This is something I've been getting gear up to do real soon, except I'll be cold smoking the bacon. Looked fantastic Roel! Very nice video work my friend!
Matt Vine As a meat eater myself, I see this as a beautiful thing to take a cut of meat and make your own bacon from it. I respect your vegan lifestyle, but a How to make bacon video might not be the best thing to watch if you are vegan.
BBQGuys.com But I notice you chose to ignore the 'killed for no valid reason' part. You have a casual attitude to this matter, something on the lines of 'I respect your decision to be vegan, so you should respect my decision to eat meat'. But that's almost like saying 'I respect your decision to not be a murderer, so you should respect my decision to be a murderer.' Because even though you yourself don't kill the animals you eat, you and every other other meat eater buying the meat allows the slaughter to continue. You have to understand that it's not your right to eat meat. The lives of innocent animals are more important than the few minutes of pleasure you get when you eat their flesh - that's not even really a matter of opinion, it's just basic kindness. That's why I come to videos like this, not to watch them for entertainment, but to try and open the eyes of meat-eaters like you. Veganism is not a 'personal choice'. A personal choice is whether to wear joggers or jeans, not whether to needlessly end the lives of animals or not.
Looks fantastic! How long do you smoke the pork belly with the apple wood at 350 degrees Fahrenheit? or does it just have to reach a core temperature? Thanks.
Roel, your presentation is excellent! I want to thank you for inspiring me to make my videos better. Nicely done my friend....or should I call you MASTER YODA!
Hi it looks like awesome! One further question, why did you smoke with 180° is this neccessary? When i'm smoking anything in my watersmoker then the temperature is normally round about 100°-120°.
Pitmaster, this video is fantastic! Love the exact ratios and fantastic video work as always. I'm surprised at the smoke temp of 350f; here in the US that's higher than we generally smoke bacon. But the final product looks spectacular! Thanks for sharing
Hey PM X Good work. I mean on the style bacon and the vid! Ofent time the songs can be annoying with a good vid. You've got decent listening music. Make a good bacon and, by the way, The was a real nice cut of belly you had there!!! Good mix of meat and fat. I wach many vids like this. I don't make them yet, but wonder of the importance to just thow out a little warning that the nitrite can be toxic. Not like some how are all out "you killer" attitude. lol. But the pink salt I get is 6% too. it pretty dang strong. Add just a pinch to a pound or two of me and there is the biggest difference with the red color and the rubberyish texture. ))) I am told that at 6% sodium nitrite with 4 oz. is enough to cure 100 lbs. of meat. I just wonder and would like to know more on how much is really needed. I use a bag with no air also. But how much pink (intas- cure, morton sugar cure)? I'll try to find some math and come back with how much sodium nitrite is really needed for weight of meat. Then post it. At least if the level of pure nitite and the filler of sodium choride can be calulated to how much to use depending ont he concentration of chloride/nitrite mix the supplier gives us. like if 4% or 6%. We can do the math. Thanks for a greate vid in all ways Chris
You dont need the nitrate. It super bad for you also. I use cup of pink himaylayan salt cup of dark brown sugar. Mix well and cover slabs well. Put in zip locks in fridge for seven days. Flip bags over once every day. Remove from bags rinse and soak in ice water for an hour or two. Put back in fridge to dry 24 hours. Cold smoke on smoker at 80 to 100 degrees for 4 to 6 hrs. Remove and enjoy! Freeze any unused for later.
man cannot live by bread alone, he must have BACON! ALSO, you can get these cures at meat markets and on line, I hate mixing! Don't mess around, get the biggest and fattest pork belly you can find! Yes, you can get piglet belly if you're having tea and crumpets! Also, my favorite woods for all smoking are in order of preference, 1. pecan (absolute best for everything) 2. hickory 3. oak. Try leaving the skin on, then frying it up after cutting the bacon off. MMMMM!!!
Who would have thought a channel about meat can be so addictive and seductive :D I wish we can get apple wood where am from. Everything looks so delish...fab
WAY TOO HOT on suggested temperature! You should be looking for an internal of 150F....then chill well and slice for use. \\ Why NO PELLICLE before smoking??? People searching YT want to learn - please make videos teaching the best ways.
I think that is the meatiest pork belly I have ever seen. I also think I would eat WAY too much bacon if I had bacon that looked like that in the house. I might have to risk it though.
First time? Cook at 180c lol what are you trying to do? Make roast pork. 200-225f untill an internal of 150.. you can see you destroyed most of the fat and that its rendered out... yikes.
