You guys are great! Thanks for making such a helpful video and for sharing your recipe. My wife and I just finished eating some bacon from a batch I made following your instructions. I did a shoulder roast I picked up for $1.59 lb. I brined it for 10 days, rinsed it, let it dry/rest overnight, and smoked it. It was beyond awesome and I don’t see myself ever buying bacon from the store again. I’ll keep an eye out for pork belly deals and try one when the price is right, but it’s hard to imagine it could taste any better than the shoulder roast. Thanks again!
Thanks. A first hand trial was just what I needed to hear before diving in, and those were my hopes as well, a leaner yet less expensive bacon for life.
Used this recipe and used pork loin instead of belly or shoulder. Smoked it over apple wood. Honestly the best ham I have ever had gonna start a fresh batch tomorrow and some shoulder for bacon. Thank you for the recipe. Amazing
Hi David, I’m from Montreal Canada. Jusr started smoking and your bacon recipe is the first project I tried on the smoker. It’s literally FANTASTIC! Your recipe balances the salty and sweet spot on and the end product is amazing. Thank you for sharing and you can be sure I’ll be an avid follower.
Terrific video! I'm a little anxious about the curing and smoking process, having zero experience in either; but Ron explained it very clearly. Now need to work up the courage to try it...on to the sausage making video. Brent-keep producing "Ron" videos.
Gurden Jarrell, Thank you, and it is really easy! And sausage is easier! We do these videos to show how easy it is in hope of inspiring others. Don't be nervous! We are here to answer any questions along the way!
Great how to. I use pork shoulder but never thought about making bacon from it. I can stop work for the day. I learned something. Lol. I hail from Oklahoma.
According to all of my references, pancetta is air dried, and not smoked. It is also has several other spices like white pepper, nutmeg, and fennel. Also, the same references, and ever definition I have read says bacon is smoked. I guess we can agree to disagree.
Great video, I have made both belly and shoulder bacon. I tweaked the recipe for my palate. I use half the salt and instead of cure salt I use 1/4 tsp ground clove. The rest is gold! FYI I have a friend who works in a lab, ground clove is effective against botulism bacteria as well as E coli and pseudomonas. Cumin is also effective but requires a higher concentration (about double). I haven't tried the cumin yet but most folks like my bacon with a hint of clove. I think it makes it unique.
Ogre E, the salt weight to meat weight ratio is an essential part of a safe cure. I would suggest you do a little reading on that. Use brine time or soak in fresh water to control salt levels if it comes out too salty for your taste. Never heard that about cloves or Cumin. Wonder if it is naturally high in nitrites like many vegetables. I will research that! Thanks for your feedback!
Ogre E, this study shows that it doesn't kill botulism toxins... I am doing more research... www.jstor.org/stable/30083085?seq=1#metadata_info_tab_contents
One more study, pages 40-43. www.researchgate.net/profile/Sisitha_Ramachandra/publication/277598984_Alternatives_to_nitrite_in_processed_meat_Up_to_date/links/5a4cdad4aca2729b7c8ae69d/Alternatives-to-nitrite-in-processed-meat-Up-to-date.pdf?origin=publication_detail There are alternatives to cure1, but most contain nitrates that need to convert to nitrites, and many of those do so in consistently. Supposedly nitrite free bacon is often treated with celery powder which is very high in nitrates. It must be labeled as uncured because of the uncertainty if it broke down into a nitrite. It is nitrites that prevent botulism. To be safe, I will continue to use cure1, and would recommend others do the same.
@@ronross6946 I have to do more research on this , but its definetly interesting. Fact is that 2016 we had 256 cases of botulism in the states and only 29 where food related. 19 of the these where from illegal booze in cans. When authority's keeping up with their controls and keep slaughterhouses and butchers stores clean, i think we are fine anyway.
Awesome Video showing full process. Really appreciate the use of real smoking in making the product. Def superior process to fake liquid smoke for sure
Thankyou for sharing! That is awesome. My wife bought European Bacon $9 plus a pound loved the thick roundish shape. As soon as I saw the pork shoulder done I new exactly what I was looking at! can't wait to try it myself.
Tried this recipe, love it and will make my bacon this way from now on! I posted a picture on line and was asked for the recipe and I gave them your you tube video link!
Great job! Enjoyed the great video. Tried the recipe and had added more maple syrup. It was awesome , but to each of his own. You mentioned you also do sausage, any recipes of yours are you willing to let out.. Just getting into hunting and would like to try making some sausage. Thanks again Ron and crew.
Cool! Hello from Cordova, Alaska. I used to gillnet in your neighborhood back in the 1970s and spent several years on the Peninsula, living out as far as Clallam Bay (Seiku,) PA and Port Townsend. This is a great video, look forward to seeing more. PS: I saw your actual secret ingredient in your Carhartt T-shirt pocket. Looks just like mine. I'm making my own snuse now too. Cheers!
Thanks, being born and raised here in Montana, we like our bacon! I have watched several shows about making it, but you are the first about using the pork shoulder that I’ve seen. Sure is a better looking cut. I agree with using apple wood, but you might also consider chokecherry. Kind of overlooked in the smoking world. Not quite as sweet, but a real nice flavor.
Hey guys great videos. We have enjoyed making both the belly and shoulder bacon with some of us preferring the shoulder bacon. I am curing my third batch of shoulder bacon right now and just finished smoking my second batch of pork loins for Canadian bacon using your cure recipe. Also enjoyed the smoked oyster video, and since we also have a home on Hood Canal I have smoked some of our oysters, clams, and mussels. They are fantastic!! Again thanks guys.
wow.fantastic video. My mouth was watering when you sliced that up !! you are a great teacher. I like your style with the wee Glenfiddich in there 😏. I was going to try to make some but i think ill come by your house and try yours, you look like you've mastered it haha
@@my-back-yard ot will probably be a few weeks. I have a bunch of belly currently curing. In thing that worked awesome was back ribs with the dry brine. My kids call it bacon on the cob! Lol
Back ribs are not too thick. I pulled off the membrane on the back first then coated them in the dry brine. Then let them cure for 6 days. I cooked them unwrapped and un sauced with charcoal and apple wood chunks at 225ish for about 4 hours until they hit 200 inside.
