We already have our own recipe/process that comes out great every time. But whenever we see a video posted on the subject we watch it, if for no other reason than to compare notes. Spot On John! 3-4 ingredients, dry brine 7-10 days, smoke/cook/slice, and VOILA!! I found a source for pork belly @ $3.99/lb. So, it's not only the Best bacon I've ever eaten, it's the cheapest. Anyone that doesn't try making this is missing the boat. TYFS
@@GreatLakesPrepping If you take that same recipe and use it on whole pork loins, it makes a nice substitute for ham also. Product ends up about 1/2 way between Canadian Bacon and Ham. With both Belly or Loin, I usually start smoking at a very low temp, 110-120, for an hour. Then it can be bumped up to 180-200. This sets up a good smoke ring without drying it up. And as always, you're end result/advantage is an end product that suites your personal taste and can't be bought anywhere. Thanks Again.
Another excellent video, John. I've been making bacon for years, and I find it one of the most satisfying foods you can produce, right up there with sausage. I'm always amazed how many people have no idea you can make your own bacon; we've become so separated from the production of our food.
Thank you David, I completely agree. I think the curing aspect of certain meat products makes it seem a little daunting, and I definitely aim to make it as simple as possible in these videos. When I started learning about it and reading old websites and forums, it was so much "Well you can do this, or you can do this, but never do that, and sometimes do this" and I felt like I had to be a chemist to figure out what I should actually do. With this bacon video, I think I made it as straightforward as possible to make a good, regular slab of bacon.
