Easy Homemade Peppered Bacon

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Bacon! Homemade bacon is so much better than store bought and you can customize it to be just the way you like it. This recipe uses a dry cure to make peppered bacon, which goes perfectly with sandwiches and hamburgers. Experiment with your favorite smoking woods on the smoker and you are guaranteed to hit a home run.
Finding curing salt locally can be hard. Here is the one I used:
amzn.to/2YIVWrT
Kamado Smoker / Grill:
amzn.to/2sqpnmk
Recipe:
Pork Belly
2% of the weight of the pork belly in salt
1% of the weight of the pork belly in sugar
.25% of the weight of the pork belly in curing salt #1
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Хобби

Опубликовано:

12 дек 2019

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Комментарии : 57

@GrillTopExperience 4 года назад

Bacon! Instead of cookies and cakes, I'm handing out bacon to many friends and neighbors. Enjoy the holidays.

@wilsondelosreyes5335 2 года назад

Thanks for sharing your simple but delicious bacon recepe and procedure!

@andrewberry9356 3 года назад

Listening to this laddies voice was like listening to a bedtime story 😂, thankyou for the vid, I'll be trying shortly!!

@GrillTopExperience 3 года назад

For a second, I thought you said ladies voice. I hope it turns out.

@rajaadawood5171 4 года назад

Thanks Ryan 🙏🌸You customised it perfectly👌have a wonderful holiday🙏🌹🌿❤️

@GrillTopExperience 4 года назад

Thanks Rajaa. I hope your holiday is fantastic.

@gabdawg88 4 года назад

I like the way you simplify for home cooking. :)

@GrillTopExperience 4 года назад

If it weren't easy, I probably wouldn't do it! A lot of people are scared to try. Sometimes you'll mess things up and you can learn from it.

@gabdawg88 4 года назад

@@GrillTopExperience You gotta give it a shot. I'm actually trying your technique for aging beef in my fridge, with a grill and salt underneath. so far so good.

@710LENNY 2 года назад

Quiche. Never thought of that. Thanks for the idea. I usually grind it up and add it to my Polish sausage recipe.

@GrillTopExperience 2 года назад

That sounds pretty great too. Thanks for sharing.

@alanreynoldson3913 Год назад

Simple is best! I recommend keeping track of the grain of the belly. Always cut across the grain (like London broil)

@TomHorsmanAmateurBBQ 4 года назад

Bacon , Bacon, Bacon! Looks awesome!

@GrillTopExperience 4 года назад

You bet! You know, I've never tried it in air fryer . . .

@JoeMomma68 4 года назад

I used this method to make some bacon and it was really good! Thanks..

@GrillTopExperience 4 года назад

I'm glad it turned out well for you and thanks for reporting back. This one is pretty easy and I got good feedback from those that got some of the batch. You can't beat bacon you made yourself.

@JoeMomma68 10 месяцев назад

@@GrillTopExperience I have used this method over and over. The folks at the office think it's amazing! lol

@HobiesGarageBBQ 4 года назад

Wow looks great! My wife once told me she was going to leave me if I didn't stop eating so much bacon. I often wonder how she's doing these days.

@GrillTopExperience 4 года назад

That's funny!

@bozboz133 4 года назад

My ex was muslim that actually happened to me haha

@GrizzAxxemann 4 года назад

Damn... where was this video when I was prepping my slab of bacon last week? Oh... I didn't even know about it. Anyways, what's your take on wet cure vs dry cure? I did mine wet, and it wasn't nearly as salty as I wanted it to be, but it was still delicious.

@GrillTopExperience 4 года назад

I've done bacon a few different ways. There is a dry cure video on the channel that comes out really salty and must use an old time recipe where they would hang their bacon outside. I prefer the hybrid where you use the salt and sugar in a plastic zipper bag. It'll still get wet from the liquid that comes out of the meat.

@louisevad6091 Год назад

Looks good. You should really describe the curing salt more. And the taste is better in my opinion with it.

@MrsKringlesKitchen 4 года назад

I'm considering moving into your neighborhood now because who wouldn't love to get a big ol' slab of pepper bacon to offset the cookies everyone else gives you!?!

