How to Make Bacon, Start to Finish. 

Hey there guys I have put the recipe in the description for you! Hope you enjoy! looking forward to making more videos for you.

I know this is an older video, but can’t help but comment. I just cured 5 bellies to smoke next weekend. This is our 3rd batch. We will not ever buy grocery store bacon again! Everyone that has tried it loves it! If you’re watching this video for the first time, give it a try for sure. Thank you Duncan for all of your videos and sharing your recipes.

Man, I don't know why this video has so few views. This is a hidden gem! I sincerely hope you'll make more videos like this. Much, much appreciated! As soon as I can move out of my really small condo in Bangkok and have a decent sized house with a backyard, a BBQ and a Smoker, I'll try this for sure. Thanks again for this great informative video!

Made my first bacon following your recipe, using the traeger. Best bacon I’ve ever made and a big hit with the family. Thanks for this and all your other vid’s Duncan. Cheers.

I just stumbled upon your channel. Absolutely top shelf videos. You are really entertaining and provide the "details" that are typically missing. Well done!

Love these videos! They’re so packed with information and you make it very easy to follow and give lots of good details and clarifications. Thank you

Watched a few bacon videos, but this is by far the best, with a focus on what does and doesnt matter

Never made my own bacon before so I thought I'd give this recipe a try. Super easy. Super good bacon. No more store bought bacon for me. Thanks for taking the time to make these videos.

Only recently found your channel Duncan and I have learnt a lot. Comprehensive and informative you are making really good videos that are much appreciated. Well done and thankyou.

Tried this bacon recipe......Pretty darn AWESOME...... will add a bit more salt and half maple sugar next time round. Excellent recipe. Thanks

You always make this stuff look so do-able! Thank you!

I wanted to thank you Duncan, almost been a year since we bought store bacon. My wallet is loving the savings, my family loves the flavor and quality of the bacon. Thank you again

I've always been a brined bacon kind of a guy but after trying your dry cure method I'm sold. Thanks Duncan!

Thank you so much for sharing your expertise.

Thanks Duncan love your show and recipes. Thanks for sharing. Day 5 on my bacon curing. Can’t wait.

I really liked it thank you so much for sharing your knowledge on video the first time I've seen this and it is fascinating keep up the good work

Love your presentations, I'm a fan

Teaching is its own skill and you have it sir! Thank you for your wonderful videos! Cheers!

This is my first time to your channel and I absolutely lobed this video! I have dry cured salmon before, and I learned recently that was how bacon was made as well! I just got my own smoker at home so I am a beginner smoker and I absolutely appreciated all the information you gave. All the chemical information and ratios and exactly what to look for in your product, you can tell you know what you're talking about. I am from the states so I found your way of speaking to be friendly and adorable. I genuinely smiled many time through this video. Then i started looking through your other videos and i have so many of them in my watchlist now! I just had to come back to this video to let you know how much I enjoyed it! So helpful and informative. Thank you so much for making all of these!

Thank you for sharing your knowledge, great teacher.

I just came across your channel today. Great information I'm just starting to make my own bacon so i learnt a lot thx!

WOW!!!!!!!!!!!!!!!! amazing recipe & curing lesson

Great video once again Duncan! I've always wet brined my bacon with good results but will definitely give this method a try next time. Thanks for sharing!

Great cre! I used it to cure Buckboard Bacon ( boneless pork butts) smoked to a 140°F! Thanks Ducan!

Best bacon tutorial in the world!

Used apple wood, came out awesome! Thank you Duncan! Delicious!

Well done you do great work and make enjoyable content

thanks sir Duncan..kept it up..

I'm on my 4th batch, thanks!

Very helpful. Thank you for the recipe. Now I just have to find a nice slicing knife!

cracked black pepper along with crack coriander seed on homemade bacon is a game changer ..love your content

We have Made our own bacon for years same basic recipe works out great.

