Apple-Smoked Cured Pork Belly, aka homemade bacon
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Apple-Smoked Cured Pork Belly, (Bacon) with the Smoke Hollow Pro Series Smoker.
Ingredients:
1/2 cup kosher salt
1/2 cup apple butter
1/4 cup firmly packed brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon curing salt
4-5 pound pork belly (skin removed)
In a bowl combine the salt, apple butter, brown sugar, cinnamon, nutmeg, cloves and curing salt.
Put the pork belly in a 2 gallon zip-top bag. With the fat side up apply 1/3 of the paste, and rub in. Turn the pork belly over and apply the remaining paste and rub in. Seal the bag and place in the refrigerator for 7 days. Turn the pork belly over once a day.
After 7 days remove the pork from the bag and rinse off with cold water. Slice off a small piece and fry to taste for salt content. If too salty soak in cold water for 2 hours.
After pork belly has been rinsed and soaked, dry off and place it on back in the refrigerator overnight to dry out. This process will allow the meat to form a thin coating called a pellicle, which will allow the smoke to stick to the pork.
Heat up the smoker using apple wood to 190-225 degrees. Cook the pork belly fat side down for 2-3 hours, or until internal temperature reaches 150 degrees.
Remove the pork belly and let cool. From this point you can slice it up and cook it, or wrap it in plastic wrap and store in the fridge for up to 10 days. Frozen it can last for 3 months.
Bootlegger's Brewery, Rustic Rye IPA www.bootleggers...
I just finished my 4th slab of bacon, and now consider myself a bit of an expert.
TIPS: apply salt and sugar according to the weight of the raw meat. If you do a search on the internet for "bacon cure calculator", all the work has been done for you. But you will need to scale that measures in grams.
TWO: after your refrigeratorated cure, dry your slab out for a couple days and then smoke it. Apple and cherry are always good choices for pork. NOTE: DO NOT let the smoker temperature to get above 150. Around 100 is best. You don't want to cook it. Just apply a layer of smoke.
THREE: after smoking hang your bacon. Here in Oregon during the winter it's around 40 degrees almost constantly, and I have mine hanging in the garage next to some other dry cured meats that are in the process of shrinkage. In other parts of the country a basement would likely be ideal. Don't worry about spoilage, the Cure has already protected your meat. Just keep it as cool as you can. As it gets warmer out here I'll likely be forced to put it in the refrigerator because of the Flies and other Critters, but if you really want to go old school you can leave it out all summer wrapped in something like mucilin.
Using this method for curing bacon will give you a more traditional dry cure.
I'm sure many have seen pictures of bacon hanging in those old western movies. Right next to hams, and this is how they did it before the days of refrigeration.
Learning how to store all of your dry cured meats this way will be a nice feather in your hat if the shit ever hits the fan.
Cheers!
Really appreciate that, I have been watching A LOT of videos of how to make bacon recently, and definitely taking your tips into consideration.
Measured Cures are really the way to go, never have to worry about any sort of desalinization later as the salt level is proportional to the weight of the meat being cured.
This couldn't be more relevant at this time!
Pellicle is the word you were looking for around the 14:30 mark. This was a really nice video without overcomplicating things while still explaining items in enough detail as to why youw ere doing what you were doing. Bravo
Thank you!
This kid is real honest...gotta love that as much as you love bacon! lol
Excellent video and added to my favorites as I'm sure this is one I'll come back to time and time again.
You don’t need the pink salt. No problem if you like using it, but it’s not necessary. If anyone is interested in making bacon without it, check out Cowboy Kent Rollins. He has a good video on the subject and explains it better than I can here. Either way it’s still bacon, so you really can’t go wrong.
You absolutely, DO NOT have to use Prague powder or pink curing salt to cure bacon. You can cure bacon with kosher salt by itself or with the addition of sugar.
Thank you, well said. Curing salt is "sodium nitrate" it's been proven as a cancer causing chemical used in the food industry as a preservative. Meats were being cured long before the introduction of man-made problems.
I like the vid, however, the creator inadvertently misled ppl that are curious that came here wanting to learn, just like I did to save money as a "do it yourselfer." As a lifelong dedicated bacon lover, well, let's just say for a lot of us, bacon has been a religious smile since childhood.....!
Dont need sodium nitrate lower the cancer risk and enjoy more bacon.
I use only extra course sea salt. Takes about 8 to 12 days to extract all the moisture. Our ancestors have done it that way for thousands of years, and I'm still here to politely mention it too
@@michaelbromfield4243 Many of our ancestors' products had salts with naturally occuring nitrate...
