I like making my own deli meats using the lowest cost base meats. I searched TH-cam to see if someone had already tried making bacon with pork butt! Thanks for the video demonstration. I'm going to try this on a smaller scale using my vertical gas smoker.
Hi thanks for watching! So I smoke the bones for 3-4 hours after salting them. Then boil them in water to make the stock. Remove bones and add it veggies and a couple other ingredients. A good winter project video for me. 🤘 Thanks!
Thanks for the tip!! Once it’s sliced it’s vacuum sealed and frozen. Then when cooked bacon is always cooked through. There are many different companies that sell bacon without the nitrates or nitrites. But proper handling, packaging, and cooking is definitely needed! 🤘
@@CowboyGirl007 Keep on researching and we'll keep on makin the bacon. People been making smoked meats without curing salts for a millennia... or two... Botulism lives in the soil. Keep the soil outa your kitchen and keep clean and don't cross contaminate with vegetables and you will have little to worry about. How do you think humans have survived this long? But it is ok to be careful when you are feeding your family. Just sayin...
@rickashe3626 right. It's just scary. But if meat is kept cold then cooked it sb safe. I wb tying it but will use correct portions of salt, sugar and the all important #1 curing salt. Some use natural #506 celery powder. It's expensive. So I'll go with the alternative. Ty
I’m not going to say that it’s ok to not use it, I feel comfortable in my own processing to not use it. But that is up to you. Try it both ways and see what you think. Thanks for watching!! 🤘🥓
It's pretty hard for me to understand such division over whether to use it or not. I'm thinking, the way you make this, it's cold through the whole process, until you smoke it. Then it gets frozen after smoking. I have two batches curing now. One is pork belly, and using the pink curing salt. The other is pork butt using your method. I'll come back and comment on how it turns out. Thanks for sharing the info!
Looks good tho 👍👍 I was think of a more smoky flavor ! By using liquid smoke, as well as smoking it on the smoker. Just some thing i need to try 👍👍👍👍 It May still taste like pork butt. With a hint of bacon tastes
Actually it has a great smoky flavor. I don’t like using liquid smoke and would rather use real smoke, just my opinion, but let me know how it does. If you want more smoke flavor I would just keep it on the pellet grill longer at a lower temp. Thanks for watching!
@@southcustomtackle I did a experiment on smoke. I took some 1/4" hardware cloth and made a square tube for pellets. I lighted one end and it put out a lot of cold smoke. I need it around 200 degs. So. i placed some charcoal over the pellets. OH LORD it was right where i wanted it 200 degs SMOKE WAS POURING OUT OF THE SMOKER > When then center hit 145 degs to 150 i pulled it off 👉👉Your looks EXCELLENT this was my 1st time
I am rocking a 1950’s Hobart 410, I saw it on consignment at a local kitchen supply store. I snatched it up right away and ordered a couple of new parts. Steam cleaned it and love it!! It does weigh 30-40lbs and is harder to clean but I manage with larger sink. Thanks!! 😀
Well my bacon 🥓🥓 turned OUT EXCELLENT. The color is like Canadian Bacon. But it taste LIKE BACON 🥓🥓Now i got to invest into a meat slicer. 🙄🙄 One i got is, only good for bread. Can't wait to make some MORE 👀👀 This was a learning experience. One is? Cut the shoulder butt into halves, then cut the bone out of the other halve> This keeps it thicker, with out hacking it all up. Next learning experience was? Save even the small pieces, Leave them on the meat. THEY MAKE GREAT BACON BITS 👌👌 Lucky i did YUM
I've read so much about needing pink curing salt for the cure. I noticed you don't use it in your recipe. Do you have thoughts on this? Thanks for your recipe. I bought a pork butt today and started the cure today.
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.
