Cowboy Kent Rollins, I'm a retired Navy Veteran and I just want to say thank you for recognizing us in all of your videos. It does not go unnoticed. Good Bless you and Shannon sir.
Bless you all. Got many family and friends that are vets, especially navy. Mr. Rollins, you seem like a kind man and I like your hat. Looks like my dad's. Best wishes and thank you.
Hey Ken A while back I was going through a tough time and you prayed for me. I want to thank you and yours for that because I was pretty much done with this old world. Things are good now and this old vet appreciates you. So all the sad stuff aside i just finished my first batch of bacon. I wish i would have watched this first. I used off the shelf jerky brine and soaked it for a week. I rubbed it down with maple syrup and smoked it low and slow with mesquite,hickory and apple and it came out amazing. But i like your recipe better. I will say though that it's the best bacon I've ever had
Hey Kent. With all this hardship for everyone, I’m so grateful for your spirit, and your kindness. Thank you so much, so much love and respect from Idaho.
believe me as a brit, he git very grating and fcking annoying. We have tonnes of chefs who aren't doingvthe Gordon Ramsey rage schtick. Tom Aiken as one of my favourites and the brilliant lush Keith Flloyd, former army officer.
Ramsey is actually not very pretentious and showcases easy recipes to make at home on his home cooking series. The angry persona is a character you only see on Hell’s Kitchen…it’s Hollywood
Greetings from South Africa. We are a meat loving people. We cook more outside than in the kitchen so will definitely be trying this to show off to my old man. Thanks for your videos, you bring them to life. All the best.
I want to thank you. years ago I watched you on some long forgotten cooking show, you were cooking for a hunting or camping group and you were cooking with your dutch ovens. That started a life long love affair with cast iron pots, First opportunity I got I bought my first dutch oven and fell in love with it and all cast iron pots, pans and skillets. While I don't cook for crowds or any more than my family almost everything I cook is in cast iron. I just came across this video and prices on everything being what they are my wife and i are going to try making bacon with your recipe. Its the simplest we came across. Thank you for igniting a life long obsession. My collection has grown over the years to where my nephews stop by occasionally to see if I am willing to part with anything. No luck they can fight over it when I'm no longer above ground.
I get excited everytime I watch your videos... You are truly a cooking sensation. I've always wanted to cure my own bacon... Now I can after watching this video.
You’re quickly becoming one of my favorite outdoor chefs I am walking in your shoes although I will never meet your standards in terms of who you are I will aspire to have the same passion an old-school feel in my outdoor cooking adventures! God bless Texas and God bless America!
That bacon looks great, I bet it tasted fantastic. nitrates and nitrites are also found naturally in burning coals. So after your wood cooks down you are releasing nitrates and nitrites into the air. That is what actually give you the "smoke ring" on a brisket. It is couring it that is why it turns pink. Thanks for sharing so much.
Bacon makes everything taste good! I’m gonna try this Kent. I’ve seen it at the butcher and I’m tired of the outrageous price of bacon in the grocery. Lol, my wife says, Kent is costing her money because I’m cooking so much, but I haven’t heard one single complaint about the food. I tip my hat to you Kent, thank you!
Haven't seen homemade bacon in many moons. My daughter didn't know the real processes of quality bacon. So, we watched your video. It brought back many good memories. It is so good eating good bacon like that.
I bought my husband a sausage stuffer for Christmas, and we've made a mess of venison sausages. Now, thanks to you, we are now making bacon, too! Your marinade is the best. Well worth the wait time!
My cast iron skillet got, contaminated with some rust, I was looking through YT to find a good way to clean it and season it and stumbled upon the Kent YT page. So much more than I expected! Love the info, recipes and the videos! Keep up the great work!
Country wisdom is what this country is missing these days. Too many people leaving the country for the large urban centers and forgetting the old ways. I love my cast iron, but it does take some work to keep it up. I've started it using it less for some things (steaks) and using stainless just because I'm carnivore and saves me a ton of time.
Sir, I would like to personally that you for giving your kind words to our military members. I myself served in the US Navy then I joined the USAF/ANG and retired subsequently from the Air Guards. I just started watching your videos and each one has been a pleasure watching.
Sir, I first saw you on an episode of Chopped and when you said “I speculated on the speculoos…” I knew you deserved to be followed. Thank you for your informative, supportive and encouraging approach to food prep. I cannot wait to make my own bacon and I appreciate the joy you bring to the table, no pun intended.
Howdy Carolina neighbor. Tell em we put a whole 100 + lb pig on a grill , mop him down with sauce listening to some good picking while hydrating on local corn juice then pile a plate with barbecue, slaw and corn bread. It doesn t get any better.
Thank you so much for mentioning first responders. My husband and I are both former firemen/paramedics. And my entire family are Marine or Air Force. 🥰 I found your channel by accident and absolutely love your content. I'm currently outside smoking a pork belly and some chops. It's about 20 degrees here and absolutely gorgeous. We just started our TH-cam channel a few days ago but its not nearly as fancy as yours! Well done Sir. Xoxo, Mama Kitchens
@ Passion for food , see here you are again & funny again my friend, we must have the same taste in chef/food videos. I just left you a post appx., an hour ago on the video we watched a little while ago, lol. God Bless you & yours Chef., p.s., i believe it was Mrs. Laura Vitale's salisbury steak recipe, I'm not positive though.
@@stevelogan5475 Hi again! Yeah I meant to reply there! Thanks my friend I really appreciate your kind words, and I'm glad you enjoy my comment shenanigans! If I can make some folks smile it's worth the time!