So awesome....just got my smoker for the holidays and will definitely try this out. Thank you so much for the great video! Looks like you're a Skins fan too...keep the faith, HTTR and hail to you as well!
you made me a hero here. I made both. my family and friends LOVED both! so now I have tons of requests and will be making mostly the pork butt version ($.99lb here). everyone loves it!
Thank you for the video. I will try your recipe when the snow melts here in Minnesota. I still have some smoked & candied bacon in my freezer from last fall. I'm not set up for winter grilling/smoking, although I continue to cook indoors.
Great video, Thanks for sharing! I'm going to give the shoulder bacon a try, I never heard of doing that, What a great idea. That's one hell of a nice backyard and outside kitchen you have! I subscribed to the channel and I will let you know how the shoulder bacon comes out!
It's nice to see another guy who has a smokehouse . 62 pounds of hams , pork shoulder and 50 pounds of elk are getting mesquite smoked as I write . When folks eat genuine smoked hams and bacon , the store bought "stuff" goes out the window . People might be amazed at how good a product can be made in a Weber grill or firepit behind their house . Thanks Mr. Woolard for an Excellent and inspiring video .
Thank you for doing a video that is easy to follow with simple instructions that are not inundated with useless filler and blab great video keep up the good
We hot smoke at 170f box temperature to 145 internal to get a fully cooked product, but it is absolutely fine to cold smoke too! For my personal taste, about 6 hrs of smoke gives me what I like. Enjoy!
Ron Ross , reviewing again I see yes, you did relay that detail in the video. I may try your method first as looks like great results and if (when) successful move to cold smoke once have cold smoker setup. Thank you again.
Noel, you are welcome. Let us know if you have any questions. I have the ability to cold smoke too, but thus far I'm not sure what the difference would be other than maybe more smoke flavor. I'm going by the definition of cold smoke as 100f or less, and hot as 100f or above.I think you will find the texture and flavor the same between the 2. Keep us posted, and don't be afraid to ask any questions you may have!
Had a good time watching your video! I have 60lbs of 99 cent pork butt I normally use for sausage and pulled pork. Now I can try some bacon with that! hope you keep doing what you're doing thanks
Great tutorial Brent. I made bacon for Boks Bacon in Tasmania Australia, we use a lower smoke temperature for a cold smoked bacon, and use local Leatherwood honey for a sweetener. Rather than apple chips we use Tasmanian oak sawdust as it's readily available. Your product looks great, and safe to eat as your hygiene is good!
Sean Dunn, the only reason I hot smoke ( smoker temperature over 100f) is to get internal temperature to to 145f so I have a fully cooked product when done. I eat the lean ends like candy! Appreciate your comment on hygiene!
Superb presentation -- Enjoyed the care in explanation -- I am a French-trained chef and can appreciate cuisine variations. I do smoke fish,-- a new adventure for me. I have added a sweet bourbon to brines like poultry (turkey) with maple syrup. Mesquite smoking briefly then roasting.
Thanks for the helpful video. 1) There are many no smoking needed bacon videos out there, and having both sides of the butt to work with, I'd like to try one with and one without smoking. If I follow your recipe up through rinsing the brine off, can I stop there and fry it up or would that be a bad idea? Or could I make some slight changes that will allow that, and if so what would those changes be? 2) I'm in FL, so when you air dry the bacon overnight, what is a safe maximum outdoor temperature? It's winter now so, I should be fine with the 50 to 60 deg nights, but this is also a general question for which the answer could be handy for other purposes. Thanks much.
A little work, but doesn't take too long. I have 50lbs in the smoker right now, and have less than 3 hours into getting it there. Homemade bacon is a great Christmas gift! And I can fish while it's smoking!
Right-On!...Awesome video, thanks for sharing where I'm from most people don't share their recipe and especially the step-by-step instructions on preparing it!
@@my-back-yard We put 16 lbs in to cure this evening, tried to be faithful to you recipe other than molasses and maple syrup brands, also the wife rejected the pepper, any concerns with curing here, we were fairly certain it was just a flavor deal. I will be smoking in a Green Mountain pellet smoker/grill when ready. Gonna make me some hangers before time. QUESTION: We smoke / slow cook shoulder/butts all the time and trying to understand why no one cures those, seems like same deal since it takes hours to get to 160. Is this curing about being able to let it stand in smoker and dry without refrigeration before turning the heat on next day ??
I'm not at all particular on brands on molasses or maple syrup, but it does need to be real maple syrup. After you rinse it and pat it dry, I really think you should hit an inch or two of both sides of a piece with a little cracked pepper just to give it a try! Keep us posted!
Greetings from a neighbor in Sequim. Great video - direct and to the point while covering the necessary steps with good detail. Going to try this soon with pork butt. Apple wood sounds like a great alternative to hickory. Have you ever used cheery wood for bacon? Thanks for sharing!
Always nice to hear from a neighbor! I use cherry on about all my sausages, alder or apple on fish. I've used some different mixes on bacon, but I like Apple the best. It's all about personal taste. All are good!
Ron Ross Bought a 6 lbs. pork shoulder/butt today. Followed the recipe from the first video exactly as shown. It’s in the fridge now in the brine. Going to check it in 7 days and give it up to 3 more days, if needed. I’m going to try apple chips for smoking. I’ll be sure to report back my results. Thanks again for uploading these videos and sharing your experience!
@@kayakangler7683, Start checking it on day 5. Day 7 is usually good unless it is very thin or very thick. Never hurts to check it! And please give us your opinion, good or bad!
