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I appreciate your feedback! Thanks for watching! 😎

Best of luck and thanks for watching!! Check out some of our other videos In the Kitchen! I have a couple more I’m editing soon! 😎

I have no clue how he makes it but he calls it something like Matthia Fria. 😂

I am rocking a 1950’s Hobart 410, I saw it on consignment at a local kitchen supply store. I snatched it up right away and ordered a couple of new parts. Steam cleaned it and love it!! It does weigh 30-40lbs and is harder to clean but I manage with larger sink. Thanks!! 😀

Hi David! Thanks for tuning in!! Some cuts out of the pork but have a little less fat but is more marbled instead of layers like belly or side pork. Flavor is still cured pork that is smoked, so no variation. I like it more, still juicy from enough fat but more meat, and cheaper!! 🤘

@@southcustomtackle Tks for both reply's. I give the pork butt a try next time. Did my 1st pork belly it turned out good. I need a better slicer my home unit with just a 7.5 blade leaves a lot to desire. .

Tell me more about a baking soda brine? I’m interested!

@@southcustomtackle I use it on pork and beef steaks. It tenderizes it, I'am sold on it. A Japanese lady with bad English is, where i got it from, And it works. This is the END TO THEM TOUGH DRIED PORK CHOPS and STEAKS. I just put a lot of baking soda in a bag of pork chop ect. No set amount. fill the bag up with water seal it off with no air OVER NIGHT. Take them out rinsed them off good. You can fill and see them meat pours are open. Waiting to absorb flavor.. THAT THE TRICK

This is the END TO TOUGH DRIED STEAKS AND PORK CHOPS ! A Japanese lady, with bad English is where i got it from. Like pork chops. I just fill a bag of pork chops, with baking soda, about 1/2 c. fill it with water shake them around and seal it up with NO AIR OVER NIGHT. Then take them out RISEN OFF GOOD, Pat dry . You can see and fill the pours of the meat is open, WAITING TO ABORSB FLAVOR . THAT IS THAT> Pat dry, i give it a oil for a binder, then seasons

@@southcustomtackle It make the steaks and chops, so Tender, Juicy and Yummy

@@southcustomtackle Steaks as well too th-cam.com/video/1vVqwbTYJJM/w-d-xo.html

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!

The bag is only preference dude

You can cure meat without pink salt!

❤ one of our other videos is basically making “buckboard bacon” out of pork butts. I just call it bacon because it’s all bacon 🥓 😀❤️🤘. Thanks for watching and following us!!

@@southcustomtackle Yes sir ITs better than store bacon I LOVE IT

@@southcustomtackle I did a lion . To make Canadian bacon. Monday i smoked it. IT WAS GETTING, DRY. I started frisking it with Worcestershire sauce. When i pull it off to rest i tasted me FINGERS. OMG it had a Teriyaki TASTE WOW 🤪🤪IT WAS AWESOME > And a big SURPRISE YUM I haven't cut into it YET. I wrap it up and froze it until i get this other ate up

@@426superbee4❤

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!

you need the cure imo.

It’s not “cured” if you don’t use a cure…Prague #1 pink Salt. And do not use iodized salt!

It’s not “cured” if you don’t use a cure…Prague #1 pink Salt. And do not use iodized salt!

Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.

Glad you liked it! Now fine tune and keep makin the 🥓 bacon!! 🤘

No but I could get behind that!! I marinate pork shoulder steaks with that and garlic.. it’s 🧨!!

@@southcustomtackle he hee what i was thinking. 👍👍 soy is a lot of flavor

@@southcustomtackle Pork butt shoulder is ON SALE NOW. 👀 I pick up a few 13 lbs. for 6 bucks Each. Got one doing the cure> RIGHT NOW FOR BACON🥓🥓

@@southcustomtackle I pick up a few 13 lbs. for 6 bucks, each. It was at KROGER's where i pick them up at

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!

@@southcustomtackleYes i agree. but some time it don't get enough smoke, Liquid smoke is ok, Long as you don't use to much

@@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

@@426superbee4glad you tried that!! I have friends that use a smoke tube and swear by it!

@@southcustomtackle I do as well bro.. Its great

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! 🤘

@@southcustomtackle Cool i will give it a try THANK YOU

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!

​@@southcustomtackleI did more research. You should be using curing salt #1 to prevent botulism. Smoking at low temp doesn’t kill bacteria. Be safe.

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! 🤘

@@CowboyGirl007 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

Hi Joe, it’s a flowage near Oconto Wisconsin. First time fishing it but we had fun! Thanks for watching!