America's Test Kitchen DIY Bacon
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- เผยแพร่เมื่อ 26 ธ.ค. 2012
- Get this recipe and 100+ more in the DIY Cookbook: bit.ly/3Qxspha
Buy our winning chimney starter: bit.ly/44wBwUO
Buy our winning chef's knife: bit.ly/4b5GLO3
Get Recipe for Homemade Bacon: cooks.io/2krGTkz
How to Cure Bacon: cooks.io/2krnBMu
Bacon. You love it. You want it. Need to take it to the next level? Learn how to make your own bacon (no smoker required!) from a slab of pork belly with the Test Kitchen's Bryan Roof.
Links for bacon-making supplies:
Buy our winning chimney starter: bit.ly/44wBwUO
Buy our winning chef's knife: bit.ly/4b5GLO3
Pink Salt: hcooks.io/3UthOFb
Maple Sugar: www.kingarthurflour.com/shop/i...
Winning Charcoal Grill: bit.ly/4brDEzr
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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One of those moments you wish you could smell over the internet.
Exactly sir.
if you smel~~~~~~~~~~la what the rock is cooking!
Hubert Apfelbaum thats a nice old jewish german name
der war hässlich XD
Hubert Applebaum one of those moments you read a comment on the internet
Started making this about a year ago, along with a smoke tube and some pellets, using the lowest setting with 1 burner on my grill and bacon on the cold side with a thermometer. Best bacon I ever had, give it away to my friends, eat it at least 4 times a month in a vacuum sealer. Absolutely fantastic and so much (SO MUCH) better than store bought bacon that we can't eat regular bacon ever again. Awesome.
"Pink Salt" in the intro could be misleading. It's not the gourmet pink Himalayan salt, which does not contain nitrates and is edible as a food condiment. It has to be special curing salt, often called "Prague salt," which is not edible as a condiment and is used in very small amounts.
+Ken Danieli "pink Himalayan salt" is good healthy salt?
+Michael Cher yep, very
+fusionstar916 I don't think so, please read more about it, and what's in it......
+Michael Cher pink Himalayan salt has dozens of minerals and other trace elements that are healthy for the body. curing salt is what your thinking of, which has 6.25% sodium nitrite. only used in curing and NOT for cooking or the table. it is toxic in large quantities.
+fusionstar916 Minerals in Himalayan Pink Salt: Spectral Analysis - TOXIC & RADIOACTIVE themeadow.com/pages/minerals-in-himalayan-pink-salt-spectral-analysis Himalayan Salt - 10 Things to Know blog.fooducate.com/2014/05/16/himalayan-salt-10-things-to-know/
Just love you guys from America's Test kitchen, Cook's Country & Cooks Ilustrated. Every cookbook I've bought from you guys was a hit. I have no regrets in purchasing your books. I'm about to purchase two more of your books. I also love your Cook's Country magazine. Every recipe I've tried was spot on. Plus I don't ever miss your shows on PBS or Create TV. What can I say; maybe I'm addicted to your show. I've recommended your site to many friends. ATK, what can I say, I just love you all.
This is the best Vegan Meal I ever had !
I am Pork based Vegan ! :D
+qpae123 lol wut
ah you mean Pegan?
I'm just a pagan.
i think it's gluten free as well!
I found maple sugar and pink salt at my grocery store in Wisconsin--not a specialty store, but not Walmart either. Maple sugar next to the raw sugar in the baking aisle, and pink salt in the spice aisle. The pink salt was in large chunks so I bought a ceramic grinder to get it like the video displayed.
I love this and will absolutely have to make my own bacon one day. I love that you can season it with whatever you want.
I really liked the video but sometimes can't help but wish they were only made starring Bridget and Julia. They have such a welcoming personality that reminds me of cooking with Grams.
I still love you Bryan!
He's so proud of his bacon.
