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How to Make Maple Smoked Bacon 

BBQ and Bottles
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28 сен 2024

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Комментарии : 291   
@rustykc
@rustykc 6 лет назад
You killed this video! I love Nate and his channel (so Nate brotha, no disrespect or anything like that), but I think I may have to tip my hat to you on this one, Jared. This video is very informative on not only how to cure bacon but also gives people like me who don't have a pellet smoker a quick guide for that odd "smoke" setting on the smoker. Big thumbs up. Your explanation on ratios of curing ingredients is so easy and I will try your recipe next time I make bacon. Again, thank you for easy to follow recipe. Oh, which do you like better..... thyme or rosemary? Cheers
@BBQandBottles
@BBQandBottles 6 лет назад
Rusty - thanks so much for the kind words my man! I try to go in detail on all my videos for the exact reasons you mention so I'm glad you found it helpful. I'll reveal which herb I like better in my video next weekend - but in my opinion it's thyme hands down! BTW, smoking your bacon on a charcoal grill is just as easy. I usually do it on a Weber Kettle. Load the charcoal up on one side of the grill (for indirect heat), drop some maple wood on top of the charcoal and place the bacon on the indirect side of the grill. The only difference I found when doing it on the Kettle is I'm usually running at a higher temperature so I rarely smoke the bacon for a full 4 hours. I usually hit an internal temp of 160F about 90-120 minutes in on the kettle. By the way, if you send me a picture of your bacon once you've tried this recipe, I'll give you a shout out on Instagram.
@rustykc
@rustykc 6 лет назад
@@BBQandBottles sounds good!
@henrymao89
@henrymao89 4 года назад
Sounds good Jared, roasted pork bellies are usually what Asians eat, which is similar to bacon as an American food recipe. My family and I try to avoid consuming pork belly because it has a really excessive amount of fat and tastes delicious. However, there’s nothing healthy about eating bacon/pork belly even though it’s cured.
@BBQandBottles
@BBQandBottles 4 года назад
Henry, no doubt it’s not something you want to be eating on a regular diet. I’m on keto right now (a low carb, high fat diet) so pork belly is perfect. In fact I just took a package of bacon out of the freezer for the morning.
@elijahcolin995
@elijahcolin995 3 года назад
@Nico Liam thanks so much for your reply. I got to the site through google and I'm waiting for the hacking stuff atm. I see it takes a while so I will get back to you later when my account password hopefully is recovered.
@scottcompton9542
@scottcompton9542 4 года назад
I’ve been a chef for 42 years. Absolutely love your videos I have watched several videos on how to make bacon but yours is the most straightforward and Easiest laid out instructions you got a new subscriber thanks my name is Scott and I’m from Pleasant Grove Utah
@jayst
@jayst 3 года назад
I have family near Pleasant Grove :-)
@cjamonwilliams
@cjamonwilliams 4 года назад
The excitement in his voice.. His mouth is watering the whole time!
@dl08in
@dl08in 5 лет назад
The trick to preventing your zip-lock bags from leaking is to turn the top of the bag down around the outside of the bag. Now when you add your food items into the bag, you aren't passing them over the zipper part of the bag which helps keep it clean. Turn the top of the bag up after you fill it and seal it like normal. This should help prevent most leaks. When you fill it the way you showed, you easily get your brine mix and other debris into the zipper which prevents it from sealing properly no matter how hard you try to press it together.
@duanehenicke6602
@duanehenicke6602 5 лет назад
Very correct. Of the hundreds of lbs I've done never had a single leak. I also like to turn mine daily.
@j.scottvanderbeck2849
@j.scottvanderbeck2849 Год назад
SPOT. ON. Fold the lip of the bag over. You also control cross-contamination of the outside of the bag that way.
@georgerotundo5067
@georgerotundo5067 4 года назад
try using measuring spoons especially with the instacure
@windymeadowsoxteam7783
@windymeadowsoxteam7783 3 года назад
BEST BACON we have made, Appreciate the video and recipe, did two hogs yesterday starting the bacon process today. Going whole hog with you, 40 pounds of belly's going to use the thyme. ..... Week later and finished and tested, absolutely our best bacon ever. We have done hogs for the last few years and finally nailed the bacon! After dry cure we continued to followed your recommendations and soaked for twenty minutes to cut the salt a little, tried it thought still a little salty, did another twenty and perfect. Hickory smoked it for 4 hours per your instruction and it is super! thank you.
