turned out great! my cure recipe and timing were slightly different, but following your method from soaking to smoking ='d great results! ps - I also really dig your breakfast griddle.
gr8 vdo...u could not have tempted me worst than the last part of your video ie the cooking part....i weigh abt 130 ksg...and shall add more in the morning....
Smoked 20 lbs. using your method only I used brown sugar instead of maple syrup. I couldn't bring myself to use my 100% pure maple syrup, but it turned out excellent just the same. Besides frying as bacon, I put some in split pea soup and baked beans. They were very good as well. Thanks for your video!!!
I Love bacon, as i live in peru now, it is hard to find Good bacon, and I am planning to open a Food place, more or less like a restaurant.... Ok, the question is, can i Use iodized salt instead of kosher salt?
To find maple syrup will be another deal to find... any suggesion?
Thanks. May God Bless... The Dish at the end of the ideo will be in the menu For sure!!!
@jamrock300zx I would suggest using a 50/50 blend of salt and brown sugar. You don't have to use kosher salt, but if you can find sea salt, it would work better than iodized (flavor wise).
The entire 9:45 minutes of your video is watchable and informative. I love how your recipe clarifies the use of real maple syrup (against flavored substitutes) AND doesn't use nitrates.
By far the best homemade bacon video I've seen on YouTube to date. GOOD JOB!!!
Wow, you did an awesome video, you managed to make a 9+ minute video well worth watching to the end... rare... Thanks so much for the video... by the way... what grill do you use that is round with all the options you had on it... really cool !
You can go on our camping trips anytime... long as you bring home the bacon!
Wow, you did an awesome video, you managed to make a 9+ minute video well worth watching to the end... rare... Thanks so much for the video... by the way... what grill do you use that is round with all the options you had on it... really cool !
You can go on our camping trips anytime... long as you bring home the bacon!
You gotta love being able to eat the end result of all of your hard work. Even more when you have baked the bread, grown the pig, and your hens laid the eggs!!! Yay for small family farms!
@DevilishCharm23 You're totally correct! I grow a few veggies and herbs, but I still have to really on the American farmer and ranchers for the rest. God bless em!
@TheTb18 Just google Craycort cast iron grate. As far as the comment I made regarding "flavor profile". I was just rambling... They use that term all of the time on various cooking shows... I didn't want to sound like I was plagiarizing.
Well I thought I'd let you know how it went. It turned out great for antirust run, albeit being a little salty, but I'll put that down to a lack of soaking in fresh water. I am going to get another slab of belly at the end of the month and give it another go, this time with a little bit of smoking too to. I've got to admit, I found the whole process of opening the fridge every day and not wanting to cook a slice off extremely frustrating, but it turned out to be well worth the wait!
@skuf Glad it turned out. Like I said during our last exchanged, I've went to the 50/50 salt sugar blend and like it better than this recipe. Soaking is a must! Don't rush the soaking process... I know the feeling of frustration wanting to cut off a slice!
@sd4547 No problem! I will bear your advise in mind when I give it a go tomorrow. I'm going to try and keep it a secret from my Dad and my Sis and then land it on them on Saturday or Sunday for breakfast providing it's had long enough to cure. If my first go works out well I will experiment with different flavours to see what I can get. I am also trying to work out a way to turn our garden stove into a smoker. There's lots to learn! Thanks again.
What a fantastic and informative video, thank you very much =) I am getting sick of the same old "sloppy" supermarket bacon that we have here in England. It shrinks down to about half it's size when it's fried in the pan and the taste leaves little to be desired. You have inspired me to give it a go, so I'll be heading to my local butchers tomorrow to see what I can get for ten quid!
Really like the video but thought I'd point something out as someone who makes their own maple syrup, dark syrup is grade B. Grade A has a color similar to honey if not slightly darker. The grade is purely based on the coloration of the caramelized sugar not it's quality. So you actually used grade B syrup, which I find is more flavorful.
