It's like this, "What came 1st, the Cook or the Measuring cup?! Thanks for sharing the knowledge! Same way my grandparents did it! Y'all have a great day and God bless.
I appreciate the measurements, I came across your video looking for ways to cure bacon myself and you gave me a good starting point. I’m doing multiple three pound batches and I was thinking of using honey for one of them so I’m happy to hear that will work!
Danny, this is the way we cured our beacon when I was growing up in North Louisiana. We always used kosher salt and sometimes sugar. We always let it sit in the salt box for 7 days, pulled it out and washed it in warm water, dried it then smoked it in the smoke house. I commend you for doing it the old fashioned way. I totally enjoy your videos.
@@frederickcrow9303 ...it very well have been the way you're parents and grandparents did it. In that case it's THEIR way of doing it, not THE old-fashioned way. He rightly explained in the video that doing it this way is adequate for modern times because we now have refrigeration - or if one is going to eat it quickly, as opposed to storing it for a long period.
@@rickw7903, everdently you have a problem. I made a statement to Danny commending him. The conversation was not for you. My great grand parents lived during the late 1800's and early 1900's when there was not much refrigeration and this is how we process our pork. It was salted, smoked and left hanging in the smoke house until used. This is how we did it and I occasionally still do since I am older than Danny. Now you have a nice day I will not respond to any more of your comments.
That's the mix I use half and half brown sugar and salt. it makes great bacon I also use it to cure fish (we live near the ocean in New Zealand) fish I cure for 1 day, bacon 7 days plus, then smoke on my Webber Kettle :) I also do the pig bones for making soups.
Appreciate when you do “farm to table” type videos. Highlights the time and effort that goes into treating food respectfully. The REWARDS are yummy and healthy!
Sir, I've never seen your channel before, but I can't tell you enough how much I appreciate the way you don't waste. Great video, well done, very similar to what I do as well.
First of all let me tell you that your bacon looks wonderful. Second, i thank you so very much for not cutting the video down to make it shorter. I grew up in a small dot on the map called Moon in Southeast Oklahoma. As a kid i helped butcher plenty of hogs, mostly us kids were the scraping crew. Later i helped cut up and make sausage, but i never had the opportunity to be in on the curing process. Ive been watching videos for a while now and let me say that in my opinion your video is by far the most educational. Thank you.
Good morning Wanda and Danny thank you for showing everyone how you cure your bacon with just salt and brown sugar the more natural way without all the other additives 🥓🥓🥓.
Good morning hope you guys are doing well today, you'll never cease to amaze me seems like the older I get the more I want to learn , homesteading I have always had a desire to do my husband not so much but it thrills me to see a man and his wife making wise desitions about the best way to work together , you are both very blessed to have each other ,God bless you from South Carolina .
I don't usually find a channel that I learn new things from, however I have learned some things from you Mr Danny and I thank you for the knowledge. God bless you.- Tiger
Wow! What memories this brings back of my Daddy making homemade bacon! Thanks for sharing. I just told my husband I want a smokehouse. 😆 It is Valentine’s Day ♥️ a perfect gift.
Trust Mr get a pelt horizontal smoker instead and will self teach your self with lots of fun and technalical help to make all kinds of stuff you like the way you like it.
Yep, laying down bacon, ham and jowl are a tradition for many farms. A good salt and sugar cured smoked ham can't be beat. The method we used when I worked at the processing plant was to put a layer of the cure in the bottom of a food grade tube then lay in the side meat and jowl, cover it with another layer of cure, and then continue laying in more meat and cure until we had all of the meat from that processing day in the tub, and then put it into the cooler. We did everything else the same as you, other than we were working with the meat from possibly 20 hogs at a time.
Great vid guys! The smoker is awesome! I love your homestead ! It is built so well, neat and so well put together! Love your channel! Enjoy that bacon! 👍
Great video, I have 5-6 pounds on the smoker now. Just kosher salt, brown sugar, garlic powder, crushed black pepper and a 1/3 cup of bourbon. Let that go for 24 hours flipping it once... looking good so far, have another couple hours to go.
Hello from Texas Wanda and Danny. You guys just blessed my soul with this back to my roots bacon haul. After I lived this life for so long it hurts my heart to go in the store and pick up almost anything to eat. ( it’s literary junk ) I felt the smoke in your eyes. May God continue to give you guys health and strength to keep on keeping on.