@@@Passionforfoodrecipes Yes my friend, it is worth it & i do the same thing, you may be irish or scottish using the word shenanigans & i'm irish, nice to meet you my friend , i'm sure we talk again, God Bless you & yours young man
What an absolute pleasure to have found your site. Thanks so much for sharing your knowledge and experience. Recently retired form serving 24 years in the ARMY and looking forward to spending plenty of time in the outdoors and on the grill. God Bless you Sir and continue to make these videos. 👍👍👍
1 minute and I love the channel. 4 minutes and I have learned more than I could have imagined - and no redundant, wandering commentary. Entertaining, VASTLY informative, and 100% good old neighborly AMERICAN charm. Perfection!! I wish this was a college degree program!!!
KC native here. Just watched you on bbq showdown, and today I was looking for a video to make bacon 🥓 when I seen you I had to subscribe. My wife and I loved all your sayings on the show. Looking forward to watching more videos.
I just made up about ten pounds of wild boar bacon using this recipe. The guys who butchered the boar told me it would be too tough. They were wrong. The texture is a bit different but, holy smokes (no pun intended)!1 That is some GOOOOOD bacon! Now I've got to go cure the other 60 or 70 pounds of pork belly I've got in my freezer :). It was a BIG boar LOL
I live up here in Northern Alberta Canada...i make my own bacon on a home made smoker...i cold smoke my bacon at 85 F...a 6 pound pork belly i smoke for 10 hours with Hickory wood...i love the strong smoke taste...i will try your recipe its sounds good
I just fried some of this bacon. Followed your recipe as close as I could and it made the best bacon my wife and I have ever had!! Thank you for sharing!!
Been watching you cook for a while now and I have never wrote to you. I sure appreciate the flavor and real food you've helped bring into my families life. Truly delicious and honest to goodness makes the toes dance. Subscribed for sure!
Yep, and he wasn't lieing either. The old timers ate kidneys, liver, heart, boiled the tail and backbone, used the tongue, rendered the fat for lard and cracklings. They picked the feet, flavored the beans with ham hock, and boiled the meat off the head for a type lunch meat called hog head souse. And if the pig got away with his brain, you'd be wrong. Not bad fried.
@@larryreese6146 yes I read Laura Ingalls Wilders series of books and in the very first one they live in the big trees and they have a hog that they Butcher and when they boil the head they make it into "head cheese" is what they call it in that book . They fry up the tale and the little girls fight over it. They are very sad when it's gone because they won't get another one for a whole year.
@@myocdtv7935 I'm about 67 and the youngest in the family. Came along a little late too. I remember butchering hogs and curing them in the smoke house. That is until we got uptown and started taking the meat to the locker plant in town where you could rent a freezer compartment. Saturdays you went to town, did your shopping, and picked up enough meat to do until the next trip. We had a refrigerator but home freezers came along later, air conditioning much later.
I remember my grandmother would have me scraping the head and gums and anything I could get it from so she could make souse meat. She also loved brains with scrambled eggs,, they didn't waste nothing.
Funny this should roll up on me today, put down some bacon myself! Well, with the help of my two sons! 7 & 9, they are getting in touch with the old ways. This batch is for my wife, Chinese bacon! Gonna be yummy!
I like how you were the only one on TH-cam who’s not afraid to say, don’t need pink curing salt. I used your bacon curing and smoking method and I have never looked back. It’s my go to. it’s the best and easiest and you always get delicious results. Kept it in the refrigerator for a couple weeks. It did not go bad. I don’t understand why everyone pushes the pink salt. The whole point is to avoid chemicals and artificial ingredients. but anyway thank you and God bless.
I have been waiting for this episode! I started curing my own bacon a year ago and its amazing! Pecan shells have been my favorite smoke source so far.
Kent I've been watching your videos for a while now. I have to say the production quality has really gotten better and better. Thank you. Please keep making more videos.
Of all the recipes I have tried, yours is my go to. I’ve tried cold smoking too (when it’s cold enough in Texas) for multiple nights but I’ve learned that the smoke actually gets in there a lot more if you just hot smoke it and then overnight set in the fridge like you said. Yours is a quick, simple and effective process that makes some damn good bacon. Anyway, I love this recipe (and your channel) and now I’m looking forward to making tons of homemade bacon as I do every year as Christmas gifts to relatives and friends. They love it. Thank you for the recipe!
We made it! It turned out so good! I thought it was going to taste like it smelled. It taste just like really good bacon. Thank you Kent Rollins for your great recipes!😉
Thank you for acknowledging our service men and women Mr. Rollins. My son is a Marine stationed in Yorktown. I'm gonna have to make this one for him next I see him, cause bacon is one of his favorites! God bless you sir.
No warm TV studio here. It's the real McCoy teaching us happy guys how to cook like a cowboy. Thanks to the two of you (yes the camera lady was also in the frosty cold)
Bacon wavy dance, that bacon must be good. I can relate, I do a similar dance when the texture, flavor and the aroma comes out so perfect with meats on the grill.
My grandfather was a butcher by trade. He had a smokehouse out back. He made the best bacon , ham and sausage. You brought ba k gond memories. He passed away in 1979 but I still remember
Worth it when you consider the cost savings, the pride of having made something yourself that’s delicious and have many uses. That as well as it’s healthier than store bought. Excellent instructions. Thank you from Las Vegas.
I just love your channel! My grandson enjoys watching you also. I've been trying to learn & teach him that Not everything needs to come from the store. I bought some of my very 1st cast iron since watching you. Thanks for making it fun.
