Ever wonder how bacon is made? Get the full history and 'making of' right here! Subscribe to Discovery UK for more great clips: ru-vid.com_c... Follow Discovery UK on Twitter: / discoveryuk
The pigs are having an experience too. Check it out. :) Tresspassing on pig farm: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EuU-aP6qIQg.html UK pig processing: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HjqOTtJYXX0.html Hormel in the USA: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XPGIMCmpfxU.html
Kermit (running frantically around factory): "Where are you Ms Piggy!!? When I said in "Muppets take Manhattan" that I wanted to bring home the bacon, this isn't what I meeeaaant!! (Kermit's arms waving) Yaaaeeeeaaahhhhh!!!
they probably aren't tossed in the trash, its probably repurposed into some other product. I work at a bacon plant and virtually nothing goes to waste, if bacon doesn't meet the standards for whatever product we are working on it goes into the next quality down. So from restaurant quality center cut, to the packaged bacon you find at your local store, and if not that then into bacon ends and pieces packages. Even the bacon that hits the floor, it goes into bacon scrap bins to be shipped off to either back to the farms and fed back to the pigs or to a company that makes dog food.
Seth Wesolowski all bacon are “precooked” didn’t you even watch the fucking video? bacon and ham are all smoked, that’s why most critics and food connoisseurs eat them “raw”.
There's no need to explain because everyone knows where pork bellies come from. Unless you want the full story but that would be unnecessary. But if you must know: it all starts at the farm, where workers breed pigs and raise them until they're ready to be sold to a feed lot. At the feed lot the pigs are fed a special blend of "nutrients" to fatten them up. Once the pigs are ready they are then shipped off to the slaughter house where they are killed, gutted and harvested. They cut the carcasses into smaller pieces or left whole per customer request. The bacon factory orders pork belly from them, then they are packaged and shipped to their facility where they use it to make bacon.
Ramiro Mariño bro wtf is your problem, I’m borderline underweight. Don’t just call me a fuckin fatass douche bag. My life isn’t bacon it’s just that bacon is good. I don’t feel bad for any pigs btw
That is as scary as hell, I can't believe that there actually is an oven that heats up to like 350° and 500° which is like a room that a person can walk into and a door potentially can shut leaving a person trapped in there! No factory should design and build an oven shaped as such! I thought most industrial ovens were shaped more like a conveyer belt sliding under a narrow oven, you know like at pizza restaurants?
Repent to Jesus Christ “The next day John saw Jesus coming toward him and said, “Look, the Lamb of God, who takes away the sin of the world!” John 1:29 NIV h
smoke is a mixture of a bunch of things, including soot and ash. this is why chimneys need to be regularly cleaned, the soot gets stuck to the chimney walls and becomes a potential fire hazard
This video has been lurking on my recommended for days and succeeding only in making me hungry..... all this damned delicious bacon isn't going to eat itself!
I've worked inside a factory that does cooked bacon, cocktail sausages, scotched eggs, ready to eat breaded chicken sticks, etc. The smells make you gain weight let alone the food.
I really don’t know why some folks find this unappetizing (some of the news articles about it indicate folks are shocked and grossed out). It’s just a mechanized way of processing pork bellies (the abdominal muscles) into bacon. All those things used to be done by hand.
The most interesting thing to watch I think is-(HOW IT'S MADE) regardless of what u want to see how it's made, everything has a video on how it's made & to me that's very interesting
I googled liquid smoke because even though I’ve heard of it before I had no clue what it truly was, it’s kinda interesting because it’s legit liquid smoke, it’s just smoke that’s been condensed to the point of turning liquid
I make my own bacon and it’s nothing like this process. Injecting flavoured brine into pork bellies is not how bacon is made. Maybe fine for industrial processes in large scale. The bacon I make cures in the fridge with curing salts for 7 days before smoking. Don’t diminish your home made bacon. Probably much better - and healthier- than this one.
STFU and stick to watching your pathetic anime, you fucking dumbass weeaboo! God, you losers need to get the shit beaten out off and humiliated for being weeabs
I work in bacon manufacturing. Can confirm how great it smells. Especially in microwave and smokehouse. Only bad part is pallet and drum wash, its a bit stinky.
@@sokunineyour opinion is valid, i agree to a certain extent, i just used this format since Many comments that have "no one:" in them have a more likely chance to get likes.
I was kicked out of my apartment in Los Angeles for cooking bacon for breakfast. The owner lived above me and said absolutely no meat can be cooked on the premises. He was a vegan and animal activist. I was hungry. And that’s my story. Edit: he smelled it cooking, that’s how he knew. Should have been more specific there.
Peter Burns its like suing the owner because you can’t have a pet 🤷🏻♂️ the owner doesn’t allow to do that, and has the right to do it! And it’s sad that he lost his place but suing someone is a very hard/long/expensive thing to do!
Liquid smoke is in almost every "bbq" and pork related unless you specifically look for without it. In which case, you'll be disappointed with the lack of flavor.
@@zeppybrawlstars3906 I've never seen a comment on this video like mine. This comment is a quote from How it's actually made: Bacon. So maybe you recognize it from there.
Ladies and Gentlemen if you have a smoker or know someone who will let you use theirs. Make your own bacon. It's not that hard and the yield is ten times better than store bought. Sure the curing process takes a lot longer, but it's worth it.
We've raised angus and feeder pigs for 30 years. Not so much anymore but one summer we made 96 pounds of home-grown, home-made bacon. You could hear Angels singing after every bite. Glorious.
JoeAceJR then your one of the good vegans. But some of them really hate meat eaters. I find that being respectful is the only way to win people to your cause sad that some vegans don't see it like you do.
Shawn Darling vegans as a group are actually pretty nice. If met plenty of vegans throughout my life and they're all tolerant of me being a meat eater. But like I said I'm gonna switch to being a vegan within the next few months or so.
I work at a bacon plant we do not use a tumbler. We put the combos (basically a box of bellies) into the hopper dump the box and instantly start pulling the bellies onto the line to be injected, combed and hung. After that they go straight into the smokers. We don’t use liquid smoke.
Lived in Far North Queensland, Australia. We travelled south west to a town called Mareeba and the butchers there serviced the huge cattle stations in the Gulf country. Once every 3 months we would go and ask to see the bacon flitches these are the whole side of bacon. We would pick one the right size and amount of meat/fat to our tastes, this we would take home and cut bacon steaks about 1/4" thick, we'd freeze the rest for other meals. Now this was 'real' bacon made in an outback smoke house with gum smoke and the rind still on. Was nothing nicer than 2 rashers grilled and served with a sunny-side up organic eggs and fried tomato with toast for breakfast.