@BBQandBottles
@BBQandBottles 3 года назад
That sounds amazing. I'd love to see how it turns out if you could send us a pic! After the dry brine, I'd suggest putting it in a cold water bath for 30 minutes to remove some saltiness. Then slice a piece off and fry it up just to make sure it's the level of saltiness you're looking for. If it's too salty, then put it back in a cold water bath and repeat until you've got the saltiness you're looking for.
@missyounorm33
@missyounorm33 3 года назад
I create a simple sugar where I infuse the Rosemary and Tyme into the liquid. I really get a great flavor with this method. Great video!
@stephanelortie275
@stephanelortie275 Месяц назад
That is well explained and clear. Can't wait to try it.🤘🤘
@Forevertrue
@Forevertrue 4 года назад
The one thing you should have measured and your pour it in? Instacure is sodium Nitrite and a dangerous chemical. I also try some before I decide to rinse or not rinse.
@WeekendWarriorBBQ
@WeekendWarriorBBQ 6 лет назад
Haha! Thanks for the warning. I'm gonna go check out White Thunder BBQ after this. Wow! Look at those after 4 days thats awesome! All around great cook and video. I cant wait to see the next video. Great job!
@BBQandBottles
@BBQandBottles 6 лет назад
Had to put that warning/public service announcement out there. Since making this for the first time, I've eaten way more bacon than I'd care to admit.
@WhiteThunderBBQ
@WhiteThunderBBQ 6 лет назад
That a 3 series? Kind of threw me off with the exhaust. Great Video Jared!!! You got this one for sure!
@BBQandBottles
@BBQandBottles 6 лет назад
hahaha... yep - the exhaust is a little to loud when you fire it up.
@imari2305
@imari2305 4 года назад
Perfectly smoked!! Looks delicious!!
@electricamish
@electricamish 5 лет назад
first time.....made it your way, and it turned out awesome ( tasting ) but I did not rinse mine after the brine , and I probably should have , it came out a bit on the sticky side. Next time I will rinse and let get up to room temp before smoking, and maybe bump my smoker temp up a bit, I started at 190. And surprise, I was ready for it, but never had a leak.
@BBQandBottles
@BBQandBottles 5 лет назад
Awesome - send us a pick and we’ll give you a shout out on our Instagram feed.
@arnbirni
@arnbirni Год назад
Good video, many thanks Greetings from Iceland
@timhunter858
@timhunter858 3 года назад
i have a pellet smoker i havent used yet . my first smoker..but i think this is going to be my first attempt. since i work at a abattoir i can do my belly there myself and run it through the skinner machine. love the video ..i saved it
@kingirihia5966
@kingirihia5966 3 года назад
Nice how the Bacon comes out smokrey yummy
@GlenAndFriendsCooking
@GlenAndFriendsCooking 6 лет назад
Love making bacon! We do it fairly often, so many flavours you can add. Are you in the GTA?
@BBQandBottles
@BBQandBottles 6 лет назад
Yeah, we're in the GTA! Send me some pics of your bacon and I'll give you a shoutout on Instagram.
@GlenAndFriendsCooking
@GlenAndFriendsCooking 6 лет назад
BBQ and Bottles We should shoot something together sometime! I'll email you a pic of our bacon.
@BBQandBottles
@BBQandBottles 6 лет назад
Awesome - I'd love that. DM me on Instagram or send me an email at bbqandbottles@gmail.com and we can set something up.
@keithibbitson5519
@keithibbitson5519 3 года назад
Nice I found some others from the gta . Making some smoked bacon soon .
@mralexvt
@mralexvt 2 года назад
Any tips mine came out salty
@craigpierre2765
@craigpierre2765 Год назад
Great video from a fellow canuck. I really like the thyme and rosemary Idea. I just finished a batch of maple bacon but the next one I will certainly try that.. One of the things I do with mine is I have a mix from my spice supplier called Maple Pepper Dry rub. after I rinse my pork belly off I throw a bit of this on and it makes for a wonderful flavour while its smoking. cant wait to see what you do next.
@BBQandBottles
@BBQandBottles Год назад
Sounds amazing actually.
@kantieri
@kantieri 4 года назад
BACON is life!! Try adding a little powdered clove (1 tsp per kg)! Its very aromatic and kind of spicy, the bacon will explode in flavor!