@sd4547 It's really not so hard just a wee bit time consuming as you have to keep an eye on the boiling sap. You seem like a bit of a do it yourself kind of guy so if you got access to a few trees or some generous neighbors try it out. If you want some ideas on how to start it cheep let me know. This is my third year now and I make enough syrup to last me and my family an entire year. Bet that bacon would be extra delicious with your own maple syrup!
@theodofustwinsword I'd love to try it someday... Don't know if there are too many maple trees here in San Diego though. I'll keep an eye peeled and a spigot and bucket in my Jeep!
@sd4547 Yeah your location does pose a problem with that. I'm not too familiar with the flora in San Diego put you might want to do some research on edible plants in the area. There is possibly some ingredients in the wild there you might find interesting to get a unique flavor. I have found some rather interesting foods here in the northeast.
so you soaked the pork bellies in the water for two lots of half an hour? I smoked some bacon but used alot more salt and it was way tooo salty at the end... wanna try again soon though! just wary of the saltiness of the finished product. cheers
@BuoyzToyz You know, I made a batch of bacon two weeks ago and this time I used a 50/50 mixture of salt and raw cane sugar (granulated) and no syrup. This batch turned out KILLER! I really wished I woulda' shot a video of this one.
@sd4547 awesome.. I smoke alot of fish that I catch down here in OZ and have just started trying out other meats like pork and chicken.. I always use equal parts salt and raw cane sugar and add a dash of soy sauce or - if you can get it - thai fermented seasoning sauce.. delicious! Does your bacon taste salty at all when you are done?
@BuoyzToyz You really have to soak the salt out before you smoke it. I do a lot of salt water fishing over here in San Diego. When tuna season arrives I always end up smoking tuns of albacore and yellowfin. I make a brine of white wine, sugar and a little salt. Tastes killer and leaves a very thin shell of sweetness before you bite into the fish. You should make a vid of you smoking some fish. I'd like to check out what you do.
@sd4547 I am amateur video/editing thats the problem.. Trying to get some cameras on the boat to capture some of the action as well we have a run of billfish over here at the moment and the fishign is hot! We dont kill the black and striped marlin though. picked up a 25kg yellowfin (~50 pound I think?) but we eat most of him raw never thought to smoke the tuna. watch this space I will get a vid up as soon as I can! thanks for the pointers.
@sd4547 - whoops, alan here again. I was logged in with the wrong account. Check this account for the bacon videos, or go to urban hippy dot ca and search on the word 'bacon'
@sd4547 - whoops, alan here again. I was logged in with the wrong account. Check this account for the bacon videos, or go to urban hippy dot ca and search on the word 'bacon'
@sd4547 whoops i was logged into the wrong account - check my other youtube account user hippyurban, or go to urbanhippy dot ca and search on the word 'bacon'. Lots of useful tips for bacon fat too like bacon popcorn!
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Great video man! Where can you buy uncooked pork belly like that for making bacon? I've never seen it in the store. Love the cast iron for the weber, where did you get that?
@atcnick Where I live the only place you can get pork belly is a butcher shop. A real butcher shop, not a grocery store meat counter. I bought the cast iron grate online from a company called Craycort. You can google Craycort or cast iron grate to find their site.
Really fantastic video! I'm making bacon this weekend and loved the advice. What's the grill grate you have at the end to cook the bacon? What are those called? Where could I get them? Thanks again!
@flashmobmedia Thank you for the comments. The grate is made by a company called Craycort. cast-iron-grate dot com. Youtube blocks websites on comments for some reason...
Thank you for this tutorial! Your's was the easiest to understand and you had the best looking bacon also! Much love and can't wait to make my own bacon!