@dotri 1967 do you need to add sugar for a proper cure or is that for taste?
The ingredients label for my curing salt #1 is sodium nitrite, not sodium nitrate. Most videos showing how to make bacon, etc., stress that you use #1, not #2. If I understand correctly, nitrates (#2) are used for long term curing and storage, like Bologna, hot dogs, etc.
Nitrites (#1) are for "short term" curing of home made bacon, sausage etc.
Pellicle. A tacky texture due to drying of meat. Really good video. Careful with tasting the end pieces, they will be a little more salty. I have never objected to, too little salt in bacon. I always soak it a couple of times for about 1 - 2 hours each time. I have even soaked it over night. Thanks for this.
Great video, I use regular course sea salt without any issues never used sugar as a personal preference. Then slow smoking the belly after curing OMG
Great instructional video. Really helps to see this before trying to make it ourselves. Thank you for taking the time
Thanks for the kind words, and for stopping by!
Good bacon making!! FYI the pink curing salt is not necessary if you are going to eat the bacon with in a week or two. The curing salt is needed if you plan on storing the bacon for longer or sharing it. Some folks feel the nitrates are not good for us so if that's you you can leave them out.
OR, you can vacuum pack it and freeze it...
Good video. Thanks bro for sharing. I never thought about using Apple butter. But I'm gonna try it.
I hope you do try it, as it was awesome! I also made a Sriracha & Honey Bacon if you like spicy and sweet, thanks for watching! th-cam.com/video/-PjfsTB8kdA/w-d-xo.html
Mouth watering.
I’m 14 nearly 15 I’m 100% getting a good smoker after watching this video 👍
Glad you want to get a smoker! Thanks for stopping by!
Absolutely love making and eating homemade bacon! So much better than mass market bacon - #DIYBacon for the win!
Bacon is important to me. When I count my blessings, which is often, this salty meat is always among them. We all have things for which we dedicate too much time. Frankly when I look up at the clock and see that seven hours have given way to the pink bullion that is my mana from heaven, my ambrosia, only joy splits these lips. Thank you, God. Thank you, Smo'King BBQ Tips & Recipes
Wow, I can't figure out if your horny or nuts!
Bravo. Good job. Nice color!!
Also, on the beer front, being from the KC area myself, there is a local brewery that makes a beer called Rye on Rye - which is beer aged in rye whiskey barrels - see if you can get your hands on some! It's from Boulevard Brewing Company
I will keep my eyes open for that beer, sounds good!
just a heads up, be careful of that skin/ fat left on it. ive done a few hundred lbs of bacon and the first time used a hot smoker like that i had a fireball in minutes. stay on the safe side and take the skin off and if you get a good belly with tons of fat make sure you have drip pans and empty them CONSTANTLY and keep away from the heat source! :) but looking good sofar man!! keep it up
brandon boyer k
If it's dripping g grease it's too hot.
Doesn't prague powder (pink salt #1) - used for short term cured items like bacon - contain sodium nitrite, not nitrate?
Sodium nitrate is for long term cures (like dry cured hams and sausages), and it slowly breaks down into nitrite, iirc.
In any case nitrites are in pretty much everything you eat, especially plants. "Naturally cured" bacon is just cured using celery juice/powder (or other plant) because of the nitrites it contains.
The cancer risk that everyone cites has since been debunked. Just like anything though, too much of anything can kill you. It would still take eating an impractical amount of properly nitrite-or-nitrate-cured meats to harm the average person, even long term.
Your body actually uses nitrites to create nitrous oxide which is good for your cardiovascular system.
Disclaimer: I am not a chemist, nor a biologist, nor any other ...ist. Just regurgitating stuff I've read. Food for thought. Do your own research, risk management and all that. Yadda, yadda...
Just to let you know, mate. You can do it with just Kosher salt. The nitrite is used to add longer shelf life.
Good video my friend, a wanted to point out that the curing salt is not sodium nitrate but sodium nitrite, which is a bit different, nitrite is basic and nitrate is neutral, also sodium nitrate is known as saltpeter and can be used to cure meats, nitrite is for shorter curing times and nitrate for longer but can be used with a curing accelerator which is Sodium Erythorbate and a good ratio of these would be:
Salt 25g/kg
Brown Sugar 20g/kg
Cure 5% (Sodium Nitrite) 2.4g/kg
Sodium Erythorbate 3.5g/kg
I hope these tips help anyone, since I've been testing several flavors and mixes for tasty bacons and this is what got me the best results, I'm actually selling them now locally and got a pretty good reception. Have a great week everyone.