@kennethjackson7574
@kennethjackson7574 2 года назад
Or ground nutmeg.
@Alex718GTS4.0
@Alex718GTS4.0 Год назад
Rather than using ziplock bags, would vacuum-packing them work?
@n1kolodian
@n1kolodian 2 года назад
Great video. What are you thoughts on vacuum sealing the meat for the cure process, instead of ziplocs? Any downsides?
@tompoynton
@tompoynton 2 года назад
Did you try it? I want to know this too
@n1kolodian
@n1kolodian 2 года назад
@@tompoynton It worked ok for me. But I did do a dry brine on one, and very little liquid on the other. But they both came out great in the end.
@beers-jackofbbq
@beers-jackofbbq 6 лет назад
We just did a bacon video and somewhat similar. The next batch I do, I will try the maple syrup binder and cut back on my brown sugar. Nice cook!
@brynroberts9570
@brynroberts9570 Год назад
Great video greetings from Liverpool
@marklenz376
@marklenz376 2 года назад
I liked your video on how to do bacon one the measurement of your curing salt how much did you actually put in there 2 why did you set your pan on a direct fire and not use a great you can't start and pain was too hot 3 why did you cook both different Bacon's together Jordan flavors run together as their cooking the bacon grease I believe that was an unfair test I think you should we do it then separate pans
@caseyarmstrong7064
@caseyarmstrong7064 Год назад
Do you need to put in bags? Can you put them on wire racks with a sheet pan under them. I understand the point is to get the moisture out, so if it’s not sitting in moisture the whole time, wouldn’t that be better. Great video
@LassesFoodAndBarbecue
@LassesFoodAndBarbecue 6 лет назад
Awesome.I saw this and Nates back to back in the feed an thought "Thats funny, both made bacon - then it clicked :)
@BBQandBottles
@BBQandBottles 6 лет назад
Yeah - did a fun little collab :)
@davedennis5537
@davedennis5537 10 месяцев назад
man im gonna do this looks good
@stevenlindly6249
@stevenlindly6249 4 года назад
That bacon looked amazing
@ProjectIDGAF
@ProjectIDGAF 5 лет назад
Heh, came here from Guga's channel. Nice channel :)
@BBQandBottles
@BBQandBottles 5 лет назад
Thanks for subscribing Xavier 👊👊
@jeremyeasterly4428
@jeremyeasterly4428 6 лет назад
Man that looks good!
@BBQandBottles
@BBQandBottles 6 лет назад
Thanks!
@MrJohnwilliams07
@MrJohnwilliams07 4 года назад
Watched a ton of these, your's is the best by far. 5 *****
@BBQandBottles
@BBQandBottles 4 года назад
Thanks - appreciate the kind words.
@jeremymcmichael7371
@jeremymcmichael7371 Год назад
Put the pork belly in the ziploc bag. Before you put all your seasonings on it, then the ziploc bag We'll seal up perfect and not leak.
@426superbee4
@426superbee4 10 дней назад
Did you know that baggies can be reused? Long as the don't leak , and seal. There good. 👍👍 With a rag and hot water wash them around, rinse, and hang them to dry, and store them away. To use again, and again My mother in law got me doing this. SAVE ON MONEY.. Why throw away a good baggie? That can be reused ? You can reuse foil too. as long as it clean ! > Ways to help keep it clean is? Plastic wrap things, that goes into the foil Might get 3 or more uses out of it
@beanperry
@beanperry 4 года назад
I smoke the pork skin and use it as a dog treat or cut it into 1 inch chunks and use it as fish bait. The fish can't rip it off the hook as easy as they do other baits.
@johnbiswanger4292
@johnbiswanger4292 4 года назад
I vote for White Thunder BBQ
@TexasMadeFood
@TexasMadeFood 6 лет назад
Thanks 4 the recipe
@BBQandBottles
@BBQandBottles 6 лет назад
No prob... thanks for tuning in.
@guylelanglois6642
@guylelanglois6642 2 года назад
I use honey as a binder and actually sharpen my knives on occasion. Nice video
@BBQandBottles
@BBQandBottles 2 года назад
Awesome idea with honey... and sharpening your knives :)
@everjoykeith
@everjoykeith 2 года назад
Would this bacon once it is smoked be edible without frying or cooking it any further?
@BBQandBottles
@BBQandBottles 2 года назад
If you smoke it past 145F then yes.. but it’s way better fried!!!
