I just tried my first batch of bacon this morning! I watched this video and decided to try my hand at it and it turned out really GOOD. Im gonna omit the syrup. Got another pork belly drying now getting ready for cure. My wife and I butchered 2 hogs this year for ourselves and 2 for others this past year and I'm thinking about going to buy another hog next weekend to make more. I also cured a ham for Christmas and I'll never buy another ham from the store. Thank you for sharing this video!!
I've made this cure 3 times now ,had to double it for the size pork belly covers 10 to 12 lbs. Smoke with hickory and oak it's real good!! going to try oak and pecan mix this time. I usually smoke mine for 7 hrs at 95 to 100 deg.
I love bacon! Im eating a blt sandwich right now made w a whole pack of hickory thick cut bacon, heirloom tomato, butter lettuce, homeade mayo, toasted potato bread
Great video. Thank you so much for this video. I love the non-nitrate, no chemical method. "Curing salt" is sodium nitrate. Everyone is afraid of botulism. This is the way it has been done for centuries. I remove the skin from the pork belly before the cure. I slow boil the skin and clean any remaining fat from the skin, dry it and then drop in hot lard to make pork rinds. I have been using a brine to cure my pork belly. I only have a steel pit smoker so cold smoking is a challenge.
Looks awesome. I'm currently looking into building myself a smoke house to smoke my own bacon from home. Thanks for the step by step guide to how you prepare yours. I'll be sure to try this once up and running.
I'm smoking my second batch of bacon today... Cured it exactly this way the first lot was awesome this time I put a little honey bourbon in 1...............Thankyou from a very appreciative Aussie!!!!!!!!!
This may sound a little strange, but I use the same recipe but also add fresh coffee grounds about 1/8 cup in the cure and it tastes wonderful. My wife loves it too smoked with oak chips.
I recall the good ol' days when you could buy unsliced slab bacon at the grocery store. Slice it as thin or thick as you want it. The bacon rind was too tough to eat but the dogs appreciated getting them.
There's a little thing he mentions near the end, where he talks about bringing the internal temperature of the bacon up to 140 or 150 degrees, but there's no instruction on just how to do that. I would love to hear more, please. I am just drying my bacon now, after the cure, according to this recipe. I'm really looking forward to trying it once it's finished.
@@TimFarmerCK thanks for the response. I figured there had to be a switch to hot smoke to get to an internal temp of 150. Any suggestions on smoker temperature for that?
Always wanted my own smoke house. I have a small offset smoker and an old school Weber. Don't know if those would work. May try it anyways. I like to experiment.
"they must put something in it" - Yep. Store bought bacon has nitrites and besides being a probable carcinogen, lots of people report that it causes or aggravates heartburn. I like that you make your bacon nitrite-free. That's how I like it! Your particular recipe is a bit sugary for my tastes but kudos on a great product! I
I have a couple of questions: How long do you take it out of the cure/flavoring to dry? At the end what did he mean bring the internal temperature of the meat up to 140 degrees, is this just for when we cook it or is this part of the smoke curing process?
Take it out after seven days. That's just to bring up the internal temperature with an additional hot smoke before frying as an extra precaution. Generally with this method, the meat should be used in a short amount of time. Freezing is a possibility for storage as well.
Save your bacon grease each time, (run through coffee filter in a cup) then try a deep fry bacon next time, Add about 1/4 inch of bacon grease in a seasoned iron fry pan, medium heat, makes for some fine eating!
Thank you....Tim Farmer please let me know 7 days in the fridge in plastic bag ! ..what am I doing with the salty juıce .Am I throwing away the juice everday and keeping the salt inside or keeping the bacon in wet..Please inform me.. And early years they didt have any plastic bags...What they were using for salt covering ??.. cotton cloth or what..
The same....I have visited many old farms in Kentucky in the '60's that didn't have electricity or running water. Many were on a well, and had a large working smokehouse. They would hang meats after they were smoked in a root cellar or leave them hanging in the smokehouse. They would scrape off any mold, cut out the worms or beetles, and cook it up. Folks were less delicate back in the day. The smoke itself not only added taste, but helped kill harmful bacteria. There wasn't any 'pink salt' in the 1790's. And much less cancer.
Not in our case. We tried uncured that has the same packaging. No heartburn/indigestion. All answers are not cut and dry. When there are nitrates in play, we have heartburn, hence, nitrates are causing my heartburn. Years of trial and error.
Constant temperature/constant fire. Small fire in this case since we are COLD smoking. We have since built a smoker with the fire more removed. Look up our building a smokehouse series. With cold smoking you are not cooking, but preserving.