My husband bought a smoker recently. So I got a good deal on some pork belly, and I've got a small slab in the fridge, using this marinade to get it ready to smoke in a few days. I couldn't find the mesquite seasoning here in my area. I'm using some smoked paprika instead. The marinade came out sweet yet tangy, with a slight peppery bite. Should be really good once it's smoked. Thank you Cowboy Kent, we love your channel.
Hey Kent, love your channel! I got a chance to try this recipe over the weekend. Gotta say, it is unbelievable! I have been wanting to try this for awhile and it did not disappoint. Smoked with post oak and apple. Thank you for the great recipes!
This is the first of your video that i watched from your channel and i think i love you. We need more people like you Mr Kent. Greeting from Indonesia Thank you so much!
In Transilvania, Romania, we put the pork belly slabs in salt for a couple of weeks or longer, then we wash them in cold water and let them dry for few hours or a day. Then we cold smoke them for anywhere from a week to 3 weeks, few hours a day. Cold smoke only. And they last for 6-12 months in a cool dry place.
I takes me hats off to you they're controlling for being one of the best chefs on the trail I do love your videos you do an awesome job God bless you and your family and God bless America
I made my first at home bacon a couple years ago. It turned out alright. I didn't use maple syrup and brown sugar though for my brine ( I will next time) first time, I used salt, pepper, Tony Chacheres, and Jim Beam sour apple. Smoked it on Oak and Hickory. Wasnt half bad. Mine cured for a whole week. I look forward to doing it again when I have the 110 bucks for a 10 pound pork belly.
Cowboy Kent Rollins of course! I’ve been watching a while And thank you so much for the reply! If you went to Harrisburg around the time of the PA sportsman’s show then you would be surrounded by your viewers and like minded people
Hello Kent I'm going to try this recipe never thought about getting a pork belly for making bacon smart idea kent I must have lost my marbles not thinking about making bacon from pork belly ha ha have a great day Kent !
Never have I seen kosher salt turn un kosher so quick. Love the video and thanks for the info. I'm gonna put a Colorado four corners twist on it with some homemade, homegrown poblano chili flakes. Plus a trick or two I've picked up smoking over the years. We'll see how it works, wish me luck.
@@timothypadilla1277 we use a lot of fresh roasted hatch chilies on the Colorado side. However poblano and anaheim chilies grow in my garden better so I use them more. It is an ol family trick for a blast of flavor right where you need it.
I just started eating pork belly, but they are thin sliced like bacon at the Korean market I find it at. It tastes AMAZING. I can adjust my own amount of sea salt sprinkled on it when cooked, and can save a LOT of fat and cook with it later. I am excited learning how to make this.
Im getting ready to slaughter my hogs soon and was looking for a recipe for curing bacon. Now you have a video for curing and smoking bacon talk about timing love the video thank you sir.
@@JulieWallis1963 Litterally take a helicopter, go anywhere in texas, and u should be able to find like 50 fucking random ass hogs in the middle of nowhere you can probably air strike
Keith Blackburn that definitely helps, I wouldn’t have thought of Costco and I’ve never seen it in the regular grocery stores...do you happen to know roughly the cost per lb at Costco?
amandabelg503 I have been trying to recall the per pound price. I usually just go in and grab a couple. They are in 10# sizes (roughly) and we section them in half to cure for our bacon. I’m going to guess that they are 28-32 dollars each 10# package. No skin or “rind” on the bellies. Not frozen so it’s pretty much ready to start the curing process. I hope this helps.
Keith Blackburn oh that’s a great price...thank you for all your help...I’m gonna have to pick some up this weekend and get some bacon going...thanks again 🙂
Mister I sure appreciate you. You’re a reminder of family that’s passed, lots of good times had on trail rides and rodeoin and such before I realized cowboy didn’t pay a livin and went to work as a public servant. We woulda called you cookie back when though. Keep it up cookie!
Down here in hawg country, of as they say, hug country Southern Maryland. We call the pork belly the mellon. I never cured bacon because my grill is still in the store but thank you. God bless you and yours and God bless America
I just found ya this evenin and I tell ya I've sat here a chucklin and laughin the whole time. I really enjoyed myself. God bless and much love from the coal camps in the mountains of Kentucky!
"Why does this fella have a million subscribers?" *wavy bacon dance happens* "Oh... I guess that makes sense." *He thanks me personally (because I'm a vet)* "I suppose I'll subscribe."
I am confused sir. At 6:40 of the video you state you will leave the Pork Belly on the grill till the internal Temp reached 170 degrees. Then at 10:39 you probe the Belly and you state you want it between 140 and 150 degrees and you remove it from the grill at 141 degrees. That is a big difference sir. Can you help me with this.
Get the internal temperature around 145- 150°F. A little less or little more is okay but not to much in either direction. Don't forget that your still going to fry or heat it up when you go to use it. Check out the recipe in the description box and you can also print it out.
@@daurbn Well let me see. so to get the printed recipe for this I would need to give out my email address and sorry to say that is not going to happen. I got more spam email from creators on YT I had to shut down that address and I will not go through it again. I am not saying all I would get from Kent is spam but I will not do it again.
This is a very fun channel to watch as well as educational. And I like the retired Navy veteran below appreciate the fact that you recognize the military service people Past and present. A served eight years in the United States Navy. You brought back some memories of my childhood when you mentioned hog killing day. Even though I was a small kid my grandfather and the other men in the neighborhood getting together out in the backyard and killing and processing from 6 to 8 hogs in one day. It had to be 30-40 degrees outside.