Absolutely the best how to videos on Utube for smoked meats and sausage. Thank you Duncan, can you go more indepth on the smoke cycle and how much hickory you burn and would love to hear more about your store front

I have been using this video to make bacon. 4 batches I've made with the recipe and method. 4 times I've had people say that it's the best bacon they've had.

Yum! Beautiful! We’ll be experimenting with the dry rub in2 days. I’ll let you know if it doesn’t work out.

Videos are great! Very Informative i like the extra scientific details lol

Hi Duncan I really enjoy your videos and the way you use weight ratio recipes. I’ve been making my own bacon for a number of years now - using the dry rub method. Other than adding some spices to the the dry rub brine, the only difference I saw was - using the accelerator. I’ve never used this, I didn’t realize the importance of the 135 degree temp. I have pulled my slabs from the smoker around that temp. Mostly because many of the videos I saw when I started this journey were cooking the bacon to 145, 155 or more - which is what I thought was what my frying pan was for. Can you explain what the difference is between no accelerator, with just cure number 1 or using them both. Keep up the great work, kindest regards Des.

Inspired motivated

Fantastic informative video. Have subscribed to your channel and looking forward to seeing more. I’ve made a few home cured pork bellies over the last few years and now I’ve seen some of the finer details will be making more. Bacon is so expensive in the shops here, but it is so easy to make at home if you have the time. I live in a small house in Nelson, New Zealand, so if I can make it anybody can! I use a GMG Daniel Boone for the smoking.

just took out 60lb out of the cooler.....WOW...Duncan what have you done, them commercial types are gonna be hunting for you man, this bacon is next level at the least. thanks for the knowledge and PLEASE keep them coming...

Your the best Duncan best bacon ever

Thanks very much Mr.

Thanks for sharing, Duncan. I really enjoy all your videos. Could you recommend somewhere to get the cure and erythrobate in Alberta? Preferably online sales

Merci pour cette vidéo 👍

Nice Lesson Duncan, I'm living in Asia and G Bacon can't be found, I'm making my first batch today thanks a lot!

great video. nicely done

Great channel. Very good video's. Have a question. Do you have to use the cure accelerator ? I have watched many videos and ingredients are very similar. Your videos are the only ones that generally call for an accelerator. Thanks !

Who doesn’t love bacon! Well, it’s been a week I’m gonna be pulling my pork belly out of the equilibrium brine tomorrow morning get it on the smoker and do another one of your recipe bacon batch ! Totally delicious, gonna be smoking applewood this time. I wonder if you have considered doing a video on sodium erythorbate, and how the calculations differ between sausage and bacon use. Cheers 🍻

Just subscribe today wow he has lots of videos and new at this and hopefully I can try a few of them

I have used several recipes for bacon, most being wet brined. They are good but usually too salty for most people. Soaking them helps. This dry recipe changes all of that. Love it! I still rinse well prior to smoking but it is my new favorite by far. Thank you sir! I appreciate your work!

Going back over old videos. When smoking bacon, I use a pellet smoke tube, and toss it in the grill for cold smoking. After smoking is done, then heat to 135 degrees internal temp in the oven. Keep temp 175 degrees to keep fat from tendering. Still learning. I no longer buy processed meat of any kind. I make all my lunchmeats, sausages, and bacons. Hobby that pays for itself, and I can pronounce all the ingredients. Next step for me is to build a fermenting chamber. Thank you for all the information.

Great channel and info! Keep it up! You in Alberta?

Hi you have an awesome channel, I made know bacon 3 times on or recipe and it works 100% , I thank you great learning and techknik have a awesome day.

Thanks You for you

I use salt brown sugar and hickory smoke 🍻

Great video. What if the pork belly I just bought at Costco has a best before date in 2 days from now.. does curing kind of push that date further?

Just awesome video 👍new sub

I don't use the accelerator, and don't have a smoker. However the bacon comes out great without either. So if you don't have a smoker use a oven on its lowest setting. I am living in Thailand and my bacon is way better than anything in the stores.