Hi David! Thanks for tuning in!! Some cuts out of the pork but have a little less fat but is more marbled instead of layers like belly or side pork. Flavor is still cured pork that is smoked, so no variation. I like it more, still juicy from enough fat but more meat, and cheaper!! 🤘
@@southcustomtackle Tks for both reply's. I give the pork butt a try next time. Did my 1st pork belly it turned out good. I need a better slicer my home unit with just a 7.5 blade leaves a lot to desire. .
Hi thanks for watching. Valid point on the vac bags, I may try that next time. I elect not to use nitrate or nitrite, but that’s my own processing. I’ve been doing this for many years and never had an issue. But to each their own! Thanks again for tuning in!
LOL. 😂 bacon is just side pork cured and smoked. This has more meat and still enough fat in it, same taste just different cut of meat. Thanks for watching! 🤘
I am tired of going to the store to buy bacon and it is all fat. I want bacon not cured fat slices. I have done this same thing years ago and it is great but it takes some work and attention. Definitely worth it in the long run. Kudos.
Nice job!😊
I like making my own deli meats using the lowest cost base meats. I searched TH-cam to see if someone had already tried making bacon with pork butt! Thanks for the video demonstration. I'm going to try this on a smaller scale using my vertical gas smoker.
Best of luck and thanks for watching!! Check out some of our other videos In the Kitchen! I have a couple more I’m editing soon! 😎
Thank you. Among the many I have watched I like yours the best. Simple, direct, efficient.
I would never use Iodized salt
Wow..never heard of pork butt bacon!I have to try it. What is pork soup? Great video.
Hi thanks for watching! So I smoke the bones for 3-4 hours after salting them. Then boil them in water to make the stock. Remove bones and add it veggies and a couple other ingredients. A good winter project video for me. 🤘 Thanks!
@@southcustomtackleI did more research. You should be using curing salt #1 to prevent botulism. Smoking at low temp doesn’t kill bacteria. Be safe.
Thanks for the tip!! Once it’s sliced it’s vacuum sealed and frozen. Then when cooked bacon is always cooked through. There are many different companies that sell bacon without the nitrates or nitrites. But proper handling, packaging, and cooking is definitely needed! 🤘
@@CowboyGirl007 Keep on researching and we'll keep on makin the bacon. People been making smoked meats without curing salts for a millennia... or two... Botulism lives in the soil. Keep the soil outa your kitchen and keep clean and don't cross contaminate with vegetables and you will have little to worry about. How do you think humans have survived this long? But it is ok to be careful when you are feeding your family.
Just sayin...
@rickashe3626 right. It's just scary. But if meat is kept cold then cooked it sb safe. I wb tying it but will use correct portions of salt, sugar and the all important #1 curing salt. Some use natural #506 celery powder. It's expensive. So I'll go with the alternative. Ty
Love the apron😂
I’m not going to say that it’s ok to not use it, I feel comfortable in my own processing to not use it. But that is up to you. Try it both ways and see what you think. Thanks for watching!! 🤘🥓
It's pretty hard for me to understand such division over whether to use it or not. I'm thinking, the way you make this, it's cold through the whole process, until you smoke it. Then it gets frozen after smoking. I have two batches curing now. One is pork belly, and using the pink curing salt. The other is pork butt using your method. I'll come back and comment on how it turns out. Thanks for sharing the info!
Looks good tho 👍👍 I was think of a more smoky flavor ! By using liquid smoke, as well as smoking it on the smoker. Just some thing i need to try 👍👍👍👍 It May still taste like pork butt. With a hint of bacon tastes
Actually it has a great smoky flavor. I don’t like using liquid smoke and would rather use real smoke, just my opinion, but let me know how it does. If you want more smoke flavor I would just keep it on the pellet grill longer at a lower temp. Thanks for watching!
