Very charming video! I watched a 52 minute video on curing bacon and not any more USEFUL info than yours!!! Very well done! I used to be a butcher. I took first place for country cured bacon at the Altoona Convention of Meat Processors. I simply rubbed the 2 pork bellies with cure on the meat side and flopped one on the other one. Meat side towards each other. Put it in a large plastic bag and folded the end and placed weights on top to get as much air out as practical. That gave it the box cured effect. Let it set in the cooler for 10 to 12 days. Put it in a smoker made out of an old freezer I got for one dollar! Put a hot plate on the floor and smoked it with hickory sawdust until it got to the right color. Don't know what the internal temp was.The critical part is when the meat gets washed off, dry it to the right dryness. If it's too wet it will get black and if it's too dry it won't get the nice red color.I was competing against butchers that had $50,000 smokehouses! I did pray about it and give more credit to that than anything else!
Looks perfect, a must try for me! I do smoking ham, bacon, pork neck, other meats and fish for years, cold and hot smoke. Actually i do smoke the pork neck with a pepper and juniper "crust" , but never thought of a doing a pork belly without the skin and a pepper crust. Thank you a lot. Greetings from Germany.
Great demonstration! I have made several batches. One caveat, Just like brisket and tri-tip, bellys have a grain. I have found-out the hard way that if you cut with the grain, you end up with something like bacon jerky!
I’ve been making bacon for 6 years. I landed on half cherry and half apple wood chips in my smoker. I use bourbon infused black pepper that I get at a spice store then grind it. I make other flavors as well but always do one half that way every time I make bacon.
I'm on my own and after several years of not having a bbq I bought a small, portable electric pellet grill/smoker. Totally dried out chicken and hamburgers last year which kind of discouraged me! A month ago I complained on a local Facebook bulletin about the bacon I was able to get in our big stores and one answer was that I should get a smoker and a slicer and make my own. As I had both already I Watched every youtube video available and accepted the challenge. Bought 12.5 lb pork belly from Costco and cut it into approx 3, 4 lb pieces. Put a rub and pink salt on it and vacuum sealed the pieces, turning daily. Removed at 7 days, Washed, dried and put back in the fridge overnight. I got a rib rack. Cut each 4 lb slab into 2 and stood 3 of them in the rack. Thinking my "smoker" would cold smoke my cured bacon using apple pellets. I put the supplied probe in one piece and turned it on to smoke. Trouble is that it doesn't cold smoke! It hot smokes! In 3 hours the internal temp of the meat was 150 F I turned it off and removed the meat when the grill stopped smoking! I tried a couple of the outside bits. Definitely smokey and pretty salty! Back in the fridge and do the other three pieces tomorrow. Any idea about how to be able to get a longer smoking time with this small portable pellet smoker/grill would really be appreciated!
I just bought a smoker the past spring and have been overly enthusiastic with that. The colder weather is now here and I'm ready to enter the world of curing and dry aging. I just bought a pork belly today and will be following your recipe to make bacon as soon as my cure #1 comes in the next day or two.
Ive ben smoking my own bacon for almost 3 years. ive used apple wood , or maple wood and even orange wood! i used used orange honey. ALWAYS comes out amazing. i cold smoke for 8 hrs, into the frige overnight, then smoke 8 hrs. why? dunno LOL then slice as needed or slice and freeze. its like meat candy!! but never hot smoked like you have done. i also use freezer bags to let it sit in fridge, need to get those vacuum seal bags now. would it be any different smoking the way you do or the way i do?? i get tons of smoke flavor btw. love you channel and love to hear any idea you may have
Thanks for posting this video, it doesn’t get much better than homemade bacon! I’ve recently came across your channel and enjoy watching your videos very much. They’re fun and entertaining and I’m happy to subscribe, thanks again!
My wife and I give neighbors and friends homemade bacon for Christmas gifts instead of sweets like most people. It has become a 4 year tradition. There is nothing like homemade bacon. It is super easy.
Pro tip: I let my bacon cool then let it chill and dry out in the fridge on a rack for at least 4 days. It concentrates the fat and the smoke flavor. Plus much much easier to slice.
I just bought 10# of pork belly and trying my first batch of bacon this next week. I have cherry, peach, apple, persimmon, plum, hickory and maple trees on my property. Just planted some pecan trees so in a few years I'll be able to try that was well.