Bought me a smoker a couple of weeks ago, and DEFINITELY going to try this recipe out ! Your video's are awesome. Thanks !!
Awesome! I know you are going to love your smoker for sure! Thanks for stopping by!
@@SmokingBBQ 3rd day in the fridge for after turning. Question : Is the temperature you mention in Celsius or Fahrenheit ? I'm sometime confused in the "standard" used.
Thanks for letting me know :)
@@chrisbiesterveld Fahrenheit. Good luck on the smoke, hope it comes out Awesome!
why hot smoke it ? and why fry it after ? at 150 the belly is cooked, maybe crisp it up a little and that's it . :)
I am just about to take out mine from the smoker, 15 kilos of cold smoked deliriousness hehehe I ate mine after it had been sitting in the fridge for 5 months lol still good af hehehe
can you please explain what apple butter is and how it is made? thanks!
I don't know how to make Apple butter, I buy it already made. Doesn't look to difficult, here is a recipe I found online, good luck! www.simplyrecipes.com/recipes/apple_butter/
I absolutely agree that the curing salt is not necessary. I have cured meat (sausages, pancetta capocollo and even prosciutto) for years and never, ever used any nitrates. Kosher salt is the key and cool temperatures in a cold cellar or refrigerator at about 7 degrees Celsius. Works every time. I you want to use nitrates then go ahead, but not necessary. Good video
If it’s still salty after soaking you can also add eater to a pan and simmer the bacon slices a little bit then drain the water and cook as you normally would.
Thank god someone posted a recipe NOT in metric!
Thanks!
Lol. I hope you enjoy the recipe, thanks for stopping by!
Not nitrate but nitrite. you are using curing salt #1?
Excellent video. I found it very informative and it put my mind at ease with attempting this. I know what I'll be doing this weekend. Thank you.
Good luck on your Bacon Brian. Thanks for stopping by!
Great vid,, the young lad is quite a ham eating some yummy bacon....
Good video, word you're hunting for is pellicle. Also recommend getting a good slicing knife Victorinox has a good one on amazon.
the wee little salty cook ,lol great job little dude
I don't understand why people get so bent out of shape about the curing salt, half the stuff you find in a grocery meat department or deli will have it, you technically don't NEED it if you're hot smoking but when you're dealing with food you should be as safe as you can.
I agree. They have no problem buying ham at the store that says no nitrites added, and have no idea that it has nitrites in it. They are just misinformed. Like you said it is better to add it to be safe than get sick. Thanks for stopping by!
The whole idea if homemade bacon is to leave out all the shitty chemicals.. No you don't need curing salt unless you plan on storing your bacon for months. The smoking process also adds to the curing process. Why add deadly chemicals if you don't need it..
@@danmartinez9497 Food safety? Also I make my own bacon because I can make the $10-20 a pound flavored stuff at $3 a pound and adjust the flavor to my tastes, not because I'm trying to avoid "chemicals" in it. I'd much rather make bacon with cure and know that I don't have to use it up within X days or it'll spoil.
Your apple butter recipe has turned into one of my favourite recipes for making bacon, and also that of my friends!
I love to hear that! I am so happy you liked the recipe, thanks for the kind words and for stopping by!
If going by your recipe, how much bacon will this cure ? Thanks Looks good
4-5 pound pork belly. Complete recipe in the video description.
You probably should also mention one can "smoke cure" this meat which does away with the pink stuff and lengthy curing time for those of us who don't have the extra fridge real estate. Lots of options here. Can't wait to try your recipe!
smoking the bacon does not do away with the need for sodium nitrate... sodium nitrate is used as a preservative to make your bacon last longer in the fridge. If you will use the bacon within 1 week (smoked or not), dont use it. If you need it to last longer in the fridge, then use it.
@@jeffhuff1000 can you not just freeze what you dont eat for later use , say if it was a 10 Ib belly
@@jckhammer The safe approach is to use sodium nitrate. But if you plan on freezing right away and then you use it quickly (within one week after defrosting) you should be ok. Note I recommend using the sodium nitrate for food safety purposes but in the end it's your call.
@@jeffhuff1000 thx for the reply . My main intent is to smoke bacon and freeze so I can cut up, freeze and then use when I want .
@@jckhammer good luck with that, nothing like homemade bacon :)
Celery salt also contains sodium nitrate in safe levels.
