Nice video. You country bastard of whom i'm so jealous of. I hate NYC.. I live in a concrete jungle box apartment and i love the farm life. Even if i could get pork belly, I couldn't even smoke it cause i live in a building. How sad is that? The white man is good because he knows how to build sky scratchers. But he forgot what the Indian taught him. The beauty of the werld.
i do mine for 12 hours with Apple @ 70°-80° F. this sounds like the new age USDA approved instructions. but still good for those who dont intend to fry it before they eat it.
@ByTheSPiRiTs Well, it gets smoked/cooked to 150 degrees, so technically it is a thoroughly cooked edible meat. I'm sure if it were sliced really thinly and wrapped around a piece of fruit it would be palatable, but "raw" bacon just isn't as exciting as a crispy slice of bacon that you just pulled out of a frying pan.
@feelda303 It's just a short music clip that comes with iMovie. It's called "Collins Avenue Medium." There's also a shorter version and a "long" version, which clocks in at 32 seconds.
@JLWTLC My normal recipe is a 3 lb. pork belly, salt, brown sugar, pink curing salt, and a cup of applesauce. The total cost is around $10, including the wood chips used in the smoker. After cutting away the rind and the incredibly smoky/salty ends, I can normally get about 2 pounds of sliced bacon. That works out to about $5 a pound.
@teankum96762 Yes, I think a belly without the rind would work, but the results might be a little different. For one, it might not need to cure as long. 5 or 6 days might be enough. Also, you may want to put a sheet of foil under the skinless belly while it's smoking, and then flip it a couple of times during the process. If you have a nice smoker that doesn't heat directly from below (like a Bradley Smoker), you wouldn't need to use any foil or do any flipping.
@azis1100 PROTIP: Read a product label on a package of processed meat, like say....bacon or spam. and when you see that it contains sodium nitrite, scratch your head in a chimp like manner and ask yourself "why did I think it was declared unfit for human consumption? oh yeah! because I'm stupid." rinse then repeat.
Nice production. It seems like you have combined two different methods for no apparent reason. Bacon is normally cold smoked at low temperature. The cooking is done in the pan. You are using a high heat smoking that cooks the meat like you would with a salami or summer sausage which are then eaten with no further cooking.
@KB4QAA My method is not at all uncommon. Actually, it isn't even my method. I have tried a few different published bacon recipes, all of which involve hot smoking. I have no way of doing a cold smoke properly, although I would like to do that at some point. The bacon that I've made doesn't have a radically different flavor or texture than normal grocery store bacon, so I'm quite pleased with the result I get from the hot-smoking.
@zacharyzachary Ok, very interesting. Your bacon certainly turned out looking very good. Your point is taken that most of the 'smokers' being sold are really smoker/cookers. Cheers.
@noclassatall I could write up a bunch of things about botulism, but I don't argue on the internet, because you clearly have an unswaying opinion, as do I.
For any reasonable people who read this, scientists have found that vitamin C (an antioxidant) counteracts the pneumatic effects of sodium nitrite. A glass of orange juice with your bacon is a fine idea. Also, obviously, bacon is high in cholesterol, saturated fat, and sodium. Bacon, homemade or store bought, isn't health food.
Very good video, love the idea of adding garlic and jalapeno to the cure, I usually just use salt, brown sugar, pink salt and maple syrup. I have that book, it's really good because the recipes are scaled down for home use. I've made bacon with and without the pink salt, I prefer the taste with the pink salt and the color of the bacon is more appetizing. Ever hear of Buckboard Bacon, it's made from a boneless Boston butt.
Very well done on the production side (no pun intended). First, Thanks for sharing your knowledge, especially on when to remove the skin. Yesterday I prepared bacon for today's smoking. Having been unsuccessful at finding any advice after searching for an hour, tried removing it right after it came out of the cure. A mess at best.
Secondly, thanks for the info on Pink Salt. Can't seem to find thick porkbelly. Mine vary from 1-2 inches thick even though I buy from a butcher.
@psient I'm glad you found some useful information. As far as the thickness goes, I recently had a slab that was, at most, only one inch thick. I used my recently-acquired meat slicer to cut the slab at a 45 degree angle, which made the slices wide enough to resemble normal bacon. If you're doing the slicing by hand it might be difficult to cut slices off at an angle, but it's certainly possible with a good slicing knife and a steady hand.
YES! Darn garlic is horrible! Why would anyone like garlic? You know what is equally as horrible? Spelling and using proper capitalization and punctuation. Bo high fives berrymumby then wallops one lefty! He goes yard!
Nice video. You country bastard of whom i'm so jealous of. I hate NYC.. I live in a concrete jungle box apartment and i love the farm life. Even if i could get pork belly, I couldn't even smoke it cause i live in a building. How sad is that? The white man is good because he knows how to build sky scratchers. But he forgot what the Indian taught him. The beauty of the werld.
mikeygeneral 10 hours ago
That's awesome.. Btw where did u get your awesome starwars spatula from?