Took a group of boy scouts out told them we could eat all the beacon they wanted. 8 pounds of beacon later they finally had enough. Four strips left for the cook. It was a great breakfast eggs pancakes and beacon
Cowboy Kent Rollins, I'm a retired Navy Veteran and I just want to say thank you for recognizing us in all of your videos. It does not go unnoticed. Good Bless you and Shannon sir.
Thanks for watching Bruce and your service. God bless you
Good bless you
Bless you all. Got many family and friends that are vets, especially navy. Mr. Rollins, you seem like a kind man and I like your hat. Looks like my dad's. Best wishes and thank you.
Thank YOU and all of your fellow vets and actives for your service! Can't thank you all enough!
@Johnny Dong Hes saying that Rollins thank you part at the end of his videos does not go unnoticed. Hes not tryna garner attention
When I was young and in my prime, I could eat a pound of bacon in one sitting. But, now that I'm older and wiser, I can eat 2 pounds.
I concur their partner now that I'm older and wiser I can sit down and eat two pounds two love your sense of humor my friend God bless you
🤣🤣🤣🤣
My father used to eat 2 1/2 pounds a day.He lives to the ripe old age of 38.Everything is better with bacon.Even bacon is better with bacon.
Cowboy logic like this is few and far between.
th-cam.com/video/HaqJw-YQI70/w-d-xo.html
Followed this exact method with all my heart. Came out as hands down the best bacon I’ve ever had and ever made. This dude is legit
Hey Ken
A while back I was going through a tough time and you prayed for me. I want to thank you and yours for that because I was pretty much done with this old world. Things are good now and this old vet appreciates you. So all the sad stuff aside i just finished my first batch of bacon. I wish i would have watched this first. I used off the shelf jerky brine and soaked it for a week. I rubbed it down with maple syrup and smoked it low and slow with mesquite,hickory and apple and it came out amazing. But i like your recipe better. I will say though that it's the best bacon I've ever had
Congratulations
@@whatahowl1 thanks!
Your welcome
what a lovely story. God loves you brother.
@@markiobook8639 thanks brother!
Hey Kent. With all this hardship for everyone, I’m so grateful for your spirit, and your kindness. Thank you so much, so much love and respect from Idaho.
Amen brother, amen.
this man is the most wholesome being alive today.
The Bob Ross of cooking
Thanks for watching
The type of men i look up to as a young male. Rather then those singing “baby” while wearing jeans that strangle your you know what.
and he loves BACON :)
I think a team up with Cowboy Kent and Townsends would be amazing.
This channel is cool because these videos make you feel like a friend is showing you how to cook, none of that pretentious Gordon Ramsey stuff
believe me as a brit, he git very grating and fcking annoying. We have tonnes of chefs who aren't doingvthe Gordon Ramsey rage schtick. Tom Aiken as one of my favourites and the brilliant lush Keith Flloyd, former army officer.
Damn right!
Ramsey is actually not very pretentious and showcases easy recipes to make at home on his home cooking series. The angry persona is a character you only see on Hell’s Kitchen…it’s Hollywood
Greetings from South Africa. We are a meat loving people. We cook more outside than in the kitchen so will definitely be trying this to show off to my old man. Thanks for your videos, you bring them to life. All the best.
I have hickory, maple, apple, cherry, peach and plum trees ... I can't wait to try each one.
Makes good bacon it does
I want to thank you. years ago I watched you on some long forgotten cooking show, you were cooking for a hunting or camping group and you were cooking with your dutch ovens. That started a life long love affair with cast iron pots, First opportunity I got I bought my first dutch oven and fell in love with it and all cast iron pots, pans and skillets. While I don't cook for crowds or any more than my family almost everything I cook is in cast iron. I just came across this video and prices on everything being what they are my wife and i are going to try making bacon with your recipe. Its the simplest we came across. Thank you for igniting a life long obsession. My collection has grown over the years to where my nephews stop by occasionally to see if I am willing to part with anything. No luck they can fight over it when I'm no longer above ground.
I get excited everytime I watch your videos... You are truly a cooking sensation. I've always wanted to cure my own bacon... Now I can after watching this video.
Thanks for watching
Whoa awesome two of my favorite tubers right here! @Cowboy Kent Rollins Thanks for what you both do, you're great Americans. Kudos.
Ray Mack when I saw your fried cabbage I had to subscribe.
Whoa, this is a treat. Love to watch both you guys.
33 b m m.m mm. N
You’re quickly becoming one of my favorite outdoor chefs I am walking in your shoes although I will never meet your standards in terms of who you are I will aspire to have the same passion an old-school feel in my outdoor cooking adventures! God bless Texas and God bless America!
Thanks for watching and I have faith in you and God bless you as well
Texas Jungle Amen.
What part of Texas?Hico here..
Bill Thomas Ellis county
@@billthomas7933 He's from Oklahoma
That bacon looks great, I bet it tasted fantastic. nitrates and nitrites are also found naturally in burning coals. So after your wood cooks down you are releasing nitrates and nitrites into the air. That is what actually give you the "smoke ring" on a brisket. It is couring it that is why it turns pink. Thanks for sharing so much.
Good eating it was
Bacon makes everything taste good! I’m gonna try this Kent. I’ve seen it at the butcher and I’m tired of the outrageous price of bacon in the grocery. Lol, my wife says, Kent is costing her money because I’m cooking so much, but I haven’t heard one single complaint about the food. I tip my hat to you Kent, thank you!
Haven't seen homemade bacon in many moons. My daughter didn't know the real processes of quality bacon. So, we watched your video. It brought back many good memories. It is so good eating good bacon like that.
