Traditional Bacon Curing: No Nitrates - Just Salt
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- *********UPDATE********** Since making this video, I've modified my process a little resulting in a less salty end product. Instead of re-salting the bacon every day, I only add more salt every 4th or 5th day (which may mean only twice during the cure). I'm also using maple sugar which helps cut the saltiness. ************ PLEASE WATCH THIS VIDEO FOR THE UPDATED METHOD: • How To Cure Bacon the ...
By viewer request, I made this video to show how I cure bacon without using any ingredients except pork belly and salt. I learned this skill from reading Farmstead Meatsmith's "The Butcher's Salt" Bacon precept 2 years ago.
pork belly roast: • Pork Belly Roast
#bacon
We're all different and hopefully open to new things and methods. My dad was a butcher and most of the rest of our family are farmers so I was raised with the absolute best meat in the world and curing was one of my dad's specialties. He salted pork belly just like this but that was for mom, she used that in her beans and black eyed peas. he used different recipes for bacon and ham but they'd always be 50/50 salt and sugar to start and then he'd add real maple syrup or molasses or some other flavor that somebody requested. Sadly, Pop died in 1972 when I was just 19 and I didn't get a chance to learn the trade from him. Although, I did learn to sharpen a knife and I'm more than a little anal about it. And I do cure my own bacon and ham and use the same 50/50 with a little maple added that I learned from him. I also smoke it and I've built many smokers over the years since I'm a welder. But man, you can easily build a smoker for cured meat out of a few sheets of plywood just tacked together. Get a metal bucket and get some coals going in it and put it in the lean to with your cured meat hung up. You're not trying to cook it, you're just smoking it to add the flavor and it's well worth adding in my opinion! You don't want a heavy smoke because that'll taste bitter, just a light smoke for a few hours can make a huge difference. Anyway, thanks for the video! I enjoyed it.
Thanks, Russell
Yeah I think this is closer to what my great grandmother would have called salt pork. A staple especially for southern style green beans.
50/50 Salt Sugar is a bit on the highside and much higher than I've ever heard before. I would have said that 2:1 SALT/SUGAR IS more than sufficient simply sugar is not ABSORBED thesame way as salt salt so is basicall wasted. A much easier way to smoke is to use LIQUID SMOKE and it's pefectly legitimate to do so - and I assure you that properlyuse you cannot tell the difference., AS far as I remember the USA FDA recommends a cure containing 8lbs SALT [ SEA or KOSHER or free from IODINES and anti- caking ingredients] 4lbs sugar and TWO OUNCES of SALPETRE
Mmmmmmm....molasses sounds effing genius! Thank you and your dad for the amazing suggestion I was gonna go with maple syrup, but I got a big ol jar of molasses and the thought of that is making my mouth water already 😂 it's unfortunate that you didn't get a chance to learn his techniques, my dad was a terrible person, luckily his dad my PawPaw was always there and taught me everything I know I was extremely fortunate to have him as a guide for my first 29 years, unfortunately he passed away when I was helping him into his bed...😢 He wasn't into cooking or making meat like this, but he taught me how to fix everything that's for a motor and how to hunt and fish and be a good guide for my children to learn how to not grow up to be degenerates. The parenting part was the most important thing he passed onto me in his final few years I couldn't thank him enough for that. I'm 35 now and I still wish he was here...he was more of a dad to me than his own son. Sorry for that. Again I appreciate the molasses idea, did he coat the slab in molasses or just use a small amount? Also, do you remember how long he would let the molasses sit on it? If you do I'd be extremely grateful for the info. Even if you had to guess a rough estimate timewise would be just as good too.
Thank you for learning a life preserving skill and passing it on to the next generation,good man.
Ya
Good on yer!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
@@TheGrassfedHomestead 🐭
Thank you for this method with only salt, no sugar or spice! I actually came looking for a way to make real old-fashioned "Dry Salt" pork, as we used to call it. The "salt pork" in the stores now is not the same as we used to have and has hardly any salt in it, which changes the flavor. The old kind, my grandparents would slice in a skillet, and cover with water and bring to a boil to remove some of the salt, then drain and fry it slowly until it was very very crisp. A little went a long way. So delicious, and the rind was like jerky :-) Tina
you're welcome!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I made this but mixed brown sugar with the salt. Absolutely fantastic results! Commercial bacon gives me a terrible headache, so this is life-changing for me! Today I ate bacon for the first time in a year. Thank you!
That's really nice feedback! Thank you! Just FYI - I released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I dont trust liquid smoke
Nitrates in it . Homemade nitrides are safe.
Should it be cut against grain? No smoking?
More salt to start. You don't ever want the standing liquid under or on the pork because it actually starts to absorb back into the meat. More salt equals less salty flavor at the end. Thanks for you video!
Great! Interesting! Thanks for tip!
I covered it completely with plenty of course salt! Just now.
Can’t wait!
Whytheplatypus could you put the pork belly on a rack to keep the moisture from reabsorption?
that why it done on a pork cutting salab That drains of the lickqid. at it cuwer.s son . salt & tern Daily For seven day or until there is no runoff. the rest in a resting sink unde salt for seven days wash dry & hang in a Mulin Bacon sock & ues when required By slicing of what is required , pork was salted & stor In brine aboard ship for years .
