Homemade Applewood Smoked Bacon
ฝัง
- เผยแพร่เมื่อ 26 ส.ค. 2022
- Makin’ Bacon. Fun to say, fun to do, and DEFINITELY fun to eat. If you’ve never made bacon before, it’s easy to do by following some simple steps and when it’s all said and done you’ll have some amazing Bacon for anything you want. Maybe for a tasty BLT like the one I make in this video.
Cure Ingredients (weight ratios)
.25% of meat weight Pink Curing Salt Number 1
2.5% of meat weight Kosher Salt
Other ingredients are to personal taste.
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#cooking #grilling #bacon - แนวปฏิบัติและการใช้ชีวิต
This looks awesome Ry. I definitely need to try this!
As a guy that grew up with or own Smokehouse, that looks Great. We smoked Hams, Bacon, Hog Jowls and a few turkeys every year. With that being said that is as nice looking Bacon as I have seen. Great job and a really Great Video.
Never made home-made bacon...after this video definitely on my To Do List! 😋
That looks so good Ry! Want to try making my own bacon here soon! Thnx!!!
I’ve been waiting for this for weeks. I’ve got a pasture raised pork belly on order, can’t wait
I always make my own bacon it’s a labor of love thanks for the video
Outstanding video. Home made bacon maker here, but picked upi a few great tips. Again, great job and thanks for sharing.
Looks mighty tasty.
Gonna have to try this.
Thanks for video
Nice video mate and easy to follow, thanks again 👍🏼
I made the hatch pepper bacon, came out awesome!🥓 Thanks !
Ry, you nailed that!
Awesome video my bacon came out perfect following these instructions.
Looks great, Ry!
That was an excellent tutorial. We butcher our Hereford pigs in the winter and make our own bacon. I've been using Excalibur from Walton's for years but I think I'll experiment with some habenero powder that we made from our garden this year. You've inspired me with the hatch pepper flakes!
Habanero powder sounds like it would be amazing 👍
Subscribed! Glad I found your channel. Looks delicious!
Great Bacon Video. Very informative End product fantastic.
Looks absolutely delicious. I love bacon which we in the Netherlands call ontbijtspek (breakfastbacon). I do like the slices thinner and I love crispy more, but I'm sure I would enjoy your version very much. Mnomnomnomnom 😃 😊
Going to have to give this a try.
My mouth is watering! Good looking sandwich! MMM🥓😋
Looks good Ry! I love making homemade bacon!
It's so worth the effort. The taste just can't be beaten :)
@@CookingWithRy I totally agree!
Great video! Thank you 😊
I've been waiting weeks for this video. 😀
Yum! It looks like you were factory reset when you tasted that bacon. 😁 Nice job buddy. 👏
LOL. Factory Reset. I love it!
I've waited to see your method so I could follow it. I have tried to make bacon before and it was a failure. The cooks you do that I try always turn out great. Thanks again Ry, you're the best.
There are many methods out there. You almost have to find the one that works for you and the taste you prefer :)
Beautiful video, of an excellent meal. After you wrapped the meat in aluminum foil I would have placed them on the wood stove to raise temp up to 160. The complete meal was well worth the wait! Beautiful job, love the channel. Wishing gramma good health!
Great looking bacon bro. I need to order some from you. 😁
Looks good
I think I might try this, but smoke it on the offset with maple. 200 is hard to do on an offset but I'll manage since I have done fish at those temps as well. 🙂
I’m a new subscriber, great and informative. Can I ask you for some help please. I’m new to smoking meats and just converted my wife’s old bread proofing chamber into a cold smoker. How long should I smoke sausages and bacon using hickory wood pellets? I’m aware of temperatures being too high and have recipes which include Prague powder 1. I basically would like to know how many hours without ruining my bacon and sausage.
Many thanks, I like that hatch bacon 😋
Looks tasty
I'm feeling inspired. Think you could pull this off using the Webber kettle?
I know people have. If you can maintain that 200ish temp, it should work.
No mayo?! Mayo is mana from heaven. Toast the bread butter it and a thick layer of GOOD mayo. Awesome video!!!
