The Best Way to Home Cure Bacon with Hand Hewn Farm
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- เผยแพร่เมื่อ 29 พ.ย. 2017
- Today we learn how to home cure bacon in our pig harvesting class. This is the best way to home cure bacon because you don't have to worry about over salting it.
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I was born and raised 20 minutes from Boston, MA. At the age of 17, I was diagnosed with Anxiety. My personal experience with the prescribed medication was NOT POSITIVE. So I decided to find better way. I didn't know it at the time but, that was the BEGINNING for me! I have been “FINDING A BETTER WAY” in all areas in my life ever since. Better ways of how to create a modern homestead affordably, and a better way to provide my family with healthy foods, and so….. much MORE!
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Very well done series Lumnah family. Thank you SO much for taking all of us on this journey with you. Your generosity has helped many families I’m sure. You’ve certainly helped mine. Thank you and God Bless you all. ~Lisa
This is one of the best, simple explanations I have seen. I had to piece this information together from many different sources over a long period of time. Wish I had seen your video before!
another superb video from your three day pig harvesting class !! that home cure bacon part was awesome
Great information and class. I'm learning what, why and how we harvested in my youth. Dad and Grandpa did the carving and we did processing and packaging.
This is THE most informative classes i have ever watched! These guys are masters, and i thank you for videoing it! These were becoming lost skills, and now we have a means of learning them again, so we can feed ourselves wholesome foods! Thank you for showing respect for the pigs. I watched a video of a pork processing facility in The far east, and all was mechanised and heartless. You did well by your piggies, and they will do well by you. Thank you so much!
This right here....I've been waiting in anticipation, hoping for this video!! Thank you!
I can't say it enough how much I'm enjoying this videos excellent educational!
Thanks so much for this series. They have been very educational and much appreciated.
Good morning Lumnah Acres! Another great video and memory. Have a Blessed Day
Thanks, so much to remember I am glad we have the videos to help
hi good morning Al Gina and Olivia love always enjoyed as always thanks for sharing the tips on to cure the bacon was and is appreciated by all another great great day on The Modern Day Homestead 🏡.Good morning Mr. Biggs 🐓 .Love how the off the grid out door kitchen is being uses great job Al. till tomorrow enjoy the rest of your day beautiful family God bless bye 🐕🐈🐓🐖🐖🍴⛅☁️🏡🔨🚜🚺✌💕💕💕💕👍👍👍👍👍👍👍👍😍😍😍😍😍😍😍.
Lovely! Great info! Great teacher, to want you to have the best experience. God bless👍😁❤❤
Awesome Awesome Awesome!!! I'm gonna try it myself. Thanks Al!
Can't thank you enough for this series of videos.
I am excited to have them too for a resource. Glad you are enjoying the serise
Hey man.
That was really cool. I like how the traditional way of salting was described as more intuitive. It really is, its something ive seen and done my whole life so its something you feel more than think about.
Your method however is something so more adaptable and measurably recordable. I will definitely be using this on a small scale for finding new flavors.
Big ups for putting these up.
Thanks again
Verinnthruds Celtdrus we have some videos similar to his if you would also like to see our channel
Very good information!
Very informative, and makes me want bacon RIGHT NOW!!! I have some chops from "Miss Juicy Booty" in my freezer, and will be having them for my birthday, which is tomorrow!
Thats going to be one nice birthday DINNER! Happy Birthday!
Very interesting video.
Thanks Al!
Good morning Al, as usual this is good stuff to know. I aquired some cure#1 to make Canadian bacon from a pork loin but haven't tried it yet. I will cook it in my electric cookshack smoker with apple wood for smoke...I haven't done many very low temp cooks in it yet just salmon once...I'm used to 240-250° for ribs and Boston butt. I've gotta get on the Canadian bacon kick again!
Let me know how the Canadian bacon turns out that sounds good
This looks like a really good recipe. My family has cured their own meat always .. but salt was always a guess to get it right. Next time I am going to try this method... also we like the brown sugar
Also your out door kitchen is looking good
Great informative video. Would love to taste that bacon. Must taste awesome. Greetings from Andreas
If you come to the US let me know!
