Good video. Thanks for posting. I am going to try my hand at bacon and cappicola soon. On a side note... I thought sodium nitrate was 1 teaspoon to 5 pounds of product, or 0.25% of the meat's start weight.
Hi Joel - thanks for watching! There are some who use that recipe. I find that I like the end result better with this ratio. Based on a comment here from another viewer, I decided to make a comparison video - nitrate-free vs traditional cured bacon. I'm filming the first segment in about 2 hours :-). Make sure you hit that notification bell so you know when I post it - I'll be really interested in what you think! -Al
Had an itch to make bacon and found this after 2 days of searching TH-cam. Why I didn't immediately look here?, I'm sorry..my bad 😢😅. Questions?...1) Is a wet brine or dry brine better? Bearded Butchers suggests a 12-15 day wet brine but everyone else does dry. 2) what is the best smoke temperature (I've seen between 175-300) and 3) what temp to pull (I've seen from 125°-170°) You have so many more resources than I do so any help would be greatly appreciated
Like the clothing changes... must have made a mess, twice! :) There is some dedication in this prep having to wait days in the fridge. #mrseatmorevegan
I was interested in this video until I saw the "pink curing salt" which is nothing more than sodium nitrate. I have been curing and smoking my own bacon for years without using the chemical curing powder. For centuries, humans have been curing meats with only salt and a few herbs and spices. Sodium nitrate gives the meat that pink color. This can be achieved by using Celery powder which is more natural. Frankly, the color doesn't matter to me. We have been conditioned to think that cured meats should have this pink color. Thanks for the video. I do like your other videos using uncommon cuts of meat.
Thanks for the feedback, Craig. I’m working on a series of “uncured” recipes that don’t use the Prague powder or sugar. I need to really master them before I publish though so it might be a couple of months before I feel I have something to share. If you have a recipe you think I should try, you can PM me on FB (/eatmorevegans). I REALLY appreciate you taking the time to give feedback. I’m trying to up my game every week and engagement from people like you is crucial - and motivating!!!
@@BehindTheFoodTV I use celery powder or celery salt. You get the pinkish color. I slow smoke to 150 degrees F. It keeps in the fridge for at least 2 weeks(if it lasts that long). I freeze the rest of the batch. Salt kills bacteria. 150F kills bacteria. Heating in a skillet kills bacteria. Three times is a charm.
@@craigluhr3034 I bought 3 10 lb. pork bellies yesterday - I'm going to film a side-by-side of Prague Powder vs Celery Salt starting tonight - all because of you :-). Watch for it in a few weeks!
When you put those bacon 🥓 strips on the cast iron pan I was like 😱🤤🤤🤣
hahaha if you could have smelled it you might have passed out! Welcome back Boricua - you were missed! -Al
Never did my own bacon yet this is encouraging thanks for sharing
You should! Every wise guy loves homemade bacon, right?
Eat More Vegans lol 👊😎
we make maple (beef!) bacon too! will try the spicy next time.
It’s really fun experimenting with flavors!
Good video. Thanks for posting. I am going to try my hand at bacon and cappicola soon. On a side note... I thought sodium nitrate was 1 teaspoon to 5 pounds of product, or 0.25% of the meat's start weight.
Hi Joel - thanks for watching! There are some who use that recipe. I find that I like the end result better with this ratio. Based on a comment here from another viewer, I decided to make a comparison video - nitrate-free vs traditional cured bacon. I'm filming the first segment in about 2 hours :-). Make sure you hit that notification bell so you know when I post it - I'll be really interested in what you think! -Al
Had an itch to make bacon and found this after 2 days of searching TH-cam. Why I didn't immediately look here?, I'm sorry..my bad 😢😅.
Questions?...1) Is a wet brine or dry brine better? Bearded Butchers suggests a 12-15 day wet brine but everyone else does dry. 2) what is the best smoke temperature (I've seen between 175-300) and 3) what temp to pull (I've seen from 125°-170°)
You have so many more resources than I do so any help would be greatly appreciated
How many overall hours of smoking did you put them on 4
Looks absolut delicios . I just subscribe
Thank you - and welcome to the family!!!!!
Like the clothing changes... must have made a mess, twice! :) There is some dedication in this prep having to wait days in the fridge. #mrseatmorevegan
Thanks, Scott! We definitely wore different colors each day we filmed!
NIce video.You are welcomed to Serbia.
Thank you!!!! волимо србију!
Gotta love the food porn music during the reveal! Looks delicious!
Boom chicka waah waah!
#DROOOOOOOOOOL 😍😍😍
13 lbs of pork belly bacon might be enough for a meal for a family of 9!
I was interested in this video until I saw the "pink curing salt" which is nothing more than sodium nitrate. I have been curing and smoking my own bacon for years without using the chemical curing powder. For centuries, humans have been curing meats with only salt and a few herbs and spices. Sodium nitrate gives the meat that pink color. This can be achieved by using Celery powder which is more natural. Frankly, the color doesn't matter to me. We have been conditioned to think that cured meats should have this pink color.
Thanks for the video. I do like your other videos using uncommon cuts of meat.
Thanks for the feedback, Craig. I’m working on a series of “uncured” recipes that don’t use the Prague powder or sugar. I need to really master them before I publish though so it might be a couple of months before I feel I have something to share. If you have a recipe you think I should try, you can PM me on FB (/eatmorevegans).
I REALLY appreciate you taking the time to give feedback. I’m trying to up my game every week and engagement from people like you is crucial - and motivating!!!
@@BehindTheFoodTV I use celery powder or celery salt. You get the pinkish color. I slow smoke to 150 degrees F. It keeps in the fridge for at least 2 weeks(if it lasts that long). I freeze the rest of the batch. Salt kills bacteria. 150F kills bacteria. Heating in a skillet kills bacteria. Three times is a charm.
@@craigluhr3034 I bought 3 10 lb. pork bellies yesterday - I'm going to film a side-by-side of Prague Powder vs Celery Salt starting tonight - all because of you :-). Watch for it in a few weeks!