@@ronross6946 yes n just a heads up I used a 22 webber kettle with the slow n sear used apple n charcoal mix smoked at around 170 to 190 for 6 hrs .thanks brother..I'll drink to that .😁
john junquera bacon came out nice even with the axe factor . the cure also worked very well on two three pound fillets cohoe salmon. 16-hour set then 12- pellicle-smoke-real good !
My god , very delicious ! We in Germany spice also with Juniper Berries and Juniper Wood and also with Pine Needles .... Thanks Brent and Greetings from Germany
@@@710CAP Thanks Terry for your comment and also the demand for turpentine flavor. No, this ham tastes strongly of the smoke of the fir twigs over which the ham is smoked. So more wood smoke than directly the pine needles. The distinctive smoky aroma is characteristic of the traditional raw ham from the Black Forest. The specialty is made from boned ham, which is cured and then smoked cold over pine twigs. This gives the Black Forest ham its dark exterior color and typical taste. After smoking, the ham is dried for a further 3 weeks. Taste: The ham is traditionally cold smoked over softwood, for example spruce or pine from the Black Forest and beech wood shavings. Here the ham gets its specific black-brown rind as well as its dark color and develops its special, strong aroma. Before curing and smoking, the ham is e.g. rubbed with garlic, coriander, pepper and juniper. This also gives it a spicy taste, which together with the strong smoke aroma makes up the typical taste of the Black Forest ham. Greetings from Nicoletta th-cam.com/video/U1h9fMUAbBE/w-d-xo.html en.wikipedia.org/wiki/Black_Forest_ham
Nicoleletta, thank you for the response and links. You are the second person from Germany to mention smoking with softwood, something Un heard of here in the states! Because of your detailed explanation, I'll have to experiment with it a little!
@@ronross6946 Yeah, first go at it. I've done some smoked sausage and some chickens. Bought that smoker 7 or 8 years ago and never really used it often.
Glad you tried it and it came out good! Hope we inspired you to try more new things. I have lots of sausage recipes if you want any! Thanks for getting back to us!
Love ur videos I made this bacon at that temp ..I was looking to get ur input on running a cold smoke under 100 degrees. I purchased a cold smoke generator that uses fine wood chips . This will b done in a 22 " webber kettle i don't see it putting out allot of heat at all it burns like a wick and for a very long time . Thanks n what r ur thoughts ?
You can absolutely cold smoke it! I will eat the leen ends like candy, I like hot smoking mine. It still gets plenty of smoke flavor. I can cold smoke too.
I live down south in the southern states and this to me has to be one of the better educational videos of making bacon that I have seen. After watching the video I have come to conclusion as a man who enjoys his adult beverages I'm going to conclude LOL it has to be the scotch that helps the brain to think better in making these types of bacon so I'm asking what is your flavor of adult beverage and it looks like it could be a scotch I need to know this information because I think it will help me also in making a better bacon ;-)
When you de-bone a porkbutt, if you continue and cut off the top flap across the entire butt it marbles exactly like belly depending how big of a fat cap there is. The bottom is def more meaty but still great for things like BLTs and stuff.
Was at our local store to see how much Turkeys were this year....... .47/lb. With all the news of prices sky rocketing, just trying to take advantage of lower Holiday prices, and do a "Stock Up". Glad we did. Whole bone in Pork Butts, .87/lb! Scooooooooooooore! I know what I can do with that! "I got a guy" with a recipe.😉 So, just sneaking in to refresh my memory of the process. By the way, was the Great Pancetta debate ever resolved? lol Maybe do a video on making some bacon wrapped pancetta appetizers. 😲 Happy Holidays to both of you, and yours. Thanks.
@@my-back-yard I agree. We knew that at least a half would be axe murderer looking when deboned, but the price for a pork stock up couldn't be beat. We've bought bone in before that only had a very small amount of bone and worked nicely, not so much this time. We still ended up with about 8, 4-5" wide pieces, a pound+ each for bacon, some small roasts, country style boneless ribs and 10lbs of course ground meat for sausage for about $30.
Looks delicious 😋... one of the things I do differently is to vacuum seal them for the brining. It seems to take more of the maple syrup taste in... and, I try to keep my smoker just a little more of a cold smoke. With the cold smoke, it's going to stay in the smoker for more like 18-24hrs. Generally putting them in early in the morning and taking them out fairly late at night... like 6am &12 midnight or a little later. I've only used the belly myself, but I'm gonna try and make some out of some different places to see how well it turns out. Like your video... it's a little bit more cost wise with the vacuum bags, but I wash and reuse the bags several times so that it's not to much on the cost. I always cut my bags longer than needed & when I cut the bag open to smoke...I can use them several times for the same purpose or for whatever I may need to use them. There's a farmer friend down the road who gives me the bellies of 3-4 pigs each year and they're raised right, with no injections or grains bought... he does feed them corn for 2 weeks before killing them. I've been doing it this way for a couple of years and it seems to be working great, because they taste amazing!! I only raise one a year myself and between what I get from him and mine...makes my bacon need for a year - almost!! Also make my own sausage meat... breakfast sausage and I also hang quite a bit of sausages for dinner/different times and I have some AWESOME frikkin smoked sausage!! My cold smoking is an aggravating process because having to regulate the fire to keep the temperature down between 120-125° degrees. Keep up the good work and congratulations on your bacon... it's definitely a good looking bacon. Appreciate your sharing this...I'm going to try some different parts of the hog and see how it turns out!!
Man that looks good. I bought a smoker this summer and smoked a Pork Butt for pulled pork sammy's. Didn't know you can make bacon out of it. Now I'll be buying some from the Commissary to try. BTW: If you have access the commissary sells Prime Rib Roast Lip On for $5.99/LB days before Christmas. I bought four.