Finaly one that explains the difference between Instacure #1 and Sodium nitrite! 🙂
This is something I've been getting gear up to do real soon, except I'll be cold smoking the bacon. Looked fantastic Roel! Very nice video work my friend!
Smoky Ribs Thanks ... you will love it, I got some cold smoked Speck from Christian.. it was awesome
Thanks for sharing recepe and procedure! Very nice!
Looks awesome Roel! Real nice vid!!
0815BBQ Thanks Markus
Slick production with easy to follow instruction. Thumbs up!!
Coralita675 Thanks .. glad you like it
Simply awesome, Roel! The bacon looks fantastic.
COOK WITHMEAT Thanks
Very nice basic tasty bacon.. better than store bought.. another good one.
Mr JackBurton Basic.. but good...and you can cut it aby way you like
This is a beautiful sight!
BBQGuys.com Thanks bro
BBQGuys.com What's beautiful about a pig that was killed for no valid reason?
Matt Vine As a meat eater myself, I see this as a beautiful thing to take a cut of meat and make your own bacon from it. I respect your vegan lifestyle, but a How to make bacon video might not be the best thing to watch if you are vegan.
BBQGuys.com But I notice you chose to ignore the 'killed for no valid reason' part. You have a casual attitude to this matter, something on the lines of 'I respect your decision to be vegan, so you should respect my decision to eat meat'. But that's almost like saying 'I respect your decision to not be a murderer, so you should respect my decision to be a murderer.' Because even though you yourself don't kill the animals you eat, you and every other other meat eater buying the meat allows the slaughter to continue. You have to understand that it's not your right to eat meat. The lives of innocent animals are more important than the few minutes of pleasure you get when you eat their flesh - that's not even really a matter of opinion, it's just basic kindness. That's why I come to videos like this, not to watch them for entertainment, but to try and open the eyes of meat-eaters like you. Veganism is not a 'personal choice'. A personal choice is whether to wear joggers or jeans, not whether to needlessly end the lives of animals or not.
+Matt Vine
If you are offended, why do you continue to watch? It is still a free internet so you can just move on-- I don't think you will be missed.
Looks fantastic!
How long do you smoke the pork belly with the apple wood at 350 degrees Fahrenheit? or does it just have to reach a core temperature?
Thanks.
Excellent, simple and straight forward. Thanks
+Ineluctable Smith thanks thats the idea... it does not have to be hard to make good food
Incredible.....Nice job Roel
Mother's BBQ Thanks Chris
Wow! that was awesome. Great job!
1960HikerDude Thanks bro
Wow man it was best recipe ever with good music
Looks fantastic Roel. Thank you.
Smokes A Rollin Thanks Russ
Oh my that looks amazing! Perfection right there Roel.
FitAnge S Thanks Ange ... it does taste equally good !
Super !!! easy to follow, not too much talking, thanks
Thanks!!
You’ve come so far in 5 years.
Great job, bacon looks good. Nice camera work also.
+Bob Wilson Thanks Bob... hope you like my other videos as well
that is a thing of beauty Roel!
michael landry Thanks Michael
Wow that looks perfect! Great job.
+Josh Green Thanks Josh.. glad you like it
Hello, Pittmaster I can not tell is the skin on or off? what is this process. thanks
Het traveller.. yes skin off! My pleasure!
As a matter of interest, where do you get your wood for smoking?
Chris Bonnie Online shops.. bbq suppliers.. bbq manufacturars... hehehe anywhere I can lay my hands on it
Loved the guitar riff....freaking awesome! Video was great too....keep up the great work!
Wow... Great video... We make our own bacon too, but cold smoke it. Once you make your own bacon... You will never go back to store bought again.
Kurts Smokehouse ...thats right thanks Kurt
you should do a line of that natrium nitrate.
Loved the music.
Very Interesting, and looks do-able for me. I've never tried to make bacon. I may now. Thank you for posting.
+phyllis curtis Thanks Phyllis...you will absolutely love it!!
Will try thanks
Thanks for sharing👍
looks great and tasty Roel
Black Eagle Thanks man, glad you like it
Do you prefer this way over cold smoking your bacon? You don't have to fry it up in a pan to eat?
92040tony No you don't have to fry it up this way... and you can eat it directly after smoking
Great! Thank you & great video too!
Roel, your presentation is excellent! I want to thank you for inspiring me to make my videos better. Nicely done my friend....or should I call you MASTER YODA!