You are doing a great job, thanks! Your recipe and method is quite similar to the way I been making my bacon. I just made 2 kg of bacon, 2 kg of ham leg and hock, and 1 kg of pork loin, sorta Canadian bacon. All smoked. Been eating on the loin stuff now.
Nice video, you forgot to add to save all the ends and rough bits in the freezer. We diced ours up and save them in bag sized for spaghetti carbonara. It makes a weeknight supper really easy. You just pull it out and then half an hour, you’ve got a wonderful carbonara.
Currently I have 2 different batches of Buckboard bacon curing. One I coated with Homemade apple butter and the other with my own blueberry butter. Curious about the taste in the end
Used your recipe for pepper bacon a couple months ago. It was delicious while it lasted and we loved it. I am using your recipe for maple bacon and it’s curing in the fridge right now. Can’t wait to try it. My son also follows you. Thank you.
Kosher salt...... Are you using Morton or Diamond Krystal brand salt? I know that you have to adjust the amount if using different than the recipe. Also, so you have a video for a cold smoked version????
Hi Susie… thanks for this video. I’m looking at your website and see the modification of the cure for maple bacon. Curious if you’d still add cracked pepper before putting it uncovered in the refrigerator for the maple version?
Just put my first ever pork belly cure in the fridge tonight. We'll see how it goes in a bit over a week. This luckily coincides with receiving my smokai smoke generator today which I've mounted on an old Weber Silver C BBQ. Can't wait! Thanks for your awesome recipes! Cheers from Oz.
I've made 2 pork bellies into bacon, using the same method, try it, it's not that hard and the results are far better than anything you buy in the store.
When you used Tender Quick, did you still keep in fridge for 7 days or did you follow their 24 hour suggestion? I git the Tender Quick instead of prague powder.
It is my mission in life to correct this mistake all bacon makers are doing while smoking. Never smoke your bacon to an internal temperature, 155 is just crazy. What has happened here is the bacon has started to render fat. That means when its fried it will burn. Exactly like this burned. I make about 120 lbs of bacon every year. Smoke the bacon on a low heat less than 150 and preferable a cold smoke of no more than 100 degrees. Smoke no more than one hour. It will have a smoke flavor. It will still be floppy just like store bought bacon and will not burn. Since the bacon is now floppy you will have to freeze it to slice it. I wish she would see this comment even though it is 2 years old. then she could make crispy bacon with no burnt edges. You can too
Spectacular! I'm trying pork belly burnt ends today for the first time. I will definitely have to try bacon on the next one. Thanks for the tips. Swaggy
I've been following you for a little while now, and have tried and loved a bunch of your recipes! I just stumbled upon and watched bbq brawl season 1. You absolutely killed it! I hope you're very proud!! Ps. I thought you definitely won!!
I buy my Prague number one they recon for mixing one part to 9 salt however is already mixed with some More to point never thought of putting in oven will do when I get my ninja smoker thing … do u do too inside temperature of what you stated was 72 c ish
I'm trying this right now. I do not have kosher salt, but replaced with Himlayan salt. Didn't think it would matter much since we used the pink curing salt #1. This is still safe correct?
Hello! I hope that either Susie or someone else can help me. I really want to make my own bacon, but my wife is allergic to nitrates and nitrites, which makes pink curing salt a problem. Can anyone recommend a non-nitrate or nitrite option for the curing of the pork belly? Thanks in advance!
I'm using Kosher Salt and the science as I understand it is the curing salt is really needed if you plan on having around for a long time. At my place that is not a problem it will be gone within a couple months at the most. Use the purest salt without the anti caking if you can. Just my 2 cents hope it helps!
Diamond Crystal or Morton Kosher salt? They are significantly different. The recipe makes me think you use Diamond Crystal as Morton could be too salty.
Hi, smoked this yesterday, my piece was 3lb instead of 5lb, I adjusted the cure to suit, but @160°f it took 12 hours on my Woodwind to reach 155°f and that was after increasing the temperature to 180°f for the last 2 hours. Can it be done safely from a higher temperature from the start?
To lazy to look at all of the comments but has anyone followed this recipe? I want to try it but the wife is worried that it might be too sweet with the maple syrup. Is it sweet or peppery? Is the syrup necessary or can I cut back on the amount? Looks delicious
Thank you for doing another video using Prague#1 powder. Tried your cure the first time and was found it a bit sweet. Found the EQ calculators and did an equilibrium cure. Will definitely try yours again.
I just seasoned and cured a pork belly for bacon. It was flipped and massaged every day for 9 days. Had a nice bacon color but neither looks, smells or tastes real bacony. Any suggestions on what may have gone wrong?