Sexyav22 2 days ago
@Sexyav22 Williams-Sonoma
zacharyzachary 1 day ago
wtf is pork belly? is that actually a belly?
Grcho420 3 days ago
@Grcho420 yes. most butchers have it.
DejectedDonkey 2 days ago
Dude, thank you for the PERFECT video!
griiiiiiiiiin 3 days ago
i laugh when he said beer!
congressman1982 1 week ago
Where do I get a Darth Vader Spatula? WANT ONE!
mordissa 2 weeks ago
@mordissa Williams-Sonoma has a number of high quality Star Wars kitchen items. They also sell a Stormtrooper spatula.
zacharyzachary 2 weeks ago
What a cute guy!!
Sexoclocktv 2 weeks ago
i do mine for 12 hours with Apple @ 70°-80° F. this sounds like the new age USDA approved instructions. but still good for those who dont intend to fry it before they eat it.
boognish593 2 weeks ago
How in the hell did a SWAT Tourniquet field test get me here? But um, GO BIG RED!
MataLeao4u 3 weeks ago
that was a fun flick. nice job!
airbrushbill 4 weeks ago
mmmmmmm bacon
sisseeboy 1 month ago
Do you have to fry it or is it ok to eat after it has been smoked?
ByTheSPiRiTs 1 month ago
@ByTheSPiRiTs Well, it gets smoked/cooked to 150 degrees, so technically it is a thoroughly cooked edible meat. I'm sure if it were sliced really thinly and wrapped around a piece of fruit it would be palatable, but "raw" bacon just isn't as exciting as a crispy slice of bacon that you just pulled out of a frying pan.
zacharyzachary 1 month ago
Love your Darth Vader flipper :)
MrsChubbyTeddy 1 month ago 2
Great video!
jdarling2k 1 month ago
wow i diden,t know beer was 6.25% toxic but thats ok cuz i drink cider ahhhhhhhhhhhhh ha ha ha ..... i mean great video dude
william52905 1 month ago
anyone knows title/artist of the track that plays at 4:50 (Friday)? thanks!
feelda303 1 month ago
@feelda303 It's just a short music clip that comes with iMovie. It's called "Collins Avenue Medium." There's also a shorter version and a "long" version, which clocks in at 32 seconds.
zacharyzachary 1 month ago
Nice :-)
cshawn07 1 month ago
The bacon must be crispy!!! Crispyfy that hog belly!!
backyardsounds 1 month ago
total cost
JLWTLC 1 month ago
@JLWTLC My normal recipe is a 3 lb. pork belly, salt, brown sugar, pink curing salt, and a cup of applesauce. The total cost is around $10, including the wood chips used in the smoker. After cutting away the rind and the incredibly smoky/salty ends, I can normally get about 2 pounds of sliced bacon. That works out to about $5 a pound.
zacharyzachary 1 month ago
Lol..."BEER! :D"
xyzaffair12345 1 month ago
cool, can this be done on porkbelly without its skin?
teankum96762 1 month ago
@teankum96762 Yes, I think a belly without the rind would work, but the results might be a little different. For one, it might not need to cure as long. 5 or 6 days might be enough. Also, you may want to put a sheet of foil under the skinless belly while it's smoking, and then flip it a couple of times during the process. If you have a nice smoker that doesn't heat directly from below (like a Bradley Smoker), you wouldn't need to use any foil or do any flipping.
zacharyzachary 1 month ago
awesome video! the end was hilariously good :D
Simo606 1 month ago
great vid... love the ending, thanks for sharing.
Tubz101 1 month ago
damn definitely cheaper to buy it from the store. But im guessing store bought it not as good as homemade. Homemade is always better.
raymanlegy 1 month ago
Never mind that sodium nitrite causes cancer & has been deemed unfit for human consumption in 2011...
azis1100 1 month ago
@azis1100 did the voices in your head give that that nugget of false information?
karlhungusjr1 1 month ago
@karlhungusjr1 I would explain it to you but it would be like Socrates teaching Socratic method to a poodle.
azis1100 1 month ago
@azis1100 PROTIP: Read a product label on a package of processed meat, like say....bacon or spam. and when you see that it contains sodium nitrite, scratch your head in a chimp like manner and ask yourself "why did I think it was declared unfit for human consumption? oh yeah! because I'm stupid." rinse then repeat.
karlhungusjr1 1 month ago
it looks delic. I'm lazy so I'm going to Trader Joes.
donnieboy123 2 months ago
Nice production. It seems like you have combined two different methods for no apparent reason. Bacon is normally cold smoked at low temperature. The cooking is done in the pan. You are using a high heat smoking that cooks the meat like you would with a salami or summer sausage which are then eaten with no further cooking.
KB4QAA 2 months ago
@KB4QAA My method is not at all uncommon. Actually, it isn't even my method. I have tried a few different published bacon recipes, all of which involve hot smoking. I have no way of doing a cold smoke properly, although I would like to do that at some point. The bacon that I've made doesn't have a radically different flavor or texture than normal grocery store bacon, so I'm quite pleased with the result I get from the hot-smoking.
zacharyzachary 2 months ago
@zacharyzachary Ok, very interesting. Your bacon certainly turned out looking very good. Your point is taken that most of the 'smokers' being sold are really smoker/cookers. Cheers.