@sd4547 when u use wood to smoke does it leave your meat over smoked taste? i havent had much success with it. Do u keep the flame on your wood or do u let it just smoke? im gonna try the bacon deal looks gooood
@bigbosh2000 The key to not over smoking is controlling the air that is entering your firebox. You want to see nice clear blueish smoke coming out of your chimney. If the smoke is white the meat will develop creosote which will cause that bitter flavor. I keep my airflow adjusted so that the wood is burning, but with a very low flame. Just above smoldering, if that makes any since... Just make sure you're keeping an eye on your smoke stack. Blue smoke, not white...
@sd4547 makes sense. i guess getting the little fan that you have will solve that problem. i will try it out and let you know how it works. Thanks for the tip.
I love the cast iron inserts for the grill!
westindies08 1 day ago
@westindies08 I like em' too. I seared up a prime rib the other day before I slow roasted it. Turned out really good!
sd4547 22 hours ago
Great video, Beats .99 cent Egg McMuffin
torontobills 2 weeks ago
@torontobills I know huh? Thanks you for watching!
sd4547 2 weeks ago
Beautiful, really thank you.
rumble1892 2 weeks ago
oohh the maple acts as an adhesive. This will be my go to bacon recipe. Thanks, got two pigs growing.
rumble1892 2 weeks ago
@rumble1892 Yesss! Thank you for checking it out!
sd4547 2 weeks ago
Do you moisten the belly before applying salt to make it stick?
rumble1892 2 weeks ago
Thanks for stopping by. Enjoy!
sd4547 3 weeks ago
Really good video my friend! My Dad has a smoker and and I'm sure gonna try this out!!
whaler3232 4 weeks ago
Looks a bit messy at the end but looks very nice to eat. And i bet it was very tastey!!!!!!
samfitzy8 4 weeks ago
@samfitzy8 Messy can be a good thing!
sd4547 3 weeks ago
Very Good!!! Nice touch at the end of cooking without power. Thanks for sharing.
HillbillysNdaBush 4 weeks ago
@HillbillysNdaBush Thanks for checking it out!
sd4547 3 weeks ago
kosher salt? bit ironic no?
jamesisaguitar 1 month ago
@jamesisaguitar Ironic yes! :)
sd4547 1 month ago
i just splooged...looks amazing
norcaltke857 1 month ago
@norcaltke857 You're a true "foodie"! Thanks for watching!
sd4547 1 month ago
Very well done video, you have some really good content and you explain things well, I am going to sub. Thank you. Joe
JoeandZachSurvival 1 month ago
@JoeandZachSurvival Thank you Joe. I stopped by and checked out your channel. Great stuff brother!
sd4547 1 month ago
that gill griddle cook top you used at the end is totally cool. i want one
bowlista 1 month ago
@bowlista Thanks. The grate and everything is made by a company called Craycort.
sd4547 1 month ago
Do you add additional maple every day?
Clintdoak 2 months ago
@Clintdoak Yes, I do.
sd4547 2 months ago
How much salt do you add each day?
Clintdoak 2 months ago
@Clintdoak Just enough to cover it.
sd4547 2 months ago
took your advice! results pending an overnight rest...
jckrbbt4 2 months ago
turned out great! my cure recipe and timing were slightly different, but following your method from soaking to smoking ='d great results! ps - I also really dig your breakfast griddle.
jckrbbt4 1 month ago
@jckrbbt4 Cool! A tad better than the stuff you buy in the store, huh? Take care!
sd4547 1 month ago
is it totally necessary to do the two 30 min soaks to leech out excess salt??
jckrbbt4 2 months ago
@jckrbbt4 Yes, or you'll end up with a very, very salty bacon.
sd4547 2 months ago
1 person is on a diet. Looked amazing!
woogieA10 2 months ago
@woogieA10 Can't please everyone... Thank you so much!
sd4547 2 months ago
ok thanks, now I am hungry! looks great
DerGeist93 2 months ago
@DerGeist93 Thank you!
sd4547 2 months ago
I'm on my way!
mlindsay527 3 months ago
@mlindsay527 Come on! We'll make room at the table!
sd4547 3 months ago
gr8 vdo...u could not have tempted me worst than the last part of your video ie the cooking part....i weigh abt 130 ksg...and shall add more in the morning....
choothish 3 months ago
@choothish LOL! Thanks for watching!
sd4547 3 months ago
Great video. Thank you.