Off the hook!! I just sliced up my first pork belly this morning. Thank you Duncan, this was my first time making homemade bacon. Thanks for sharing your recipe and the great videos. Can’t wait to pick up some more bellies and start experimenting with different flavors. P.S. loved Marianski March!

We love bacon 🥓 😋 ❤❤

I am using your suggestions to primal beef cap to make bacon. Dry aged with salt and then secondary seasoning age with pepper, paprika, garlic, onion. Smoked to 150'F.

Made this recipe and it's true, might not buy store bacon again! Duncan, did you ever do a brined bacon? I personally enjoyed the dry version here and the kid wanted to try the brined version. Thanks again for sharing

I can't believe I missed this when it was posted. I have smokehouse envy! :( Duncan, you're killing me! That unit is hot! I don't have the smokehouse but I do a flat, dry cured pancetta like my peeps in the old country. Pretty much the same thing without the smoke.... But I admit the smoke is yummy! Your bellies look great! I can't find good ones without skin and ribs attached around here.... Which is just a minor nuisance... and I have many uses for pig skin :) I may have to go back to breaking down half hogs or quarters. Great work man! We may have to do a Guanciale challenge! ;)

Great video.Made mine for years,using just salt.Going to try acc. & cure.Where do you get your bellies.Still waiting patiently for liver sausage.

Duncan, having looked at the recipe for the bacon, is the amount of Sodium Erythorbate of 3.5g/kg correct? My calculation comes to .55g/kg. I calculate that 3.5g is what would be used for 4.5kg (10 pounds) of product. Not looking to pick at this, but I have been trying to convert and calculate imperial and metric and just trying to get it straight in my head. Thanks for all your hard work on doing these videos, you are the best. Always looking forward to the next one.

Pense en hacer una tocineta A1 sin agregar fosfatos y agua (salmuera) y al fin consigo un video que lo explica con detalle. Gracias

Awesome recipe. Where do you get the full pork belly slabs

we like to take pork belly and cure it with our corn beef recipe then smoke and slice.. makes a great corned bacon

@Duncan Henry - Hey... I hope this isn't a stupid question. Can one make (or would one ever want to make) beef bacon from a plate cut? I just wonder if it's done or would even work... dry cured or smoked?

Hey great video ...Is this cure and ratio good for an aged cured ham ?

Hello, I have a few questions, just to be extra sure for my peace of mind. The Sodium Erythorbate I have says to use 0.5-0.7 g/kg but your recipe says 3.5 g/kg. Is the difference just because that much is needed for bacon, or is the directions on my package just low overall? Just the 1 lb bag from Halfords so the difference threw me a bit. You say 5% cure but everything I have found says it is 6.25% Will that affect the ratio or does everybody just call it 5% for ease? If I vacuum seal it for curing will adding say a bit of maple syrup affect anything? A family member wants some maple bacon. Thanks for making this video

Hi Duncan, Thank you very much for all the wonderful videos. I would just like to clarify on when to add the flavors, do you incorporate it with the curing mix or just before smoking it like what you did with the peppered bacon? Also, how much gram/kg do you add, like for example when using maple syrup? Again, thank you very much👏🏼👏🏼👏🏼

Fantastic video again. One thing I’m missing is a smoker. Where I live it’s hot and usually its 30c plus. What kind of smoker should I use?

You mentioned absorbic acid as an alternative cure accelerant. If I were using it, is the amount used the same as your master recipe? Great channel, by the way. EDIT - found a web source that says the amounts used are the same.

I picked up a belly and used this recipe. I vacuum packed mine for the cure which worked out great. Peppered and smoked with mesquite wood to an internal temp of 145f. It looks better than store bought bacon and is the best tasting bacon I have had in years! Thanks for the info and for the great recipe! BTW: I looked up hand made artisan smoked bacon and it goes for a lot more than $10 a lb. lol Quick Question, what does it take to make a shelf stable bacon like they used to make back before refrigeration?