@burnerjack01
@burnerjack01 4 года назад
On another channel, one guy cured it with just salt (he doesn't care for sugar). He sprinkled his salt on both sides and kept putting the slabs into fresh glass trays every day until no more juice came out of the slabs. He explained that the bacteria won't grow without moisture. My question to you is... if this is true, would it be better to pour off the juices every day until the bags were dry?
@BBQandBottles
@BBQandBottles 4 года назад
If you use enough salt there won’t be any bacteria that grows on the bacon. I’ve tried it tons of times and never had that issue.
@duanehenicke6602
@duanehenicke6602 5 лет назад
While I'm here. Have you cooked any of your bacon slices directly on the pellet grill? I have a pit boss pellet grill and i can't find a better or easier way to cook my homemade bacon than on my pit boss. 350 and a couple turns it comes out perfect every time. And no pan to clean afterwards.
@BBQandBottles
@BBQandBottles 5 лет назад
Awesome suggestion. I’ll have to give that a shot.
@balazsbagari
@balazsbagari 5 лет назад
Why do you need the curing salt if you reach the 150F inside temp during the smoking?
@BBQandBottles
@BBQandBottles 5 лет назад
It’s still not fully cooked at 150F so it’s just for food safety.
@goajcats
@goajcats 5 лет назад
And curing salt will make the bacon last longer if your doing the whole belly
@JC-bt2tb
@JC-bt2tb 5 лет назад
Keep it frozen majority of the time and u dont need nitrate(pink salt)
@drewmyrtle15
@drewmyrtle15 5 лет назад
It also drastically changes the flavor, color, and texture of the bacon, try uncured pork belly one day and you'll be able to tell the difference right away. The curing salt is what's responsible for the taste we know and love as bacon.
@alfredschoenbeck9225
@alfredschoenbeck9225 5 лет назад
Can I eat the bacon after it comes out of the smoker ? I love it double smoked and with rye bread. Looks like a Bauernspeck from Austria
@theone557
@theone557 4 года назад
Hey jared white thunder sent me, told me to tell you his bacon is better!😂
@inna.rudenko8571
@inna.rudenko8571 3 года назад
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HaqJw-YQI70.html
@tbildz
@tbildz 4 года назад
Can you skip the insta cure salt if you’re freezing it?
@userbosco
@userbosco 5 лет назад
Helpful video, thanks mate! Background music tho....
@scottdalon801
@scottdalon801 4 года назад
Great video. Some put their bacon in the refrigerator to dry and form a pellicle. Have you tried that? If so, is there a big difference between doing it and not doing it?
@BBQandBottles
@BBQandBottles 4 года назад
You might as well to be honest. It’s a long enough cook that that extra step isn’t going to make a difference.
@scottdalon801
@scottdalon801 4 года назад
@@BBQandBottles Thanks for the response. I dried mine last time and hot smoked. Next time I wont dry it and see if there is a difference
@tictok6948
@tictok6948 5 лет назад
Can I cut down on the salt? I am very sensitive to salt and would rather not use that much salt if possible.
@BBQandBottles
@BBQandBottles 5 лет назад
Yes, you can also put it in a cold water bath for an hour after you remove it from the brine if you want to reduce the salt content.
@dufryve
@dufryve 3 года назад
Don't use nitrite and sodium erythorbate to maintain color and protect meat (botulism)?
@drewmyrtle15
@drewmyrtle15 5 лет назад
I hold you directly responsible for making my wife and me gain 10 kilos. But seriously, great video, perfect recipe and process!
@christophercarlson6128
@christophercarlson6128 2 года назад
So followed this to a T, I even rinsed the meat before smoking. Did it taste a bit too salty to anyone else? Or did I mess up somewhere
@outdoorsman1955
@outdoorsman1955 4 года назад
Is it possble to get an itemized recipe for thie bacon
@cathyeller5722
@cathyeller5722 3 года назад
Why the guitar music in the background? I'm trying to learn something not rock out couldn't watch it
@sauce5201
@sauce5201 5 лет назад
is it possible to vacuum seal it?