This man is a true national treasure
I bought my husband a sausage stuffer for Christmas, and we've made a mess of venison sausages. Now, thanks to you, we are now making bacon, too! Your marinade is the best. Well worth the wait time!
My cast iron skillet got, contaminated with some rust, I was looking through YT to find a good way to clean it and season it and stumbled upon the Kent YT page. So much more than I expected! Love the info, recipes and the videos! Keep up the great work!
If only all life's problems could be solved by cooking bacon😊
Country wisdom is what this country is missing these days. Too many people leaving the country for the large urban centers and forgetting the old ways.
I love my cast iron, but it does take some work to keep it up. I've started it using it less for some things (steaks) and using stainless just because I'm carnivore and saves me a ton of time.
Sir, I would like to personally that you for giving your kind words to our military members. I myself served in the US Navy then I joined the USAF/ANG and retired subsequently from the Air Guards. I just started watching your videos and each one has been a pleasure watching.
Thank you Keith for your service and for watching
Kent Rollins: best bacon in the whole world.
Mr Kent, heartly hello from Moscow, Russia! Watching you everytime with breathtaking interest! Thank you! God bless you and your family!
Thanks for watching
Are you a native Russian? If so your english is better than most Americans lol.
@@michaelallison2836 yes I am) Thank you, highly appreciate your comment as I trying to do my best.
What's the Russian equivalent to Kent Rollins?
@@googlearchipelago2825 у Жоржа is the youtube channel
Sir, I first saw you on an episode of Chopped and when you said “I speculated on the speculoos…” I knew you deserved to be followed. Thank you for your informative, supportive and encouraging approach to food prep. I cannot wait to make my own bacon and I appreciate the joy you bring to the table, no pun intended.
Everything from the rooter to the tooter. Hog and hominy were the staples of the hard scrabble farmer in North Carolina.
Good eating
Howdy Carolina neighbor. Tell em we put a whole 100 + lb pig on a grill , mop him down with sauce listening to some good picking while hydrating on local corn juice then pile a plate with barbecue, slaw and corn bread. It doesn t get any better.
Such a noble gentleman teaching the craftsmanship it takes to make bacon .
Thank you so much for mentioning first responders. My husband and I are both former firemen/paramedics. And my entire family are Marine or Air Force. 🥰 I found your channel by accident and absolutely love your content. I'm currently outside smoking a pork belly and some chops. It's about 20 degrees here and absolutely gorgeous. We just started our TH-cam channel a few days ago but its not nearly as fancy as yours! Well done Sir. Xoxo, Mama Kitchens
Kent And Shannon just want to say how much I ALWAYS enjoy your videos and the thanks you ALWAYS give to vets and first responders! God Bless you both!
Thanks so much and God bless you
I was going to ham it up with a salty joke, but the cowboy has CURED me! Bac-ON sir!
@ Passion for food , see here you are again & funny again my friend, we must have the same taste in chef/food videos. I just left you a post appx., an hour ago on the video we watched a little while ago, lol. God Bless you & yours Chef., p.s., i believe it was Mrs. Laura Vitale's salisbury steak recipe, I'm not positive though.
@@stevelogan5475 Hi again! Yeah I meant to reply there! Thanks my friend I really appreciate your kind words, and I'm glad you enjoy my comment shenanigans! If I can make some folks smile it's worth the time!
@@@Passionforfoodrecipes Yes my friend, it is worth it & i do the same thing, you may be irish or scottish using the word shenanigans & i'm irish, nice to meet you my friend , i'm sure we talk again, God Bless you & yours young man
Don't go hoggin all the good puns now
What an absolute pleasure to have found your site. Thanks so much for sharing your knowledge and experience. Recently retired form serving 24 years in the ARMY and looking forward to spending plenty of time in the outdoors and on the grill. God Bless you Sir and continue to make these videos. 👍👍👍
Thanks for watching and for your service
1 minute and I love the channel. 4 minutes and I have learned more than I could have imagined - and no redundant, wandering commentary. Entertaining, VASTLY informative, and 100% good old neighborly AMERICAN charm. Perfection!! I wish this was a college degree program!!!
Awesome, thank you!
KC native here. Just watched you on bbq showdown, and today I was looking for a video to make bacon 🥓 when I seen you I had to subscribe. My wife and I loved all your sayings on the show. Looking forward to watching more videos.
I just made up about ten pounds of wild boar bacon using this recipe. The guys who butchered the boar told me it would be too tough. They were wrong. The texture is a bit different but, holy smokes (no pun intended)!1 That is some GOOOOOD bacon! Now I've got to go cure the other 60 or 70 pounds of pork belly I've got in my freezer :). It was a BIG boar LOL
A man that can dance in these dark days deserves my subscription. Love it!
Thanks for the sub!
If Rockstar Games is wise enough, they would hire this man for their next Red Dead game.
ALL ELITE ROBOTNIK but he needs to be an un killable NPC shopkeeper type
spencersonnier1 I would agree
This is the greatest statement I've read in 2020.
@@spencersonnier1 nah how about the chuck wagon man, like he has his irl wagon setup in a town ingame
Underrated post
I live up here in Northern Alberta Canada...i make my own bacon on a home made smoker...i cold smoke my bacon at 85 F...a 6 pound pork belly i smoke for 10 hours with Hickory wood...i love the strong smoke taste...i will try your recipe its sounds good
I just fried some of this bacon. Followed your recipe as close as I could and it made the best bacon my wife and I have ever had!! Thank you for sharing!!