@@lesthompson5907 can you edit your comment. I can somewhat understand what you're trying to say, but there are so many typos that I just wanted to make sure that you meant a pork cutting slab versus a pork curing slab. When I search for both I'm not finding either.
Great video.
A suggestion: When you cook your bacon, put it on a rack (like a cooling rack) then put it in the pan. The bacon cooks and the fat drips away from the bacon. It's less greasy and the rendered fat is cleaner, in case you save it to cook with it.
Great tip!!
For all of you decrying this young man as "hipster", pay attention. I work with, train and try to instill a work ethic into young men
of today, to minimal degrees of success. Be very happy someone his age is doing this. Very very happy. There is a load of "dead from the ears up" folks that are doing good to microwave bacon or buy it pre-cooked, much less cure it.
Mark Hall Thank you Mark. I remember as a kid we raised our own hogs and cured the bacon (salt pork) the same way. Some we just prepared as bacon and some we cooked with. We even had a small smoke house and used pecan wood most of the time. Any way it was prepared was delicious. Young people like this are helping keep survival and healthy eating skills alive. My hat is of to you and this Young Man.
Ears up is too complimentary, I would say dead from the neck upwards. Not all of course, but a lot of today's easy come, easy go couldn't survive in a supermarket types.
Hipster or not, who cares. It's technique we want.
Perhaps they are 'decrying' him because they think he is the definition of soy boy effeminate male?
@@williamjones6053 So you think he is gonna survive and thrive because? He didnt raise the pig or hunt the pig. He bought part of a pig. Anyone can do that.
Some of us watching this raise our own animals, can hunt, plant a garden, can that bounty, chop/split firewood from our own yard to keep warm in the winter AND wear our beards in a manly way.
What do you have mighty keyboard warrior?
I salt the meat once, (only salt), then leave it in the fridge for a week, then after I wash the excess salt off I soak it in a container of fresh water for an hour or 2 ( gets any excess salt out) then back into the fridge to dry properly.
How much salt per kg?
It's not bacon if it's not smoked! All you have there is salt pork! Absolutely NOT bacon!!
In China - just hang the stuff from the roof, the nitrates from some factory will do the work.
lol
So terrible! Hahaha
Lol
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Salt and grease are my favorites. Thanks for doing it naturally.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Thank you so much for this video and the UPDATE info. It's so sad to have to endure so many opinionated jackasses & their comments. Thanks again for the info and your source.
Back in the day when my parents did this process it was called "salt pork".
yes, from my research, this is salt pork, not bacon.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Dude when it comes to salt I have two words for you . Equilibrium Cure . Dry Rub with two percent by volume. Then you will never be to salty.
This video has run a while now. Do we have any stats on how many people have actually died from botulism having eaten cured meat prepared using nitrite free home curing? I'm not saying that watching and acting upon the information in this video has actually killed a lot of people but it may well have.
I am not sure about this but I think that as long as you put a disclaimer on it, one can post a video on youtube about how to play Russian roulette by holding a loaded gun to your head!
Living is a dangerous process, why make it more dangerous?
Dont overthink these things guys! Nitrite free curing is not traditional, the product produced is not better in any way: colour, flavour, smell, storage time and safety are all compromised by not adding traces of nitrite. Salts or vegetable extracts.
I am not saying that consuming large amounts of nitrites is good for your health but it is certainly a better option than dying of botulism - which is actually a very very nasty way to die or watch your kids dying.
Our ancestors - who had to cure meat to actually survive - discovered that adding traces of saltpetre to salt based cures killed the botulism bacterium which is the organism that produces the toxin - botox - which used to kill lots of people every year, upto then.
Not adding nitrite is not just a craze it's crazy.
I have kept pigs over 50 years and much of that time I have made my own bacon. Which is very much appreciated by my friends and family, by the way. IfI has no saltpetre to add to my cure I would not eat it myself and I certainly would not feed it to my grandkids.
But its a free(ish) world - so you guys do as you wish. Shoot me down if you can. But that's my take. Enjoy your bacon. I hope its not your last, lol
I agree with you. Ah well, let them do what they gotta do.
Thanks for the simple recipe, and the update below. I have been making Italian cured meats (like pancetta) for some time now. This is dead easy! And who doesn't love bacon, in whatever form it takes?
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Look up "cold smoke mazes" on Amazon. They're very low temp smoking options and you can even use a cardboard box as a smoke chamber. I'm building my own chamber out of reclaimed wood but it's a good option that doesn't require an entire hot smoker setup.
Cold smoke is awesome and not Carcinogenic like direct smoking. It's a very cool idea/method.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
This isn't bacon, doesn't look like it, or taste like it. It's salt pork.
Yeah all you’ve got to do in a final step is smoke it.
У нас тоже такое называют солёным салом. Только зачем там сахар и почему шкурка так неряшливо обработана? А так всё ОК!
It is bacon. Bacon does not HAVE to be smoked. The curing process makes it bacon.
Salt pork is bacon, it's dubbed salt pork for consumer use case scenarious as in making collards or beans. If you don't have salt pork then you would use or could use smoked bacon just as well. I've been butchering for years and salt pork is bacon, it doesn't need to be smoked (that's just a flavor enhancer). I would recommend less salt, may take more time unless you use a finer salt. This is absolutely bacon.