Greetings from Germany. I Love American Bacon and i want to try this Recipe. Thank you for this Video. But i have to know for how much Bacon this Recipe is in pounds . Thank you
Greetings from Canada. You have inspired me to do this. I am assuming correctly am I not that when you say "70 degree's cold smoke" you mean 70 Fahrenheit ??
I love the way you prepare it..... I am from Eastern Europe and we also have an amazing way to do it.... i am sure you would love it ....boil the smoked pork belly in sauerkraut juice with some garlic gloves.......and then make a mixture of paprika and crushed garlic and rub the boiled smoked pork belly with it....put it in a container bag for few days in the fridge and then eat....it's orgasmic.... I bet 1000 dollars you will love it
From Wikipedia:Timothy "Tim" Farmer (born March 18, 1964) is an American outdoorsman, musician, and television presenter. He is known as the host and executive producer of the television shows Kentucky Afield, Tim Farmer's Country Kitchen, and Tim Farmer's Homemade Jam.,[1] for which he has won a total of five regional Emmy awards.[2] A motorcycle accident in 1984 left Farmer without the use of his right arm, and he has since worked with other Kentuckians to cope with and overcome similar physical disabilities [3][4]
Videos like this should be banned! They're torture. How is a poor man supposed to watch something like this and not get a real bad dose of the munchies...cruel and inhuman torture. Wonderful stuff, thanks for sharing.
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The smoker is a temple, and these are the high priests blessing us with offerings of heavenly goodness. All hail Tim and Jay.
Love to see bacon being made this way. Biggest flavor, no funky products, just some good pork belly and an honest cure. Love your videos, TF!
Thank you George!
I just tried my first batch of bacon this morning! I watched this video and decided to try my hand at it and it turned out really GOOD. Im gonna omit the syrup. Got another pork belly drying now getting ready for cure. My wife and I butchered 2 hogs this year for ourselves and 2 for others this past year and I'm thinking about going to buy another hog next weekend to make more. I also cured a ham for Christmas and I'll never buy another ham from the store. Thank you for sharing this video!!
I've made this cure 3 times now ,had to double it for the size pork belly covers 10 to 12 lbs. Smoke with hickory and oak it's real good!! going to try oak and pecan mix this time. I usually smoke mine for 7 hrs at 95 to 100 deg.
I love bacon! Im eating a blt sandwich right now made w a whole pack of hickory thick cut bacon, heirloom tomato, butter lettuce, homeade mayo, toasted potato bread
Literally nobody is cooler than Tim Farmer.
Absolutely love making and eating homemade bacon! So much better than mass market bacon - #DIYBacon for the win!
Great video. Thank you so much for this video. I love the non-nitrate, no chemical method. "Curing salt" is sodium nitrate. Everyone is afraid of botulism. This is the way it has been done for centuries. I remove the skin from the pork belly before the cure. I slow boil the skin and clean any remaining fat from the skin, dry it and then drop in hot lard to make pork rinds. I have been using a brine to cure my pork belly. I only have a steel pit smoker so cold smoking is a challenge.
You're welcome!
Looks awesome. I'm currently looking into building myself a smoke house to smoke my own bacon from home. Thanks for the step by step guide to how you prepare yours. I'll be sure to try this once up and running.
I'm smoking my second batch of bacon today... Cured it exactly this way the first lot was awesome this time I put a little honey bourbon in 1...............Thankyou from a very appreciative Aussie!!!!!!!!!
Just built my own cold smoker from an old filing cabinet! Thanks for the video. Very informative.
I make my own bacon, matter of fact got 40#s in fridge getting ready for the cold smoker. Seems like a lot of work but it's worth every second!
Homemade is the best! And you get to slice how thick you want it!
Done followed the directions. Ready to cold smoke tomorrow morning at 5am. Wish me luck!
Good luck! Hope it turns out well :D
same way ive been doing mine for a long time, this IS the best way
This may sound a little strange, but I use the same recipe but also add fresh coffee grounds about 1/8 cup in the cure and it tastes wonderful. My wife loves it too smoked with oak chips.
Sounds good!
I recall the good ol' days when you could buy unsliced slab bacon at the grocery store. Slice it as thin or thick as you want it. The bacon rind was too tough to eat but the dogs appreciated getting them.
That heartburn thing is the same here in England, I think they use potassium nitrate in the cure and that's what causes the heartburn.
Al8one is my favorite ginger ale. Hands down.
I have watched Bill Dixon's video. Sooooo many times. Love the old man by old mean knowledgeable. GOOD man
Wow, bacon cured with maple syrup, I love this two ingredients...
Thanks thanks for sharing.
Like a lot this video
Greetings from Iceland
Greetings from Kentucky!