Love these old ways of curing meat, you are a great man on old traditions, yes everything we eat now is processed, and full of chemicals, my hat goes off to you in respect of this, Michael Ireland [Eire]
Made me smile when you said,people will freak out it you didn't give measurements,my mom was such great cook and would wing it, some people don't like words like,about, pinch,approximately,,,,,when cooking,but my mom had that down to an art. I miss her meals,and her. Thanks for all the things you both teach us.
I recently made a recipe for daikon radish jerky and I perfected it on the 4th attempt, with only the 3rd version of it being terrible. If I made a TH-cam video about it, it would be the 4th recipe and I would be telling you how wonderful it is. With the exception of self-centred types lying to save face, there is no real mystery to your observation.
Good Morning Danny And Wanda!! Lord That Bacon Looks Good!!! I've Been Using That Very Same Salt/Brown Sugar Recipe For Year's, I've Never Used The Pink Salt. Thank You!!!
Danny, Wanda wow y'all had my mouth watering!! The bacon turned out perfect. I live in an apartment and I wish I could do this. Nothing like home raised food!!
This reminds of my family so much thank you for sharing. It has been years since all of us butchered ,cut up ,and cure bacon and ham.I was still pretty young at the time. but I wanted to help.
I grew up in the south. Ive been up in the NYC area for the last 22 or so years. I sure do miss it. Having those bbq/smoked bbq days out there with my dad as a young man. Enjoying the nature and peace that the land brings. This man/channel reminds me of being out in MS. Good times. Good channel. God Bless!
I wish you could put a book together with all this wonderful info. I have this gut feeling we will eventually at a point where we will lose knowledge that isn't in print form. Maybe I'm just a wacky old lady, but I feel it's coming. Thank you for sharing knowledge
Awesome, Im new to making bacon in New Zealand only 6mths into it, and started with no pink salt, but started to use it as thats what everyone is using online, but you have made me want to go back to natural, so after my current batch I will stop with the pink salt. also love your smoke house too
This is an absolutely awesome video!! One of my apple trees just blew over so I think it's time to build a smokehouse and put that wood to good use! And you better believe I'm going to try this no nitrate bacon. It looks beautiful and delicious. Thank you for sharing!
All the way back to the basics, and I love it. It was also very nice to see your smoker in use after the original video's from when you had originally built it, I enjoyed those, but now I've been able to see you using it so successfully!!!! Love you Guys, your neighbor from Louisianan!
I love the recipe that you came up with. I have done this twice. Finished it in my smoker, incredible bacon. I can’t wait for the weather to warm up so I can make some more.
Great video Mr Danny, I’m up in Northern Ontario Canada. Always wanted to get into smoking my own sausage & bacon. Thanks for the great tutorials, much appreciated for sharing your knowledge😉👍🇨🇦
Great presentation and good info, so thank you. Me being a Hungarian, was waiting for you to take your first offcut piece, place it on a piece of fresh bread, sprinkle some paprika on it and take a big bite. In Hungary we don't fry smoked bacon, it's considered a cold cut like salami except better.
That's my absolute favorite way to smoke bacon! I "accidentally" let it run up to 152 degrees one year and it was amazingly perfect. I'd always cold smoked before that. Just another suggestion for the ones that say it's too salty... you can also soak the slabs in lukewarm water for an hour or so after initial rinse and before smoking. Just re-rinse after soak, let dry really well and smoke. It will pull more salt out. Just can't beat good ol salty home smoked bacon though. Looks so good and perfect, y'all! I don't think you could have made that bacon any prettier!
I love seeing how other folks do their bacon. While we might have some differences we can all agree that homemade bacon is way better than store bought.
Such an informative video, Danny. Can't wait to do this someday. AND I will watch your smokehouse build video you pinned. I was thinking the whole time I was watching that I wanted to learn more about THAT! This will make such a great addition to our homestead.
Ya'll this was great! The more I learn about how to do things myself I realize it's honestly not hard, it's more just a little time and effort to make something so enjoyable. Can't wait to give it a go at my own bacon.
I just did a batch using wood from our nectarine tree. I lightly coated the belly with my homemade apple syrup that I make as a binder the coated it with Kosher salt, black pepper and brown sugar. If you can a hold of some nectarine wood try it. No bitterness and super sweet smoky flavor.
Danny, I just got around to watching this video. I'm so glad I waited. Today was the perfect day. I so enjoyed this. From start to finish like OAG. Like you say, we lost a library. I loved seeing the smoke...hearing the birds chirp and that AMAZING bacon. Thanks for this video. From start to finish...PERFECTION!