Barlow2976. You are right. This is just a salted pork/ meat to preserve it. We used to do this or still use it to preserve our meat supplies in the jungles. This is just basic salting. We can chuck 50 kilos of meat in a vessel, chuck 10 kilos of salt and harvest it anytime. This is salting. Not bacon curing 😀
OK my name above & i was rased of grid , WE had a smell holding & ever 1st of january we sent a bacon pig to be sloerterd. for the year Pork supply's. Thet the back story That's "THE WHY" NO The HOW, I recognise . that a lot of people have very different ways to salt Pork. So for the benefit of clarit. WE did not have access to power . as the Normal household. Often we lit our house on Bottle Gas . {} Woodgas that had been refins & Bubald & reduced to liquid IN a gas power Cast freezer. so we salted our sal pork ie a salt slab Or as salting sink. I live now in a council house.. & at . 70 years of age I thought i would pass on my way to salt pork. A salting salad wos a the domain of the kitchen meat seller. Back in my day It was red terracotta tiles. set in cement With A very close joint. & scrubbed clean daly when not in use or before being bourt back in to use. The salting bench had a run of point where brin ran out of the curing pork was capcherd in a Buckit . WE also had two belfast sinks' White & two shallow brown sink's that was often used to rest the pork for 7 days after the first, 7 days of curing. The deep white sinks we used for hams. & the shallows ons for beckon sides . So the salads cuerd the beckon Once the salt was rubbed in daly for seven days, A reman beri complete in was sal ws to cover them it was terndaly & the sarebd in & beris until the was no mister stopped running out of the port i often got a bucket out of the first 3 days, & Les the following day's until i had enty bukits . Then the pork was tran ferd to the sinks cove's with fresh saly sal & left for seven days. . THE slab would then be clean off & scrubbed , { A side note hams} we debone to the knocked. & plenty of salt was was put dawn the side A knife was ues to detach it from the bone for about of 75 mm ' OR 3 " & pake well with fin garand salt. & well covered in salt Never allowed to be exposed to the air. Slab salt was used for this perps finely grains salt . & plenty of salt rubs deep in to the mes in all areas. After seven day in the resting state The hams & beckon side. we remove fo the sink clean out & the fresh water dades to the sinks & washt To remove ant salt on the hams & beckon As ment time as 'needed Until Cleen of salt. & then dried we a usin sack cloth towel. Once dry THey was plst in a fly sock. & hung up in the rafters to air dry. This can be obtained from a good bucher . The soaks woub allow air in but keep any flies of the meat. Often the salted pork would deter the from landing . any way . Often they had fly chest, that was hung in the calling or rafters . i never felt the need The sok's did there work. Ok that the way i did it for 30 years Until we got our first deep freezer. That ran on gas. [trusted to work] often they would go out & spoil wat was in then. that why i used the to freeze my gas. The did get better later I used then a fridge . KO there you have. It writ it dawn for fucer. ues if you think you may need it.
People need to see other curing videos before doing this. News flash, unless you're growing your own, even organic foods have chemicals in them. Fruit and vegetable growers that are certified organic and still use certain products to control insects, or fungi.
Make sure you research your food sources carefully. Like I said, rules are allowed to be bent a bit.
salt is a preservative, sugar is a preservative; so you made it with preservatives
Nitrates and pink salt are known carcinogens.
3 pounds brown sugar to 1 pound salt, and 1/2 cup molasses. Mix into a paste, rub vigorously onto the pork belly. Let sit in a cool room for 4 days. Remove from tub and rinse well. Slice and fry a small piece to check for saltiness, if too salty then soak in clean water for an hour or so until you are satisfied. Put in a cold smoke House for 5 hours. Cool and slice. Then comment back and thank me for this simple and delicious recipe.
Hay Bobcat thank you for the recipe tip on the cold smoke house!!!!!!
@@partygoer0078 Glad you enjoyed it! I just read that fatty pork is the eighth healthiest food in the world According to the ministry of agriculture of the U.K.
Bobcat, how many pounds of pork is your recipe for?
How much pork for this recipe? Thank you
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
i'm becoming a carnivore, and this is a great and lazy way for meals and lunch!
Thanks dude!
With you brother! 👍
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Hey man I’m doing carnivore too! How’s it going?
@@toshiisomura5758 Pretty great, though I have to admit I sometimes can't lay off the junk food.
I found out an organisation here in The Netherlands that sells biological meat to the private sector. From pigs, to cows, chickens and buck.
And they deliver it right to your door, so I don't even have to go to the grocery store anymore!
By taking in all those proteins and working out I went from 56kg weight to 63kg.
You can also put the bacon in brine. Bacon takes as much salt as it needs. You can never over-salt bacon. The most important thing is to use kosher salt. No iodine salt. Dang it, so many things are wrong with this video. I give up! Contact me if you really want to know how to do it.
It is a Salt Pork.... Bacon is cured, salt pork is salted Pork but it is the best stuff in the world to make Green Beans or Pork-n-beans.... That way the saltiness isn't an issue, it becomes a seasoning for whatever you add it to. If you home can green beans, add a small piece of salt pork to each jar, you'll be glad you did!
Wonderful you're into natural food. And not a vegan. Check out Becky's farmstead here on TH-cam
VEGANS ARE USELESS! AND THEY ARE DESTROYING THE ENVIRONMENT !
Hey Dan, have you ever weighed your pork bellies before and after to see just how much moisture is removed during the process? Now you need to build a smokehouse! - S.T.