@BBQandBottles
@BBQandBottles 5 лет назад
You bet
@davidstephenson7194
@davidstephenson7194 4 года назад
Keep a piece of skin for greasing your griddle or pan when making pancakes....just wipe the pan with the fat side of the skin between batches and your pancakes will taste better than ever and slide right off the griddle. Using Maple pellets will produce Maple smoked bacon which is a sweeter smoke than Hickory. Maple is also less acrid than Hickory which allows you to get more smoke into the meat without getting a bitter aftertaste. Cherry and apple wood also provide better smoke than Hickory. The majority of bacon is made and smoked in the US where hickory is much easier to come by in stick form.....in Canada maple is much more prevalent which is why Candian bacon, as in bacon produced in Canada not the lean stuff made from pork loins that Americans call Canadian bacon, is mainly Maple smoked and not hickory smoked.....but you probably know this based on your accent....lol.
@kryptomage252
@kryptomage252 4 года назад
where do you buy your pork belly? my town does not have any prokbelly.
@BBQandBottles
@BBQandBottles 4 года назад
I just get it from our local butcher. There are online meat distributors if you live in the US and don’t have a butcher that supplies pork belly locally.
@blu6646
@blu6646 4 года назад
Damn this man touching maple syrup with his bare hands.....Balls
@garyelderman1229
@garyelderman1229 5 лет назад
What is your source for the curing salt? Good video.
@BBQandBottles
@BBQandBottles 5 лет назад
Thanks for the kind words Gary. You can get the pink curing salt on Amazon. amzn.to/2xBeptl
@tomchristensen2914
@tomchristensen2914 4 года назад
You honestly don't need curing salt.. kosher salt does the job. My grandfather has done bacon since he was a kid with his dad... He has pink curing salt there but it is not needed...
@tomchristensen2914
@tomchristensen2914 4 года назад
Great video... We don't use the curing salt but I will try this recipe
@garyelderman1229
@garyelderman1229 4 года назад
@@tomchristensen2914 Using curing salt but in the smallest proportions, and getting excellent results. Thanks.
@tomchristensen2914
@tomchristensen2914 4 года назад
@@garyelderman1229 I get that and I appreciate the response. I'm just saying that my grandfather has been curing his own bacon since he was a child and they didn't use any of that stuff and he is still alive So I'm trying to figure out why it is so important. Bacon doesn't last long in our house .... No one has explained anything other than that is what they were told to keep it fresh longer... I'm not arguing I'm just trying to figure it all out
@solanojb
@solanojb 4 года назад
Mine came out too salty. I cured it for 10 days. Should I lessen the curing by half?
@BBQandBottles
@BBQandBottles 4 года назад
No, I wouldn’t change the cure. When you finish the cure and rinse off the cure from the bacon, try putting the bacon in a cold water bath for 30 minutes. Slice off a little piece of bacon after that. Fry it up and see if the saltiness is what you’re looking for. If it’s still too salty then do another 30 minute cold water bath. Repeat this until you get the saltiness you want.
@BBQandBottles
@BBQandBottles 4 года назад
By the way, do you have any pictures from your cook you can share with us?
@solanojb
@solanojb 4 года назад
I did that. I took a slice after curing and cooked it and was salty. Soaked it for 2 hrs and put in the fridge. Still too salty so I soaked (changed the water) for another 2 hrs. It was fine so I smoked it. When I cooked the smoked bacon, I was surprised it was salty again. BTW, it was snowing hard so I had to postpone smoking for a couple of days until the weatherr was better. Could this be a factor? Maybe it's the pork? I bought mine at Costco.
@wadeyates3192
@wadeyates3192 4 года назад
@@BBQandBottles use large rock sea salt. Thats what i use to make my salt cod. And bacon. Not salty at all
@duanehenicke6602
@duanehenicke6602 4 года назад
@@solanojb Once it's over salted, no way to draw it out. Reduce the salt content in your next batch. It took me a couple try to get it where i wanted. Also, some salts are "saltier" than others.
@MrMarti1963
@MrMarti1963 5 лет назад
excellent job i'm trying your recipe out this weekend
@TrevorABruce
@TrevorABruce 5 лет назад
bbq and bottles : these bags are gonna leek me: only a dummy cant seal a zip lock bag also me: fucking bags leeked everywhere
@danielwallis9055
@danielwallis9055 4 года назад
Just wanna say that bacon is a great breakfast food. But just like oxygen, you can have it when you get out of bed, or any time for that matter. Hell I have it in my damn sleep. Like if you agree baconnoisseurs.