@@knotsure3935 When using a vacuum sealer you are pulling a lot of air out This enhances the ability of the meat to absorb the curing solution. Hope this helps
I have a question? You recommend 160 to 165 on the smoking part of this cure!! My smoker only goes down to 180, my question is what to your recommendation for the higher temp?
Hi what brand of kosher do you use, all kosher salts are not created equal 1 and 1/2 Tsp. of diamond crystal kosher salt equals 5g. morton kosher salt 1 Tsp. equals 5g. as well when making a recipe in large quantity could be disastrous.
it doesnt matter though. Sugar and salt. You dont even need pink salt. You just freeze it until ready to use. No pink salt or tender quick isnt needed that way. Actually tenderquick says its not recommended for bacon
Just tried this recipe and the only thing I did different was cured it for 5 days instead of 7 and smoked it at 185 because that's the lowest temp my smoker has. It came out tasting like ham read that could've been due to the hot smoke has anyone else have that happen
I cured some bacon this week. It’s delicious, but so salty it burns my tongue. I didn’t follow your recipe so shame on me. I’ll be following this recipe for my second go around. Thanks for sharing!
You can change your brine or you can wash it off more thoroughly. I made 2 batches this weekend from the same brine, first one was salty, so I washed the 2nd one better and it was less salty.
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Very charming video! I watched a 52 minute video on curing bacon and not any more USEFUL info than yours!!! Very well done!
I used to be a butcher. I took first place for country cured bacon at the Altoona Convention of Meat Processors. I simply rubbed the 2 pork bellies with cure on the meat side and flopped one on the other one. Meat side towards each other. Put it in a large plastic bag and folded the end and placed weights on top to get as much air out as practical. That gave it the box cured effect. Let it set in the cooler for 10 to 12 days. Put it in a smoker made out of an old freezer I got for one dollar! Put a hot plate on the floor and smoked it with hickory sawdust until it got to the right color. Don't know what the internal temp was.The critical part is when the meat gets washed off, dry it to the right dryness. If it's too wet it will get black and if it's too dry it won't get the nice red color.I was competing against butchers that had $50,000 smokehouses! I did pray about it and give more credit to that than anything else!
Big J ..can't be beat
Looks perfect, a must try for me! I do smoking ham, bacon, pork neck, other meats and fish for years, cold and hot smoke. Actually i do smoke the pork neck with a pepper and juniper "crust" , but never thought of a doing a pork belly without the skin and a pepper crust. Thank you a lot. Greetings from Germany.
Great demonstration! I have made several batches. One caveat, Just like brisket and tri-tip, bellys have a grain. I have found-out the hard way that if you cut with the grain, you end up with something like bacon jerky!
I’ve been making bacon for 6 years. I landed on half cherry and half apple wood chips in my smoker. I use bourbon infused black pepper that I get at a spice store then grind it. I make other flavors as well but always do one half that way every time I make bacon.
I'm on my own and after several years of not having a bbq I bought a small, portable electric pellet grill/smoker. Totally dried out chicken and hamburgers last year which kind of discouraged me! A month ago I complained on a local Facebook bulletin about the bacon I was able to get in our big stores and one answer was that I should get a smoker and a slicer and make my own. As I had both already I Watched every youtube video available and accepted the challenge. Bought 12.5 lb pork belly from Costco and cut it into approx 3, 4 lb pieces. Put a rub and pink salt on it and vacuum sealed the pieces, turning daily. Removed at 7 days, Washed, dried and put back in the fridge overnight. I got a rib rack. Cut each 4 lb slab into 2 and stood 3 of them in the rack. Thinking my "smoker" would cold smoke my cured bacon using apple pellets. I put the supplied probe in one piece and turned it on to smoke. Trouble is that it doesn't cold smoke! It hot smokes! In 3 hours the internal temp of the meat was 150 F I turned it off and removed the meat when the grill stopped smoking! I tried a couple of the outside bits. Definitely smokey and pretty salty! Back in the fridge and do the other three pieces tomorrow.
Any idea about how to be able to get a longer smoking time with this small portable pellet smoker/grill would really be appreciated!
what temp did you set the smoker? I would try 200 to 225
Who doesn't love bacon? I can't live without it.
I just bought a smoker the past spring and have been overly enthusiastic with that. The colder weather is now here and I'm ready to enter the world of curing and dry aging. I just bought a pork belly today and will be following your recipe to make bacon as soon as my cure #1 comes in the next day or two.