Cinnamon, nutmeg, cloves, and allspice? Nice mix -- though I was waiting to see if mace and green cardamom (or maybe black in this case) will come into play... possibly a hint of ginger. ❤️
Great family, thanks for the video and effort
Thanks for stopping by and watching!
Great video, I will definitely try this recipe. Thanks
Please check back and let us know how it turned out. Thanks for watching.
Erik Mueller Hi, I have actually done it twice in increasing quantities since I watched your video. Thanks again
How did it come out? Where you happy with the results?
you do not have to use nitrate at all
I thought you were supposed to mix the curing salt in cold water?
Correct
looks good when done
Taking a salt sample is a great idea but not from the end because it will be very salty. Cut it in half. Besides, more smoke exposure!!
so would u use 1/4 cup salt instead of 1/2
You dont have to let it dry overnight. Half of an hour is plenty of time. I make bacon every other week most of the time I dont dry it at all. Other than with a paper towel. It drys in the smoker. But great video thanks!
Thanks for the tip, and for stopping by!
I LIKE YOUR WAY HOW TO MAKE BACON
I like to use Mortons Tender Quick curing salt it’s less harmful
You're kidding right ? Tender Quick is NOT for bacon. It's acually more harmful for bacon. :)
I really enjoyed your video. I have been smoking for a while and picked up a couple tips. Thanks again!
Glad to hear it! Make sure to check out some of my other smoking videos, and thanks for watching!
I first saw it dry, but now i saw the video its pretty good
Excellent video? Did you add anything to the pan to fry the bacon? In other words is the fat in the pan rendered by the bacon?
Nothing but Bacon in the pan, I didn't add anything. Thanks for stopping by!
How about using coarse Applewood smoked sea salt and using an oven instead of the smoker???
Well you kinda need a smoker to add smoked flavor, but nothing wrong with using some smoked sea salt.
You might want to try apple sauce instead of apple butter. Adding oil or grease can prevent the brine from absorbing. I learned this from marinating meat for sous vide.
Thanks for the suggestion Gary!
Traditional apple butter (and anything I’ve seen commercially) doesn’t have any oil or fat in it, it’s essentially just thick applesauce used as a spread, and typically containing spices like cinnamon. Think apple jam.
@@ericdeer5887 No wonder I've never liked it! What I was served was just apple flavored butter!
Lots of curing is done without poisonous nitrate
Great video will be trying this thanks friend
Light brown or dark brown sugar?
A mere 4 ounces of Prague powder will cure 100 pounds of meat. (use 1 level teaspoon for every 5 pounds of meat is the rule of thumb). You did good on the cure. However the Kosher salt that was much. Looks good other wise.
That is absolutely not true you do not need curing salt. Salt is fine if you are consuming the meat with in a week or freezing also you can use celery powder you do not have to poison your self or the meat with nitrates
Have you tried equilibrium brining where you measure the meat and do a % of that in salt sugar and cure. So it’s not too salty. It will be just right.
Total weight of meat in grams
2% salt
1% sugar
0.025% cure
Not yet, mainly because I didn't have a scale. But I recently got one on sale on Amazon. Next time I will try and see if it makes a difference. Thanks for your comment and for stopping by!
@@SmokingBBQ yes a good scale is definitely needed. Check out the Oxo 11 lbs scale with a detachable display. One other thing you should get is a 12’ slicing knife. Makes cutting bacon thin, consistent and straight. I have 2 slabs on the go currently and I’m only on Day 1.
@@Guapogiboy got an electric slicer I will use next time!
LoL, Pellicle. Not pedicure.
Great video, but you certainly do not need the curing salt.
My grandfather smoked & cured everything in an old log cabin style smoke house for years with regular old store bought granulated salt and seasonings.
I have never used nitrates or nitrites.
Is this considered a wet or dry cure?
This is considered a dry cure. Wet cure would be if you submerged the meat in a water cure.
I made this recipe. It's currently curing for another three days for a total of seven. My question is, my butcher sold me a 10lb belly. He cut it unevenly so one was approx 4 lbs the other approx 6 so I cut some off of the bigger piece to make them even and was left with a small piece that was approx a lb. I made the cure for 10lbs and cured and vac sealed each piece individually. I did cut the salt in half. Does that small 1lb piece have to go for the entire 7 days or would it be done sooner since it's smaller? It's been 4 days and I'm wondering if I can sample the smaller one.
I would wait the full 7 days, just to be safe that the cure has completely been absorbed. Please come back and let us know how it turned out, and what you thought of it. Good luck, and thanks for stopping by!!