@goodtimejohnny420
@goodtimejohnny420 4 года назад
If you use dry and mighty bags they do not leak whatsoever
@Repairguy2
@Repairguy2 4 года назад
So here my Idea guys I will tell my wife I will make this bacon for if I get to buy a traeger grill . I think this might work !! Thanks !!
@ajdi92
@ajdi92 5 лет назад
what can I do if I can't find products for curing in my country?
@BBQandBottles
@BBQandBottles 5 лет назад
You should be able to find it - just look a little harder 👍. The only unique thing in this recipe is the curing salt and that’s a pretty common ingredient. If you can’t find that then eat then you can still try the recipe, I’d just eat it within a few days of it being made.
@ajdi92
@ajdi92 5 лет назад
@@BBQandBottles thank you! I will try in some restaurant supplying stores (3rd world countries are a bit different! LOL)
@wadeyates3192
@wadeyates3192 4 года назад
@@ajdi92 you dont need the curing salt and it will still last for quiet awhile.
@suny493
@suny493 4 года назад
do you have a written recipe
@TheRuralDad
@TheRuralDad 4 года назад
Loved the video! I’ll sub an follow on IG 🇨🇦🍻
@BBQandBottles
@BBQandBottles 4 года назад
Appreciate the support 👊👊 and welcome!
@TheRuralDad
@TheRuralDad 4 года назад
BBQ and Bottles you bet! I’m editing my bacon video for my channel today, loved the ideas for flavour in this one.
@cynthiastarling3106
@cynthiastarling3106 5 лет назад
You can also find the fat for lard.
@cynthiastarling3106
@cynthiastarling3106 5 лет назад
Rend , not find
@Knubinator
@Knubinator 6 лет назад
Couldn't you just vacuum seal with like a food saver? And that would make the bag nice and watertight.
@BBQandBottles
@BBQandBottles 6 лет назад
If you have the money to throw around and get all that equipment - absolutely.
@jon316love9
@jon316love9 4 года назад
How do you get a less salty tasting bacon? I used the 1/2 cup brown sugar to 1/2 cup kosher salt ratio. Rinsed bacon off, but after the smoke it had a strong salt taste to it. Other than that the bacon came out phenomenal!
@BBQandBottles
@BBQandBottles 4 года назад
Before you smoke it put it in a cold water bath in your sink for 30 minutes. Then slice a little piece off and fry it in a pan to see if it’s your desired saltiness. If it still too salty then go for another 30 minutes and repeat until you’ve got something you like.
@BBQandBottles
@BBQandBottles 4 года назад
Any chance you can send us a pic of the final bacon? We’d love to give you a shout out on Instagram for following one of our videos
@jon316love9
@jon316love9 4 года назад
BBQ and Bottles thank you!
@caewalker9276
@caewalker9276 4 года назад
I heard that celery salt is better than that pink stuff.
@zurgboy07
@zurgboy07 4 года назад
Wish I had a smoker
@zeldasmith6154
@zeldasmith6154 2 года назад
Me, too. I think it would be very interesting.
@1shagg420
@1shagg420 Год назад
Every time I've cured pork belly it turns out way too salty. I think soaking in water after the cure is a necessary step.
@paulnicholson3528
@paulnicholson3528 3 года назад
I assume this cook is considered hot smoking? You said to smoke at the lowest temperature possible, however you smoked at 150 degrees. Smokers, as mine can smoke at 70 degrees.
@CaptainMorganTheBeardedAngler
@CaptainMorganTheBeardedAngler 4 года назад
I don't know why this video was recommended viewing and seems ill timed seeing I live in Australia and there's a billion smoked animals laying around but looking at the comments, I'm going to give this a try.
@cynthiastarling3106
@cynthiastarling3106 5 лет назад
Use a vacuum sealer.
@mpatterson67
@mpatterson67 4 года назад
Great vid.. but clean those grates!!
@bigmanlilcoat
@bigmanlilcoat 5 лет назад
Molasses too or just tje maple?
@BBQandBottles
@BBQandBottles 5 лет назад
Give Molasses a shot. It’s all about trying different things and figuring out what works for you.
@IndianaDave4661
@IndianaDave4661 4 года назад
Is the pink cure salt #1 or #2 ?
@BBQandBottles
@BBQandBottles 4 года назад
This one is #1. #2 is meant for longer cures like making salami or cured meats.