There's a little thing he mentions near the end, where he talks about bringing the internal temperature of the bacon up to 140 or 150 degrees, but there's no instruction on just how to do that. I would love to hear more, please. I am just drying my bacon now, after the cure, according to this recipe. I'm really looking forward to trying it once it's finished.
Bring it to 150 in the HOT smoker, not the cold.
@@TimFarmerCK thanks for the response. I figured there had to be a switch to hot smoke to get to an internal temp of 150. Any suggestions on smoker temperature for that?
Put it on 200 and watch it pretty close.
Thanks! Going to start the smoke right away.
No nitrates, no MSG, all natural ingredients= good eats, no indigestion.
Me too. I grow my own vegetables and hot peppers, and I smoke my on pork butts to make BBQ...North Carolina style...
This is very close to how I usually do it, although I don't use maple syrup. The result is indeed good!
Would it be roughly the same process as this for making either Canadian (back) or buckboard (Boston butt) bacon?
Starting our pork tonight and following just what you showed us to do thanks for the video
nice video. i appreciate showing a true old fashioned recipe with no nitrites. good job!
Very nice. Thanks
Most welcome
Wow that looks good 😋
Can't go wrong with bacon
omg your making me hungry.
Always wanted my own smoke house. I have a small offset smoker and an old school Weber. Don't know if those would work. May try it anyways. I like to experiment.
Question how do you store and how how long will it last?
just smoked 2 pork bellies for the first time with the 3 ingredients and wow, magic
I betcha this video was made in Kentucky. The Ale8 bottle gives it away!
"they must put something in it" - Yep. Store bought bacon has nitrites and besides being a probable carcinogen, lots of people report that it causes or aggravates heartburn. I like that you make your bacon nitrite-free. That's how I like it! Your particular recipe is a bit sugary for my tastes but kudos on a great product! I
It's so much better than store-bought!
Kia ora from New Zealand, am I right in hearing that it is 'cultured salt'?? Or is normal salt ok to use. Can't wait to try some homemade bacon.
Now that's tv worth watching
I have a couple of questions: How long do you take it out of the cure/flavoring to dry? At the end what did he mean bring the internal temperature of the meat up to 140 degrees, is this just for when we cook it or is this part of the smoke curing process?
Take it out after seven days. That's just to bring up the internal temperature with an additional hot smoke before frying as an extra precaution. Generally with this method, the meat should be used in a short amount of time. Freezing is a possibility for storage as well.
6:00 Psssssst................there's some woman stealing your bacon while your back is turned.
This video makes me happy!
Great video. Well done thanks
Save your bacon grease each time, (run through coffee filter in a cup) then try a deep fry bacon next time, Add about 1/4 inch of bacon grease in a seasoned iron fry pan, medium heat, makes for some fine eating!
After the bacon has been smoked, how long is it good for? I know they fried theirs up right after getting it out of the smoke house.
We use ours up pretty quickly. If we have a surplus we freeze.
Thank you sir. I`m hoping to try it someday.
Hey Tim, I'm having a hard time find a large slab of pork belly with the skin on, can I still make smoked bacon your way without the skin on?
Yes!!
Totally cool, do your own but isn't is possible to have a much smaller smoke house?
Sure! This was just the size I needed for bacon and such. Some people make them out of old refrigerators.
Yes sir!!!
After smoking can I safely vacuum seal and freeze it?
Yes
A pork belly is 10.00 a pound where I live. After the time of making it I figure it cost me about 13.00 a pound but it was good
Thanks for the lesson, cannot wait til this weekend to try this.
I'm not a fan of maple bacon, and I know the sweetness is to balance the saltiness can just brown sugar still give good results?
Yes, I think it would be fine.
Tim Farmer thank you sir!
Hi Tim. Any chance of doing a Kentucky twist to some St. Patrick´s Day food ideas? Love your shows.
Would love to but we are pre-empted for the fundraiser, and won't have a new show that week...
Wondering why you leave the skin on during the curing and smoking when making bacon.
Thank you....Tim Farmer please let me know 7 days in the fridge in plastic bag ! ..what am I doing with the salty juıce .Am I throwing away the juice everday and keeping the salt inside or keeping the bacon in wet..Please inform me.. And early years they didt have any plastic bags...What they were using for salt covering ??.. cotton cloth or what..
Keep everything in the bag all seven days. You will not be disappointed. Better than store bought.
How do you store it after it's smoked? Is refrigeration required? Or can it be wrapped up and stored at room temperature?
We usually make enough to last us and our family and friends for a week or two. We eat it all. If some is left we freeze it.
My question: before refrigerators, how'd they make it?
The same....I have visited many old farms in Kentucky in the '60's that didn't have electricity or running water. Many were on a well, and had a large working smokehouse. They would hang meats after they were smoked in a root cellar or leave them hanging in the smokehouse. They would scrape off any mold, cut out the worms or beetles, and cook it up. Folks were less delicate back in the day. The smoke itself not only added taste, but helped kill harmful bacteria. There wasn't any 'pink salt' in the 1790's. And much less cancer.
