I’m not going to say that it’s ok to not use it, I feel comfortable in my own processing to not use it. But that is up to you. Try it both ways and see what you think. Thanks for watching!! 🤘🥓
It's pretty hard for me to understand such division over whether to use it or not. I'm thinking, the way you make this, it's cold through the whole process, until you smoke it. Then it gets frozen after smoking. I have two batches curing now. One is pork belly, and using the pink curing salt. The other is pork butt using your method. I'll come back and comment on how it turns out. Thanks for sharing the info!
Well my bacon 🥓🥓 turned OUT EXCELLENT. The color is like Canadian Bacon. But it taste LIKE BACON 🥓🥓Now i got to invest into a meat slicer. 🙄🙄 One i got is, only good for bread. Can't wait to make some MORE 👀👀 This was a learning experience. One is? Cut the shoulder butt into halves, then cut the bone out of the other halve> This keeps it thicker, with out hacking it all up. Next learning experience was? Save even the small pieces, Leave them on the meat. THEY MAKE GREAT BACON BITS 👌👌 Lucky i did YUM
Looks good tho 👍👍 I was think of a more smoky flavor ! By using liquid smoke, as well as smoking it on the smoker. Just some thing i need to try 👍👍👍👍 It May still taste like pork butt. With a hint of bacon tastes
Actually it has a great smoky flavor. I don’t like using liquid smoke and would rather use real smoke, just my opinion, but let me know how it does. If you want more smoke flavor I would just keep it on the pellet grill longer at a lower temp. Thanks for watching!
@@southcustomtackle I did a experiment on smoke. I took some 1/4" hardware cloth and made a square tube for pellets. I lighted one end and it put out a lot of cold smoke. I need it around 200 degs. So. i placed some charcoal over the pellets. OH LORD it was right where i wanted it 200 degs SMOKE WAS POURING OUT OF THE SMOKER > When then center hit 145 degs to 150 i pulled it off 👉👉Your looks EXCELLENT this was my 1st time
Hi thanks for watching! So I smoke the bones for 3-4 hours after salting them. Then boil them in water to make the stock. Remove bones and add it veggies and a couple other ingredients. A good winter project video for me. 🤘 Thanks!
Thanks for the tip!! Once it’s sliced it’s vacuum sealed and frozen. Then when cooked bacon is always cooked through. There are many different companies that sell bacon without the nitrates or nitrites. But proper handling, packaging, and cooking is definitely needed! 🤘
@@allieGirl146 Keep on researching and we'll keep on makin the bacon. People been making smoked meats without curing salts for a millennia... or two... Botulism lives in the soil. Keep the soil outa your kitchen and keep clean and don't cross contaminate with vegetables and you will have little to worry about. How do you think humans have survived this long? But it is ok to be careful when you are feeding your family. Just sayin...
@rickashe3626 right. It's just scary. But if meat is kept cold then cooked it sb safe. I wb tying it but will use correct portions of salt, sugar and the all important #1 curing salt. Some use natural #506 celery powder. It's expensive. So I'll go with the alternative. Ty
I've read so much about needing pink curing salt for the cure. I noticed you don't use it in your recipe. Do you have thoughts on this? Thanks for your recipe. I bought a pork butt today and started the cure today.
Hi thanks for watching. Valid point on the vac bags, I may try that next time. I elect not to use nitrate or nitrite, but that’s my own processing. I’ve been doing this for many years and never had an issue. But to each their own! Thanks again for tuning in!
LOL. 😂 bacon is just side pork cured and smoked. This has more meat and still enough fat in it, same taste just different cut of meat. Thanks for watching! 🤘
I am tired of going to the store to buy bacon and it is all fat. I want bacon not cured fat slices. I have done this same thing years ago and it is great but it takes some work and attention. Definitely worth it in the long run. Kudos.
