Great documentation, I skipped nitrites/nitrates a long time ago, not out of fear for them, just not needed with good curing techniques… also, if you leave that uncovered in your fridge fur a couple weeks, you just made Pancetta
Good video, why did you need to bake it the oven?, you could have just cooked it without the bake?. Also most recipes I see use salt/sugar in a 1:1 ratio
By cooking it in the oven first it stores longer. It’s the same reason I prefer hot smoking over cold smoking. Heating it to 145-150°f helps to ensure you don’t have any bacteria that will spoil the meat. I prefer my bacon to be less sweet so I cut the amount in half. Thanks for watching.
No, because of the equilibrium cure process all of the ingredients are at the optimal level and I personally like the crust of the pepper on the bacon. If you didn’t want that crust you could rinse it off without any issues. Thanks for watching.
I like your technique here. Thanks for showing us your process.
You’re welcome. Thanks for watching.
That’s a pretty neat comparison of the two. My mouth is watering now for some bacon😅
Thanks for watching. You should give it a shot.
Great video 👍🏿 from the uk 🇬🇧
Thanks for watching.
Great documentation, I skipped nitrites/nitrates a long time ago, not out of fear for them, just not needed with good curing techniques… also, if you leave that uncovered in your fridge fur a couple weeks, you just made Pancetta
Thanks for watching. I have a video of my pancetta making.
Good video, why did you need to bake it the oven?, you could have just cooked it without the bake?. Also most recipes I see use salt/sugar in a 1:1 ratio
By cooking it in the oven first it stores longer. It’s the same reason I prefer hot smoking over cold smoking. Heating it to 145-150°f helps to ensure you don’t have any bacteria that will spoil the meat. I prefer my bacon to be less sweet so I cut the amount in half. Thanks for watching.
You need to bake it or smoke it to prevent botulism. That’s the main reason. That and it stores longer.
Did you not need to rinse this bacon before you put it in the oven?
No, because of the equilibrium cure process all of the ingredients are at the optimal level and I personally like the crust of the pepper on the bacon. If you didn’t want that crust you could rinse it off without any issues. Thanks for watching.
Liquid Smoke: APPLE smoke flavor
Thanks for watching. Personally I’m not a fan of liquid smoke but that is definitely an option for those who like it.
The level of cross-contamination is incredible.
Thanks for watching.