@GrillTopExperience 4 года назад

C'mon down, I'm sure we could make a good trade! It's not that I don't like the cookies, we just get so many that it's hard to enjoy them. Bacon freezes nicely for later!

@fpineda101 4 года назад

Nice stache!

@GrillTopExperience 4 года назад

Thanks, and just like that . . . it was gone!

@gonzaloroldan9318 4 года назад

Looks amazing! I saw your three videos about making bacon and I bought a pork belly to try it. I’m going to follow this exact recipe but I can find the pink curing salt , so I was thinking of using 2.25% of sea salt (plus the sugar and the pepper). Let’s see how it goes! Any advice? Thanks!

@GrillTopExperience 4 года назад

It sounds like you are on the right track and found my favorite of the three. Just be ready to experiment a bit to find which method and recipe you like best. Maple bacon is another popular one.

@gonzaloroldan9318 4 года назад

Thanks! Yes, I want to try the maple one as I really liked when I lived in LA, but now, with the quarantine is a little harder to find it here in Spain. I’m starting to cure it in about an hour. Thank you very much for your reply!

@johnnyhufford9883 2 года назад

I got my pink salt at amazon

@fatimaaljhani2715 3 года назад

هل من الممكن الحصول على ترجمة لهذا المحتوى وماهو البديل للملح الوردي ؟؟؟

@cindylowsy 4 года назад

hi can share resepi pls

@wichorides 2 года назад

Do you need to add the sugar? Could I just add salt and other seasoning?

@GrillTopExperience 2 года назад

A lot of bacon recipes don't add sugar. It's up to you!

@michaelharris638 3 года назад

Ever substitute brown sugar for the white sugar?

@GrillTopExperience 3 года назад

A little molasses in the brown sugar is a great touch. Give it try!

@USA__2023 3 года назад

For anyone wondering is this a good method? He does it right, no doubt. I make mine the same way, he is using EQ curing method which is the best way to dry cure bacon. Only thing I do different is measure the cure ingredients separately because I always dribble too much and have to take some out. I smoke it longer at 160 deg, then up temps to get 145 to 150 deg internal temp. T'here are some people using more than 0.25% cure#1, DON'T do it.

@GrillTopExperience 3 года назад

Confession: I've dribbled a time or two myself. That's a great tip.

@lcorr090k6 3 года назад

did you remove the skin or kept it?

@GrillTopExperience 3 года назад

Mine came without skin. It's a good idea to remove it before the cure.

@Rosco213 2 года назад

Gday, have you cold smoked?

@GrillTopExperience 2 года назад

No, the hot smoking method is a bit safer for bacon and I don't want to tend a fire that long. I have cold smoked cheese though.

@usernameisusername 4 года назад

It looks amazing and I agree that we should enjoy life while we're here on the planet but it is kind of ironic to call the Cure The Cure. Considering it's actually the cause of cancer

@GrillTopExperience 4 года назад

Most studies suggest that you would have to eat enough processed meat to increase your risk of other health issues too. Eating a balanced died is a good idea. Perhaps it was called the cure because it kills most food borne pathogens?

@brothyr 4 года назад

people still do quiche?

@GrillTopExperience 4 года назад

I heard that real men don't each quiche, but Mrs. GTE really likes it.

@Darthbelal Год назад

At 145 degrees Fahrenheit you basically completely cooked the bacon and it could be eaten raw. Am I wrong about this? I'm NOT knocking on what you did, you did GOOD work but I'm wondering.

@GrillTopExperience Год назад

Some people would say you could eat it after curing it with salt and curing salts, but that requires that you do everything right. Cooking it is safer, which is why I don't do a cold smoke.

@adrianharris9654 3 года назад

Is the skin on or off seeing soo many versions...confused much

@GrillTopExperience 3 года назад

I do mine without the skin from the very beginning. That should let the cure permeate better. People that leave the skin on say it comes off easier after you smoke it. Lucky for me, mine comes skinless so the choice was made for me!

@MaZEEZaM 3 года назад

@@GrillTopExperience The rind tastes awesome if you cook the bacon for a sandwich under the grill, it also keeps the bacon for longer as it protects that side. If you are using the bacon in cooking, its easy enough to cut off the rind as needed.