Love this. Really informative and detailed
After months of trying different recipes and thinking it could be better, i came up with my own. I tried dry cure and wet brine but both of these didn't quite get the x factor. I make syrup with brown sugar, molasses and salt, and water, reduce by half and let cool. I inject this into pork belly. I than place pork belly into a wet brine for 3 days and an almost dry cure for 7 days. I smoke it for 7 hours until temp is 150 and refrigerate one day before serving. One of the things i use is toasted anise and it marries well with molasses maple syrup flavor. Ive had "gourmet bacon" like nueskes and the like, but none of the brands compare to this.
I wish there were a "LOVE" button.
Yup, I do this every morning for breakfast because it's so easy!
Easy doesn’t mean that it doesn’t take time. It is a very easy process.
From a food science perspective kosher salt is less salty, meaning it has less sodium than regular table salt. Kosher salt got it's name when it was used on meats to make them kosher, but using on meats doesn't automatically make a food kosher (like bacon in this case).
I was watching this to get some ideas for doing it myself - but surprised they hot-smoked it, as I wanted to cold smoke mine, then slice it up and use as and when. Nice cure mix though, will definitely try that.
Absolutely love making and eating homemade bacon! So much better than mass market bacon - #DIYBacon for the win!
I made your recipe of equilibrium brined bacon and 👌 delicious.
Excellent! I'm following this one!
That looks sooo good
If you vacuum sealed it before freezing how much would the time you can keep it be extended? Thank You.
That looks so good!
OH MY GOD THAT LOOKS SO GOOD
I have a lard-on right now !
Didier Morin-Laprise 😂😂😂😂
@JaxxDaemon not sure what you're asking... american bacon is pork belly, which is mostly fat. the size depends on how thick you slice it... if you're refering to brittish or canadian bacon, that's made from a whole different part of the pig, the loin, which is a lot leaner and imo less flavorful.
Does anyone know if you can use woodchips all the way through instead of charcoal?
thank you !! I am going to try this we just got a new Weber grill !!
I couldn't smoke it (nor cook it ) so I added a bit of liquid smoke in the brine and pre-cooked it sous-vide after. Worked very well. Didn't have the pink salt and was a little grayish but very ok.
does anyone know if a dehydrator is a good option if one does not have a grill?
I want to have this prepared for my next ski trip. Imagine, bacon for breakfast that you made!
That's looks so freakin' delicious! My mouth was watering!
Beautiful. I actually googled your sentiment as I didn't believe it was originally yours. Bravo, on your words.
Prague Powder (aka pink salt) typically is called out at 1/4 teaspoon per pound of meat for curing. That suggests the meat in question is 3 pounds.
I can't wait to try this myself
When you cure it could you vacume pack the bag with one of them foodsavers or would that cause it to absorb too much of the flavors and leave it too salty?
Hearing that music at the start just makes me want to YEEHAA 😋
I started making bacon about 4 days ago but did not cover it, it's just in a pan. Is that ok to do?
I don't think I can ever be a great chef. I would eat everything before it gets sent out to the table that ordered it because it looks so good.
Yes,, you can get pink salt because I have it.. I know I can get Maple Sugar through Vermont Country Store..online..
This video literally gave me a chub.
same
can i use regular table salt?
How i can buy the book diy tq how much
Do you have to use the bay leaf?
Dumb question, but if you didn't have pink salt could you use whizzed up celery, which has natural nitrites in it?
Love my bacon and love this at home technique. If I weren.t so lazy I'd try to do it.
Ain't that the truth lol
This guy is oozzzzing with personality
Charismatic enigma
He's just nervous. Leave him alone
He's not nervous, he's reading.
FroopieLoopies doesn't matter because he can make bacon.
Naw, it's the natural charisma.
Do you cook it after it’s smoked?
I gotta try this.
how much pink salt you need to measure ?
Can it be done in a conventional oven instead of grill?
My life will never be the same after learning this.
Is it safe to cold smoke the bacon using this cure recipe?
Cooking is love :)
Can I do it with turkey/cow/chicken meat?
YOU ARE, BY FAR, MY TOP VIDEO FOR MAKING BACON......JUST A QUICK QUESTION FOR YOU; LETS SAY I EITHER DONT HAVE A SMOKER OR DONT WANT TO GO THROUGH THAT PROCESS; I SEE WHERE LIQUID SMOKE IS SOLD IN SUPER MARKETS......COULD I AND AT WHAT POINT COULD I ADD THIS TO THE SOLUTION IF POSSIBLE?..........THANKS.....
