or peach wood from pruning our orchard. Lord, I miss that smell and taste. Thank you for sharing, God bless.
I’ve watched many videos on making bacon and yours has to be the most detailed. The drying, soaking and rinsing the meat isn’t given in many videos. I appreciate the attention you’ve given. Thank you.
Ryan S because the light rinse removes any particulate, like soot, from the meat. According to FDA guidelines, pork should not be consumed at temperatures less than 145 degrees to kill any potential bacteria.
Ryan S if you smoke a product there is a potential for bacterial growth. Salt has been used as a preservative for hundreds of years by almost all cultures.
When I was a kid, we raised hogs to butcher. I remember rubbing down ham and bacon with the brown sugar and salt to cure. The big cast iron pot over the fire getting cracklins and mom had metal cans of lard. Stuffing sausage into casings (the best sausage ever). The best memories.
Love your bacon technique, but well, there's doing things for years and having your way but it can be the wrong way, and that's the knife sharpening. I cringed, wrong direction for sharpening, you'll actually create a worse cutting edge. always edge first, and perhaps a bit of a lower angle. But yes, will be trying your bacon technique soon. Will be doing a Cherry wood smoked maple bacon. Thanks for the info buddy!
Hi Cliff here from northern Canada 🇨🇦 love watching your inspirational videos. I recently built my own smokehouse . Just got to smoke some meat today. Thanks for sharing your way of life. Love it
Question....have you ever done without the curing salt? I read through some pros and cons. My fatback is in fridge now for a few more days......without the Nitrates.
May i ask a question? In you earlier video posted 2/29/16 you recommended and used one cup of salt. In this video dated 11/28/16 you recommended 1/2 cup of salt and the remaining ingredients. I am curious as to the salt change? I suspect that (perhaps) the first time was a little salty? Anyway, thank you for your video. I find it very interesting and would like to do this following your instruction and recommendations on the salt quantity. Thanks
Yes, the 1 cup was a little too salty. You can soak the bacon 10 minutes before cooking and it brings the salty taste out. We used a 1/2 cup from then on. Hope that helps.
I tried this with beef navel but I didn't chill it. Fuse on my deli slicer was burned out so I cut it by hand. Still the best bacon I ever had. Wish I had seen this video. Impressive smoker, beautiful angle slice, I can imagine the smell.
I like your smoker I have never done any bacon it's very interesting you just make me do some more work I have to make a smoker for myself I have made my own food hydrator and it works really well until the roof collapse and got all wet now I have to make a new one How did The Excalibar work for you God bless you're in my prayers
Good job Danny, You brought back a lot of memories being raised in Perry County in the slaughter house..... Every time I watch your videos I get homesick for my youth.... Ya'll doing a great job.... Take care friend ... Steve
The video was extremely helpful. Appreciate you taking the time to produce such a detail description of the process. I was not able to post a new comment but I do have a question or two. At about the 11 minute mark you talk about internal temperature of the smokehouse being 90 degrees F, but you would like it to be 135 degrees F, which would then result in an internal meat temperature of 100 to 110 degrees F. After the smoking is completed you check the internal temperature of the meat and it reached 150 degrees and here you state the goal was 135, with 152 = cooked meat. Therefore, I am asking which is the desired temp of the meat 100 - 110 or 135. Is the internal temp all that important if it has been cured and smoked and then refrigerated? If not the internal temperature, then what should I look for to determine if the bellies have been smoked enough? Thanks again, very educational video. ed
We raise the internal temperature to 135 degrees because we live in a warmer climate. In colder climates, you can smoke at 90 degrees and not bring the internal temp to 135 and be safe. Because it stays cold enough to not ruin. But here it is too hot and the meat would spoil if we didn't raise it to 135. Hope this helps
So nice to see a southern homestead! We live in North Florida, and growing stuff here is way different than anywhere else in most homestead videos. I hope I can find some more. It’s easier to use other people’s experiences than to make the same mistakes they did Lol! Maybe we should start a vlog.
Danny and Wanda, I thank you both for posting this video. Very interesting and i like that you went step by step. I am just so thankful for you both. GOD'S JOY.
I hope you still answer comments a coupe of years late...LOL. Have you ever tried, or know someone who tried, smoking the bacon laying down in an offset smoker, and if you have what were the results?
Yes, we have done that before. It will cook the bacon if the fire isn't regulated properly. You will have to monitor it and rotate and flip often. But it is doable. Tastes great.
@@DeepSouthHomestead Thanks for the answer. I plan to build a rock smoke/salt house (LOTS of rock on my property, most about the size of a vollyball) about twice the size of yours in this video, but for now all I have is an offset smoker and I have a pig that was slaughtered 3 days ago that I want to cure and smoke the belly on. I'm glad to know the offset will work. I'm used to watching the temps close...I smoke a lot of brisket.
Been doing basically the same process for years... I use sorghum syrup along with the brown sugar... anyway I have found that I lose a fair amount of my smoke flavor when I wash the smoke smut off.... I am thinking about another cold smoke cycle. Have you ever tried this?
Thanks for a great video. I have just ventured into making bacon a boy am I sorry I waited so long to do it. I have been grilling, BBQing and smoking for 30 years and will now include making bacon regularly. I use a pellet smoker and love it but I want to build an old school smoker now. I also have a cabelas grinder that we’ve had for more than 15 years and it’s like new. A little pricey but you get what you pay for.
I'm loving seeing the different ways different people do this, but the confidence of the American people in the cleanliness of their tap water and their own hands when dealing with meat is slightly breathtaking. I think I'll stick with pre-boiled water and food handling gloves when I do this myself!
Have you checked out walles knife works on y tube he makes knifes from thing of what people likes different king of horns and blades very nice work he does go check him out and tell mady snuggles sent you
Great info. We are getting ready to fire up our smoker after curing 3 skinless pork bellies for 7 days. This is going to be good!! Doubt I could have watched your video as easily if we didn't have ours this close to being done. Merry Christmas and thanks for sharing!!
How on Earth does a pound of bacon last you a week? I eat a pound myself in one sitting! 🤣 Granted I don’t eat it often. But now that I have a smoker that may change!