Love your thorough instruction. The timing of this video is perfect! I much prefer bacon over sausage but have noticed not only the lack of inventory but the price has gone sky high. I happened to be in a local meat shop just late last week and turned around and low and behold there were pork bellies for a great price. I bought two and brought them home. I have a smoker and have already seasoned one, plan to do another tonight, to make my own supply of bacon. I can't wait to see how it turns out.
For bacon we would get a wooden box a little salt brown sugar salt brown sugar pork belly belly stack it right full put a board on it and park the front wheel of the tractor on top of the box for about 2 weeks smoke it with lots of paprika 78-year-old Ohio hillbilly
Thank you for sharing. A dear friend has offered a great deal on a fine feeder pig this spring, so I have been thinking about this. I don't know if I'll get such a fancy smokehouse built as I have plenty of projects going now.
Thank you so much for showing this. As one wanting to learn more about traditional ways, (read too many conveniences for us) always willing to learn more. Good for the soul, spirit, and survival.
Ive been making bacon with the same cure for about 6 years ( Kosher Salt and Brown Sugar) I started to leave the rind on while curing. This helps not be too salty because after you cut off the rind you eliminate a lot of the surface area that was exposed to the salt. The next thing is to soak the bacon for at least one hour after its cured. This helps. i also hand run the bacon several times rinsing as I rub the bacon. I havent had bacon that was too salty in many years. I guess at the salt amount. Well I know from the look but I dont measure.
This looks really good Danny, I remember Grandpa smoking at the old smokehouse when I was little and the smells. Was still too little to remember anything of value though.
I am so happy that I came across this video. I LOVE bacon! So, I definitely will be using this video as a guide to when I am ready to make my own bacon. Thank you so much. This was very detailed and informative. That bacon looks absolutely amazing!
Thank you so much for sharing this video with us. There truly is a thousand ways to cure and smoke bacon. I know alot of people like hickory and mesquite smoke and I'm no expert but I did use to own/operate a BBQ Restaurant. While we smoked what people liked I found our personal favorite wood to smoke with was fruit wood. It gave off such a clean flavorful smoke. Our second choices were hickory and pecan. Awesome video once again. That's was some mighty fine bacon right there. I could only dream to have a smoke house like the one you built. My goodness that really is some good looking bacon.
Love your Videos Sir. I am in South East Texas and Alot of your Videos remind me of the way My father and grandfather did things. I am also a red oak guy when it comes to smoking or BBQ....
when or what does that slab turn into "Middleing" My mom and dad used to cook up a bunch of "middling"from bacon and I never thought to ask them how the bacon was cured . Thanks for the time and answers love your show !
Hey Danny, I have a video/information request. I have scoured the internet for information on smoke curing meat for long term storage, and there just isn't much out there on this subject. Going forward into the food shortages and climatic mess we are headed into, I think knowing how to preserve meat other than dehydrating the lean meat, or depending on canning (I'm trying to stock up on lids, but ones stock will only last so long) is a must know science. Any knowledge you can spare on this subject would be most appreciated.
Great video Danny. Danny I have been doing my own bacon for ten years and I have never use pink salt (aka curing salt #1, or #2 or sodium nitrate/nitrite). As you said yesteryear people used salt peter, that is sodium nitrate, because they did not have refrigerators, so if you wanted to cure meat you had no choice but to use salt peter, but with refrigerator you don't need sodium nitrate. BTW, sodium nitrate is a poison, 4 grams will kill you. Like you, I use salt and sugar, 3% by weight of salt and 3% by weight of sugar. I let it cure in the refrigerator for 7 days. On the 4th day I drain and I like to apply some seasoning to enhance the flavor and aroma, like black pepper, ginger, cloves, etc. I only cold smoke at about 90 to 110 F, I like cooler but sometimes it gets like 110 F. Then I like to hang it for few days to get rid of the smoke smell and dry the meat somewhat. Remember, if you cure your meat in the refrigerator you don't need pink salt.
We butcher our own as well and I have been using Pink salt in mine, same type of curing method, but going to try it without this time. Excellent video!!
I’ve used your exact measurements for making bacon multiple times now and it’s absolutely amazing. I give it away to friends and family and they told me it’s the best bank I’ve ever had in my life. I’ve never bought store bacon ever since I saw your video. And have followed it like religion turns out perfect every time thanks again.