Ive ben smoking my own bacon for almost 3 years. ive used apple wood , or maple wood and even orange wood! i used used orange honey. ALWAYS comes out amazing. i cold smoke for 8 hrs, into the frige overnight, then smoke 8 hrs. why? dunno LOL then slice as needed or slice and freeze. its like meat candy!! but never hot smoked like you have done. i also use freezer bags to let it sit in fridge, need to get those vacuum seal bags now. would it be any different smoking the way you do or the way i do?? i get tons of smoke flavor btw. love you channel and love to hear any idea you may have
Thanks for posting this video, it doesn’t get much better than homemade bacon! I’ve recently came across your channel and enjoy watching your videos very much. They’re fun and entertaining and I’m happy to subscribe, thanks again!
My wife and I give neighbors and friends homemade bacon for Christmas gifts instead of sweets like most people. It has become a 4 year tradition. There is nothing like homemade bacon. It is super easy.
just cured last night can't wait to try this. I'm using a Bradley smoker any tips? thanks for a great video
Pro tip: I let my bacon cool then let it chill and dry out in the fridge on a rack for at least 4 days. It concentrates the fat and the smoke flavor. Plus much much easier to slice.
So you're a "pro", huh ?
I just bought 10# of pork belly and trying my first batch of bacon this next week. I have cherry, peach, apple, persimmon, plum, hickory and maple trees on my property. Just planted some pecan trees so in a few years I'll be able to try that was well.
You are doing a great job, thanks! Your recipe and method is quite similar to the way I been making my bacon. I just made 2 kg of bacon, 2 kg of ham leg and hock, and 1 kg of pork loin, sorta Canadian bacon. All smoked. Been eating on the loin stuff now.
Nice video, you forgot to add to save all the ends and rough bits in the freezer. We diced ours up and save them in bag sized for spaghetti carbonara. It makes a weeknight supper really easy. You just pull it out and then half an hour, you’ve got a wonderful carbonara.
....and a great cook for the MB gravity feed smoker... 🙂(with wood chunks distributed in the hopper)
Currently I have 2 different batches of Buckboard bacon curing.
One I coated with Homemade apple butter and the other with my own blueberry butter. Curious about the taste in the end
I will most definitely be giving this a shot when I get back home next month. I've been wanting to give bacon a try for a while now.
I've heard of using wood chip packets on the bbq to smoke meat. Do you have a video on how to make/use them?
My question is when you put the pork belly in the bag did you vacuum it down tight or did you just seal the bag.
Used your recipe for pepper bacon a couple months ago. It was delicious while it lasted and we loved it. I am using your recipe for maple bacon and it’s curing in the fridge right now. Can’t wait to try it. My son also follows you. Thank you.
Kosher salt...... Are you using Morton or Diamond Krystal brand salt? I know that you have to adjust the amount if using different than the recipe. Also, so you have a video for a cold smoked version????
Today is day one of the curing process. I followed your recipe. I’m really excited to try this. Thanks for the video.
Totally going to try this. Just got an entire hog butchered. You make it so simple! I love your recipes 😋
V well A2Z speaking explained pork Becon recipe n class results,I'm pleased n happy watching ur post from TANGA Tanzania.
Can't wait to try this Susie! Keep up the great work! Also love the new website!
Love the app!!!!
Cheers from Arkansas!!
Congratulations !!! Exceptionally very delicious...
おめでとう ！！！ Parabéns !!! Excepcionalmente muito delicioso...
Hi Susie… thanks for this video. I’m looking at your website and see the modification of the cure for maple bacon. Curious if you’d still add cracked pepper before putting it uncovered in the refrigerator for the maple version?
Love your channel.
Tried your smashburger recipe and it may have taken my favorite spot from having a smoked burger
that explained several details that I haven't fully understood before. Thanks! I'm feeling more confident to give this a try now
Just put my first ever pork belly cure in the fridge tonight. We'll see how it goes in a bit over a week. This luckily coincides with receiving my smokai smoke generator today which I've mounted on an old Weber Silver C BBQ. Can't wait! Thanks for your awesome recipes! Cheers from Oz.
How did it go?
We've got ours vacuum sealed and curing in the fridge....can't wait to try in a week!
I've made 2 pork bellies into bacon, using the same method, try it, it's not that hard and the results are far better than anything you buy in the store.
When you used Tender Quick, did you still keep in fridge for 7 days or did you follow their 24 hour suggestion? I git the Tender Quick instead of prague powder.