I haven't weighed them. That's a good idea though. I need to dig my digital scale out of storage
protip: u want 30% on lean and 40% on juicy pieces total weight loss
Blue Creek Dairy Farm WA
So far I know, it's fully cured with 35% reduced in weight.
and stop salting the pork belly and calling it bacon that is salt pork NOT bacon .. bacon is a smoke only process
@@0623kaboom bacon has to be cured somehow. Otherwise its just smoked pork
nice recipe for salt pork.
Yep, this is why you listen to the southern boys on TH-cam, they know how to make some good bacon.
bacon is only ever smoked .. NEVER EVER salted .. that IS what makes bacon .. salting in anyway makes salted pork .. and it makes shitty bacon when salted because it is flavourless ...
.
so instead of wasting good pork belly ... pull out the smoker and 1/8in thick strip of pork belly and slow smoke them for 12 to 48 hours in sugar maple smoke .. and then you have bacon .... EXCELLENT bacon with flavour and tender ...and will last about 6 months in a cold cellar.
bacon is salted, i've never had unsalted bacon
@@0623kaboom at what temperature do you recommend to smoke at? Thanks
0623kaboom, bacon is salted... it has to be cured before smoked....
and NO you don’t have to smoke bacon for it to be bacon. The curing process makes it bacon.
I'm hungry now! I have a pork belly in the freezer so I'm going to defrost it and give this a try. Thanks for sharing.
Awesome! Let me know how it goes. I'm sure you'll do a video/blog post on it
Will do!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
You might try thick Maple Syrup for sweetness instead of sugar.
maple syrup requires a brining that is messy (and expensive). Maple sugar is the way to go
My dude, Not bacon! you made salt pork. That said I'm sure it tasted good.
I would also have been tempted to make sure that I rubbed the salt well into the sides of the meat/fat, Just to make sure the whole piece got a good covering.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Yes, I cure bacon as well. Try sometime Adding Black pepper or Coriander or Juniper berries. Great flavors to try something special. I also smoke mine a little, sometimes.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
"just salt no preservatives" isn't salt is the preservative here?
I meant no artificial preservatives
@@TheGrassfedHomesteadmy hogs have salt glands silly.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
An important tip I do is to cut the slab into 6x6 square and I then wrap each square individually in freezer paper and proceed to put it in small individual baggies for freezer. This keeps the bacon from absorbing. any smell. Doing this gives it a longer shelf life close to a year. Almost forgot prior... to freezer wrap I tightly saran wrap the bacon first. Sorry
Our ancestors were very patient people. Or maybe we just get food too quickly and easily. Anyways great video; clear instructions
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
You sound like you still writing your dream journal.
I just want to say, not meaning it bad at all, what you have after the curing is Pancetta not Bacon. Pancetta is salt cured pork belly and Bacon is smoked cured pork belly that is smoked. Bacon can never be anything else.
But it really looks good and I actually have a pork belly ready for salting, half will be Pancetta and half I will smoke and make Bacon.
Proximo011 Perhaps that's how it is in the US, but usmoked bacon is not pancetta. Pancetta is air dried, bacon isn't. It's unsmoked bacon. We buy smoked and unsmoked varieties in the UK, as some people dislike smoke flavour.
Well, Pancetta is not air dried, it´s cured in salt and sugars to get water out of it. If you age it then it becomes Prosciutto, that´s air dried in a cooler/fridge, all from 3-4 weeks, few months and even 1-2 years.
Although, I will admit, pancetta is called the Italian Bacon, so I guess I might be a bit too anal on this :)
And I´m not at all basing his video on this, just wanted to let him know, this is pancetta, not the traditional bacon
I may not be an Italian but i have asked some of them. My relatives and you are both wrong.
Pancetta is pork belly and that's all. NOT CURED. Just the pork belly cut of meat.
"Pancetta Curata" is cured pork belly.
"Pancetta Curata affumicata" is bacon
"Pancetta curata arrotolata" is the rolled cured pork belly
I don't care what it is called as long as it tasts good and does not spoil .
Proximo011 bacon needn't be smoked, nor need it be belly.
Bacon? NOPE....Salt Pork......Kids these days will believe anything they're told by any fool!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
so why can't bacon from the store be stored at room temperature without spoiling? I'm curious what makes the difference. It's hard to wrap my head around some of these concepts since the grocery store way of doing things is the norm. Thanks for sharing what you're learning!
The grocery store stuff isn't truly cured. It is injected with preservatives and smoke flavoring and not dried out. The bacon I cured is dry and firm. The grocery store stuff is wet and slimy. It's the moisture in the grocery store bacon that causes it to go bad at room temp. I struggled with the a little when I first go into it. I was nervous about it all but it has worked out just fine for us
Dan! No idea how I messed this video of yours. I am totally mad at TH-cam! Doesn't TH-cam know how much I LOOOOOOVE BACON?!?!?!????
Well done bro, now I'm hungry! Also I am going over to watch your pork belly vid! Haha.
YT is trying to save you from your bacon addiction! :) Thanks Beau
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
You've convinced me to make my own (healthy) bacon. This is exciting!