I got 10.5 pounds of pork belly at Costco for $2.99/pound, skinless, and this was about Saturday, June 24, 2023
11.5# for me from Costco- started cure 6/28. Trying different cure times to see what it does for flavors. Also will try the Pellicle method this round
I both loved watching this video and was extremely jealous I couldn’t taste the bacon lol
Excellent bacon! The hardest part after buying pork belly is not making them into burnt ends. I have no will power and less patience. =)
Bacon Burnt Ends 😊
Great Recipe.. method. Thank you.. can you post the name of the tune.. it is bacon music! Thank you in advance.
Where did you get the Red & Green Hatch chile flakes? Never seen them in the store. Great videos, I've learned a lot. Thanks.
Those are from Trader Joe’s 👍
@@CookingWithRy Thank you.
Can I use turkey for this recipe,if yes, please what cut? Thanks.
‼Yummy
👍😉😀
Thanks for this video. I'm curing my pork belly now, per your recipe. But why 7 days? I've cured beef cuts with longer smokes for shorter amounts of time. Just curious if you could clarify? Thanks!
It’s a pretty standard length for bacon. Some go shorter, some go longer 😊
Most scales have tare weight to take off container wt.
i have a question since ill be attempting this at home myself soon. Does the Brown sugar make the bacon overly sweet. The reason i ask is i do prefer a more smoked vs sweet bacon. It may be a silly question but just trying to educate myself prior to starting.
I don’t find it makes it very sweet. Some people add much more.
How do you figure out the brown sugar weight
if you did use a maple glaze would it be before or after the curing process?
I personally would do it for the smoking portion but others do it during the cure.
@@CookingWithRy thank you for your time, you have helped me grilling a ton.
Hello. Where did you find that needle probe you are using?
That’s a ThermoWorks product.
Is there a max time you can leave the meat in the cure before it becomes a problem?
There probably is but I just stick to my recipe.
When you freeze the remaining bacon...do you slice it before freezing
No I slice it when thawing 😊
I may have missed something. How did you come up with the 124 grams of salt to use?
Weight of pork belly x 2.5%
= 4989 x 0.025
=124.725
You mentioned cooking it to a safe temperature, but other videos I've watched say that if the bacon is cured, there is no concern for a minimal safe temp. The smoking adds flavor, and that's all. Your thoughts?
This is safe safe. I like this method.
Where can I find that bottom grate. I have the WW36.
It’s custom made by The Burn Shop.
Instead of subtracting the weight of the bowl, cant you just set it there and then turn it on so its zeroed out with the bowl already on the scale?
Sure can.
Why don't you use sodium erythorbate, it counters the bad effect of nitrites
You don’t rinse off or soak after curing, is your bacon salty ?
Don’t usually rinse. Maybe if I used more salt in the cure.
@@CookingWithRy thanks for the reply. Going to try your recipe next time I smoke some belly.
If you use more salt it would taste salty. Is your Recipe salty?
@@stevedenhup To me it's not, but I've experimented to get it to this taste. You may have to adjust for your own taste :)
Got to have mayo
If you don't cold smoke it then why use pink curing salt. I thought that was for cold smoking meat.
Not only for cold. It helps preserve and maintain color.
Why don't you just vacuum seal the pork bellies? The brine that develops then surrounds the meat perfectly 👌🏻
One thing that can happen when you vacuum seal is you draw moisture out and lose that as part of the process. It’s possible with some vac sealers but not all.
If someone hasn't mentioned it you can hit the tare button on the scale and it zeros the weight of the container out for you..one less math problem..
lol..guess i should've watched a little further
😉
another great ingredient is from Europe called "Apple STroup"......it apple juice boiled down like we would do to sugar cane juice or sorghum here in the USA........imagine a dark dark brown almost black syrup like molassas except made from apple juice.....very thick and sticky.......I had to order it from amazon
I didn't hear how long you smoked the bacon to reach 150
Until it reached the target temp. It’s about temp, not time.
Ry, I'm a fan but why Grams rather than Ounces?
Grams are far more precise and useful when getting to these fine ratios.
Why sugar?
A lot of salt is used in curing, sugar balances that out a little bit.
You had me until you started doing math!!🤪🤪
That’s not a classic BLT in South Carolina. Needs Dukes to be a classic BLT.
Next time I’ll come to SC and make it 😊
Belly in the fridge tonight!!!! I’ll give you an update in 8 days!!!!
So what happened? 😁
Your way of making bacon is way different than my way of making bacon...
There are a lot of ways to make bacon.