Good looking meat. Great video very well explained. I know you smoked it till cooked but do you fry it some more to render out a bit of fat? We do a brine cure and just got done doing 120 lbs of ham and 108 lbs of belly bacon. We are doing more tomorrow and will try the front shoulder as bacon too. Thanks Brent Woolard
Wow! First, Thank you so much for spreading the BBQ Love. This was my first attempt. I just tasted my first bite (a scrap I threw on the grill.).. F'n fantastic!! I did a pork shoulder (I like mine lean... I have diabetic issues... lowfat is a necessity). Oh my gawwwd!! BLT City!! Did mine on a Pit Boss Pro Series 1100 using Maple pellets. Easy Peasy. No fuss No Muss.
first ty for the vid... def enjoyed. but was wondering if can be done without so much sweet. detest teriaki, and not much of a bigger fan of most sweet meats... tia.
You really don't need to add any sugar if you don't want to. Just make sure you use salt ( I usually use 25% less than a recipe calls for). Do not delete the use of cure #1. Botulism ain't no fun.
For more Cooking with Ron videos, go to the Cooking with Ron playlist here: th-cam.com/play/PLB2vSjxWrJw3W2QUMlMHCUHZrJmuzQt3J.html
Watching folks prepare meats never gets old seems like
You guys are great! Thanks for making such a helpful video and for sharing your recipe. My wife and I just finished eating some bacon from a batch I made following your instructions. I did a shoulder roast I picked up for $1.59 lb. I brined it for 10 days, rinsed it, let it dry/rest overnight, and smoked it. It was beyond awesome and I don’t see myself ever buying bacon from the store again. I’ll keep an eye out for pork belly deals and try one when the price is right, but it’s hard to imagine it could taste any better than the shoulder roast. Thanks again!
That’s what we like to hear! Thanks!
Try Part 2 for more information: th-cam.com/video/IRSGFE7ys2w/w-d-xo.html
Thanks. A first hand trial was just what I needed to hear before diving in, and those were my hopes as well, a leaner yet less expensive bacon for life.
Used this recipe and used pork loin instead of belly or shoulder. Smoked it over apple wood. Honestly the best ham I have ever had gonna start a fresh batch tomorrow and some shoulder for bacon. Thank you for the recipe. Amazing
Hi David, I’m from Montreal Canada. Jusr started smoking and your bacon recipe is the first project I tried on the smoker. It’s literally FANTASTIC! Your recipe balances the salty and sweet spot on and the end product is amazing. Thank you for sharing and you can be sure I’ll be an avid follower.
Terrific video! I'm a little anxious about the curing and smoking process, having zero experience in either; but Ron explained it very clearly. Now need to work up the courage to try it...on to the sausage making video. Brent-keep producing "Ron" videos.
I intend to. 👌
Gurden Jarrell, Thank you, and it is really easy! And sausage is easier! We do these videos to show how easy it is in hope of inspiring others. Don't be nervous! We are here to answer any questions along the way!
Loved the video Brent. When that GlenFiddich came out you owned me. Bacon and single malt scotch! You are the man
Rich you get no argument from me!
From up here at Lake Symington, keep the videos coming. After my current batch of bacon is finished, I’m trying this method out. Awesome video
I'm here just because listening to this guy is so soothing. Thanks for the info brother.
Mr. Gawn, thank you! Can I now add therapist to my very thin resume?
@@ronross6946 Dr Gundry
Great how to. I use pork shoulder but never thought about making bacon from it. I can stop work for the day. I learned something. Lol. I hail from Oklahoma.
Thanks George!
Greetings from the Pacific Northwest!
he didnt either he made pancetta ... that is salt cured and smoked meat ... bacon is a SMOKE ONLY process ....
@@my-back-yard nice pancetta .... but that AINT BACON ... bacon is smoked only with no salt EVER ....
According to all of my references, pancetta is air dried, and not smoked. It is also has several other spices like white pepper, nutmeg, and fennel.
Also, the same references, and ever definition I have read says bacon is smoked. I guess we can agree to disagree.
Beautiful place you have. Enjoyed the video and found you to be very knowledgeable. I learned a few things. Thanks.
Tom S. Thank you!
Thank you Ron.Very informative.So cool and laid back.Seems like a good guy to have a beer with.God bless
Thank you Paul! If you are ever in the pacific NW, look us up and we'll have one! Cheers!
Great video, I have made both belly and shoulder bacon. I tweaked the recipe for my palate. I use half the salt and instead of cure salt I use 1/4 tsp ground clove. The rest is gold!
FYI I have a friend who works in a lab, ground clove is effective against botulism bacteria as well as E coli and pseudomonas. Cumin is also effective but requires a higher concentration (about double). I haven't tried the cumin yet but most folks like my bacon with a hint of clove. I think it makes it unique.
I might have to try that!
Ogre E, the salt weight to meat weight ratio is an essential part of a safe cure. I would suggest you do a little reading on that. Use brine time or soak in fresh water to control salt levels if it comes out too salty for your taste. Never heard that about cloves or Cumin. Wonder if it is naturally high in nitrites like many vegetables. I will research that! Thanks for your feedback!
Ogre E, this study shows that it doesn't kill botulism toxins... I am doing more research... www.jstor.org/stable/30083085?seq=1#metadata_info_tab_contents
One more study, pages 40-43. www.researchgate.net/profile/Sisitha_Ramachandra/publication/277598984_Alternatives_to_nitrite_in_processed_meat_Up_to_date/links/5a4cdad4aca2729b7c8ae69d/Alternatives-to-nitrite-in-processed-meat-Up-to-date.pdf?origin=publication_detail
There are alternatives to cure1, but most contain nitrates that need to convert to nitrites, and many of those do so in consistently. Supposedly nitrite free bacon is often treated with celery powder which is very high in nitrates. It must be labeled as uncured because of the uncertainty if it broke down into a nitrite. It is nitrites that prevent botulism.
To be safe, I will continue to use cure1, and would recommend others do the same.
@@ronross6946 I have to do more research on this , but its definetly interesting. Fact is that 2016 we had 256 cases of botulism in the states and only 29 where food related. 19 of the these where from illegal booze in cans. When authority's keeping up with their controls and keep slaughterhouses and butchers stores clean, i think we are fine anyway.