I started curing/smoking my own bacon about 10 years ago. Always used pink salt or Tender Quick. Never had the nerve to try it without one of those. I’m getting started again after being out of it a couple years. I appreciate your posting this. I’ve found a number of channels showing basically the same curing process. Haven’t seen any comments from people saying it made them sick, so I’m going to try a small piece of belly this way. I always gave quite a bit to friends and family, so i always play the part of the Guinea pig myself before I let anyone else eat any. I hope it works out as well as you say. And BTW, you were right about that belly looking awesome as it came out of the smokehouse. Beautiful golden brown!
You have committed the sin of not including cracked, black pepper in your bacon. May the Lord have mercy on your soul. Other than that, this was an amazing video. The two of you are the salt of the Earth and I pray a blessing of peace and abundance on you.
Me sitting here trying to blow the smoke out the way for Danny to hang the Bacon 😂😂🤣🙄 thank you so much for the informative video that bacon looks great😍💐
Thanks Danny! Been waiting for this video for a long time, since the smoker build. Working on my Greenhouse now and the smoker next. Looking for a good source of green pork!. God Bless and stay safe.
The "Kosher" here has absolutely nothing to do with being Jewish. Kosher Salt is tiny flakes rather than crystals. Curing meat using salt was once known as "koshering". The special salt developed for the process was known as "Koshering Salt". Over the years, we shortened the name.
Danny I wish you and your family a happy holiday season and thank you for showing me how to do the bacon as I love bacon it's just hard to get it in the pork bellies usually it's already sliced happy holidays from Spirit Bear Ranch St Johns Arizona
The nitrates as you said was for when they were storing it outside that was long before they had Refrigeration I can remember my grandmother curing in lard in a cellar
Smokehouse Build Playlist. th-cam.com/play/PLfy5IxZ1NtN-2tdIVKvev0fHsUV53Q6P3.html
It's like this, "What came 1st, the Cook or the Measuring cup?!
Thanks for sharing the knowledge! Same way my grandparents did it! Y'all have a great day and God bless.
Grandma's hands
I appreciate the measurements, I came across your video looking for ways to cure bacon myself and you gave me a good starting point. I’m doing multiple three pound batches and I was thinking of using honey for one of them so I’m happy to hear that will work!
How much did you pay for 11 pounds of pork belly
What materials is the smokehouse made of?
Danny, this is the way we cured our beacon when I was growing up in North Louisiana. We always used kosher salt and sometimes sugar. We always let it sit in the salt box for 7 days, pulled it out and washed it in warm water, dried it then smoked it in the smoke house. I commend you for doing it the old fashioned way. I totally enjoy your videos.
That's not the old-fashioned way.
He explained that in the video.
@@rickw7903 it may not be to you but my great grand parents and grandparents did it this way in Louisiana and that is old fashion to me.
@@frederickcrow9303 ...it very well have been the way you're parents and grandparents did it. In that case it's THEIR way of doing it, not THE old-fashioned way. He rightly explained in the video that doing it this way is adequate for modern times because we now have refrigeration - or if one is going to eat it quickly, as opposed to storing it for a long period.
@@rickw7903, everdently you have a problem. I made a statement to Danny commending him. The conversation was not for you. My great grand parents lived during the late 1800's and early 1900's when there was not much refrigeration and this is how we process our pork. It was salted, smoked and left hanging in the smoke house until used. This is how we did it and I occasionally still do since I am older than Danny. Now you have a nice day I will not respond to any more of your comments.
@@frederickcrow9303 ....it takes two to tango. No need to get all upset and bent outta shape about it and be mean spirited.
That's the mix I use half and half brown sugar and salt. it makes great bacon I also use it to cure fish (we live near the ocean in New Zealand) fish I cure for 1 day, bacon 7 days plus, then smoke on my Webber Kettle :) I also do the pig bones for making soups.
SantoNAtal para Nova Zelania de Portugal . Abraço
Mr. Danny I just finished up curing my bacon using your method here and it is the best I have ever had. Thank you for sharing this with us.
Appreciate when you do “farm to table” type videos. Highlights the time and effort that goes into treating food respectfully. The REWARDS are yummy and healthy!
Sir, I've never seen your channel before, but I can't tell you enough how much I appreciate the way you don't waste. Great video, well done, very similar to what I do as well.
First of all let me tell you that your bacon looks wonderful. Second, i thank you so very much for not cutting the video down to make it shorter. I grew up in a small dot on the map called Moon in Southeast Oklahoma. As a kid i helped butcher plenty of hogs, mostly us kids were the scraping crew. Later i helped cut up and make sausage, but i never had the opportunity to be in on the curing process. Ive been watching videos for a while now and let me say that in my opinion your video is by far the most educational. Thank you.