@@SmokingBBQ I went ahead and took the small piece out early I had to taste it. Pretty good so far but I didn't smoke it I just sliced a piece off and cooked it up. I'll do the rest this weekend on the smoker. I have plenty ingredients left for the cure and I have a dozen turkey legs in my freezer just waiting to be cured and smoked. That'll be next. I usually just use a product called processors choice Maple cure. I've smoked turkeys with it and its really good. Tastes just like a ham but I saw your video and had to try it. My next bacon I'll try the processor choice cure to see how it turns out
Might be a stupid question but would peanut butter work as a substitute for apple butter?
I would not use peanut butter, as it has a completely different flavor profile. If you cannot find apple butter I would probably use apple sauce instead. Thanks for stopping by!
Smo'King BBQ Tips & Recipes I understand there would be a different flavor profile, I guess my question should have been would it work just like the apple butter?
I can already taste it! Broil some and put it in mac & cheese. Do a nice mac and cheese recipe when done mix in chunks of pork belly just before serving.
What a great suggestion! Thanks for stopping by!
You're using double the salt I usually use for 5Lb. of belly.
USUALLY , HOW MANY DAYS SEATS IN A SOLT AFTER RINSING MUST BE SUBMERGED IN THE WATER SAME AMOUNT OF HOURS AND YOU CAN EAT THAT BACON WITHOUT FRYING. SMOKING IS ONLY CURING PROCESS AND PRESERVATION.
18:24 the bacon looks perfect!
100-115° F is really the hottest you want the smoke to be for cured bacon. You've essentially cooked that belly and now it has a much shorter shelf life. You really want to smoke it at about 100° F for 8-10 hrs very cold smoke and not cook it at all. That way it's shelf stable at room temperature, the same way a country ham is cured and hung on the rack at room temp in the grocery store.
You can either cold smoke or hot smoke bacon. Both methods have pros and cons. My recipe above is made for those that cannot cold smoke, due to the type of smoker they have, or the climate they live in. Nothing wrong with hot smoking bacon, as it still produces delicious tasting bacon. Hot smoked bacon can be safely stored in the refrigerator for up to 2 weeks, and can be frozen up to 3 months. Once you taste how delicious this hot smoked bacon is I doubt you will have enough left over to be concerned with storing it more than 2 weeks. Thanks for watching!
your son stole the show ...it's all good
You don’t need pink curing salt all you need is kosher salt, sugar and smoke
Seven days or seventy days ???
Let the boy talk I trust him
I am researching curing my first pork belly. I want to end up with one that can hang unrefrigerated. Would this one work? Or, what I have to do salt only for that?
Although this recipe cures the bacon, it does not cure it to the point of not needing refrigeration, as it is cured using Praque Powder #1. I am no expert, but I believe you need to use Praque Powder #2, which contains a higher percentage of nitrites and nitrates to cure meat that will be safe without refrigeration. Please do more investigation on this, as I already mentioned, I am by no means an expert on the various curing techniques available.
Smo'King BBQ Tips & Recipes Thanks for getting me in the right direction. I thought the extra ingredients other than salt may have made it require refrigeration.
Keith Brookshire for an unrefrigerated meat i think you want a cold smoke not a hot smoke.
why do you burn it though
Do you still make your own bacon?
I have made it several times since recording this video Clay. But I also am fortunate to have a local butcher who makes his own bacon, and most of the time I take the easy way out and buy from him. But it certainly is worth it making it yourself. Thanks for stopping by!
Interesting comments about the use of pink salt. I never heard of replacing it with celery salt....where's that google button?
I plan to start the procedure of smoking bacon tomorrow with a homemade cold smoker. I would be concerned with the temperature of the meat, spoilage and botulism but the temp outside here in Denver will be below 40 degrees. Wish me luck!
Good video, great kitchen and family. I guess what I took from it was the apple butter/apple wood chip combo. I would leave out the cinnamon, allspice etc. The Rye beer sounds great, I'll see if I can find it here in Denver but how do you go from an artisan beer to a Pabst Blue Ribbon? Lol! Also, with the bacon being at 150 degrees, isn't that considered cooking it?
Thanks-good video!
I use curing salt for safety reasons. I like all kinds of beers too, even PBR! Thanks for stopping by and good luck on your smoke tomorrow!
How did your bacon turn out? I am in NoCo (Windsor) and will be smoking some pork belly soon. I will use my smoker with the door partially open to reduce the heat.
what happen if i dont use a curing salt , would that affected the flavor somehow ?