Yum, yum. I love bacon.... Great video, thanks for taking the time to make and upload the video.
Alex G. Thank you! And let us know how yours turns out!
Awesome Video showing full process. Really appreciate the use of real smoking in making the product. Def superior process to fake liquid smoke for sure
Thank you!
Excellent video. Thank you for taking the time to help teach the ones looking for knowledge.
Thankyou for sharing! That is awesome. My wife bought European Bacon $9 plus a pound loved the thick roundish shape. As soon as I saw the pork shoulder done I new exactly what I was looking at! can't wait to try it myself.
Thanks for dropping in! I recommend the follow up video to this for a good Q&A and comparisons: th-cam.com/video/IRSGFE7ys2w/w-d-xo.html
Let us know if you have any questions along the way!
Tried this recipe, love it and will make my bacon this way from now on! I posted a picture on line and was asked for the recipe and I gave them your you tube video link!
That’s what we want to hear! Thanks!
Great job! Enjoyed the great video. Tried the recipe and had added more maple syrup. It was awesome , but to each of his own. You mentioned you also do sausage, any recipes of yours are you willing to let out.. Just getting into hunting and would like to try making some sausage. Thanks again Ron and crew.
Cool! Hello from Cordova, Alaska. I used to gillnet in your neighborhood back in the 1970s and spent several years on the Peninsula, living out as far as Clallam Bay (Seiku,) PA and Port Townsend. This is a great video, look forward to seeing more.
PS: I saw your actual secret ingredient in your Carhartt T-shirt pocket. Looks just like mine. I'm making my own snuse now too.
Cheers!
Thanks for dropping a line! Enjoy your back yard!
I use a lot of pepper in my recipes to cover up any stray snoose.
Thanks, being born and raised here in Montana, we like our bacon! I have watched several shows about making it, but you are the first about using the pork shoulder that I’ve seen. Sure is a better looking cut. I agree with using apple wood, but you might also consider chokecherry. Kind of overlooked in the smoking world. Not quite as sweet, but a real nice flavor.
Hey guys great videos. We have enjoyed making both the belly and shoulder bacon with some of us preferring the shoulder bacon. I am curing my third batch of shoulder bacon right now and just finished smoking my second batch of pork loins for Canadian bacon using your cure recipe. Also enjoyed the smoked oyster video, and since we also have a home on Hood Canal I have smoked some of our oysters, clams, and mussels. They are fantastic!! Again thanks guys.
That’s great!
I did a load of razor clams as a test run and it was great!
Always nice to hear from a neighbor! Glad you enjoyed the videos!
Dude your backyard is gorgeous, awesome share!
Thanks! Really appreciate it!
I think this is the very best video that I have ever watched . Excellent job sir .
Robert Koehn thank you!
Sound like a good recipe... I'll have to try this one... I like both kinds of bacon... Thanks for the recipe...
Let us know how it goes!
Can’t wait to try this bacon recipe
wow.fantastic video. My mouth was watering when you sliced that up !! you are a great teacher. I like your style with the wee Glenfiddich in there 😏. I was going to try to make some but i think ill come by your house and try yours, you look like you've mastered it haha
ohakune yachtclub thanks! You should try it!
Looks like you have your own slice of paradise there! I cant wait to try shoulder bacon.
Steve Huk it is and let us know how it goes!
@@my-back-yard ot will probably be a few weeks. I have a bunch of belly currently curing. In thing that worked awesome was back ribs with the dry brine. My kids call it bacon on the cob! Lol
Steve Huk, going to have to give those ribs a go! How long do you brine them for?
Back ribs are not too thick. I pulled off the membrane on the back first then coated them in the dry brine. Then let them cure for 6 days. I cooked them unwrapped and un sauced with charcoal and apple wood chunks at 225ish for about 4 hours until they hit 200 inside.
Thanks Steve! Going to give them a go! Thank you for sharing this idea!
So awesome....just got my smoker for the holidays and will definitely try this out. Thank you so much for the great video! Looks like you're a Skins fan too...keep the faith, HTTR and hail to you as well!
Chairoscuro thanks! HTTR!
you made me a hero here. I made both. my family and friends LOVED both! so now I have tons of requests and will be making mostly the pork butt version ($.99lb here).
everyone loves it!
That’s what we like to hear!
If you make your own sausage, check out a couple of our videos on breakfast or Andouille. 2 of my personal favorites!
Love your delivery and giving encouragement . I jumped into making bacon after your video
Thank you! Let us know how it goes!
Please let us know what you think of it, and offer your suggestions to others!
Stumbled across your video... Excellent!!! Thank you:)
I love your back yard!
Thank you for the video. I will try your recipe when the snow melts here in Minnesota. I still have some smoked & candied bacon in my freezer from last fall. I'm not set up for winter grilling/smoking, although I continue to cook indoors.
D. S good luck in New Orleans today!
Great video, Thanks for sharing! I'm going to give the shoulder bacon a try, I never heard of doing that, What a great idea. That's one hell of a nice backyard and outside kitchen you have! I subscribed to the channel and I will let you know how the shoulder bacon comes out!
Thank you!
It's nice to see another guy who has a smokehouse . 62 pounds of hams , pork shoulder and 50 pounds of elk are getting mesquite smoked as I write . When folks eat genuine smoked hams and bacon , the store bought "stuff" goes out the window .
People might be amazed at how good a product can be made in a Weber grill or firepit behind their house .
Thanks Mr. Woolard for an Excellent and inspiring video .
SAR TRACKING thank you for the kind words
👍👍👍Awesome demo & instruction!!! Thank you kind sir!!! Now all I need is some eggs and biscuits!!! 🤗💞🤗
Thank you!
i did enjoy your video,thanks for sharing,that bacon looks to die for.
Mech Fly thank you!