Crisp morning breeze, birds in song and softly knocking trees, as the smell of a smoker completes the scene. Life is beautiful. Thanks for sharing.
@@DaSarcasticNorthernman that's the best way to live
Good morning Wanda and Danny thank you for showing everyone how you cure your bacon with just salt and brown sugar the more natural way without all the other additives 🥓🥓🥓.
I'm so glad you make these videos because this is going to be a lost art with everyone going to grocery stores.
Good morning hope you guys are doing well today, you'll never cease to amaze me seems like the older I get the more I want to learn , homesteading I have always had a desire to do my husband not so much but it thrills me to see a man and his wife making wise desitions about the best way to work together , you are both very blessed to have each other ,God bless you from South Carolina .
I don't usually find a channel that I learn new things from, however I have learned some things from you Mr Danny and I thank you for the knowledge. God bless you.- Tiger
Wow! What memories this brings back of my Daddy making homemade bacon! Thanks for sharing. I just told my husband I want a smokehouse. 😆 It is Valentine’s Day ♥️ a perfect gift.
Trust Mr get a pelt horizontal smoker instead and will self teach your self with lots of fun and technalical help to make all kinds of stuff you like the way you like it.
Yep, laying down bacon, ham and jowl are a tradition for many farms. A good salt and sugar cured smoked ham can't be beat.
The method we used when I worked at the processing plant was to put a layer of the cure in the bottom of a food grade tube then lay in the side meat and jowl, cover it with another layer of cure, and then continue laying in more meat and cure until we had all of the meat from that processing day in the tub, and then put it into the cooler. We did everything else the same as you, other than we were working with the meat from possibly 20 hogs at a time.
Morning Y’all , looks fantastic, thank you for sharing the “ole” ways , I think our grandparents would be proud, thanks Danny !
Great vid guys! The smoker is awesome! I love your homestead ! It is built so well, neat and so well put together! Love your channel! Enjoy that bacon! 👍
Great video, I have 5-6 pounds on the smoker now. Just kosher salt, brown sugar, garlic powder, crushed black pepper and a 1/3 cup of bourbon. Let that go for 24 hours flipping it once... looking good so far, have another couple hours to go.
Hello from Texas Wanda and Danny. You guys just blessed my soul with this back to my roots bacon haul. After I lived this life for so long it hurts my heart to go in the store and pick up almost anything to eat. ( it’s literary junk ) I felt the smoke in your eyes. May God continue to give you guys health and strength to keep on keeping on.
Love these old ways of curing meat, you are a great man on old traditions, yes everything we eat now is processed, and full of chemicals, my hat goes off to you in respect of this, Michael Ireland [Eire]
Y’all are just a wealth of knowledge! Thanks for all that you share with us! 💞💞
Made me smile when you said,people will freak out it you didn't give measurements,my mom was such great cook and would wing it, some people don't like words like,about, pinch,approximately,,,,,when cooking,but my mom had that down to an art. I miss her meals,and her. Thanks for all the things you both teach us.
I've never seen a cook say their product was terrible. It is always wonderful.
I recently made a recipe for daikon radish jerky and I perfected it on the 4th attempt, with only the 3rd version of it being terrible. If I made a TH-cam video about it, it would be the 4th recipe and I would be telling you how wonderful it is. With the exception of self-centred types lying to save face, there is no real mystery to your observation.
Good Morning Danny And Wanda!! Lord That Bacon Looks Good!!! I've Been Using That Very Same Salt/Brown Sugar Recipe For Year's, I've Never Used The Pink Salt. Thank You!!!
Danny, Wanda wow y'all had my mouth watering!! The bacon turned out perfect. I live in an apartment and I wish I could do this. Nothing like home raised food!!
This reminds of my family so much thank you for sharing. It has been years since all of us butchered ,cut up ,and cure bacon and ham.I was still pretty young at the time. but I wanted to help.
I grew up in the south. Ive been up in the NYC area for the last 22 or so years. I sure do miss it. Having those bbq/smoked bbq days out there with my dad as a young man. Enjoying the nature and peace that the land brings. This man/channel reminds me of being out in MS. Good times. Good channel. God Bless!
I wish you could put a book together with all this wonderful info.
I have this gut feeling we will eventually at a point where we will lose knowledge that isn't in print form.
Maybe I'm just a wacky old lady, but I feel it's coming.
Thank you for sharing knowledge
We just finished our third manual. This one is on growing carrots. It's on our Etsy store along with the other two.
