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The #1 resource for anyone that wants to learn about the art and science of barbecue. Smoked BBQ Source’s team of expert pitmasters share their best bbq recipes, tips, and tricks to help you become the pitmaster of your own backyard.
Used in this video:
Mesquite Spatula kentrollins.com/shop-1
Field Co. 10-inch skillet https://bit.ly/2yoUoYh
Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
Use code: KENTROLLINS for 10% off
Can’t Get Full on Fancy Apron kentrollins.com/shop-1
Clothing:
Cowboy Kent Rollin’s Favorites – http://bit.ly/35qpFaU
Shop Ariat.com – http://bit.ly/2QdNSNe
Save 10% off your first order – http://bit.ly/2F9QHIT
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
Editing: Andy Mercs
Music: Sleep Jake by Silent Partner
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase. Video Rating: / 5
How To Make Measured Dry Cure Bacon At Home – How To Make Home Cured Bacon
Making bacon at home… but why? Because home made bacon has great flavour, texture, and you control the ingredients. That’s why! This measured dry cure bacon recipe is the foolproof diy bacon recipe.
Method:
Weigh your piece of pork belly.
Weigh the rest of the cure components:
Salt is 2.5% of the weight of the pork belly.
Sugar is 1% of the weight of the pork belly.
Pink Cure #1 is 0.25% of the weight of the pork belly.
Mix together the salt, sugar, and pink cure #1.
The above constitutes the ‘cure’.
If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.
Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7
Flavour #1:
We added 2% ground black pepper to one belly.
Flavour #2:
Ground black pepper: 2%
Bay leaves: 4-5 / Kg
Juniper berries: 0.5%
Thyme: 0.5%
Leave the skin on the pork belly, and rub the cure all over – ¾ of the amount should be on the side that is skinless.
Don’t forget the sides and ends.
Place on a rack, above a non-reactive dish and place uncovered in a refrigerator for 5-7 days.
Turn the belly daily, and drain off any accumulated liquid.
Don’t let the belly sit in the liquid, the whole idea is that the belly will dry out – this drying inhibits bacterial growth.
After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours.
We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable.
Cold smoking needs to be done a temperatures below 30ºC (86ºF) – but ideally below 18ºC (65ºF).
We smoke for 2-3 hours depending on the thickness of the belly.
After cold smoking this bacon is ‘shelf stable’ which means you can store it by hanging in a cool area out of sunlight.
But really you could leave it on the kitchen counter…
This is accomplished by proper curing (salt and sugar) and air circulation that removes water from the belly.
The combination of low water content and salt deters any bacterial growth.
The added comfort of Pink Cure ensures safety.
#Bacon #DIYBacon
#GlenAndFriendsCooking
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🔥 Check out all of our seasonings and pick your favorite for your homemade bacon. We used Black in this video. https://bit.ly/3MRa9hA
From an entire pig all the way to how to make bacon.
Straight from The Bearded Butchers, we’re going to show you how to make bacon. Who doesn’t like bacon? We’re going to show you where does bacon come from on the pig. We’ll cure bacon with natural celery powder and how to cure bacon with curing salt. After that, we’ll smoke bacon for you and cook bacon on the stovetop. Follow along!
Jump ahead and watch us sizzle this bacon at 39:34!
45:38 – What’s the difference between sodium nitrites and celery juice powder for curing? Scott explains.
🔥 Check out our small (https://bit.ly/3LbHkLK) and large (https://bit.ly/41EfLjd) solid walnut, hand crafted cutting boards
4:25 – If you buy a pork belly from a local butcher, be sure that the rind (skin) is removed. We butcher our own pigs and remove the pork rind ourselves, so if it’s still attached, you’ll get a better product if you remove the rind before you cook the bacon.
🔥 https://www.greensbury.com/r?id=pubhh8 NEED to order some bacon NOW?? Check out Greensbury and get it shipped to your door. Over 0 is free shipping so stock up on pork!
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: https://www.amazon.com/stores/page/CA3322DC-6132-403D-AE24-2AAE79CBE9F1
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RECIPES:
🥩 Scott’s MEAT gear 🥩
– 50lb MEAT lug https://meat-your-maker.pxf.io/vngKBj
– 440lb digital scale (for the meat lug) https://meat-your-maker.pxf.io/x9qKWv
– Small dry goods scale (better for weighing the powder) https://meat-your-maker.pxf.io/NKYxOV
– Vacuum Sealer https://meat-your-maker.pxf.io/15KYj9 (Scott’s hot tip at 36:41)
– 10” Meat slicer https://meat-your-maker.pxf.io/KeY6nN
1) 10lb Pork Belly with Natural Cure:
a) 2 gallons cold water (not chlorinated) – water weighs 8lb per gallon
b) 2 pounds of sea salt
c) 1.3oz celery juice powder (https://bit.ly/43FDjpR)
2) 10lb Pork Belly with Nitrites the Old Fashioned Way:
a) 2 gallons cold water (not chlorinated) – water weighs 8lb per gallon
b) 2 pounds of sea salt
c) 1oz pink salt/sodium nitrite (https://bit.ly/3obO7vA)
– We smoked the pork bellies (super smoke mode on our Traeger https://traeger.uym8.net/4e5nB9) at 185 F for 6 hours. Our probe goal was set for 152 F. If you need to bump up the temperature, it’s ok to go to 200 F or 225 F if needed. We smoked with hickory.
– We finish by frying the bacon in our cast iron skillet on the Burch Barrel. Want to see what this unique cooking item is? Check it out here: https://burchbarrel.com/products/burch-barrel
Index:
1:03 – Bust off the hams from the end of the pork sirloin.
1:25 – Break off the pork shoulder next with the saw. Then, the all important pork belly is cut off of the pork loin.
1:58 – The ribs get cut out of the pork belly. Don’t cut too deep! Then, Seth likes to square up the belly.
6:00 – How to cure bacon with nitrites and how to cure bacon naturally.
12:36 – 12 days later, the bellies are cured, time to cut the bacon!
20:22 – Take the pork bellies out to the smoker and smoke the bacon!
28:55 – The slabs of bacon have had a chance to cool off overnight, now, how to slice the bacon from a pork belly.
40:25 – How to fry bacon on cast iron
45:38 – What’s the difference between sodium nitrites and celery juice powder for curing? Scott explains.
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you. Video Rating: / 5