There is nothing about using all that salt that is remotely healthy
@@mujbosnadom5970 Piss off.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I can hear the angels sigh as the bacon is being cooked. Thank you!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Can you do another video with the update also fo you do ham as well? Thank you
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Enjoy your videos - help: I followed this method to the letter and the bacon is not edible. It is way too salty, my wife said I made salt pork. It took nearly two weeks before I got a dry vessel. I am wondering if I went too long? Is it possible to recover this belly? Perhaps soak it to try and pull out a bunch of salt. I love salty bacon and salty food, but this thing is like a salt lick. It looks beautiful, but a couple bites is all I can handle.
Yes, soak in water and reverse osmosis will occur. Next time, only re-salt every 4th day. I'm getting better results doing it that way lately. I've also been using maple sugar as well which helps cut the saltiness.
This might be a question or a suggestion. I have not cured any bacon. However I am interested to make one.
Why can't you salt the belly, place it on its side so that most of the moisture will drip. Then put it on top of a rack which elevates it from the glass and leave it for 7 days?
I think that would work fine, actually
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
excellent video - thumbs up from me
just one tip though - on using a towel, always just hand-wash it in warm water afterwards - don't run it through the laundry or it will pick up the detergents chemicals and taste... bluurgh.... same for your towels in breadmaking ..... basically, have dedicated towels for each that don't get used for anything else and wash them without detergents
good tip - thank you!
Great tip, thanks !!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
A lot of smack talk on here, but most of the other recipes offered are garbage too. If you're willing to get over your fear of sugar, the acidity of sugar adds a layer of safety to the product, but who said you have to use refined cane sugar, you don't live in the tropics where sugar cane grows, use grade B maple syrup, not a ton. As for "countering saltiness", bogus, if it's too salty, its too salty, that's a separate problem. I make a fantastic paleo bacon at work, Kosher salt (not sea), dredge the bellies, as much salt as they hold on their surface is perfect, vacuum seal for 4 days, rinse with cold water, re-vacuum seal for 2 days to let the cure reach equilibrium throughout the meat. Smoke with a fruit wood, keep the temperature below 150 with the thickest, brightest blue smoke you can manage, for about 6 hours, then let the temp climb till the bellies reach 155 throughout, your done, chill and slice. The thick bright blue smoke from fruit woods will impart enough sweetness to make up for the missing flavor of sugar. If you use the maple syrup, you can cut back on the intensity of the smoke, just 2-3 hours low temp before you let it climb. if you're opposed to using plastic vacuum bags, just double all the times for curing and equilibrium and do it in a container, still in the fridge either way. you can cure without refrigeration obviously, but not ending up with an overly salty product gets much more difficult. Also, would everyone stop glorifying skin on bacon, its awful, skinning isn't easy, and it wastes product weight for us butchers, count your blessings that they sell it to you skinned.
Bacon is cold smoked, not cooked.
Very nice, Thank you for the information Greg. : )
@@KB4QAA It can be either, but modern bacon people are familiar with the flavor of is cold smoked, then cooked briefly to a an internal temperature of 150 degrees, just at the point of rendering. To cold smoke sufficiently to preserve creates such an overly smoky flavor that most people don't enjoy it.
Some are calling your product salt pork instead of bacon. What's your opinion, Grass-fed?
I disagree. The USDA defines bacon as cured pork belly. Unsmoked bacon is called "green bacon" but it is still bacon. Thanks for the question.
Good question, and excellent answer.
Hah.... that would be what we'd call legal definition of a bacon...but where i'm concerned, call them what you want i'll take them all the same....with a can of beer ... Cheers buddy...
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Ok, got my pork belly. Going to use salt & brown sugar to make it a bit sweeter. Kosher salt mixed with Sea salt so it absorbs, but hopefully not in excess. We will see in what about 9 days or so. Also going to add coarse black pepper since I love peppered bacon. Tell you how it goes ...thanks for the onformation .
Awesome! Yes, please keep me posted (and use a little less salt than I did in the video)
The Grass-fed Homestead well I used salt mixed with brown sugar but left it for too may days. I therefore soaked the belly in water for a few hours then used straight white sugar to remove the moisture. It was about 50 degrees outside so I smoked it for 30 minutes with the door of the smoker open to release some heat. Turned out pretty well. I will shorten the time in the salt next tIme, but still good stuff, thanks. My proccuito from a pork loin came out fantastic. Same technic as the bacon, just lightly smoked & left to dry for a few more days in the fridge. Again, thanks for the video.
Ye but the nitrate kills the bacteria that can cause botulism.
Thanks to Gildbrook Farms for this recommendation!! Great info.... Thank you
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I found this different, but I have always known a fridge to dry things out if left uncovered and also cause moisture to separate and puddle.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
some of the best bacon I have ever eaten arrived @ our house some 30 years ago by happenstance.....85 year old neighbor's grand kid helped him out by butchering his (pet) pigs......after they left he was surveying the carnage.....to his dismay all the internal body fat and vitals and flanks were in the gut pile......he loaded up several 5 gallon buckets of fat and flank....showed up at our house, asked my wife if she rendered lard......answer was yes, our oldest boy was about 14 and pretty astute about off grid happenings was pretty interested in the process. I seen the heavily marbled flank and some thing clicked.....we made a brine of solar salt (road salt) strong enough to float a raw egg.....immersed the flank....while the flank was brineing...I built a 2'w x 3 'tall x 18" 1/2" plywood box, and set it on an old ringer washing machine......an old barrel stove made a fire box.......I was sawing logs and left a 5:00 and so our oldest son was in charge of making bacon....our most available hard wood is white birch, so we had a good supply split up, with no bark, as the birch bark has a lot of resins that are bitter. After a day or so in the brine we pulled the flank, rinsed well and dried.....then started the smoke. He was on that stove from the time I got home from the wood's..(about dark..so about 4:30 or 5:00 ) until 11:00 pm.........at an unknown temperature (guessing....but daily outside temps here at that time of year can be from 30 degrees to minus 30 degrees) but I believe it was quite temperate and qualified as a cold smoke.The next morning I had some of the best flavored bacon ever.....after 30 years...my mouth still waters.....but circumstances have never aligned again......civilization can suck......just saying....never be afraid to try with materials at hand...you might just be pleased....thanks for the Video...