I try to encourage people who follow my recipes to use nitrites when curing foods to reduce the risk of food bone parasites, bacteria, pathogens and botulism, just to be on the safe side. Dry curing without nitrites takes some special precautions and a fair amount of expertise to be safe, and using nitrites can eliminate a lot of those problems. I would rather be safe than sorry, especially if I am feeding it to other people who trust I know what I am doing.
Since I always use nitrites when curing bacon I cannot answer your question. I am sure the taste will be slightly different, my only concern is you getting sick if you do not use nitrites. Thanks for watching!
thanks for explaining the safe part . I will defenitely use the curing salt , like you say better be safe than sorry.
Meat will turn brown instead of bright red or pink. And have off taste. Will not keep long. Fatty meats sour very quickly without cure. Reason you don't see bacon jerky for sale.
Great video!! I've been smoking bacon at home for years, but will definitely try your riff on it. BTW, Bears still suck. GPG!!!
Auto thumbs up for the bears jersey!
Good video dude . I have some pbr in my fridge too.
Looks good kids are honest! lol
Great looking bacon, nice IPA, I could not help notive the PBR in the fridge. Do you actually drink that or kill bugs with it, LOL.
only a loser takes shots at others beer!....snob
old mill rocks just like Hamms and PBR
Nice
just wondering why do u add oil ontop of bacon?
No oil was added, that is some of the fat that melts a bit when hot smoking it to 150 degrees.
Don't waste rub put the next slab of pork in bag for next run.
You can use celery salt or nothing.
Amazing!! Thank you!!
All curing salt is 100% sodium nitrate. It's what salt was 100 years ago. There is a pink cure #1 like you are using, and a pink cure #2. Each has different applications.
#1 has Sodium nitrite only. #2 has Sodium nitrite and Sodium nitrate. #1 is used for hot smoking like in this video and #2 is used for cold smoking. Neither is 100% nitrite or nitrate. In general these are between 8 and 10% with the rest being regular salt.
@@ReverendPONT Cure#1 is 6.25% sodium nitrite.
I just started making my own bacon a few months ago and I’ve now gone on to I guess four or five slabs. Did not use curing salt for the first one or two, but have on the last three. Saw video on TH-cam where they talked about the pros and cons of curing salt. It appears to be kind a like Ford and Chevy vehicles: people swear by either one and everybody else is wrong.
Anyway, I noticed in this video that he did not trim the extra skin off the back of the pork belly. Most of the ones I’ve gotten, have quite a bit of fat back there and I’ve always trimmed them after seeing a video where they did it. It just seems to make sense to me but I guess it depends on how it’s cut.
In addition, if I were to make peppered bacon, and then rinse everything off after the cure, there’s no pepper left. Is it standard just add some more for the smoking process? I buy some from a local butcher, and the peppers all over it.
How did the non salt bacon taste. I used salt and brown sugar and it was so salty it was inedible.
@@jaywest9786 I thought it was good. I haven't yet compared them side by side
@@markhooton2569 Thanks. I made some bacon with salt and brown sugar. It was so salty I couldn't eat it. Cured 8 days. Washed it off but it was very salty.
@@jaywest9786 , neither batch was that salty (with or without curing salt). I just used brown sugar and some maple syrup. One batch has black peeper, but I was washed them off after about a week and then set in fridge for 24 hrs and then smoked. If you washed, I can't imagine why it was so salty.
@@jaywest9786 I had the same problem and ended up soaking it in cold water for a few hrs. Then tested a small piece to check for saltiness and continued to djust soak times to pull more salt out of the meat. Worked for me.
Half cup of salt is way to much 2.2 % salt per weight of your pork belly
It can also be made without Sodium Nitrate.
You dont like an electric range, but electric smoker.... Lol just messing with ya. Good video man!
I seriously hate my electric stove, very hard to fine tune the temp. My smoker is gas, and easier to control. Thanks for for stopping by!
Bubbles is a bears fan
Great video but try it without the curing salt it’s not needed and better form ya
Everyone always has an opinion of curing salt. IMO as long as it used sparingly and consumed occasionally there is no problem. It also guarantees the bacon will remain safe to eat for a long time. Thanks for stopping by Bradley!
Great video. Go Bears ! ! !
Great.
I have pork belly curing right now I am going to smoke it with cherry wood
I hope it comes out fantastic! Thanks for stopping by!
any good sporting goods store will have pink salt.
nice jersey