DrWoodyII 3 months ago
@DrWoodyII Thank you for watching!
sd4547 3 months ago
Smoked 20 lbs. using your method only I used brown sugar instead of maple syrup. I couldn't bring myself to use my 100% pure maple syrup, but it turned out excellent just the same. Besides frying as bacon, I put some in split pea soup and baked beans. They were very good as well. Thanks for your video!!!
HoosierDaddy611 3 months ago
@HoosierDaddy611 Glad it worked out! That's a lot of bacon!
sd4547 3 months ago
Great video!! Very helpful!!
yoshie8706 4 months ago
@yoshie8706 Thanks for watching!
sd4547 3 months ago
One of the best "how to meat" videos I've seen! Great job.
askdrdurham 4 months ago
@askdrdurham Thank you! Appreciate the kind words!
sd4547 4 months ago
Gotta lov that grill!
doomizz 5 months ago
@doomizz Thank you... Giving one away on my channel. Deadline is 10/7.
sd4547 5 months ago
First time I have seen someone smoke bacon. Looks good. I have a Bradley smoker and will need to try this.
caswell1000 6 months ago
AWESOME!!!
I Love bacon, as i live in peru now, it is hard to find Good bacon, and I am planning to open a Food place, more or less like a restaurant.... Ok, the question is, can i Use iodized salt instead of kosher salt?
To find maple syrup will be another deal to find... any suggesion?
Thanks. May God Bless... The Dish at the end of the ideo will be in the menu For sure!!!
jamrock300zx 6 months ago
@jamrock300zx I would suggest using a 50/50 blend of salt and brown sugar. You don't have to use kosher salt, but if you can find sea salt, it would work better than iodized (flavor wise).
Enjoy!
sd4547 6 months ago
What kind of grill are you using and where did you get it?...I NEEDS ONE
trk1050 7 months ago
@trk1050 Google "Craycort Cast Iron Grates". I can't say enough about his grate!
sd4547 7 months ago
Very good video, well explained . However ive never seen this done using kosher salt before. I will have to try it. Thanks for posting this.
6stringer01 7 months ago
@6stringer01 Thank you for watching and the comment!
sd4547 7 months ago
that's hysterical! Using kosher salt on bacon! ha ha ha ha!
jaynedoe2010 7 months ago
@jaynedoe2010 Irony is a good thing!
sd4547 7 months ago
I love that sizzling sound when you're making the eggs. great video, thanks!
userbosco 7 months ago
@userbosco Thank you!
sd4547 7 months ago
@sd4547 where do you get your pork belly and how much per pound I would like to try this, thanks
TheRealtorKaren 7 months ago
The entire 9:45 minutes of your video is watchable and informative. I love how your recipe clarifies the use of real maple syrup (against flavored substitutes) AND doesn't use nitrates.
By far the best homemade bacon video I've seen on YouTube to date. GOOD JOB!!!
TheMoBrother 8 months ago
1 dislike is a pasty vegan.
TheMoBrother 8 months ago 2
@TheMoBrother Yeah... They hate anything to do with meat, but spend all of their time watching videos on meat.
sd4547 8 months ago
Wow, you did an awesome video, you managed to make a 9+ minute video well worth watching to the end... rare... Thanks so much for the video... by the way... what grill do you use that is round with all the options you had on it... really cool !
You can go on our camping trips anytime... long as you bring home the bacon!
tfalter 8 months ago
@tfalter Thanks for the comment! Lemme' know where and when and I'll bring the bacon! :)
sd4547 8 months ago
@sd4547 tell me where you found that grill, would like to buy one for my camping trips.
wizard7889 8 months ago
@wizard7889 Just google Craycort Cast Iron Grate.
sd4547 8 months ago
Wow, you did an awesome video, you managed to make a 9+ minute video well worth watching to the end... rare... Thanks so much for the video... by the way... what grill do you use that is round with all the options you had on it... really cool !