Daddy Cooks Hahaha... wouldn't go that far... just because we can't taste food digitally doesn't mean we shouldn't enjoy it digitally right?
Agreed 100%!!!
un placer ver estos videos como lo dije en otro video las imagenes hablan por si solas
Ik wist niet dat ze het bij vuurenrook verkochten! Top! Dank voor je reacties en je inspirerende beelden!
hugojahn Graag gedaan Hugo
I'm hoping to smoke bmine in a little chief smoker, any recommendations as to this idea? Internal temperature?
+Freddie Ulloa no worries temps are exactly the same
how if i dont have apple wood? is that okay?
Yum, a must try, thanks.
I recently made pastrami from a youtube recipe, it was simply fantastic, 2nd batch already on the way.
+kevb Thanks Kev! oh pastrami is so good. I am sure you will enjoy this as well
+kevb Thanks Kev! oh pastrami is so good. I am sure you will enjoy this as well
Hi it looks like awesome! One further question, why did you smoke with 180° is this neccessary? When i'm smoking anything in my watersmoker then the temperature is normally round about 100°-120°.
***** Sure that possible as well. You will loose less moisture and will have more smoke flavor. Give it a try I amd sure you will love it.
Pitmaster X Thank you for your quick answer! I think i have to try both ;)
Nice.. Looks Tasty...
Thanks Peter!
Nice looking pork belly and bacon at the end. Nice video.
Where can I get pork belly like that it had less fat n more meat.
+xlamboy You will have to ask your butcher for a 50/50 belly 50% fat and 50% meat
Very nice!!!
BBQ King Thanks
Mhh delicious , i will try this recipe for sure. thanks for sharing.
Best regards Jürgen
fossie1960 You will love it Jurgen, I am sure..
Great video! But what is the final core temperature when it is ready?
Seppo K 150-165
Amazing... What core temp did you reach?... For PB I normaly try to reach between 67 - 70°C...
Jorge Rodriguez Yep thats the about it .. 68 Thanks
Pitmaster X did you add the Pink salt to the salt and the sugar at the begining of the process?
hey +PitMaster X you have some amazing recipes and clear instructions that even beginners can follow :)
Thanks Jessie.. thats my aim. Sharing the passion for BBQ
I simply must find out where you got the music. Love "Santana type" guitar music. What is it?
Muito bom 👍 👍 👍 ❤❤❤❤
good video
good recipe
brevity is the soul of wit
+Alas Aaa Thanks!!!😀
Great video! What is the time for smoking itself? And what temperature are you aiming for the core?
Pitmaster, this video is fantastic! Love the exact ratios and fantastic video work as always. I'm surprised at the smoke temp of 350f; here in the US that's higher than we generally smoke bacon. But the final product looks spectacular! Thanks for sharing
Modern Pitmaster Thanks glad you like it
looks so good Roel!
Can i taste it? Please?
tobias.grillt.de Yes you can Tobias... now that you have the recipe ;) Thanks bro
Where did you get your pink salt or colorozo? Thanks!
hugojahn Depends on where you live. You can always get it online amzn.to/1OTJYhM
Outstanding -Roel!
Great Job!
Thx vor this amazing input *Thumbs up*
Tear Dropper Thanks.... I love bacon :D
Other's Drug: Coke, Cocaine, Ecstacy, etc.
My Drug: Bacon
Mine too :D
Hey PM X Good work. I mean on the style bacon and the vid! Ofent time the songs can be annoying with a good vid. You've got decent listening music. Make a good bacon and, by the way, The was a real nice cut of belly you had there!!! Good mix of meat and fat. I wach many vids like this. I don't make them yet, but wonder of the importance to just thow out a little warning that the nitrite can be toxic. Not like some how are all out "you killer" attitude. lol. But the pink salt I get is 6% too. it pretty dang strong. Add just a pinch to a pound or two of me and there is the biggest difference with the red color and the rubberyish texture. ))) I am told that at 6% sodium nitrite with 4 oz. is enough to cure 100 lbs. of meat. I just wonder and would like to know more on how much is really needed. I use a bag with no air also. But how much pink (intas- cure, morton sugar cure)? I'll try to find some math and come back with how much sodium nitrite is really needed for weight of meat. Then post it. At least if the level of pure nitite and the filler of sodium choride can be calulated to how much to use depending ont he concentration of chloride/nitrite mix the supplier gives us. like if 4% or 6%. We can do the math. Thanks for a greate vid in all ways
Chris
The nitrate is always an issues . You really don't need it but it makes the meat look so good
You say keep and eye on the core temperature but you give no details on what the core should reach?