Sounds like a confluence of deliciousness. all the best in your continuing quest for a reprise.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
how about if you have already the belly meat sliced to bacon cut? Does your method of seasalt still applies?
I'm not completely sure on this but I don't think you'll get good results if it is already sliced.
Beside salt for the top & bottom side, should the salt be applied to the side of each piece of meat too? Thank you.
it isn't necessary but you can do that
New sub and if I could hug Guildbrook Farm for introducing me to ya I sure as heck would!!! WOW! Loving your channel!!!!!!!!!! So excited to watch all your videos. Looks like I'm gonna need a bowl of popcorn 🍿 and a little "me time" for a viewing marathon. LOL Thank you so very much. Such an awesome teacher. I love how clear you were with the instructions, how kindly you spoke, the step by step instructions were perfect 👌🏼 for me too. Looking forward to watching more. Take care and God Bless you and yours. ~Lisa
Hi Lisa! Thank you for checking out our channel. Also, thank you for the really kind feedback :) Enjoy the popcorn (and the videos)!
If you are avoiding nitrites/nitrates you should also consider excluding from your diet the spinach, mustard greens, brocolli, arugula, kale, beats and really any kind of radish. They have a ton of those nitrogen salts, more than twice the amount found in bacon and other cured meats. The plants get it from the ground and from the microorganisms that live in their root systems. I have never found any real research suggesting it is bad for your health, but i did not spend a lot of time looking into it.
I suspect that there is a difference between natural occuring nitrates and man made. My particular purpose is to eliminate the addition of man made chemicals.
I believe celery has quite a bit of nitrites also. Celery juice powder is sold with the cures by some butcher suppliers.
Chemical (manmade) nitrates are indeed problematic. I have a relative who is deathly allergic to non organic nitrates, as in anaphylactic shock (potential death). It is serious business, no joke.
Thank you. It is very clear and explained so everyone can understand.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Nice video, lovely child and overall a good presentation. This is a winning youtube formula!
thank you!
Get rid of the stupid music!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Salt = Sodium Nitrate. I believe you may have intended to use the word "Nitrite" not "Nitrate" in the title.
Salt is Sodium Chloride.
Can we use beef as well? How come i never heard of cow's belly bacon?
It doesn't have the same fat to meat ratio and density
@@TheGrassfedHomestead thank you👏👏😘
Well as far as I learned that's just cured pork belly or pancetta. Seasoning it with salt and suggar, basically, and smoking it would make it actual bacon.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Thanks so much for posting this Dan! I've been wanting to try it. I appreciate the storage tips as well. Two questions though, how long does it last on the hook? And if you trim off of it, do you need to resalt or do anything to the cut part (when hanging)?
You're welcome :) 1. It will last on the hook indefinitely as long as it is hung in a well-ventilated area without too much humidity (don't hang over a kitchen sink). Prosciutto - which is a salt cure of a pork leg - is hung for 2 years before it is considered prosciutto. There is a chance of mold growing on it if the bacon hangs a long time but you can slice the mold off and the bacon will still be perfectly edible. But trust me, it won't be hanging long enough to get to that point. If you see bacon hanging in your kitchen , you eat a lot more of it :)
2. you do not need to resalt if you slice a piece off. Once it is cured, it is completely done, inside and out.
Awesome! I am going to go order me a piece of pork belly!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
This guy's "whole food diet" must contain a enormous amount of soy. ......boy......
chickenlips ....Lmao!! True dat
@@MrUfojunkiedavid chickenlips don't know the difference between lips and a pecker and you are agreeing with him?
Hi there. Just found your channel and you instantly gained a subscriber! The way you´re curing your bacon is the same method that is used in northern Sweden and Norway to prepare reindeer meat for air drying. It´s only a bit shorter process since reindeer has very little fat in the meat.
Thank your for sharing!
Best regards/ Jimmy
Thanks, Jimmy! I updated my bacon video to yield a less-salty end result: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
1 part salt, 1 part pepper, 1 part brown sugar, dry rub. smoke at 170 degrees Fahrenheit for 1.5-3 hours on apple or oak
Thomas Froese sir would you go into more detail. Or link possibly?
@@DeadEyeRabbit the way I make bacon is a dry rub of salt pepper and brown sugar that is let sit for 6+ hours then the rub is left on and and put in a smoker at 170 to 190 degrees Fahrenheit for 1.5 to 3 hours. the meat needs to be hot for the smoke to penetrate the meat. after that I flash freeze it till stiff and slice to whatever thickness I want. make sure the dry rub is left on even in the fry pan it adds a nice flavor to the bacon fat that can be used in other cooking
Thomas Froese is the meat totally covered in the dry rub or is it literally just rubbed on?