Tried it out and it was great !
however it was a bit salty mabey I didn't rinse it enough .
thanks for the recipe.!
Try soaking the bacon in water for an hour. It'll leach out some of the salt.
What is the song in the beginning?
0:58 It contains nitrites not nitrates. Prague powder #2 has nitrates that break down into nitrites in long cures...
Where are the best places to find full slabs of pork belly like this?
OMG SooooooooooooooooooooooooooooooooooooooooAwesome Thank you!
I'm wondering if it's really necessary to smoke the meat? What would happen if you just cook it after it's cured?
That epic moment when you find one of the chefs texting at work. 1:59-2:09
If you want more crisp bacon, pour out the excess juice during the fridge process every 24 hours for 6 days. Then go on to the next steps as normal.
has anyone tried this, and if so, what is the flavor like?
Epic Bacon!!!
It’s definitely worth the time to make your own bacon. You will never want to buy from store again
OMG amazing!
Nitrites and nitrates are added to pink salt to inhibit bacterial growth. Nitrates and nitrites can form nitrosamines in the stomach when ingested, which are carcinogenic. However, leaving the pink salt long enough allows the nitrites to break down so they don't pose a health risk
What do you do with the skin you took off? Cracklings perhaps?
''Bacon is just plain good''(TRUTH!!) first words.. this video is gonna be sooo good
oh my god, mouth watering
I think i'm going to cry that bacon looked beautiful.
One half of quarter of 1/8 table spoon of tea spoons of 1/4 of a small bowl. Divided by inches feet and mph.
"Whichever way you slice it, this bacon is delicious." Ha.haha.hahaha.
i read today that sodium nitrate, which is in pink salt, is a carcinogen. the article said it is in all sorts of processed meat and no one should ever eat it again. i watched this video in hope i wouldnt have to give up bacon. would this recepie work without the pink salt
Thanks for this :-)
Professional cooks tend to use Kosher salt because of the granularity, the flavor, and the lack of iodine, and it can be less expensive than finishing salts like sea salt or gray salt. It doesn't usually have anything to do with the fact that it's Kosher.
hi how many pounds was your bacon pork belly
I am worried about your slicing fascination.
Otherwise, this is quite an interesting recipe - is pink salt and maple sugar easy to find?
Awesome
So packaged bacon is basically curing without the cooking? Why isn’t packaged bacon so dark though?
lol - yeah Bill Brice, I agree
I have done this and have a good question, even after washing it thoroughly, why was it so incredibly salty, completely inedible. Please help!
Thank You.
America's Test Kitchen is awesome... not a bunch of hacks in the least.
Is there any reason you couldn't cold-smoke this, then fry as usual?
This looks really yummy. Now I want some BACON!!!
Try an Asian market--in particular, Korean ones. They usually have pork belly, you just have to ask for whole "Sahm Gyuhp Sahl".
Looks great, but idk where to get pork bellly.
I have the DS game for America's Test Kitchen!
I love the use of kosher salt on Pork products ! makes it more yummy to the Jewish community (my ex Canadian Jewish wife loved bacon)
This is just Fantastic! Thank you Test Kitchen so much. I never thought I'd hear myself say these words: "I gotta get to the store and buy 5 pounds of Pork belly".
I just heard them. Looking forward to doing this really soon.
Wow you make your own.
maple sugar sounds good
I can NOT eat cured meat. (It exacerbates my asthma. Nearly had to be hospitalized once because of it.) Do you have an Un-cured recipe?
thanks :)
man that look good
THANK YOU
AWSOME
what about the last 5%?
(talking incredibly fast and nervously) ..
omg am I done? omg I was SOOoo..
nervous gimme a drink!!! bacon, we made bacon??? .. thud (hits floor)
Can I make this with turkey breast?
@JaxxDaemon apparently brittish bacon is the loin and the belly. so americans just kept the good part...