Trying this soon! How long does the cured and smoked slab bacon last under refrigeration, and does it freeze well?
I’m using a brisket to make beef bacon. I’ll come back and tell ya how it goes. I’m interested in the maple bacon. It’ll be cherry smoke.
Well Done!!! Looking forward to my 1st go 😁👍👍 Running with Stick Burner & Hickory
Just got done slicing and frying this. This was amazing. Thanks for the recipe.
I've been watching and have seen a TON of these vids- but I am still just here for the beautiful gal!
Oh, and the cooking videos! hehe
Great tutorial! There was a Ton of Research involved. Hours upon hours of R&D.. Thank You!
The bacon you made are s beautifully and yummy looks
It is my mission in life to correct this mistake all bacon makers are doing while smoking. Never smoke your bacon to an internal temperature, 155 is just crazy. What has happened here is the bacon has started to render fat. That means when its fried it will burn. Exactly like this burned. I make about 120 lbs of bacon every year.
Smoke the bacon on a low heat less than 150 and preferable a cold smoke of no more than 100 degrees. Smoke no more than one hour. It will have a smoke flavor. It will still be floppy just like store bought bacon and will not burn.
Since the bacon is now floppy you will have to freeze it to slice it. I wish she would see this comment even though it is 2 years old. then she could make crispy bacon with no burnt edges. You can too
Just vac sealed my Canadian Bacon yesterday. Delish. Love this recipe 😎👍
Fun video, thanks for making it!
Question: once you have smoked the bacon, is it fully cooked so you could eat it without frying it?
Spectacular! I'm trying pork belly burnt ends today for the first time. I will definitely have to try bacon on the next one. Thanks for the tips. Swaggy
Thanks for the great video, you explained the process very well. My belly is curing right now and will be smoking it soon.
What smoke setting did you use? Just wondering if I should use a pellet tube. Enjoy your videos and recipes. Thanks
Set smoke to 10 and leave it there! Always 10.
I've been following you for a little while now, and have tried and loved a bunch of your recipes! I just stumbled upon and watched bbq brawl season 1. You absolutely killed it! I hope you're very proud!! Ps. I thought you definitely won!!
Great recipe. Thank you very much from Poland. 😁
Love this! Quick and simple...like all your recipes!
Maple syrup? Like, real maple syrup or just whatever y’all grab off the shelf?
If you are to all the effort of making your own from scratch bacon, use the best ingredients. Real maple. Not Aunt Jemima corn syrup!
Wow! Well done. Thank you for sharing.
That looks so fun! I've got to try to do this!
Great video!
I tried your recipe today bacon was awesome thanks
I buy my Prague number one they recon for mixing one part to 9 salt however is already mixed with some
More to point never thought of putting in oven will do when I get my ninja smoker thing … do u do too inside temperature of what you stated was 72 c ish
I'm going to try this I have a question can I pull after 6 days if not can I let it go longer than 7 days?
You convinced me now, got to make the home made bacon 😋😋
Excellent video ( perhaps a bit too wordy ), thannk you, much appreciated
I have a question would you do a cold smoke on on it first then do a hot smoke after?
Can I ask you a question
I don't have a grill machine , can I using Ninja Air fryer machines to smoke Bacon ??
Could I do it on my Masterbuilt Gravity 800? I know going below 225F can be difficult to control temp. Ron
Im definitely going to try this out
I'm trying this right now. I do not have kosher salt, but replaced with Himlayan salt. Didn't think it would matter much since we used the pink curing salt #1. This is still safe correct?
I have trouble getting a consistent slice. Is there a home slicer that is big enough to handle homemade bacon?
The lowest my pellet smoker can go is 200°F. Should I put a tray of ice underneath it or is 200°F OK?
I just picked up a pork belly from Costco the other day. Looking forward to trying it!
Hello! I hope that either Susie or someone else can help me.
I really want to make my own bacon, but my wife is allergic to nitrates and nitrites, which makes pink curing salt a problem. Can anyone recommend a non-nitrate or nitrite option for the curing of the pork belly?
Thanks in advance!
I'm using Kosher Salt and the science as I understand it is the curing salt is really needed if you plan on having around for a long time. At my place that is not a problem it will be gone within a couple months at the most. Use the purest salt without the anti caking if you can. Just my 2 cents hope it helps!
how do you make your jalapeno bacon? same ingredients just add the jalapenos?