Darn, I have to wait two more weeks for BLT's. I see your apprentice is taking well to the lessons. :-)
Spot on info from a great instructor. Just a note...He said using Cure #1, you are adding 6.25% of 0.25% Nitrite, pretty small amount. Cook that bacon and thermal breakdown reduced that Nitrite to about 1% of 0.25% or a few Parts Per Million for each gram of bacon you eat, next to nothing! The bulk of Nitrite we swallow comes in the Saliva the body makes, the rest comes from the Vegetables we eat. The Lettuce on your BLT contains several hundred times more Nitrite from Nitrate than what is in a QUARTER POUND OF BACON on your sandwich! Munch on a couple Ribs of Celery while making Bacon Cheeseburgers for supper and you just ate several THOUSAND times more Nitrite from Nitrate then a HALF POUND OF BACON on each burger! Have you tried the new fangled, " Uncured " Bacon with no added Nitrite the all natural folks are so excited about? Read the fine print..." Cured with Celery Juice. " Why? Because celery is loaded with Nitrite from Nitrates. The problem is a lot of testing has to go into each new batch of celery juice because the nitrite percent varies. This drives up the price. Home use of celery juice is risky because it is impossible to measure the the ingoing Nitrite. You know exactly what you get in Cure #1.
A few PPM Nitrite gives Ham, Bacon and the like that rosy pink color and the Hammy/Bacon flavor we love in Mom's Easter Ham or Bacon and Eggs. All that and a guarantee that no matter how remote the chance, there is no way your beautiful family will get Botulism, a disease from one of the most deadly Bacterial produced Toxins known to man!!! Besides, a Baked Ham without Cure #1 is nothing more than a Salty Pork Roast! :)...JJ
Thanks for all the info!
My pleasure Sir. Your bacon will be perfectly safe because of how you are making it and guidance from a great mentor. Curing with Nitrite becomes super critical when you get into smoking Sausage like Kielbasa, Andouille, Snack Sticks, Hot Dogs and such. And you will get into this kind of stuff eventually. Every person, like yourself, that wants to KNOW that what we are feeding our loved ones are free of all the preservatives, hormones , antibiotic and such that that are in commercial cured meats and sausages, starts with Bacon and gets into Sausage and all the other goodies we get from the Pig in short order...JJ
So what you are saying is BACON is the gateway drug! Lol
Do you have any good book recommendations to add to my library?
In general I don't use books that often. Smokingmeatforums.com, Len Poli's site, lpoli.50webs.com and meatsandsausages.com, should keep you busy until Olivia get's married. As far as books go, these first two are Bibles, Great Sausage Recipes and Meat Curing Hardcover by Rytek Kutas and Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marianski is great and they have a advanced technique book on Fermented Sausages worth looking at. Have fun and join SMF. It's free and you get me and a couple thousand other guys that been makin' Bacon longer than you been alive...JJ
I live in Liberia where good bacon is impossible to find. Unbelievably, up until a couple years ago, the only product reliably available on the market here was Canadian bacon, which isn’t real bacon.
While I don’t yet have my own pigs, I partner with an organization who farms and raises pigs as a self-sustainability project. The next time they butcher, I’m going to reserve the bellies and use your video to make my own. I’m super-stoked about this! I love good bacon! I don’t have a smoker yet, but I hope to build a traditional ground cooled version in the next 1-2 years, after I finish building my house.
Please share any other info or lessons that will help me be successful.
Isn’t that a Muslim country? Both the Unholy Quran and the Bible (Gods Word) speaks against pork. It’s full of toxins and unhealthy for us to eat. Perhaps that is why you couldn’t find it.
how would you normaly (cure) the beacon w/out refrigeation?
Great content Al! I have a belly curing in the fridge right now :)
Nice! What are you using for a cure?
salt and maple sugar - just eyeballing though rather than 3% rule. I will probably try that next time
**drooling**
Curing bacon as we speak! Love your videos! Do they rinse the bacon and hang before smoking?
I rinsed the bacon and put it back in the fridge for a day or 2
Thank you thank you!!! Love being a modern steader!!!!!!
Bacon literally helped conquer the world.
So true! Without Bacon Where would we be!
What alternative spice is available to use instead of the black pepper?
I cannot eat any of the peppercorn family, it tears my guts up something fierce!
you can just leave it out all together
So is the recipe 2-3% of total weight of belly for each ingredient you put into the cure? Salt, Syrup, and pepper?
for the salt and syrup yes the pepper we did .2%
Lumnah Acres Awesome. Butchering our pigs this weekend just wanted to try to get it all down. Thanks!!
you need a fridg in the out door kitchen.great video,but we always cure a ham and sholder whole
way to go, get that girl started on the right track. I missed my time with mine, but she still likes coming to the farm. Trying to get her to realize her investment can make her money..
My little granddaughter just called him the wise man 😉 if a 2.5 year old knows it 2 min into the video.......
Someone farts at 2:12. Lol.
Who is al?
J
Who the hell is Al, you mentioned him 50 times in all your videos.