Great video ! Thanks so much for the recipe, going to give it a try, see how it compares to my dark brown sugar cure.
very informative great vid thanks for sharing
jay cattell thanks!
Outstanding video! Will be making some shoulder bacon soon, using your recipe.
Let us know how it works!
thanks for an awesome video. i like how u explain everything and make it so simple.
Thank you!
Thank you for doing a video that is easy to follow with simple instructions that are not inundated with useless filler and blab great video keep up the good
Thank you for the kind words! Please share your results when you make yours.
I agree with you. All you need to know to make bacon & no useless/pointless fluff.
Thank you Brent! Great demo , very easy to follow, can’t wait to setup a cold smoker and get some done.
Neil Delaney thank you and let us know how it works!
We hot smoke at 170f box temperature to 145 internal to get a fully cooked product, but it is absolutely fine to cold smoke too! For my personal taste, about 6 hrs of smoke gives me what I like. Enjoy!
Ron Ross , reviewing again I see yes, you did relay that detail in the video. I may try your method first as looks like great results and if (when) successful move to cold smoke once have cold smoker setup. Thank you again.
Noel, you are welcome. Let us know if you have any questions. I have the ability to cold smoke too, but thus far I'm not sure what the difference would be other than maybe more smoke flavor. I'm going by the definition of cold smoke as 100f or less, and hot as 100f or above.I think you will find the texture and flavor the same between the 2. Keep us posted, and don't be afraid to ask any questions you may have!
New to the channel I loved the bacon video cant wait to see all your video's
Welcome aboard!
Had a good time watching your video! I have 60lbs of 99 cent pork butt I normally use for sausage and pulled pork. Now I can try some bacon with that! hope you keep doing what you're doing thanks
teton scot do it!
Let us know how it works out!
And thanks for watching!
God bless you sir. You win TH-cam for today!
Great tutorial Brent. I made bacon for Boks Bacon in Tasmania Australia, we use a lower smoke temperature for a cold smoked bacon, and use local Leatherwood honey for a sweetener. Rather than apple chips we use Tasmanian oak sawdust as it's readily available. Your product looks great, and safe to eat as your hygiene is good!
Sean Dunn thanks! We hot smoke; I’ll have to try cold smoking.
Sean Dunn, the only reason I hot smoke ( smoker temperature over 100f) is to get internal temperature to to 145f so I have a fully cooked product when done. I eat the lean ends like candy! Appreciate your comment on hygiene!
@@my-back-yard what temperature do you smoke it to?
That bacon looks fantastic. As a Canadian, I love maple syrup. Great video. Cheers!
Thanks!
Ron, you got an exotic backyard ! Great video! All you need is a lapel mic to take care of your audio.
Tarun Das thanks. I use a HDR-PJ540 and it does pretty good with audio. We used the lapel mics in part two.
@@my-back-yard That's great.
Damn, Brent! Love your set up and love your work! I’m looking forward to trying this. Thanks, brother!
Thank you! Let us know how it works!
Far out, FABULOUS! Thank you for sharing your recipe and good tidings to you!
Thank you! And good tidings to you too!
My Mouth is watering! Great video!!
You're welcome!
Thanks for sharing, Ron! So entertaining and informative! :)
Thank you!
thanks for sharing your method
Great video! Learned a lot and I love the practicality of your kitchen--right tools for the job at your fingertips! Got my notes and hope to try this.
JoJo Zee thanks!
Good luck!
We are here to answer any questions if have any doubts!
Superb presentation -- Enjoyed the care in explanation -- I am a French-trained chef and can appreciate cuisine variations. I do smoke fish,-- a new adventure for me. I have added a sweet bourbon to brines like poultry (turkey) with maple syrup. Mesquite smoking briefly then roasting.
Bazzy Bazon thank you!
Bazzy Bazon, Thank you! You may want to try out our smoked oysters on this channel....
I've never seen a pork shoulder used to make bacon, great video.
PATVEELEY1989 Veeley thanks!
This might be tasty but diffidently not Bacon !
Thanks for the helpful video.
1) There are many no smoking needed bacon videos out there, and having both sides of the butt to work with, I'd like to try one with and one without smoking. If I follow your recipe up through rinsing the brine off, can I stop there and fry it up or would that be a bad idea? Or could I make some slight changes that will allow that, and if so what would those changes be?
2) I'm in FL, so when you air dry the bacon overnight, what is a safe maximum outdoor temperature? It's winter now so, I should be fine with the 50 to 60 deg nights, but this is also a general question for which the answer could be handy for other purposes. Thanks much.
I never knew that there was so much involved in bacon. I will definitely give this a shot. Great video
Extensive but worth it! Let us know how it turns out!
A little work, but doesn't take too long. I have 50lbs in the smoker right now, and have less than 3 hours into getting it there. Homemade bacon is a great Christmas gift! And I can fish while it's smoking!
I could smell everything you did. Great video of an even greater process
Thank you!
This dude is living the best life anyone could ask for
@@giannirocco2784 true!
Right-On!...Awesome video, thanks for sharing where I'm from most people don't share their recipe and especially the step-by-step instructions on preparing it!
99iwaena thank you! Make some and let us know how it works out!
I think recipes are like good books. They should be shared as often as possible! Thanks for the comment!
Great video! ..Looks excellent. I live in the deep South in N. Florida and we sure as hell are bacon eaters and that looks about right!
Alleypanther thanks! Try it and let us know how it goes!
need to do a video on his smokehouse about the controlers and how he made it I like it keep up the good work
david bogan we are doing a follow up video in a week answering everyone’s questions!
OMG that looks good and I am gonna do this pronto, Thank you for taking the time and effort to do this this video !!
Doug Doty let us know how it goes!