You can go on our camping trips anytime... long as you bring home the bacon!
tfalter 8 months ago
You gotta love being able to eat the end result of all of your hard work. Even more when you have baked the bread, grown the pig, and your hens laid the eggs!!! Yay for small family farms!
DevilishCharm23 9 months ago
@DevilishCharm23 You're totally correct! I grow a few veggies and herbs, but I still have to really on the American farmer and ranchers for the rest. God bless em!
sd4547 9 months ago
it looks really nice after all!!
Jiucieu 9 months ago
@Jiucieu Thank you!
sd4547 9 months ago
I had to watch this again... i think im going to give it a shot. thumbs up
ItsGoodCookin 9 months ago
@ItsGoodCookin It's a pretty fun project. I now use a 50/50 blend of raw cane sugar and salt. Tastes a lot better.
sd4547 9 months ago
That was great the only thing i'd done different was fry the eggs in the bacon grease :)
flcracker228 9 months ago
Try brushing on the syrup and then packing the salt on after. Spoon it on and press in with a spatula. A lot less messy.
chuckbyf1 9 months ago
@chuckbyf1 Great tip. Thanks!
sd4547 9 months ago
DUDE i would marry you if you made that for me lol
JuSKallday 9 months ago
@JuSKallday LOL! Thanks for watching!
sd4547 9 months ago
Ohhhh man! That looks great! Thanks for the video. I'm going to try that pork on my Weber smokey mountain.
antlese 9 months ago
@antlese Thanks! I recently started to use a 50/50 blend of salt with raw sugar. Tastes out of this world!
sd4547 9 months ago
@sd4547 thanks for the tip. Can't wait to try one out! keep the videos coming!
TheTb18 10 months ago
@sd4547 Where can I find one of the grill/skillet inserts? Great video, btw. What, no "flavor profile" reference? ;)
TheTb18 10 months ago
@TheTb18 Just google Craycort cast iron grate. As far as the comment I made regarding "flavor profile". I was just rambling... They use that term all of the time on various cooking shows... I didn't want to sound like I was plagiarizing.
sd4547 10 months ago
Antitrust should have read "a first", predictive text!
skuf 10 months ago
@skuf I was wondering what you were referring to. My phone does that all of the time when I'm texting..
Cheers!
sd4547 10 months ago
Well I thought I'd let you know how it went. It turned out great for antirust run, albeit being a little salty, but I'll put that down to a lack of soaking in fresh water. I am going to get another slab of belly at the end of the month and give it another go, this time with a little bit of smoking too to. I've got to admit, I found the whole process of opening the fridge every day and not wanting to cook a slice off extremely frustrating, but it turned out to be well worth the wait!
skuf 10 months ago
@skuf Glad it turned out. Like I said during our last exchanged, I've went to the 50/50 salt sugar blend and like it better than this recipe. Soaking is a must! Don't rush the soaking process... I know the feeling of frustration wanting to cut off a slice!
Lemme' know how the next batch turns out!
sd4547 10 months ago
very nice video
zerogravity121 10 months ago
lol 'grade A'; anything that is not grade A is simply not maple syrup
zerogravity121 10 months ago
@sd4547 No problem! I will bear your advise in mind when I give it a go tomorrow. I'm going to try and keep it a secret from my Dad and my Sis and then land it on them on Saturday or Sunday for breakfast providing it's had long enough to cure. If my first go works out well I will experiment with different flavours to see what I can get. I am also trying to work out a way to turn our garden stove into a smoker. There's lots to learn! Thanks again.
