Cured and Smoked Bacon (with Maple Syrup & Whiskey)

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Bacon ... nature's most perfect food.
This batch was an effort that deviated from an equalization method I've used in the past and I think it turned out well. Pork belly cured with a maple syrup and whiskey flavor profile for eight days, then slow smoked on the Blaz'n Grill Works Grid Iron pellet smoker using Lumber Jack MHC and Cherry.
(And yes ... it's Canadian and should be "whisky" ... but 'Merica so I use the "E" as is the way of my people.)

Опубликовано:

25 июн 2024

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Комментарии : 34

@robertocasek5010 2 года назад

Great video. What was the starting weight of the pork belly? Getting ready to try your recipe. Thank you.

@Bingoye 2 года назад

Thank you very much!

@normtekani4453 2 года назад

Mouth watering

@rayz7998 2 года назад

Looks really good and it will be my recipe for my next batch but will have to change crown for Jack. Yes, Canadians like Jack Daniel's. Video well done. Thanks.

@johnswinkels4383 2 года назад

I just made this with Makers Mark only problem is I drank the rest straight. Had a Youha time maken bacon.

@maninthewoods 2 года назад

Great video! What weight is your pork belly?

@kitchenbro5709 2 года назад

I work with a guy who makes the best maple syrup ive ever had in ontario canads, its call mazzocatto and its phenominal. Ive always put the syrup on just prior to putting it on the smoker and never did it with the initial stage but im gonna try it like this. Like video, subbed

@endrewarholm5053 Год назад

@mitchelltheowlfuller 2 года назад

How many pounds of pork belly did you use for this?

@robertlong4118 12 дней назад

What did the belly weight before curing ?

@larakalinina706 3 месяца назад

Please tipe the fool amount of bakon and other ingredients. And also will be nice to see procedure of temperature for curing and smoking.

@Hooozyer 2 месяца назад

nice

@Hooozyer 2 месяца назад

was it salty?

@ericowens8982 4 месяца назад

You don't need nitrate s in curing pork bacon unless you are storing it for long time. For freezer time is good vacuum sealed is fine.

@jamesseamans1491 Год назад

Did you ever try the peppered cured bacon?

@xflash1881 3 года назад

Why you didn’t burn the alcohol?

@dennisssmock3553 10 месяцев назад

You are right. Cheese doesn't belong on a hamburger. Cheese belongs on a cheeseburger. Lol😊

@CassieKutev 3 года назад

Regarding the fridge temp, would you suggest a certain setting?

@lickskilletbackyardbarbecu6896 3 года назад

Cassie, for the cure, 38° is what I used (don't go lower than 34° or it disrupts the curing process). I use a fridge therm to monitor and kept it in the crisper drawer to keep it out of the way. For forming the pellicle, the fridge stayed at 38° on the top shelf to let air flow over it a bit better.

@SS-pi2yi 16 дней назад

@@lickskilletbackyardbarbecu6896 if you remember, what was the weight of the pork belly?

@time4grace 7 месяцев назад

what brand of whiskey

@agoogleuser3787 10 месяцев назад

How much is several ounces? Exactly. Recipes like this should have specific quantities for records and tweaking...especially with smoking and curing...

@jamisonpresentsthisishowicook 4 месяца назад

I recommend using a pre-made cure. I get mine from Amazon and just adjust my amounts based on the amount of bacon I'm curing. Just my 2 cents.

@claylatour1899 2 года назад

Looks great. The name Lick Skillet caught my attention. I, as well live in Crosby.

@time4grace 7 месяцев назад

Liquid SMOKE: APPLE FLAVOR

@mondayriter2894 Год назад

You should try Pecan for you smoke

@pauldearmond5929 3 года назад

Cheese doesn't belong on burgers?? What? hahha I was just about to sub to you too.

@johnswinkels4383 2 года назад

Hey you can buy a cheese slice specifically made for burgers and it kicks arse. This guy needs educating as his bacon is first class.

@RandomTorok 15 часов назад

What kind of weirdo gives away bacon, or doesn't put cheese on thier burger??? My next pork belly will be using this recipe.

@Kangawallapossumbat 4 месяца назад

Why do so many US people do hot smoke bacon, and not cold smoke? Hot smoking dries the meat and has less smokey flavor.

@georgecook1374 5 дней назад

1st you lost me at cheese don't belong on burgers,............... I personally like to let my pork belly cure 14 days as to me you get more flavor into the pork belly with the extra time. IMHO looks great makes me wish i had started my next batch of bacon sooner as it just went in the fridge yesterday to cure. doing a maple bacon and a spicy bacon.

@jebbecker3106 Год назад

Dude, the hand in the curing agent was kinda a turn off.

@nottheone582 11 месяцев назад

the sound of mouthbreathing on this video was unbearable.. i had to click off. you should work on breathing quieter or put your mic farther from your mouth. its so unhealthy to breathe through your mouth and not your nose