Course salt? Regular black pepper? The fluffy brown sugar that’s used for baking?
@@DeadEyeRabbit table salt black pepper and the brown sugar for baking.
and it is just rubbed on the meat
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I use my own honey instead of sugar, I also add some celery powder or just blended pure celery, this alleviates the need for nitrates as celery is a high natural nitrate food
Does celery change the flavor very much?
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Why don't you just simply save yourself some time and pretentiousness and simply pack the entire belly in an inch of salt all the way around it and wait 8 days
isn't 8 days too much? I usually put my meat in the salt for 2 days, then i hang it to dry for a couple weeks. Sometimes i smoke it, sometimes i put spices before hanging. It always turns out ok.
Jean Canestri the eight days in salt is just kind of a fast forward to your two weeks of hanging either way it comes out just fine
how is this method "pretentiousness"?
Agreed, an answer to this would be great.
Yo should have content
Just salt, no preservatives?
Salt is a preservative...
actual instructions start 2:40 . yw .
🌟
Are you making ham as well? What's the difference?
Ham is usually cured with a wet brine. I haven't made any that way yet
This is so so so so amazing. I love bacon
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
you made salt pork not bacon
Damn! You beat me to it! F*ing idiot hipster has no idea what he is talking about lol.
on my preserved Meats I use a big chief front load not the top load the front load and you should be able to hang several of those pieces of bacon in there you can also do chickens gamefowl cornish game hens and many other things wonderful big smoker
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Thanx for sharing your technique. I also cure and make bacon without using anything other than salt and sugar and have been doing it for quite awhile now. In fact I have cured many different meats and seafood using only salt (sometimes with) and or spices and drying or smoking depending on what Im making naturally for a very long time. In reality it's really low tech and a very primitive way in preserving meat
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Is it gluten free bacon?
Definitely caffeine free!
No preservatives.. Just salt.. So salt isn't a preservative?
And curing bacon with nitrates is in fact traditional. The use of saltpetre in meat curing was very common in medieval times.
And the traditional preservatives prevent really serious diseases that uncooked food may cause
shhh.... he's on a roll
LloydieP,
I think that by preservatives, most everyone is meaning the avoidance of most man created chemical preservatives. Formaldehyde is a great preservative but I doubt that you should eat it.
true formaldehyde is great preservative and to the Chinese, they use it in all imported meat and seafood product that we consume is lazed with it (frozen seafood specially) and seems most of us if not all enjoy it.
Actually, adding sugar is far more important than just a matter of offsetting
the salty taste of cured meat. Sugar and honey both are natural preservatives.
Not only will honey last for decades without spoiling, but sugar is the reason
hard, Christmas candies from 2001 are still edible in 2019. BUT...
you do need to use the right kinds of sugars. Common table sugar is NOT
what we're talking about here. Just FYI. :0)
What you say???)))) You are funny, as an ignorant you speak like you know for real. Please stop
Spoilt by obtrusive music.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
This is the first correct old style way to cure bacon video that I have seen yet. The purpose of salt is to draw out the liquid and infuse the salt in to keep bacteria cfrom spoiling. Then smoke. When you are ready to use the bacon, soak it maybe two times to take out the salt. Enjoy.
That is ALOT of salt! You did not flip each meat and one side of each appears uncured.. . If you were going to use two dishes anyway, why not flip each portion each day? Otherwise - Bacon, mmm!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
2:36 leme save ur lives some time..jeeez guy talks aah!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Excellent video, thanks for taking the time to make it, it was super helpful 👍
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Can I do this with beef? Also can I add like more stuff to flavor like sugar and other stuff?
yes but it's best with pork because of the type of fat and the fat:meat ratio
There is something called beef bacon available in specialty butcher shops it's cured smoked beef
Excuse me, but salt is, in itself, a preservative. So, you're doing a dry cure method, okay. Ah! you don't equalize your bacon. I coat my raw pork belly roast in spices and a bit of salt and then roast in a slow oven, well-wrapped up, for 5 hours. Rest in the fridge overnight, and then cut and slowly pan fry to a golden crispness. HEAVEN !!!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
you still keep calling your product bacon. it aint. buy some pork bellies or jowls, salt them on all sides with kosher salt. stick them into ziplock bags into the fridge for a week and voila! if you make copaccola or sopressata, add #2 cure to your kosher salt( to kill the nasties), and after a week in the fridge, hang them out to dry. the important elements here are humidity levels and the air quality. real italian dry cure products are the result of the air. same goes for spanish hams. they cost a fortune, but you can closely replicate the end products by the care you take in curing them. happy trails!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
So wait, in the last 700 years using Nitrates has never become to be considered "traditional"?
phryneas lol 😂He's talking about Primal cooking techniques and that's way back ten thousand years ago.. I think longer right back to stone age.. Salt was a miracle for our ancestors and was worth more than gold by weight.
I have a relative who is deathly allergic to sodium nitrate. I am very happy to find curing recipes that do not use it.
Kelly No men used salt for ten thousand of years or done any curing.
Not correct. Salt was mined by Neolithic man and even earlier. I've been to archaeological sites where they found prehistoric salt mines. and these sites were dated earlier than 10,500 BC.