Neon82UK
145 F
Im dutch so any store, or just online?
hugojahn vuur en rook is een goede shop, waar ze bijna alle bbq en slagers middelen verkopen
Beautiful....
onlybev1 Thanks bev
so long how do we smoke the meat?
Until its cooked over 82.1oc
Bravo
Love the music background :) thanks for sharing ;)
Thanks Mini
Love the Braai!
+2young 2smoke Thanks man
Hi! This is a very nice vid. Awsome receipe and beautiful music. Man, I can smell the smoky belly. Thumbs up.
Best regards Lars
Der Rurtalgriller Danke Lars
Ah Man that's cool!
Roberta Cooper Thanks Roberta
You dont need the nitrate. It super bad for you also. I use cup of pink himaylayan salt cup of dark brown sugar. Mix well and cover slabs well. Put in zip locks in fridge for seven days. Flip bags over once every day. Remove from bags rinse and soak in ice water for an hour or two. Put back in fridge to dry 24 hours. Cold smoke on smoker at 80 to 100 degrees for 4 to 6 hrs. Remove and enjoy! Freeze any unused for later.
Jim Mackay you are taking a risk botulism is very dangerous and kills fast
COLORO SALT?
Did you forget the pink salt?
Makes me hungry watching this video.
Love me some bacon.
The Backyard BBQ Show - BBQFOOD4U It should Jason... thats what its for ;) Thanks bro
Epic...!!!!
we make our OWN bacon and it's healthier and has tastier flavor.
+LittleKidJuggling excellent 👍
Pitmaster X my wife crushes hot dogs with a rolling pin.
You've come along way pit master X........LOL
Wow!!
Lumpy Q THANKS :D
It can also be made without Sodium Nitrate.
You say to monitor the temp of the bacon and to smoke at 180° C but you don't say what temp the bacon should be when done.
umakegoodcookies 150-165
man cannot live by bread alone, he must have BACON! ALSO, you can get these cures at meat markets and on line, I hate mixing! Don't mess around, get the biggest and fattest pork belly you can find! Yes, you can get piglet belly if you're having tea and crumpets! Also, my favorite woods for all smoking are in order of preference, 1. pecan (absolute best for everything) 2. hickory 3. oak. Try leaving the skin on, then frying it up after cutting the bacon off. MMMMM!!!
wow. epic.
EpsilonLab Thanks
It's 4:30 in the morning. Why am I watching how to make bacon??
GraceDcastle because i am too...at 5 am
Would be great to redo this one with your normal video style :D
Autu orang indonesia saya sendiri
man without bacon is not real man :)
nrj43v3r You are right
nrj43v3r Yes ser... I agree..... 👍👍👍👍👍
Pssst.... keep the secret... ;-)
It's a great one, Roel. Really... I like it.
Cremantus Hehehe.. thanks
Too hot.
175F tops and only to 15-F internal temp.
+Fishkiller 41 150F
Who would have thought a channel about meat can be so addictive and seductive :D I wish we can get apple wood where am from. Everything looks so delish...fab
TowerOfBabel You can always choose another fruit or beech and oak
Yummie
ainschel Thanks
WAY TOO HOT on suggested temperature! You should be looking for an internal of 150F....then chill well and slice for use.
\\ Why NO PELLICLE before smoking???
People searching YT want to learn - please make videos teaching the best ways.
+TheOregonOutlaw Thanks for your suggestions.
Nice recipe! Enjoy your Weihenstephaner!
Danke Ricardo
damm you pitmaster dribbled all over my keyboard
trevor ross Hehehe.. my bad
I think that is the meatiest pork belly I have ever seen. I also think I would eat WAY too much bacon if I had bacon that looked like that in the house. I might have to risk it though.
Hahahah..thats a cool cut huh?! yeah, when you make some..its seems to never be enough
First time? Cook at 180c lol what are you trying to do? Make roast pork. 200-225f untill an internal of 150.. you can see you destroyed most of the fat and that its rendered out... yikes.
I am a great lizard
Sodium Nitrate is a CARCINOGEN!
Learn from French ... Sea Salt and Molasses ONLY!
it seems you don't know the difference between a period and a comma and how to use them. Lol!
this was a big piece of bacon...
Fart See Thanks.. it was
Pitmaster X I have a video with bacon in it. Can u comment on it (like I did with this one)? And sub too? thanks!
Horrible, messy and sloppy, didn't even vacuum pack correctly,