skuf 10 months ago
What a fantastic and informative video, thank you very much =) I am getting sick of the same old "sloppy" supermarket bacon that we have here in England. It shrinks down to about half it's size when it's fried in the pan and the taste leaves little to be desired. You have inspired me to give it a go, so I'll be heading to my local butchers tomorrow to see what I can get for ten quid!
skuf 10 months ago
@skuf Thank you for the comment! I recently made this using a 50/50 raw sugar salt mixture for the cure and it was the BEST I've ever had.
sd4547 10 months ago
Really like the video but thought I'd point something out as someone who makes their own maple syrup, dark syrup is grade B. Grade A has a color similar to honey if not slightly darker. The grade is purely based on the coloration of the caramelized sugar not it's quality. So you actually used grade B syrup, which I find is more flavorful.
theodofustwinsword 11 months ago
@theodofustwinsword Thanks for the info! I was just going off of what the bottle said. Homemade maple syrup, wow! Very impressive!
sd4547 11 months ago
@sd4547 It's really not so hard just a wee bit time consuming as you have to keep an eye on the boiling sap. You seem like a bit of a do it yourself kind of guy so if you got access to a few trees or some generous neighbors try it out. If you want some ideas on how to start it cheep let me know. This is my third year now and I make enough syrup to last me and my family an entire year. Bet that bacon would be extra delicious with your own maple syrup!
theodofustwinsword 11 months ago
@theodofustwinsword I'd love to try it someday... Don't know if there are too many maple trees here in San Diego though. I'll keep an eye peeled and a spigot and bucket in my Jeep!
sd4547 11 months ago
@sd4547 Yeah your location does pose a problem with that. I'm not too familiar with the flora in San Diego put you might want to do some research on edible plants in the area. There is possibly some ingredients in the wild there you might find interesting to get a unique flavor. I have found some rather interesting foods here in the northeast.
theodofustwinsword 11 months ago
@theodofustwinsword I'll look into that. Although I don't think I will be trying eucalyptus syrup on my pancakes anytime soon!
sd4547 11 months ago
so you soaked the pork bellies in the water for two lots of half an hour? I smoked some bacon but used alot more salt and it was way tooo salty at the end... wanna try again soon though! just wary of the saltiness of the finished product. cheers
BuoyzToyz 11 months ago
@BuoyzToyz You know, I made a batch of bacon two weeks ago and this time I used a 50/50 mixture of salt and raw cane sugar (granulated) and no syrup. This batch turned out KILLER! I really wished I woulda' shot a video of this one.
sd4547 11 months ago
@sd4547 awesome.. I smoke alot of fish that I catch down here in OZ and have just started trying out other meats like pork and chicken.. I always use equal parts salt and raw cane sugar and add a dash of soy sauce or - if you can get it - thai fermented seasoning sauce.. delicious! Does your bacon taste salty at all when you are done?
BuoyzToyz 11 months ago
@BuoyzToyz You really have to soak the salt out before you smoke it. I do a lot of salt water fishing over here in San Diego. When tuna season arrives I always end up smoking tuns of albacore and yellowfin. I make a brine of white wine, sugar and a little salt. Tastes killer and leaves a very thin shell of sweetness before you bite into the fish. You should make a vid of you smoking some fish. I'd like to check out what you do.
sd4547 11 months ago
@sd4547 I am amateur video/editing thats the problem.. Trying to get some cameras on the boat to capture some of the action as well we have a run of billfish over here at the moment and the fishign is hot! We dont kill the black and striped marlin though. picked up a 25kg yellowfin (~50 pound I think?) but we eat most of him raw never thought to smoke the tuna. watch this space I will get a vid up as soon as I can! thanks for the pointers.