Did you ever do garlic bacon and blueberry bacon and apple bacon
Diamond Crystal or Morton Kosher salt? They are significantly different. The recipe makes me think you use Diamond Crystal as Morton could be too salty.
Great video, Susie! What smoke level did you use on your Woodwind for the 6 hours of smoke?
I just leave it at 10 all the time.
I have seen folks leave the skin on have you ever done that? thanks great video
I just had hog butchered and bacon is sliced & uncurled. Will I need to modify the curing time ?
And I thought I was the only person with chipped spice bowls...😜🤣🤣 Awesome video!🥰
Hi, smoked this yesterday, my piece was 3lb instead of 5lb, I adjusted the cure to suit, but @160°f it took 12 hours on my Woodwind to reach 155°f and that was after increasing the temperature to 180°f for the last 2 hours. Can it be done safely from a higher temperature from the start?
To lazy to look at all of the comments but has anyone followed this recipe? I want to try it but the wife is worried that it might be too sweet with the maple syrup. Is it sweet or peppery? Is the syrup necessary or can I cut back on the amount? Looks delicious
You can modify it any way want. I’m getting ready to try it per the instructions and then on my next one I’ll make adjustments if needed.
Hi, can I use this recipe without the pink curing salt
Would love to know where you get the pork bellies that are that thick. Only ones I find are thick one end down to thin on the other
Usually I can find them at Costco, but your local butcher could probably help you out!
Is it possible for someone with high blood pressure to use less salt in the recipe?
Thank you for doing another video using Prague#1 powder. Tried your cure the first time and was found it a bit sweet. Found the EQ calculators and did an equilibrium cure. Will definitely try yours again.
She did an EQ brine also, she just didn't call it that. As she stated you dial in each ingredient to suit your own taste.
I just seasoned and cured a pork belly for bacon. It was flipped and massaged every day for 9 days. Had a nice bacon color but neither looks, smells or tastes real bacony. Any suggestions on what may have gone wrong?
Thats awesome im making roasted garlic pepper bacon
Did you remove all the air when you sealed it like you do with vacuum sealer or leave it loose
I was wondering the same thing. I didn't hear the vacuum running. I would like to try this.
@@knotsure3935 When using a vacuum sealer you are pulling a lot of air out This enhances the ability of the meat to absorb the curing solution. Hope this helps
Ready to give it a whirl! Thanks!
I like savory over sweet bacon. Will the brown sugar make it sweet? Can I leave it out or is it necessary for the curing process?
Thanks!
You can leave it out if you'd like!
I have a question?
You recommend 160 to 165 on the smoking part of this cure!!
My smoker only goes down to 180, my question is what to your recommendation for the higher temp?
Keep an eye on your meat temp pull it at approximately 145 to 150 degrees. This will take about 3 hours. Hope this helps.
OMG ITS AMAZING
Thank you
Hi what brand of kosher do you use, all kosher salts are not created equal 1 and 1/2 Tsp. of diamond crystal kosher salt equals 5g. morton kosher salt 1 Tsp. equals 5g. as well when making a recipe in large quantity could be disastrous.
it doesnt matter though. Sugar and salt. You dont even need pink salt. You just freeze it until ready to use. No pink salt or tender quick isnt needed that way. Actually tenderquick says its not recommended for bacon
Just tried this recipe and the only thing I did different was cured it for 5 days instead of 7 and smoked it at 185 because that's the lowest temp my smoker has. It came out tasting like ham read that could've been due to the hot smoke has anyone else have that happen
Mmmmmm bacon 🥓 😋
I cured some bacon this week. It’s delicious, but so salty it burns my tongue. I didn’t follow your recipe so shame on me. I’ll be following this recipe for my second go around. Thanks for sharing!
Hi.,., What was the internal Temp of the bacon before you took it out of the Grill??
My research suggests the probe temp to be 140 to 160 Ideal temp is stated as being 152 degrees. Hope this help. How did you fare on your bacon?
Wow that’s beautiful
Do you vacuum seal it?
How to adjust the recipe for jalapeños bacon?
Crunchy and chewy👍🏻
What’s the pellet smoker with the brown lid you’re using?
That's a Camp Chef!
I just tried this. I definitely like it, however turned out a bit too salty.
You can change your brine or you can wash it off more thoroughly. I made 2 batches this weekend from the same brine, first one was salty, so I washed the 2nd one better and it was less salty.
Is it really necessary to get to 150, because mine has been in my smoker for 6 hours and only reached 130