What is the material on the inside of the smoker used to insulate the walls?
I'm not sure. We built a new smokehouse, and don't use that one anymore. Look up how to build a smokehouse on this page.
it's the gas they put into the package before sealing that gives you heartburn. Hence why homemade bacon does not give you heartburn.
Not in our case. We tried uncured that has the same packaging. No heartburn/indigestion. All answers are not cut and dry. When there are nitrates in play, we have heartburn, hence, nitrates are causing my heartburn. Years of trial and error.
Just wonderful! Thank you!
I have a question about the smoke Bucket, do you leave the fire going continuously or is the propane stove just to get the wood started?
Constant temperature/constant fire. Small fire in this case since we are COLD smoking. We have since built a smoker with the fire more removed. Look up our building a smokehouse series. With cold smoking you are not cooking, but preserving.
This was the only 'smokehouse' we had at the time. The object is to produce smoke, not fire. But where there is smoke........lol
It's 4.20 in the morning and i could eat a bacon sandwich..
Greetings from Germany. I Love American Bacon and i want to try this Recipe. Thank you for this Video. But i have to know for how much Bacon this Recipe is in pounds . Thank you
Make enough of your mixture to cover your bacon. The mixture is a simple one, and you can add as you need it. Get ready for some good eating!
This is something im about to get into . So im trying to learn the old ways
Can you use honey instead of maple syrup
Yes!
How do you keep the temperature at 80 degrees with the cooker going?
We built a better smokehouse. Look up: th-cam.com/video/vZpD3FKwn4s/w-d-xo.html
You have to keep the fire low, and monitor frequently.
Hello , for temperature, are you talking on celcius or farhenheit ?
Fahrenheit
mmmmm bacon can't wait to try this myself. thanks 4 posting.
It's so much better than storebought!
Tim Farmer would you mind telling me how long should I leave it uncovered in the fridge to let it dry please?
Bacon
How does the internal temp get to 150 if the smoke house is only 80
He stated that 'you put it on the HOT smoker, after the cold smoke, to get the temperature up to 150.'
Tim Farmer I realized that after I made the comment.. thanks for getting back with me though
very nice!!
Wash that bacon down with some Ale 8 One!!! Yup!!!
Greetings from Canada. You have inspired me to do this. I am assuming correctly am I not that when you say "70 degree's cold smoke" you mean 70 Fahrenheit ??
Correct. Get ready for the best bacon you have ever tasted.
I thought you supposed to wet or soak the wood in water. It looked very dry. If in can you don't have too? Please let me know
I love the way you prepare it..... I am from Eastern Europe and we also have an amazing way to do it.... i am sure you would love it ....boil the smoked pork belly in sauerkraut juice with some garlic gloves.......and then make a mixture of paprika and crushed garlic and rub the boiled smoked pork belly with it....put it in a container bag for few days in the fridge and then eat....it's orgasmic.... I bet 1000 dollars you will love it
Do you have to put any pink curing salt on it before you smoke it?
The whole point is to not use pink curing salt.
Don’t shake with your gun hand? Great vid ty
Well I can't, and here's why........th-cam.com/video/M0_P8nncv4w/w-d-xo.html
Great video but you can leave the maple syrup off.
You can leave the maple syrup off......we'll keep it....cause that's the way uh huh uh huh we like it, uh huh uh huh.......
Whats up with the left hand handshake.
From Wikipedia:Timothy "Tim" Farmer (born March 18, 1964) is an American outdoorsman, musician, and television presenter. He is known as the host and executive producer of the television shows Kentucky Afield, Tim Farmer's Country Kitchen, and Tim Farmer's Homemade Jam.,[1] for which he has won a total of five regional Emmy awards.[2] A motorcycle accident in 1984 left Farmer without the use of his right arm, and he has since worked with other Kentuckians to cope with and overcome similar physical disabilities [3][4]
mmm, meat candy!
Nitrates= heartburn
Look good but a lot of work
Under 100 degrees Fahrenheit or Celsius?
Fahrenheit.
That's a good way to make bacon because you do not use any curing salts, it's more natural and does not contain sodium. Great cheers
It's the nitrates and nitrites that are being cut out by doing it this way.
That P V C pipe is going to slowly kill you
Excellent! So I've got awhile!!
Videos like this should be banned! They're torture. How is a poor man supposed to watch something like this and not get a real bad dose of the munchies...cruel and inhuman torture. Wonderful stuff, thanks for sharing.
So thin
Thanks, I cut out cookies and soda.........lol