BuoyzToyz 11 months ago
Kosher salt on bacon. Funny.
froelichwind 11 months ago
@froelichwind Yeah, I was waiting for a lightning bolt to hit me, but it never happened...
sd4547 11 months ago
Oh MAN!!! I could smell that bacon cooking,wow.I watched this like it was porn lol.
ammohead73 1 year ago
@ammohead73 Too funny bro! Thanks for watch'n!
sd4547 1 year ago
what kind of grill is that! (the one at the end with the 4 inserts)
paravai 1 year ago
@paravai It's made by a company called Craycort. You can google Craycort to find their site.
sd4547 1 year ago
yea pride and glory zakk rulez!
letteratura2 1 year ago
@letteratura2 Good ear! Grazie per guardare!
sd4547 1 year ago
How long will the bacon last without the preservatives? and how do you store it.
Thanks
bdd549 1 year ago
@bdd549 In the fridge, about 8-10 days. I portion mine out, vacuum seal it and put it in the freezer. I can store it for months that way.
sd4547 1 year ago
gah, double whoops - delete all the extra comments if you want. it was not show up so i kept trying. Sorry.
alanmckay 1 year ago
Nice work! What kind of grill is that at the end?
Check my various bacon videos on my channel
alanmckay 1 year ago
@alanmckay Thanks for the comment. The grill was a Craycort cast-iron grate on my Weber. Looking forward to checking out your videos.
sd4547 1 year ago
@sd4547 - whoops, alan here again. I was logged in with the wrong account. Check this account for the bacon videos, or go to urban hippy dot ca and search on the word 'bacon'
hippyurban 1 year ago
@hippyurban Will do!
sd4547 1 year ago
@sd4547 - whoops, alan here again. I was logged in with the wrong account. Check this account for the bacon videos, or go to urban hippy dot ca and search on the word 'bacon'
hippyurban 1 year ago
@sd4547 whoops i was logged into the wrong account - check my other youtube account user hippyurban, or go to urbanhippy dot ca and search on the word 'bacon'. Lots of useful tips for bacon fat too like bacon popcorn!
alanmckay 1 year ago
@sd4547 - whoops, alan here again. I was logged in with the wrong account. Check this account for the bacon videos
hippyurban 1 year ago
ok thats it! im asking for a pork belly for my birthday
suncheets1 1 year ago
Nice.
rsweetjr16 1 year ago
Do you just freeze it all after your done, how long does it last if you don't have the other stuff???
bdd549 1 year ago
AMazing video!
killergirls 1 year ago
lol ... Putting "Kosher" salt on pork..
Exportlover 1 year ago
@Exportlover I know! There is a certain irony there huh? I like the texture and flavor better with Kosher salt.
sd4547 1 year ago
@sd4547 Kosher salt contains no iodine
liveordie1966 1 year ago
@liveordie1966 I realize that. But while I was making this video I was wondering how long it would take before someone make a Kosher/pork comment.
sd4547 1 year ago
thanx dude will try it out!!!
zaksway 1 year ago
@zaksway Enjoy! Bacon rocks!!
sd4547 1 year ago
instead of maple syrup can u use honey?
zaksway 1 year ago
@zaksway Sure! Another thing I do is use 50/50 raw sugar and salt with no syrup.
sd4547 1 year ago
I was given 5 lbs and found the best video on youtube.
Will start to smoke it in the morning.
Great work.
GodsTenCommandments 1 year ago
@GodsTenCommandments Enjoy!
sd4547 1 year ago
This has been flagged as spam show
omg i gotta stop watching videos with bacon in them i pass out then wake up covered in blood with a mangled pig
suncheets1 1 year ago
omg i gotta stop watching videos with bacon in them i pass out then wake up covered in blood with a mangled pig
suncheets1 1 year ago
That's a kickass grill with the pie-shaped cooking surfaces
JimiKiwi 1 year ago
@JimiKiwi Yeah, I've been really happy with the way it performs. I ordered it online from a company called Craycort.
sd4547 1 year ago
Your videos are just freekin awesome! Veggie Burgers mwaaaaaahahahaha love it!
jwlrymkr 1 year ago
that was incredible. very inspirational video!
arobertson87 1 year ago
I should cook everything outside it'd save up on electricity lol
beans29emmure 1 year ago
Oh, and, I DON'T thank you for making me so darned hungry..... Gee-whizz, that looks good.... :-) Thanks again, bro!