Been watching you cook for a while now and I have never wrote to you. I sure appreciate the flavor and real food you've helped bring into my families life. Truly delicious and honest to goodness makes the toes dance. Subscribed for sure!
"We use everything even the squeal" laugh out loud priceless!
Loretta VaunBruan I am from Southern PA, and we used everything but the squeal. I guess they are more frugal in Oklahoma.
Yep, and he wasn't lieing either. The old timers ate kidneys, liver, heart, boiled the tail and backbone, used the tongue, rendered the fat for lard and cracklings. They picked the feet, flavored the beans with ham hock, and boiled the meat off the head for a type lunch meat called hog head souse. And if the pig got away with his brain, you'd be wrong. Not bad fried.
@@larryreese6146 yes I read Laura Ingalls Wilders series of books and in the very first one they live in the big trees and they have a hog that they Butcher and when they boil the head they make it into "head cheese" is what they call it in that book .
They fry up the tale and the little girls fight over it.
They are very sad when it's gone because they won't get another one for a whole year.
@@myocdtv7935 I'm about 67 and the youngest in the family. Came along a little late too. I remember butchering hogs and curing them in the smoke house. That is until we got uptown and started taking the meat to the locker plant in town where you could rent a freezer compartment. Saturdays you went to town, did your shopping, and picked up enough meat to do until the next trip. We had a refrigerator but home freezers came along later, air conditioning much later.
I remember my grandmother would have me scraping the head and gums and anything I could get it from so she could make souse meat. She also loved brains with scrambled eggs,, they didn't waste nothing.
I made the recipe and smoked it yesterday its absolutely delicious! I love that theres no preservatives in it.
Funny this should roll up on me today, put down some bacon myself! Well, with the help of my two sons! 7 & 9, they are getting in touch with the old ways. This batch is for my wife, Chinese bacon! Gonna be yummy!
I’m one generation from the farm, raised in the city. Don’t know my rear end from my elbow when it comes to this stuff. Love it!
I would love to spend a whole month with him on the ranch cooking food and hearing his stories and just experiencing nature
He might be doing his cooking classes still. It is week long, one care only hope
me too
Of course the only problem with homemade bacon is it takes 3 or 4 days to make , and 15 minutes to eat lol
Hey, that just keeps you from eating too much, so you could even see it as a positive
and a smoker
So true haha!
Make in big batches :)) tight seal them, place in fridge... enjoy later!
That's funny there ya.
I thank this man for teaching me all these recipes the best cooking show I've ever watched.
th-cam.com/video/HaqJw-YQI70/w-d-xo.html
I'm not sure how is your able to wait that much time on the curing of the bacon but you give me pause and you make me think and I appreciate it.
I like how you were the only one on TH-cam who’s not afraid to say, don’t need pink curing salt. I used your bacon curing and smoking method and I have never looked back. It’s my go to. it’s the best and easiest and you always get delicious results. Kept it in the refrigerator for a couple weeks. It did not go bad. I don’t understand why everyone pushes the pink salt. The whole point is to avoid chemicals and artificial ingredients. but anyway thank you and God bless.
I have been waiting for this episode! I started curing my own bacon a year ago and its amazing! Pecan shells have been my favorite smoke source so far.
Yum pecan shells sound amazing...I’m gonna have to try that
Where do you get them from?
Dont last long here
@@CowboyKentRollins l
Pecan wood works amazing with pork but a little goes a long way.
as always, complete pleasure to watch yet another of your episodes. Gold bless you Kent, and Shannon, the pups, and all that support your channel.
Kent I've been watching your videos for a while now. I have to say the production quality has really gotten better and better. Thank you. Please keep making more videos.
Thanks for watching Art, Shannon and Andy do a great job
Of all the recipes I have tried, yours is my go to. I’ve tried cold smoking too (when it’s cold enough in Texas) for multiple nights but I’ve learned that the smoke actually gets in there a lot more if you just hot smoke it and then overnight set in the fridge like you said. Yours is a quick, simple and effective process that makes some damn good bacon.
Anyway, I love this recipe (and your channel) and now I’m looking forward to making tons of homemade bacon as I do every year as Christmas gifts to relatives and friends. They love it. Thank you for the recipe!
I’ve now made it twice following the video, and both times it’s the best I’ve ever had. I have it saved.
Bacon, YES !! One of the five food groups: Bacon, Beer, Bar-B-Q, Bourbon, and Biscuits.
So true!
Food group 6 Burgers
Amen brother
Amen.
No, no, no! You got it all wrong, there's only four food groups. Bacon, beans, whisky, and lard.
I'm from Virginia and there is nothing like salt cured ham on a biscuit or some slab bacon and eggs.
No thanks. You enjoy you're ham. I like bacon. Ham 1 time a year because mother in law cooks it.
Darlin', that's good eating no what where you're from, you're just blessed to know it. 🤣💚
@@MasterMichelleFLen.wikipedia.org/wiki/Smithfield_ham
Prefer NC maple cured...
@@p.h.5752 mmmmmmmmmmmmm... now I'm hungry. Thanks.
🤣💚
We made it! It turned out so good! I thought it was going to taste like it smelled. It taste just like really good bacon. Thank you Kent Rollins for your great recipes!😉
Thank you for acknowledging our service men and women Mr. Rollins. My son is a Marine stationed in Yorktown. I'm gonna have to make this one for him next I see him, cause bacon is one of his favorites! God bless you sir.
No warm TV studio here. It's the real McCoy teaching us happy guys how to cook like a cowboy.
Thanks to the two of you (yes the camera lady was also in the frosty cold)
I'd surely watch a 10 minute blooper reel of Mr. Kent! God Bless you both, and keep up the great work!!