The oldest salt mines are more like 4500 BC, like Halstadt in Austria and Duzdagi in Azerbaijan.
so cool I love bacon --thank you sir--I smoke Garlic --fish and goodness--I like this
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I wouldn't want to eat that 5 o'clock shadow! Lol Great video. I can't wait to try this!
Thanks Al!
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
We know the difference between fine and course salt. But you talk about your bacon being too Salty yet you’re using sea salt?.. try Morton salt.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Thank you, thank you!! I tried this before, but without benefit of your inclusive details and visuals. Result was used WAY too much salt and "cured" it to the point of leather! Inedible! Have a pork belly in the freezer now and just waiting for the holidays to pass. Anxious to try again with your help. Thank you, again. I feel confident!!!
I've been salting much less than I did in this video and I've been getting better results. Try salting only every few days instead of daily.
I'll try that. Still has the same shelf life ? ur, preservation?
First problem here is bacon should be smoked. This will not taste like bacon without the smoked flavor. This is salt pork. Secondly, baking your bacon is just plain wrong lol.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
for everyone whining about "It's Pancetta not Bacon" here's a clue for you....Pancetta IS Bacon.
bacon is smoked, this is pancetta.
Thank GOD someone said it. Pancetta is not smoked. This is undoubtedly absolutely delicious, because lets face it pancetta is delicious. But BACON is SMOKED as well as cured.
Believe me not all bacon is smoked well not in the UK
pancetta - cut pork belly
Pancetta Curata" is cured pork belly.
"Pancetta Curata affumicata" is bacon
"Pancetta curata arrotolata" is the rolled cured pork belly
dont forget . . . "Pancetta Curata Nel tuo culo" Old world recipe . . .Might need Google translate
You can use celery to add a natural nitrites to your curing process.
Juice more specifically yes
Have you considered trying a 'back bacon' cut? It's the cut we British and also the Danish tend to use this cut and I know that Americans and Canadians don't really use it so often, and stick to the belly cut which we Europeans call 'streaky bacon'.
Also.....kosher salt, ironically the finest salt for pork curing in my opinion.
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
Ironically, the Americans call back-bacon "Canadian Bacon".
dryed reindeer meat its good and its good to coffée
This is what we "mountain" folks call side meat. Salt cure. Same process we use for our country hams. However we air cure them in the cold months of the winter. Once cured we wrap the side meat up and freeze it. Hams are wrapped and hung. Will last for several years. Delicious! Thanks for the video. Ps if ya flour that "bacon" it puts an extra flavor profile and makes a great gravy! Keep up the traditional ways! God bless & HAPPY New Year!
Thanks for sharing that! I love hearing about the different curing methods of different regions.
preacher biggin in Georgia we call that streak of lean. Once cured my Gram used to even put it in paper bags.
Maybe the trolls need to grow a set and make there own bacon videos
The trolls calling salt a conservative?
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html
I love GMO corn. It uses less fertilizer, less water, less insecticides, and produces more per acre than air loom varieties. It so much better for the environment and me. Sorry if you disagree. I have never experienced any difference when eating it as opposed to older non-GMO varieties. I would soak it to get all that salt out. And from the color striations, I can tell it was not cured evenly.
I Smith ,
Are you sure and certain that GMO is better for you ? Do you know what effects GMO may have upon your genes 20 - 30 years down the road? Do you know the effects upon the genes of your developig children? How about the effects upon your as yet unborn children ?
Monsanto probably knows. But as many of the policy making employees of the FDA and the USDA are former or future exectutives of Monsanto, they are not requiring Monsanto to tell us. No sense in upsetting their benefator.
A person can ingest arsenic without tasting it. And without noticing any effects (right away ) but with continued ingestion the effects are accumlative. Eventually you will probably die. Perhaps without even knowing why. But does that mean that you should eat arsenic ? Probably not.
At this point , no one but Monsanto knows what the cumlative effects of GMO's may be.
You apparently are willing to gamble both with yourself and your family.
I am not willing to gamble.
I will do everything I can to avoid GMO's and other man made chemicals.
At Natural Plum Brook Farm , I grow and or raise everything I can myself. In as natural way as possible. Partly because it has become so difficult to buy non-GMO products in a supermarket. Soybeans have been contaminated. So the vegetable cooking oil is also contaminated. And so many other products are made using GMO contaminated corn products. Even sugar beets and sugar cane has been contaminated. So , many secondary products are thus contaminated.
Be very careful about what you buy.
Ineluctable Smith what is air loom? Maybe you are talking about heirloom?
Let me guess, you think food's DNA can somehow incorporate itself into the DNA of the human who eats it... and who *digests* it. Which breaks it down.
Ineluctable Smith,
And what are you going to do if your grandchild or great grandchild has corn silk instead of hair? Or looks odd because they are resistant to ROUNDUP ? You have already changed their DNA so what are you going to do? All of your decendants will have the altered DNA ! So, what are you going to do? You can't change their DNA back to normal. So now what? Plant them and see how many ears of corn they grow ?
"Let me guess, you think food's DNA can somehow incorporate itself into the DNA of the human who eats it... and who digests it. Which breaks it down."
Do you save the fat from your cooking to use in other dishes
yes
if I want to do it with beef ,which part should I bring,and does regular table salt work?
I've never done it with beef so I don't know
I just released a new bacon curing video with an updated method which yields a less-salty bacon. I also smoke the bacon in this one! Check it out here: th-cam.com/video/uumx1_AYHRw/w-d-xo.html