Very nice recipe. I'm assuming you quit the smoke and just finish it with heat, no smoke?

Dude, 1st time viewer, and ill definitely be back. One note, as a Carolina boy, i couldn't let it go unchecked when oak was mentioned as an aggressive wood, its not at all, Hickory and Mesquite are about as hard as they come and are great for for so many things, especially fast smokes. When smoking something for many hours, you have to find those mild woods, those fruit woods and white oak. Otherwise, 6-10 hours of any wood with alot of flavor can ruin your cook. Ok, sorry to be the asshole, but oak is what we use in all of our whole hog cooks and its because of how mild it is, Especially once the wood turns to red coals, which is what we use, because we're not Texas smoking them. But even with most of the oak flavoring removed in the coals we use, its such a long cook where it lays down a nice flavor in the end, mixed with the smoke caused by the dripping fat. Keep up the good work man and thanks for doing what you do. We are all still learning, and guys like you make it the process of learning easier 💪😎🇺🇸

How would you go about making maple flavored bacon using a dry rub?

I find when I dry cure my pork to make bacon the process will go a couple of days quicker if you vacuum seal it. If I was to just put it in a bag it would take 7 to 8 days as I like my bacon to have a real nice salty taste. However if I put it in a bag and vacuum seal it it is ready in five days.

Can I let the smoke longer at lower temp to achieve a darker mahogany color b4 bring up internal temp

Duncan you are beautiful. This process is awesome my first batch of bacon with your formula turned out top notch. Thanks for posting.

After dry curing for a week do you rinse the bellies or not?

Hi ya Duncan! New subscriber and man.... im loving your videos!! I'm NOT an expert sausage maker or bacon maker but boy I love tinkering around and making some delicious meats. I typically hang my bellies on a bacon hook but have layer them on their sides before but noticed you did something completely different then I do.... I alway put my bellies fat cap down but noticed you did your fat cap up. May I ask why? Not judging or being a troll at all....im honest curious why. Thanks in advance and keep the videos up sir!! Oh do you have a Canadian bacon or you may know it as back bacon video or buck board bacon video? Just trying to throw out ideas if you dont have them. Im still going through your videos so forgive me if you do. Cheers my friend from Kansas City, Missouri!

You are a RU-vid star in the making. Thank you for your wonderful attention to detail and amazing attitude!!

I’m wondering about the cure accelerator. Is it necessary? I’ve been making bacon similar to your way but I don’t use any accelerator and leave it in the fridge for 2-3 weeks. Then another difference is I leave it uncovered for a day or two to dry and form a pelicle.

Hi Duncan, do you moisten your sawdust or use it dry?

Can I ask. After you smoked it for 1 1/2 hours then turned the heat up to 180. How long did you leave the bag on at this heat.

Curious as to why you up the salt in the bacon as to sausage ?

Instead of regular sugar, could I use maple sugar ?

Just wondering do you have to use the sugar? I'm trying to avoid sugar but if it's necessary for curing I guess there's no choice

Question: may be a silly question, but if I were to cure this way in tupperware, should I put this lid on or leave it off? Does it make a difference?

Do you have to use the sodium erythorbate ?

How much longer can you store bacon if it unsliced? Thanks ;) A

How long can the meat sit in cure before processing further??

So if I vacuum seal it, it doesn't need to be rinsed off first? I usually say people say to rinse off the cure really well first before smoking.

I saw that lower temps (80s) make the smoke permeate the meat easier, if you had full control over smoking temps (ignoring appliance limitations), which temps would you use?

What type of salt do you use Kosher Regular table

Is sodium erythorbate and asorbic acid interchangeable at the same amount of grams per Kg?

21:45 flavor is also $ but I agree it's win win for both parties 🥳 🎉

Very nice and simple. what is this 5% cure in the description? Insta cure #1 is 6.25%, do you use something else? my recipe had quite a few other spices in the brine, but I'll give the simplicity a try. product looks too good to not do it. I actually do my bacon with lamb, comes out amazing.