Thanks for watching and God bless you
Bacon wavy dance, that bacon must be good. I can relate, I do a similar dance when the texture, flavor and the aroma comes out so perfect with meats on the grill.
I question the “it’s gonna save you time” claim but I can’t deny the utter awesomeness of this.
My grandfather was a butcher by trade. He had a smokehouse out back. He made the best bacon , ham and sausage.
You brought ba k gond memories.
He passed away in 1979 but I still remember
Thanks Alex for watching
Worth it when you consider the cost savings, the pride of having made something yourself that’s delicious and have many uses. That as well as it’s healthier than store bought. Excellent instructions. Thank you from Las Vegas.
My heart cries for collards, biscuits and gravy with that fine bacon. Thanks, Kent!
Thanks Kent and Shan, You brought back memories when I was a kid. My Grandpa use to process his own hogs/goats. Best eaten ever. God Bless
Thanks for watching Greg and God bless you
I just love your channel! My grandson enjoys watching you also. I've been trying to learn & teach him that Not everything needs to come from the store. I bought some of my very 1st cast iron since watching you. Thanks for making it fun.
Thanks for watching Patricia and tell him howdy for me
@@CowboyKentRollins he's 7 & he loves watching you dance. He thinks he has to name a dance everytime we cook. Lol
@@patriciamoran1278 thats so cute!
My husband bought a smoker recently. So I got a good deal on some pork belly, and I've got a small slab in the fridge, using this marinade to get it ready to smoke in a few days. I couldn't find the mesquite seasoning here in my area. I'm using some smoked paprika instead. The marinade came out sweet yet tangy, with a slight peppery bite. Should be really good once it's smoked. Thank you Cowboy Kent, we love your channel.
You can order that mesquite seasoning from Kent it's his personal brand
This channel is a great way to unwind after a long day of work.
Glad you enjoy
"Praise the lord, pass the biscuits, I'm gonna put twelve pound of bacon on each one."
I haven't laughed this hard in weeks. You said it, brother!
Hey Kent, love your channel! I got a chance to try this recipe over the weekend. Gotta say, it is unbelievable! I have been wanting to try this for awhile and it did not disappoint. Smoked with post oak and apple. Thank you for the great recipes!
Glad you enjoyed and Thanks for watching
This man has more character in his little finger than 99% of the population have in their whole body.
This is the first of your video that i watched from your channel and i think i love you. We need more people like you Mr Kent.
Greeting from Indonesia
Thank you so much!
Thanks and welcome
In Transilvania, Romania, we put the pork belly slabs in salt for a couple of weeks or longer, then we wash them in cold water and let them dry for few hours or a day. Then we cold smoke them for anywhere from a week to 3 weeks, few hours a day. Cold smoke only. And they last for 6-12 months in a cool dry place.
Back home in Western NC we’d kill hogs every late fall! Smokehouse was just a bellerin smoke! Great video!
I miss those days
Cowboy Kent Rollins I do too! Life was so much easier
We do it here every New Year’s Eve here in Southeastern North Carolina.
Im from the 828 where you from
I takes me hats off to you they're controlling for being one of the best chefs on the trail I do love your videos you do an awesome job God bless you and your family and God bless America
th-cam.com/video/HaqJw-YQI70/w-d-xo.html
Just made this this weekend, and man was it worth it! So good. Thank you Kent.
In Ireland, we add a little Irish seasoning to bacon and then we cook it very chewy, then we eat it right away.
I made my first at home bacon a couple years ago. It turned out alright. I didn't use maple syrup and brown sugar though for my brine ( I will next time) first time, I used salt, pepper, Tony Chacheres, and Jim Beam sour apple. Smoked it on Oak and Hickory. Wasnt half bad. Mine cured for a whole week. I look forward to doing it again when I have the 110 bucks for a 10 pound pork belly.
Kent I would love if you came to Pennsylvania on your tour! I know everyone here would love to be able to smell your cooking!
Thanks for watching and the invite
Cowboy Kent Rollins of course! I’ve been watching a while And thank you so much for the reply! If you went to Harrisburg around the time of the PA sportsman’s show then you would be surrounded by your viewers and like minded people
Hello Kent I'm going to try this recipe never thought about getting a pork belly for making bacon smart idea kent I must have lost my marbles not thinking about making bacon from pork belly ha ha have a great day Kent !
Cheaper it is
@@CowboyKentRollins your right Kent Rollins thanks for sharing your recipes
Pretty sure that's the cut used for whatever you get at the grocery store
@@CowboyKentRollins am not a fan of maple bacon but my only experience with maple bacon was store bought so how does this home made maple favor
Man LoSt HiS mArBLeS
Never have I seen kosher salt turn un kosher so quick. Love the video and thanks for the info. I'm gonna put a Colorado four corners twist on it with some homemade, homegrown poblano chili flakes. Plus a trick or two I've picked up smoking over the years. We'll see how it works, wish me luck.
Hope you enjoy
The only 4 Corners trick I know about involves Hatch green chile powder.
@@timothypadilla1277 we use a lot of fresh roasted hatch chilies on the Colorado side. However poblano and anaheim chilies grow in my garden better so I use them more. It is an ol family trick for a blast of flavor right where you need it.
@@masterof1 intersting i can't get big jims to grow in my FTown garden.. might have to consider those other varieties 👍👍
@@timothypadilla1277 nothing ventured, nothing learned. Good luck.👍
out of all the vids I have watched on making bacon... this one is by far the best..... Sir, you are awesome...