Awesome, Im new to making bacon in New Zealand only 6mths into it, and started with no pink salt, but started to use it as thats what everyone is using online, but you have made me want to go back to natural, so after my current batch I will stop with the pink salt. also love your smoke house too
How did it turn out bro
Do you use a smokai? seems they are made in New Zealand.
This is an absolutely awesome video!! One of my apple trees just blew over so I think it's time to build a smokehouse and put that wood to good use! And you better believe I'm going to try this no nitrate bacon. It looks beautiful and delicious. Thank you for sharing!
All the way back to the basics, and I love it. It was also very nice to see your smoker in use after the original video's from when you had originally built it, I enjoyed those, but now I've been able to see you using it so successfully!!!! Love you Guys, your neighbor from Louisianan!
I love the recipe that you came up with. I have done this twice. Finished it in my smoker, incredible bacon. I can’t wait for the weather to warm up so I can make some more.
Great video Mr Danny, I’m up in Northern Ontario Canada. Always wanted to get into smoking my own sausage & bacon.
Thanks for the great tutorials, much appreciated for sharing your knowledge😉👍🇨🇦
Great presentation and good info, so thank you. Me being a Hungarian, was waiting for you to take your first offcut piece, place it on a piece of fresh bread, sprinkle some paprika on it and take a big bite. In Hungary we don't fry smoked bacon, it's considered a cold cut like salami except better.
Reminds me of my German father!
That's my absolute favorite way to smoke bacon! I "accidentally" let it run up to 152 degrees one year and it was amazingly perfect. I'd always cold smoked before that. Just another suggestion for the ones that say it's too salty... you can also soak the slabs in lukewarm water for an hour or so after initial rinse and before smoking. Just re-rinse after soak, let dry really well and smoke. It will pull more salt out. Just can't beat good ol salty home smoked bacon though. Looks so good and perfect, y'all! I don't think you could have made that bacon any prettier!
Love it! I have been making my own bacon for a couple years now.. No Nitrates! Soooo easy and so good! Hard to go back to store bought bacon.
Store bought taste nasty after eating real homemade bacon.
Good morning. Happy Valentines Day. How incredible to be able to make your own Bacon! Yum!!!
I love seeing how other folks do their bacon. While we might have some differences we can all agree that homemade bacon is way better than store bought.
Watching this video makes me think of my daddy, he was a mountain man, i really miss him. Thank y'all so much.
Such an informative video, Danny. Can't wait to do this someday. AND I will watch your smokehouse build video you pinned. I was thinking the whole time I was watching that I wanted to learn more about THAT! This will make such a great addition to our homestead.
Ya'll this was great! The more I learn about how to do things myself I realize it's honestly not hard, it's more just a little time and effort to make something so enjoyable. Can't wait to give it a go at my own bacon.
Good morning Deep South Homestead. Once again, Mr Danny, you taught me some new tricks. Thank you. Have a Blessed Day.
I just did a batch using wood from our nectarine tree. I lightly coated the belly with my homemade apple syrup that I make as a binder the coated it with Kosher salt, black pepper and brown sugar. If you can a hold of some nectarine wood try it. No bitterness and super sweet smoky flavor.
HAPPY VALENTINES DAY YA'LL .. Glad to be here to watch ya'll and learn so much .. I'm new here and starting my tiny homestead videos soon
Wow that looks so good
Thank you so much for showing us how to prepare Bacon. What Valuable lessons Blessed always may you all be🏡🙏
Danny, I just got around to watching this video. I'm so glad I waited. Today was the perfect day. I so enjoyed this. From start to finish like OAG. Like you say, we lost a library. I loved seeing the smoke...hearing the birds chirp and that AMAZING bacon. Thanks for this video. From start to finish...PERFECTION!
Love your thorough instruction. The timing of this video is perfect! I much prefer bacon over sausage but have noticed not only the lack of inventory but the price has gone sky high. I happened to be in a local meat shop just late last week and turned around and low and behold there were pork bellies for a great price. I bought two and brought them home. I have a smoker and have already seasoned one, plan to do another tonight, to make my own supply of bacon. I can't wait to see how it turns out.
For bacon we would get a wooden box a little salt brown sugar salt brown sugar pork belly belly stack it right full put a board on it and park the front wheel of the tractor on top of the box for about 2 weeks smoke it with lots of paprika 78-year-old Ohio hillbilly
That looks really delicious looks really fresh & clean you can’t get any fresher than this. Thank You
Thank you for sharing. A dear friend has offered a great deal on a fine feeder pig this spring, so I have been thinking about this. I don't know if I'll get such a fancy smokehouse built as I have plenty of projects going now.