Landotter1 1 year ago
This work of beauty is enough to make a grown man cry
FatFoo 1 year ago
@FatFoo Bacon rocks!
sd4547 1 year ago
@sd4547 Yes!!! The bacon looks amazing & eventually I will give it a try and use this video as a definitive how-to guide. Thanks :-)
FatFoo 1 year ago
Excellent vid. thanks man. I'm totally making my own bacon now.
KallyJones 1 year ago
This has been flagged as spam show
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Landotter1 1 year ago
This has been flagged as spam show
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Landotter1 1 year ago
This has been flagged as spam show
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Landotter1 1 year ago
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Landotter1 1 year ago
@Landotter1 Totally agree with the too much heat on the eggs... I was in a hurry and didn't take the time to tune up my bed of coals.
sd4547 1 year ago
Thanks for showing the process and not just showing your gear. Very educational, which is what it's all about!! Very well done!!! Too much heat for the eggs though! :-) Very Nice!!!!
Landotter1 1 year ago
Great video man! Where can you buy uncooked pork belly like that for making bacon? I've never seen it in the store. Love the cast iron for the weber, where did you get that?
atcnick 1 year ago
@atcnick Where I live the only place you can get pork belly is a butcher shop. A real butcher shop, not a grocery store meat counter. I bought the cast iron grate online from a company called Craycort. You can google Craycort or cast iron grate to find their site.
Thanks for the comment!
sd4547 1 year ago
Thank you for sharing! Enjoyed seeing the steps in order to making it easier to understand the process. Can't wait to try ourselves!!
mjentor1 1 year ago
Thank you for sharing! Enjoyed seeing the steps in order making it easier to understand the process. Can't wait to try ourselves!!
mjentor1 1 year ago
looks like some good eating!
s3import 1 year ago
Really fantastic video! I'm making bacon this weekend and loved the advice. What's the grill grate you have at the end to cook the bacon? What are those called? Where could I get them? Thanks again!
flashmobmedia 1 year ago
@flashmobmedia Thank you for the comments. The grate is made by a company called Craycort. cast-iron-grate dot com. Youtube blocks websites on comments for some reason...
sd4547 1 year ago
@sd4547 That's awesome! I'll definitely check those out. It's pretty obvious I need them. Thanks!
flashmobmedia 1 year ago
Yum!
tilestyles 1 year ago
Thank you for this tutorial! Your's was the easiest to understand and you had the best looking bacon also! Much love and can't wait to make my own bacon!
aeries51 1 year ago
awesome color on the meat
TheFrantintin 1 year ago
@TheFrantintin Thank you!
sd4547 1 year ago
thanks fer watchin? thank you for posting. this is on my must to do list.
suziescouse 1 year ago
@suziescouse Lemme' know how it turns out :)
sd4547 1 year ago
nice vid!!!!!!
bigbosh2000 1 year ago
@sd4547 when u use wood to smoke does it leave your meat over smoked taste? i havent had much success with it. Do u keep the flame on your wood or do u let it just smoke? im gonna try the bacon deal looks gooood
bigbosh2000 1 year ago
@bigbosh2000 The key to not over smoking is controlling the air that is entering your firebox. You want to see nice clear blueish smoke coming out of your chimney. If the smoke is white the meat will develop creosote which will cause that bitter flavor. I keep my airflow adjusted so that the wood is burning, but with a very low flame. Just above smoldering, if that makes any since... Just make sure you're keeping an eye on your smoke stack. Blue smoke, not white...
sd4547 1 year ago
@sd4547 makes sense. i guess getting the little fan that you have will solve that problem. i will try it out and let you know how it works. Thanks for the tip.
bigbosh2000 1 year ago