I just started eating pork belly, but they are thin sliced like bacon at the Korean market I find it at. It tastes AMAZING. I can adjust my own amount of sea salt sprinkled on it when cooked, and can save a LOT of fat and cook with it later. I am excited learning how to make this.
Hope you enjoy
Love your channel. Thank you, and of course Shannon and the taste test team, for your hard work.
I’m praying for Mr Craig Lee ❤️🙏🏼 God bless you and your family
You and Gordon Ramsey are my favorite. You’re why I started using cast iron!
Thanks for watching
Ramsey screaming ruins my digestion. CKR does not. Good food is ment to be enjoyed without stress.
Watch Ramsey's you tube video's. No screaming just explains the recipes as he goes. Hell's kitchen is made for t v not to teach you cooking.
This is amazing . Thank you Kent. I made this bacon and was amazed at how much better it was than the store bought stuff.Nice hobby for the weekend !
I followed instructions and it is incredible. Everybody has to try this once but it won't be the last time. It is really good.
Im getting ready to slaughter my hogs soon and was looking for a recipe for curing bacon. Now you have a video for curing and smoking bacon talk about timing love the video thank you sir.
I wish yall a great day, and make some of them cracklins
Christopher Groesbeck yummy. Where do you and your hogs live?.......asking for a friend 🤤🤤🤤
Sounds like heaven!😎🌴
Awww... poor little piggies
@@JulieWallis1963 Litterally take a helicopter, go anywhere in texas, and u should be able to find like 50 fucking random ass hogs in the middle of nowhere you can probably air strike
I love this channel...I’m gonna have to find me some pork belly and order that spice mix...Y’all are good people...thanks for the great recipes 💞
Thanks for watching
We purchase our pork bellies from Costco if that helps you.
Keith Blackburn that definitely helps, I wouldn’t have thought of Costco and I’ve never seen it in the regular grocery stores...do you happen to know roughly the cost per lb at Costco?
amandabelg503 I have been trying to recall the per pound price. I usually just go in and grab a couple. They are in 10# sizes (roughly) and we section them in half to cure for our bacon.
I’m going to guess that they are 28-32 dollars each 10# package. No skin or “rind” on the bellies. Not frozen so it’s pretty much ready to start the curing process.
I hope this helps.
Keith Blackburn oh that’s a great price...thank you for all your help...I’m gonna have to pick some up this weekend and get some bacon going...thanks again 🙂
Mister I sure appreciate you. You’re a reminder of family that’s passed, lots of good times had on trail rides and rodeoin and such before I realized cowboy didn’t pay a livin and went to work as a public servant. We woulda called you cookie back when though. Keep it up cookie!
Down here in hawg country, of as they say, hug country Southern Maryland. We call the pork belly the mellon. I never cured bacon because my grill is still in the store but thank you. God bless you and yours and God bless America
God bless
I just found ya this evenin and I tell ya I've sat here a chucklin and laughin the whole time. I really enjoyed myself. God bless and much love from the coal camps in the mountains of Kentucky!
Glad you enjoyed it and God bless you
"Why does this fella have a million subscribers?" *wavy bacon dance happens* "Oh... I guess that makes sense." *He thanks me personally (because I'm a vet)* "I suppose I'll subscribe."
Thanks for your service
Yes thanks for your service both of you
+
Cowboy Kent is a Patriot. Subscribe and be thankful for his (and Shan’s) appreciation of we whom have faced the enemy!
I am confused sir.
At 6:40 of the video you state you will leave the Pork Belly on the grill till the internal Temp reached 170 degrees. Then at 10:39 you probe the Belly and you state you want it between 140 and 150 degrees and you remove it from the grill at 141 degrees.
That is a big difference sir. Can you help me with this.
Get the internal temperature around 145- 150°F. A little less or little more is okay but not to much in either direction. Don't forget that your still going to fry or heat it up when you go to use it. Check out the recipe in the description box and you can also print it out.
@@daurbn Well let me see. so to get the printed recipe for this I would need to give out my email address and sorry to say that is not going to happen. I got more spam email from creators on YT I had to shut down that address and I will not go through it again. I am not saying all I would get from Kent is spam but I will not do it again.
Smoker temp should be around 170 to 180
@@CowboyKentRollins Thank you
Hog killing time reminds me of some good memories,good eating,and hard work...Thanks a Bushel.!!!
Thanks Michael for watching
Thanks Kent. I got my first pork belly and have been sweating whether to use nitrates. I'm with you...it ain't gonna last more than a week!
Mine sure dont
This is a very fun channel to watch as well as educational. And I like the retired Navy veteran below appreciate the fact that you recognize the military service people Past and present. A served eight years in the United States Navy.
You brought back some memories of my childhood when you mentioned hog killing day. Even though I was a small kid my grandfather and the other men in the neighborhood getting together out in the backyard and killing and processing from 6 to 8 hogs in one day. It had to be 30-40 degrees outside.
My wife broke out laughing at kosher salt on pork.
LOL! I hadn't even thought of that. Thanks for the laugh :)
It's not "kosher salt", it's kosher*ING* salt.
@@Armand79th someone knows their stuff
If Mr. Rogers taught us all how to behave and treat others, Mr. Kent Rollins sure has taught us all how to cook
Took a group of boy scouts out told them we could eat all the beacon they wanted. 8 pounds of beacon later they finally had enough. Four strips left for the cook. It was a great breakfast eggs pancakes and beacon
My heart gets so happy when I watch ya... I do a dance with ya after every episode... God Bless my friend...
I just bought a smoker and I am gona try this. Really good job showing and explaining how to prepare it.