Thank you so much for showing this. As one wanting to learn more about traditional ways,
(read too many conveniences for us) always willing to learn more. Good for the soul, spirit, and survival.
Ive been making bacon with the same cure for about 6 years ( Kosher Salt and Brown Sugar)
I started to leave the rind on while curing. This helps not be too salty because after you cut off the rind you eliminate a lot of the surface area that was exposed to the salt.
The next thing is to soak the bacon for at least one hour after its cured. This helps. i also hand run the bacon several times rinsing as I rub the bacon. I havent had bacon that was too salty in many years.
I guess at the salt amount. Well I know from the look but I dont measure.
Awesome! I loved learning how to do this! Gotta find me some bacon drying racks! Thank-You! ❤
This looks really good Danny, I remember Grandpa smoking at the old smokehouse when I was little and the smells. Was still too little to remember anything of value though.
I am so happy that I came across this video. I LOVE bacon! So, I definitely will be using this video as a guide to when I am ready to make my own bacon. Thank you so much. This was very detailed and informative. That bacon looks absolutely amazing!
Thank you for sharing your process for curing bacon. I enjoyed the video and learned much!
Good morning,friends! Enjoyed video. Thank you two!
Thank you so much for sharing this video with us. There truly is a thousand ways to cure and smoke bacon. I know alot of people like hickory and mesquite smoke and I'm no expert but I did use to own/operate a BBQ Restaurant. While we smoked what people liked I found our personal favorite wood to smoke with was fruit wood. It gave off such a clean flavorful smoke. Our second choices were hickory and pecan. Awesome video once again. That's was some mighty fine bacon right there. I could only dream to have a smoke house like the one you built. My goodness that really is some good looking bacon.
My WIFE and I live in alaska and have made home bacon for many years and cant stand store bot I think every one should try it thanks great video
That looks beautiful. Thank you for showing us.
I really enjoyed watching you do it the old way. I’d love to see you do a ham.
Oh man, that looks amazing! I really wish I lived closer to learn from you both!!
I enjoy all the videos you have shared with us thank you very much and stay safe out there
I made this just to get away from the nitrates and man is this GOOD!!! I didn't cold smoke it though. My hubby is impressed!
THANK YOU SIR!
Glad it worked out for you. Mine was fantastic also.
We’re about to pick up our first 1/2 hog tomorrow! So excited to try this!
This was a great informative video. I really enjoy yall's content, and the bacon looked awesome!
Love your Videos Sir. I am in South East Texas and Alot of your Videos remind me of the way My father and grandfather did things. I am also a red oak guy when it comes to smoking or BBQ....
Wow!!! What an amazing video and I could almost smell it amd taste it!! Thanks so much for sharing this. It was so educational!! And inspiring!!!💜
It all looks good thanks for your time to share this
Absolutely beautiful! Homemade bacon is the only real bacon, totally awesome!
Love this , You have simplified something I couldnt comprehend before to even try....Now I feel more than comfortable !!!.....
when or what does that slab turn into "Middleing" My mom and dad used to cook up a bunch of "middling"from bacon and I never thought to ask them how the bacon was cured . Thanks for the time and answers love your show !
Mr Danny I learned something today ,will put it to practice.thank you so much .god bless you guys.
Hey Danny, I have a video/information request. I have scoured the internet for information on smoke curing meat for long term storage, and there just isn't much out there on this subject. Going forward into the food shortages and climatic mess we are headed into, I think knowing how to preserve meat other than dehydrating the lean meat, or depending on canning (I'm trying to stock up on lids, but ones stock will only last so long) is a must know science. Any knowledge you can spare on this subject would be most appreciated.
I have used this recipe on my hands and bacon many years ago and I have been longing for that taste every sense
Great video Danny.
Danny I have been doing my own bacon for ten years and I have never use pink salt (aka curing salt #1, or #2 or sodium nitrate/nitrite).
As you said yesteryear people used salt peter, that is sodium nitrate, because they did not have refrigerators, so if you wanted to cure meat you had no choice but to use salt peter, but with refrigerator you don't need sodium nitrate. BTW, sodium nitrate is a poison, 4 grams will kill you.
Like you, I use salt and sugar, 3% by weight of salt and 3% by weight of sugar.
I let it cure in the refrigerator for 7 days. On the 4th day I drain and I like to apply some seasoning to enhance the flavor and aroma, like black pepper, ginger, cloves, etc.