@@my-back-yard We put 16 lbs in to cure this evening, tried to be faithful to you recipe other than molasses and maple syrup brands, also the wife rejected the pepper, any concerns with curing here, we were fairly certain it was just a flavor deal. I will be smoking in a Green Mountain pellet smoker/grill when ready. Gonna make me some hangers before time. QUESTION: We smoke / slow cook shoulder/butts all the time and trying to understand why no one cures those, seems like same deal since it takes hours to get to 160. Is this curing about being able to let it stand in smoker and dry without refrigeration before turning the heat on next day ??
I'm not at all particular on brands on molasses or maple syrup, but it does need to be real maple syrup. After you rinse it and pat it dry, I really think you should hit an inch or two of both sides of a piece with a little cracked pepper just to give it a try! Keep us posted!
Greetings from a neighbor in Sequim. Great video - direct and to the point while covering the necessary steps with good detail. Going to try this soon with pork butt. Apple wood sounds like a great alternative to hickory. Have you ever used cheery wood for bacon? Thanks for sharing!
kayakangler76 thank you!
Always nice to hear from a neighbor! I use cherry on about all my sausages, alder or apple on fish. I've used some different mixes on bacon, but I like Apple the best. It's all about personal taste. All are good!
Ron Ross Bought a 6 lbs. pork shoulder/butt today. Followed the recipe from the first video exactly as shown. It’s in the fridge now in the brine. Going to check it in 7 days and give it up to 3 more days, if needed. I’m going to try apple chips for smoking. I’ll be sure to report back my results. Thanks again for uploading these videos and sharing your experience!
@@kayakangler7683, Start checking it on day 5. Day 7 is usually good unless it is very thin or very thick. Never hurts to check it! And please give us your opinion, good or bad!
Thank you for a great explanation and direction! Looks fantastic. Can not wait to try it!😎
Thank you. Make SURE you let us know how your turns out!!!!
I love your backyard. What a view! Have you ever smoked fish? Thanks for the video.
Thank you! My latest video is about smoking salmon and halibut: th-cam.com/video/Cn1uA5Taig8/w-d-xo.html
Brent smokes more different kinds of Fish than I do! I'm a salmon and sturgeon only guy!
@@my-back-yard Thanks for the link. I smoke wiper and walleye. Yum!
Great video man you just got a new subscriber
Thanks!
OH!!! WOW!!!! What delicious food you've made, BACON!!!! my love!! and homemade too!.Thanks for sharing.
Elf Owl you’re welcome!
Thank you Brent! Great demo this just looks soooo good.
Man that makes my mouth water. Great job.
Go Boyz thank you!
I tried ur recipe and it came out really good past some out to family members now they want more .Thanks
Masai Geraghty, So glad you and your family liked it! Just curious, was that your first attempt at making bacon?
@@ronross6946 yes n just a heads up I used a 22 webber kettle with the slow n sear used apple n charcoal mix smoked at around 170 to 190 for 6 hrs .thanks brother..I'll drink to that .😁
Awesome Job! It's pretty darn easy, and dang good! Glad we we helped you discover a new talent!
john junquera bacon came out nice even with the axe factor . the cure also worked very well on two three pound fillets cohoe salmon. 16-hour set then 12- pellicle-smoke-real good !
Glad to hear that!
Lovely, I thought I could do it, I find it difficult. It looks delicious 😋.
Do it!
My god , very delicious ! We in Germany spice also with Juniper Berries and Juniper Wood and also with Pine Needles .... Thanks Brent and Greetings from Germany
Nicoletta Iveta de Vries my pleasure
Nicoletta, do the pine needles not give the meat a turpentine taste? Just asking as I never would have thought to try pine needles. Thanks
@@@710CAP Thanks Terry for your comment and also the demand for turpentine flavor. No, this ham tastes strongly of the smoke of the fir twigs over which the ham is smoked. So more wood smoke than directly the pine needles.
The distinctive smoky aroma is characteristic of the traditional raw ham from the Black Forest. The specialty is made from boned ham, which is cured and then smoked cold over pine twigs. This gives the Black Forest ham its dark exterior color and typical taste. After smoking, the ham is dried for a further 3 weeks.
Taste:
The ham is traditionally cold smoked over softwood, for example spruce or pine from the Black Forest and beech wood shavings. Here the ham gets its specific black-brown rind as well as its dark color and develops its special, strong aroma. Before curing and smoking, the ham is e.g. rubbed with garlic, coriander, pepper and juniper. This also gives it a spicy taste, which together with the strong smoke aroma makes up the typical taste of the Black Forest ham.
Greetings from Nicoletta
th-cam.com/video/U1h9fMUAbBE/w-d-xo.html
en.wikipedia.org/wiki/Black_Forest_ham
Nicoleletta, thank you for the response and links. You are the second person from Germany to mention smoking with softwood, something Un heard of here in the states! Because of your detailed explanation, I'll have to experiment with it a little!
@@ronross6946 Thank you Ron
Man I am definitely going to try this!!! Thanks for the video.
Thank you! Let us know how it goes!
Bacon came out great, Really good. Thanks
Great news! Let us know if you have any successful variations
Glad you liked it! Was this your first try at bacon?
@@ronross6946 Yeah, first go at it. I've done some smoked sausage and some chickens. Bought that smoker 7 or 8 years ago and never really used it often.
Glad you tried it and it came out good! Hope we inspired you to try more new things. I have lots of sausage recipes if you want any! Thanks for getting back to us!
Great video. I really enjoy your videos. They are full of good info, straight to the point, and contain no BS. Keep up the good work!
Thank you Tony, that’s what we’re all about!
Love ur videos I made this bacon at that temp ..I was looking to get ur input on running a cold smoke under 100 degrees. I purchased a cold smoke generator that uses fine wood chips . This will b done in a 22 " webber kettle i don't see it putting out allot of heat at all it burns like a wick and for a very long time . Thanks n what r ur thoughts ?
I have not cold smoked
You can absolutely cold smoke it! I will eat the leen ends like candy, I like hot smoking mine. It still gets plenty of smoke flavor. I can cold smoke too.