KB4QAA 2 months ago
You presented this video in a very light, funny and educational manner. Great job! Five star rating! *****
thegentlementor 2 months ago
You are a kooky guy, and that makes this video all the better. Good info and mighty tasty looking bacon!
voyrrr 2 months ago
HELL YEAH, I SEE A NEBRASKA FAN <3
SOM3Vi3T 2 months ago
excellent tutorial
thanks for posting
buzz
bluetoad2001 3 months ago
how can ANYONE not like BACON , i was drewling the whole time :O.....
pimpmyforklift 3 months ago
first I was like, why is he using a green screen to make it look like he's at his table, and then it happened...
CarlosJulio20 3 months ago
Do you always turn into a douche on Friday?
JonO387 3 months ago 2
ME ENCANTO !!!!!!! K RICO !!!!!!
cielopinto 3 months ago
Thanks enjoyed your video ......Like your style and a long reportage made in this style is definetly a recipe for success
anoxxi 3 months ago
Darth Vader spatula!!!! Nice vid!
bloatedguppy1 3 months ago
I want a beer now
KhanSlayer 3 months ago
Why can not every cooking program be like this...
Great fun and lots of useful information for one like me that never have done this before.
Give us more!!!!
briedige 4 months ago
Meatgasm. :3
degreatmike 4 months ago
dart vader at 8:15
MetalAndWood 4 months ago
wOw... I actually watched that whole video!
Only cuz I wanted to see the Darth Vader spatula... ;oP
HHHoaXXX 4 months ago
I'd smoke it on weed.
gangstervural 4 months ago
Great video very informative thanks dude.
saldidacus82 4 months ago
I like the Darth Vader spatula....
SwaTh501 4 months ago
whats the song at 4:50?
ShadowAudio 4 months ago
@ShadowAudio It's one of the many "jingles" that comes with the Apple iLife suite. I don't remember what it's called.
zacharyzachary 4 months ago
thumbs up if you just came here cause you thought a person was gonna kill a pig
amadeotheben 5 months ago
thanks for taking ur time to do this. well done. that's how i like pork, very well done!!
BreakfastBentoBox 5 months ago
your super funny cool i love your videos
shelovescrapbooking2 5 months ago
love the spatchula
19or50 5 months ago 2
@noclassatall I could write up a bunch of things about botulism, but I don't argue on the internet, because you clearly have an unswaying opinion, as do I.
For any reasonable people who read this, scientists have found that vitamin C (an antioxidant) counteracts the pneumatic effects of sodium nitrite. A glass of orange juice with your bacon is a fine idea. Also, obviously, bacon is high in cholesterol, saturated fat, and sodium. Bacon, homemade or store bought, isn't health food.
zacharyzachary 6 months ago
Very good video, love the idea of adding garlic and jalapeno to the cure, I usually just use salt, brown sugar, pink salt and maple syrup. I have that book, it's really good because the recipes are scaled down for home use. I've made bacon with and without the pink salt, I prefer the taste with the pink salt and the color of the bacon is more appetizing. Ever hear of Buckboard Bacon, it's made from a boneless Boston butt.
tdjtx 6 months ago
Very well done on the production side (no pun intended). First, Thanks for sharing your knowledge, especially on when to remove the skin. Yesterday I prepared bacon for today's smoking. Having been unsuccessful at finding any advice after searching for an hour, tried removing it right after it came out of the cure. A mess at best.
Secondly, thanks for the info on Pink Salt. Can't seem to find thick porkbelly. Mine vary from 1-2 inches thick even though I buy from a butcher.
Thanks again
psient 6 months ago
@psient I'm glad you found some useful information. As far as the thickness goes, I recently had a slab that was, at most, only one inch thick. I used my recently-acquired meat slicer to cut the slab at a 45 degree angle, which made the slices wide enough to resemble normal bacon. If you're doing the slicing by hand it might be difficult to cut slices off at an angle, but it's certainly possible with a good slicing knife and a steady hand.
zacharyzachary 6 months ago
you guys don't have to put the garlic if you dont want to. i like it tho
xodn3300 6 months ago
Great video. Reminds me of an early Alton brown.
bgnyc1 7 months ago
MAN...that bacon gives me a LARDON....
trk1050 7 months ago 2
@trk1050 hahahahah
xav1uz 5 months ago
Awesome video and very funny!
traderjoes 8 months ago
YES! Darn garlic is horrible! Why would anyone like garlic? You know what is equally as horrible? Spelling and using proper capitalization and punctuation. Bo high fives berrymumby then wallops one lefty! He goes yard!
AaronIsBo 9 months ago
you lost me with the garlic like all tv cooks and aleged chefs ,they think garlic makes them a better cook far to many dishes have darn garlic
berrymumby 9 months ago