Yes, it's really bacon. Canadian bacon, cured/uncured bacon, British bacon, Turkey bacon, beef bacon, venison bacon, buck board bacon...it's the process more than the cut.
I'm certainly glad you are going to try it I use this same recipe for Canadian Bacon as well, and we prefer it over the Buckboard bacon i made in this video. Now is usually smoke a 50-60 lb batch at a time. Thanks for watching!
Unfortunately i didn't video that process. Everything minus the bags of concrete and mortar, hardware, and some of the fasteners was reclaimed/re-purposed materials. I am planning on adding an offset fire box for cold smoking cheeses and meats. Thank you for watching!
That the way mine looks like too Like CANADIAN BACON! 🥓🥓 Bright reddish pink. but tastes like bacon! 🥓🥓I' am very happy with it YUM Can't wait to make some more.. The small pieces? I make bacon bits out of it > just leave all that small stuff on it, and after its smoked cut it off, for bacon bits
I have to try this! For years, I have been making homemade bacon with the more traditional cut (pork belly). Your process is almost identical to mine, but the bellies cost twice as much as butt, and there is more fat to render off, which makes it even more expensive. Have you ever tried this with chuck? Thanks for posting....it looks amazing!
Thank you for watching! I have not tried this with chuck. My twin brother over at the Nutty Gnome Homestead on TH-cam and i have been making bacon like this for years because we prefer lean thick cut bacon. The Pork butts after the shoulder blade is removed, is just about perfect in my opinion to fit this bill! Again thanks for watching and the comments!
Its wood fired so it fluctuates a bit but i try to keep it between 225 and 250. In the way I regulate the temperature is by spreading out the coals or pile in them up.
Thank you for watching and the comment. At the beginning of the video, I explained how I make our bulk bacon cure. I then follow the ratio of grams of cure for grams.of meat. As explained in the video, you must weigh your meat in grams to determine how much bulk bacon cure to use. Thanks for watching!
@@voyager8195 but if you're asking about the equation for the cure, that is: wt of meat in grams x .025= grams of cure to use for that particular piece of meat.
Your maths is fine bud. Your mix is 9% Curing Salt which equates to about 0.25% of the total weight of meat if you add 2.5 % mix to the meat. I thought it looked really high till I worked it out
@e4300 correct, it's not. However, this recipe calls for it so I use it. I'll be doing a video soon on bacon without the prague powder. Thank you for watching and your comments!
Is it really bacon if you used the shoulder though? I don't think so. I think it's actually just brine and smoked shoulder sliced into thin pieces. I'm not saying it's not good. But it's not truly bacon.
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Great video. Definitely going to try this recipe.
Your smoke house is prety bad ass. A tour of it and how you but it would be a good video.
Thank you and thanks for that suggestion. I will have to do that in a future video!
Yes, it's really bacon. Canadian bacon, cured/uncured bacon, British bacon, Turkey bacon, beef bacon, venison bacon, buck board bacon...it's the process more than the cut.
Very informative. It looks great. I'm a newbie but I'll be trying this for sure. Thanks for the cure recipe.
I'm certainly glad you are going to try it
I use this same recipe for Canadian Bacon as well, and we prefer it over the Buckboard bacon i made in this video. Now is usually smoke a 50-60 lb batch at a time. Thanks for watching!
Sure would like to see a video of how you built your smoke house
Unfortunately i didn't video that process. Everything minus the bags of concrete and mortar, hardware, and some of the fasteners was reclaimed/re-purposed materials. I am planning on adding an offset fire box for cold smoking cheeses and meats.
Thank you for watching!
That the way mine looks like too Like CANADIAN BACON! 🥓🥓 Bright reddish pink. but tastes like bacon! 🥓🥓I' am very happy with it YUM Can't wait to make some more.. The small pieces? I make bacon bits out of it > just leave all that small stuff on it, and after its smoked cut it off, for bacon bits
That's awesome! I keep the cutoffs and bits for beans and salads! Delicious! Thanks for watching!
@@ashmorearboretum684 Amen to that. 👍👍
That was really good
Well im glad you enjoyed it buddy
I have to try this! For years, I have been making homemade bacon with the more traditional cut (pork belly). Your process is almost identical to mine, but the bellies cost twice as much as butt, and there is more fat to render off, which makes it even more expensive. Have you ever tried this with chuck? Thanks for posting....it looks amazing!
Thank you for watching! I have not tried this with chuck. My twin brother over at the Nutty Gnome Homestead on TH-cam and i have been making bacon like this for years because we prefer lean thick cut bacon. The Pork butts after the shoulder blade is removed, is just about perfect in my opinion to fit this bill! Again thanks for watching and the comments!
Thank you 😊
You're very welcome!
4 more days and off to the smoker MINE GOES > I can't wait 🙄🙄 but i well for the bacon 🥓🥓
It's worth the wait!
@@ashmorearboretum684 Yes it is YUM 👌👌
Wow looks awesome. What temperature are you running the smoker?
Its wood fired so it fluctuates a bit but i try to keep it between 225 and 250. In the way I regulate the temperature is by spreading out the coals or pile in them up.
How do u know how much #1 cure to use?? Explain that on the show!!
Thank you for watching and the comment. At the beginning of the video, I explained how I make our bulk bacon cure. I then follow the ratio of grams of cure for grams.of meat. As explained in the video, you must weigh your meat in grams to determine how much bulk bacon cure to use. Thanks for watching!
They call that buck board bacon
Either #1 or #2, the rate of cure is the same!
How much meat weight?
@voyager8195 this batch was about 20lbs.
@@voyager8195 but if you're asking about the equation for the cure, that is:
wt of meat in grams x .025= grams of cure to use for that particular piece of meat.
i think thats is way too much for a prague powder to use. should it be less than one percent?
Please explain. I made a mix of bacon cure, containing salt, prague powder, and sugar. Where did my math go wrong?
Your maths is fine bud. Your mix is 9% Curing Salt which equates to about 0.25% of the total weight of meat if you add 2.5 % mix to the meat. I thought it looked really high till I worked it out
wHAT IS THE PINK SALT CALLED?
Pink salt #1 or Prague cure #1. It is NOT the same as pink Himalayan salt.
You don't need curing salt for brining meat just an FYI. Unless you live in the woods without a freezer.
Prague powder
This pink curing salt is not necessary.
@e4300 correct, it's not. However, this recipe calls for it so I use it. I'll be doing a video soon on bacon without the prague powder. Thank you for watching and your comments!
Is it really bacon if you used the shoulder though? I don't think so. I think it's actually just brine and smoked shoulder sliced into thin pieces. I'm not saying it's not good. But it's not truly bacon.
Its called Buckboard bacon when it is made from the shoulder. Thanks for watching and the feedback.
Jealous of your smoke house.
Lol well thank you! It was a fun project to build
That's just ham sir.
@CS-uc2oh thanks for watching and the comments but that's actually called Buckboard Bacon when made from a pork shoulder.
moving like slug
Thats to much cure salt..the ratio is 100g salt 50grams sugar 15grams pink salt..
Im not following, where is the math wrong? 400, 200, 60 is the same ratio as 100, 50, 15.
60 grams of cure treats 60# of meat!!
Yes, it does. Then i make another batch of bulk cure and do another 60 lbs😅