I live down south in the southern states and this to me has to be one of the better educational videos of making bacon that I have seen. After watching the video I have come to conclusion as a man who enjoys his adult beverages I'm going to conclude LOL it has to be the scotch that helps the brain to think better in making these types of bacon so I'm asking what is your flavor of adult beverage and it looks like it could be a scotch I need to know this information because I think it will help me also in making a better bacon ;-)
Ron is a big fan of Jack Daniels, I’m a Beam drinker.
Very Nice, thx for sharing sir !!!
Emmett Bozard literally at the cabin now, slicing bacon and packaging sausage.
Great video!
I’m going to try it.
Thanks
Let us know how it turns out, or if you have any questions!
nice job! I can almost taste it just by watching! thanks!
Very educational thank you.
Thanks for sharing really nice I'll give this a try and
Nice, I put a whole belly in the fridge this morning to cure. I like your recipe, gonna try it next time.
Give us a a critique when done and let us know what you think!
Ron, have you done a buckboard bacon, if so how does it vary in relation to your regular shoulder/Butt bacon , which I've actually done and love.
This video has both types in it.
When you de-bone a porkbutt, if you continue and cut off the top flap across the entire butt it marbles exactly like belly depending how big of a fat cap there is. The bottom is def more meaty but still great for things like BLTs and stuff.
Great vid! Going to try your recipe soon!
Justin Cider let us know how you like it!
I really wish tastevision was a thing. Who else wondered how it tastes? Looks great!
MBrant, it tastes great to us!
Was at our local store to see how much Turkeys were this year....... .47/lb. With
all the news of prices sky rocketing, just trying to take advantage of lower
Holiday prices, and do a "Stock Up". Glad we did. Whole bone in Pork Butts,
.87/lb! Scooooooooooooore! I know what I can do with that! "I got a guy"
with a recipe.😉 So, just sneaking in to refresh my memory of the process.
By the way, was the Great Pancetta debate ever resolved? lol Maybe do a
video on making some bacon wrapped pancetta appetizers. 😲
Happy Holidays to both of you, and yours. Thanks.
Don't use bone-in for bacon; makes slicing very difficult. ;-)
@@my-back-yard I agree. We knew that at least a half would be axe murderer looking when deboned, but the price for a pork stock up couldn't be beat. We've bought bone in before that only had a very small amount of bone and worked nicely, not so much this time. We still ended up with about 8, 4-5" wide pieces, a pound+ each for bacon, some small roasts, country style boneless ribs and 10lbs of course ground meat for sausage for about $30.
Looks delicious 😋... one of the things I do differently is to vacuum seal them for the brining. It seems to take more of the maple syrup taste in... and, I try to keep my smoker just a little more of a cold smoke. With the cold smoke, it's going to stay in the smoker for more like 18-24hrs. Generally putting them in early in the morning and taking them out fairly late at night... like 6am &12 midnight or a little later. I've only used the belly myself, but I'm gonna try and make some out of some different places to see how well it turns out. Like your video... it's a little bit more cost wise with the vacuum bags, but I wash and reuse the bags several times so that it's not to much on the cost. I always cut my bags longer than needed & when I cut the bag open to smoke...I can use them several times for the same purpose or for whatever I may need to use them. There's a farmer friend down the road who gives me the bellies of 3-4 pigs each year and they're raised right, with no injections or grains bought... he does feed them corn for 2 weeks before killing them. I've been doing it this way for a couple of years and it seems to be working great, because they taste amazing!! I only raise one a year myself and between what I get from him and mine...makes my bacon need for a year - almost!! Also make my own sausage meat... breakfast sausage and I also hang quite a bit of sausages for dinner/different times and I have some AWESOME frikkin smoked sausage!! My cold smoking is an aggravating process because having to regulate the fire to keep the temperature down between 120-125° degrees. Keep up the good work and congratulations on your bacon... it's definitely a good looking bacon. Appreciate your sharing this...I'm going to try some different parts of the hog and see how it turns out!!
Charles Loveday I just made a batch and used vacuum sealer bags too. Removes any chance of leakage.
Man that looks good. I bought a smoker this summer and smoked a Pork Butt for pulled pork sammy's. Didn't know you can make bacon out of it. Now I'll be buying some from the Commissary to try. BTW: If you have access the commissary sells Prime Rib Roast Lip On for $5.99/LB days before Christmas. I bought four.
I do have access to the commissary. Let us know how your bacon works out!
Good looking meat. Great video very well explained. I know you smoked it till cooked but do you fry it some more to render out a bit of fat? We do a brine cure and just got done doing 120 lbs of ham and 108 lbs of belly bacon. We are doing more tomorrow and will try the front shoulder as bacon too. Thanks Brent Woolard
AL M thank you! Yes, we fry or bake it.
AL M. Thank you, yes I fry it over low heat to render the fat.
Great video
Wow! First, Thank you so much for spreading the BBQ Love. This was my first attempt. I just tasted my first bite (a scrap I threw on the grill.).. F'n fantastic!! I did a pork shoulder (I like mine lean... I have diabetic issues... lowfat is a necessity). Oh my gawwwd!! BLT City!! Did mine on a Pit Boss Pro Series 1100 using Maple pellets. Easy Peasy. No fuss No Muss.
That is the absolutely BEST thing we could hear!
Congratulations! And we're sincerely glad we could help and that it worked out for you!
A TEXAS Salute.
I so envious, not of the bacon. But where you live! That has to be so amazing!
It is! Thanks!
first ty for the vid... def enjoyed.
but was wondering if can be done without so much sweet.
detest teriaki, and not much of a bigger fan of most sweet meats...
tia.
You’re welcome! I would suggest trying different proportions of sugar to see what works. Truthfully, this recipe isn’t too sweet at all.
You really don't need to add any sugar if you don't want to. Just make sure you use salt ( I usually use 25% less than a recipe calls for). Do not delete the use of cure #1. Botulism ain't no fun.