@@southcustomtackleYes i agree. but some time it don't get enough smoke, Liquid smoke is ok, Long as you don't use to much
@@southcustomtackle I did a experiment on smoke. I took some 1/4" hardware cloth and made a square tube for pellets. I lighted one end and it put out a lot of cold smoke. I need it around 200 degs. So. i placed some charcoal over the pellets. OH LORD it was right where i wanted it 200 degs SMOKE WAS POURING OUT OF THE SMOKER > When then center hit 145 degs to 150 i pulled it off 👉👉Your looks EXCELLENT this was my 1st time
@@426superbee4glad you tried that!! I have friends that use a smoke tube and swear by it!
@@southcustomtackle I do as well bro.. Its great
The 😮looks good
what slicer are you using, I need to buy a new one
I am rocking a 1950’s Hobart 410, I saw it on consignment at a local kitchen supply store. I snatched it up right away and ordered a couple of new parts. Steam cleaned it and love it!! It does weigh 30-40lbs and is harder to clean but I manage with larger sink. Thanks!! 😀
Well my bacon 🥓🥓 turned OUT EXCELLENT. The color is like Canadian Bacon. But it taste LIKE BACON 🥓🥓Now i got to invest into a meat slicer. 🙄🙄 One i got is, only good for bread. Can't wait to make some MORE 👀👀 This was a learning experience. One is? Cut the shoulder butt into halves, then cut the bone out of the other halve> This keeps it thicker, with out hacking it all up. Next learning experience was? Save even the small pieces, Leave them on the meat. THEY MAKE GREAT BACON BITS 👌👌 Lucky i did YUM
Glad you liked it! Now fine tune and keep makin the 🥓 bacon!! 🤘
I've read so much about needing pink curing salt for the cure. I noticed you don't use it in your recipe. Do you have thoughts on this? Thanks for your recipe. I bought a pork butt today and started the cure today.
you need the cure imo.
It’s not “cured” if you don’t use a cure…Prague #1 pink Salt.
And do not use iodized salt!
It’s not “cured” if you don’t use a cure…Prague #1 pink Salt.
And do not use iodized salt!
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.
how does the flavor compare to using a pork belly
Hi David! Thanks for tuning in!! Some cuts out of the pork but have a little less fat but is more marbled instead of layers like belly or side pork. Flavor is still cured pork that is smoked, so no variation. I like it more, still juicy from enough fat but more meat, and cheaper!! 🤘
@@southcustomtackle Tks for both reply's. I give the pork butt a try next time. Did my 1st pork belly it turned out good. I need a better slicer my home unit with just a 7.5 blade leaves a lot to desire. .
I love the information in your video and the overall presentation. May we be saved from that awful music?
I appreciate your feedback! Thanks for watching! 😎
what ? No Pink #1? and those zip bags need replaced with a vac sealer. imo.
Hi thanks for watching. Valid point on the vac bags, I may try that next time. I elect not to use nitrate or nitrite, but that’s my own processing. I’ve been doing this for many years and never had an issue. But to each their own! Thanks again for tuning in!
The bag is only preference dude
You can cure meat without pink salt!
HAS any one tried Soy sauce on the bacon?
No but I could get behind that!! I marinate pork shoulder steaks with that and garlic.. it’s 🧨!!
@@southcustomtackle he hee what i was thinking. 👍👍 soy is a lot of flavor
@@southcustomtackle Pork butt shoulder is ON SALE NOW. 👀 I pick up a few 13 lbs. for 6 bucks Each. Got one doing the cure> RIGHT NOW FOR BACON🥓🥓
@@southcustomtackle I pick up a few 13 lbs. for 6 bucks, each. It was at KROGER's where i pick them up at
WANT TO BE BACON 🙄🙄
LOL. 😂 bacon is just side pork cured and smoked. This has more meat and still enough fat in it, same taste just different cut of meat. Thanks for watching! 🤘
@@southcustomtackle Cool i will give it a try THANK YOU
I am tired of going to the store to buy bacon and it is all fat. I want bacon not cured fat slices. I have done this same thing years ago and it is great but it takes some work and attention. Definitely worth it in the long run. Kudos.
You measure in weight NOT volume. That's why you get different results with different types of salt. That's BASIC stuff processing meats