@marklenz376
@marklenz376 2 года назад
I Like You RU-vid there's a few things that I question 1 measurement of your pink curing salt to why are you having your cast iron on Direct fire and over a great too hot a fire on a cast-iron three why did you cook your both Rosemary and other bacon together with the flavors would blend in the oils I don't think it was a fair test I think you should redo it
@R.E.HILL_
@R.E.HILL_ 5 лет назад
Bacon... That's dry salted and cold smoked. This something else...
@bachiii0079
@bachiii0079 3 года назад
Why would you use the pink salt, thats only for hanging meat. No need for the pink salt.
@Spankus28
@Spankus28 2 года назад
😂😂😂😂😂😂😂😂he used a traeger😂😂😂 the east bake oven of the smoking world. 😂😂😂
@sageantone7291
@sageantone7291 5 лет назад
100% canadian.
@jimandjackandhank7938
@jimandjackandhank7938 3 года назад
Lost me at the Insta cure
@jhollie8196
@jhollie8196 3 года назад
Sure wished all videos like this listed the ingredients also…..
@seaneubanks8877
@seaneubanks8877 4 года назад
Sorry, but I'm voting w Nate. My biggest beef w RU-vid videos is when simple informational vids are cluttered by yackayackayacka. I stop watching vids that start w "Hey guys! Glad you could join us today. I'm doing well and I hope you're having a Happy New Year. As you can tell, I like to hear my own voice, so I'm assuming you must, too!... I'm sure your vid was informative. tl;dw
@fatboysfarm3607
@fatboysfarm3607 3 года назад
The music in the background is aggravating as hell. If I want music, I'll put on Stevie Ray
@chriswalport2979
@chriswalport2979 4 года назад
How long did your car smell like Bacon?
@BBQandBottles
@BBQandBottles 4 года назад
Not long enough.
@inna.rudenko8571
@inna.rudenko8571 3 года назад
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HaqJw-YQI70.html
@sickheadache9903
@sickheadache9903 2 года назад
I guess Nate has no friends to help him ..like hold a camera phone..so we can see Nate from the waist up…and not the waist down…
@richkasper9177
@richkasper9177 2 года назад
Why don't you put the fat side up?
@nidalshehahadeh7485
@nidalshehahadeh7485 4 года назад
Kosher salt is a waste of money
@BBQandBottles
@BBQandBottles 4 года назад
Said nobody ever
@richardalan3204
@richardalan3204 2 года назад
To much back ground music.
@kvdsuperman
@kvdsuperman 4 года назад
Your knife is dull man, use a steel or a sharpener. Anyway nice video!
@warrenmaker798
@warrenmaker798 4 года назад
dude loose the friggin music.. is this a rock concert or a how to video
@oboobwe3525
@oboobwe3525 5 лет назад
The only thing you did wrong was putting that pork in the smoker skin side down.
@BBQandBottles
@BBQandBottles 5 лет назад
There wasn't any skin on this bacon...
@copperled
@copperled 5 лет назад
Trump 2020
@asdfdfggfd
@asdfdfggfd 5 лет назад
Next video please take off watch...
@jamesriggs1926
@jamesriggs1926 4 года назад
Who in the hell can afford for pork bellies hello
@BBQandBottles
@BBQandBottles 4 года назад
Fair point. Hang in there, we’ll eventually return to normal and pricing will come back in.
@RossTrittipo
@RossTrittipo 3 года назад
A pork belly slab from Costco is like 30 bucks and you get 10 pounds of boneless meat with nothing to trim or waste. A family of four will get several meals from it. Very affordable.
@jimmypage632
@jimmypage632 3 года назад
You need a couple of bucks till payday buddy?
@annegrant8644
@annegrant8644 5 лет назад
You are using a liquid measuring cup for dry ingredients you have to be accurate with your dry ingredients with a dry measuring cup that is totally wrong
@flemingstojanovski2798
@flemingstojanovski2798 5 лет назад
Yes free pouring Nitrates is a no no
@greendeane1
@greendeane1 5 лет назад
You need to measure far more carefully. You used far more than a tablespoon of black pepper and far less than a teaspoon of your pink cure... and your thirds are not thirds... accuracy is not your forte. And here is the point if it has alluded you so far: If you can't get small things right -- such as actually using and measuring out a tablespoon -- how can you expect the viewer to trust you over more important issues like handling and curing the meat so it is safe to eat? The viewer can't.
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