I only cold smoke at about 90 to 110 F, I like cooler but sometimes it gets like 110 F.
Then I like to hang it for few days to get rid of the smoke smell and dry the meat somewhat.
Remember, if you cure your meat in the refrigerator you don't need pink salt.
Thank you for your comment. I appreciate your knowledge!
Hello Danny and Wanda, this was so educational..we had no idea? Very interesting to us.. :)
I've never seen home made bacon processing before. Interesting!
We butcher our own as well and I have been using Pink salt in mine, same type of curing method, but going to try it without this time. Excellent video!!
Looks great, well done the two of you.
I’ve used your exact measurements for making bacon multiple times now and it’s absolutely amazing. I give it away to friends and family and they told me it’s the best bank I’ve ever had in my life. I’ve never bought store bacon ever since I saw your video. And have followed it like religion turns out perfect every time thanks again.
I started curing/smoking my own bacon about 10 years ago. Always used pink salt or Tender Quick. Never had the nerve to try it without one of those.
I’m getting started again after being out of it a couple years. I appreciate your posting this. I’ve found a number of channels showing basically the same curing process. Haven’t seen any comments from people saying it made them sick, so I’m going to try a small piece of belly this way. I always gave quite a bit to friends and family, so i always play the part of the Guinea pig myself before I let anyone else eat any.
I hope it works out as well as you say.
And BTW, you were right about that belly looking awesome as it came out of the smokehouse. Beautiful golden brown!
Bacon looks fantastic! So would you say you ran the smoker at 200* until the internal temperature of the bacon was 150*? About how long did that take?
Yes it took 5 hours.
Thank you for the great advice and tips. Looks absolutely great! All the best from the UK
You have committed the sin of not including cracked, black pepper in your bacon. May the Lord have mercy on your soul.
Other than that, this was an amazing video. The two of you are the salt of the Earth and I pray a blessing of peace and abundance on you.
My dad would add a small container of black pepper into a pint of sorghum molasses and brush that on the meat before smoking it.
Not everyone like's peppered bacon
How did I miss this?
I like your attitude: Don't freak out!
People do freak out over the silliest things.
Calm the heck down and take a deep breath.
Me sitting here trying to blow the smoke out the way for Danny to hang the Bacon 😂😂🤣🙄 thank you so much for the informative video that bacon looks great😍💐
Saw this video when you originally posted it, but I had to watch again, and sure enough, it's got my mouth watering 😋 again..ty
Good morning, 🥓 good stuff.
Good morning
Thanks Danny! Been waiting for this video for a long time, since the smoker build. Working on my Greenhouse now and the smoker next. Looking for a good source of green pork!. God Bless and stay safe.
Awesome!! I didn't know there was a difference between hot and cold smoke. How long did you say it will keep in a cool dry area?
This style needs to be refrigerated. The old way of using nitrites can hang for months.
@@DeepSouthHomestead Thank you😉
The bacon looks awesome. This looks like something I want to try for myself. Thanks for what you've shown me.
I was just curious Danny....do the termite's bother the wood in the smokehouse after the wood gets saturated with smoke ??
No
Well done, fantastic video. Thanks for making this!!
10:03 I found that if you soak bacon or meats they loose majority of their flavor.. especially any seasonings added.
True if done before smoking.
Kosher salt on swine?
Oy vey, I can hear my Jewish friends complaining right now
Yeah I will get them.
The "Kosher" here has absolutely nothing to do with being Jewish. Kosher Salt is tiny flakes rather than crystals. Curing meat using salt was once known as "koshering". The special salt developed for the process was known as "Koshering Salt". Over the years, we shortened the name.
Nice looking smokehouse Danny. I love, love, love Cherry wood myself. Especially with whole chickens.
Danny I wish you and your family a happy holiday season and thank you for showing me how to do the bacon as I love bacon it's just hard to get it in the pork bellies usually it's already sliced happy holidays from Spirit Bear Ranch St Johns Arizona
The nitrates as you said was for when they were storing it outside that was long before they had Refrigeration I can remember my grandmother curing in lard in a cellar
Ok, Danny and Wanda. I just finished smoking this recipe in our pellet smoker. It is wonderful! Thank you.
Thanks for the step by step from start to finish. Great teaching video.
That's some fine looking bacon Mr. Danny and I love your smoke house too!
Love It! Trying my 1st bacon cure tonight. I have a Thermapen instant read. Full temp in 3 seconds or less. Worth the $100