Making Bacon Part 3

[williamjaykerr]

I always smoke my bacon skin/fat side down

[alexvonpauls]

Nice!!!!

[pubwvj]

In addition to belly bacon consider making jowl bacon. It is absolutely delicious. Our family farm sells a lot of jowl bacon, particularly to chefs as they know the good stuff.

[yvesbrunier]

pro-cess , heh heh I love Canadians! Great vid, I will try tomorrow! Thanks!

[Ihold8stars]

Thank you very much for taking the time to prepare these videos- I can imagine how much planning and time went into doing this & I just wanted to let you know it is much appreciated! Thank you very much I commend you I would be afraid id leave out steps and mix up my words but you did a excellent job teaching us how to do this! Stay Safe & Live Free My Friend. Subbin you =)

[workingclass75]

Awesome vid. thanks. I've had better luck vacuum packing salmon for curing purposes rather than a freezer bag...helps with fridge mess and so forth. Have you experimented with that at all. And dude..get a smoker.

[Alnis12]

I am smoker.

[beeroosterm]

Thank you very much for taking the time to produce and post this. Two things: Can you tell us how much the process costs against what bacon costs at the supermarket? And the word is "pellicle" - not "pellicule". Just wanted to let you know...

[legourmettv]

@beeroosterm Well… You don't make bacon at home because you want to dave money. You do it at home because you want a better product that you can control quality and flavour (Flavour with a 'U' from Canadian / British spelling).

The word may be Pellicle in U.S. English - but it is derived from the proper English and French word Pellicule which means skin.

[beeroosterm]

@legourmettv Actually, I looked it up before I wrote, and the definition of "pellicule" is "A thin, diaphanous fabric; film. Various French translations also attribute it to "skin, as of an onion". Or "Very thin membrane. Small patch of skin that comes off the scalp; Film strip coated with a layer of gelatin material used in photography". I suppose they can both be used. Also, I thought cold smoking was the way to go?...

[Ihold8stars]

@beeroosterm Dont forget to calculate the cost of medical bills that many occur due to over processed, preserve methods big name companies use. IF you dont raise your bacon you can choose where to BUY, You can choose to Cure or where to Cure & You can Choose how to store it. I prefer to be in charge of my families food, I know its safe- NOBODY WILL TAKE CARE OF YOUR FAMILY AS YOU WOULD.. Whats that worth to you?

[beeroosterm]

@Ihold8stars Now, how the hell are you going to "determine the cost of medical bills that may occur due to over processed, preserve (sic) methods big name companies use"? What does that even mean? Sounds like some kind of facile, neo-liberal bullshit. It's fucking smoked bacon - carcinogenic all the way! Save that shit for the credulous and naive. Peace, Love, Dope!...

[rsweetjr16]

How come you don`t put the skin side down?

[suncheets1]

great barbecuing set up

[lkdcombat]

you freekin rock man!!!!!!!!!!!!!! awesome. so very impressed. i was planning on making this but thought id check it out on line first and see if theres a better way to making it. i didnt think of smoking it but i might just do that. is it possible for you to make a video (part 4) to show how exactly u set up the smoker and how u did it.

that would b great.

also 1 last thing ... can i add other herbs and spices to the mix at the start??

thanks

[legourmettv]

@lkdcombat definitely add other spices, play with it and make it your own flavour. Can't make another smoker vid for a while, maybe next spring.

[idrink20oz]

Awesome , thanks for posting , I will be trying this method very soon. Can't wait. Thanks again.

[tengakhar]

thanks for info. i like it. I stay in India and its had to get maple coal.. could i substitute that with whatever is available? also when you say refrigerate the pork ... did you mean placing the pork inside the fridge compartment where we make our ice or at a lower temperature below? :)

[kauls2010]

@tengakhar

[wvfm1785]

you stated that you used maple smoke, was it saw dust, chips or large pieces

[legourmettv]

@wvfm1785 We used chips.

[1p6t1gms]

@legourmettv Nice job, you mentioned that the bacon was too salty after the curing process. What did you change in the measurements next time at the rub? Or was it too long of a curing process in the refrigerator? Any thoughts-

Posted in 2008 and I show up in 2012, that figures for me

[dlmarti]

Why wouldn't you remove the skin prior to smoking? Wouldn't it increase the flavor?

[tpp969]

i bought a whole loin of pork from a continental butcher today.he showed me his commercial smoker in the shop which was as big as two standard refridgerators.he was in the middle of smoking pork bellys.the temp on the machine was maxed out at 155 deg ,but he said if he could he,d go to 170 deg.they smoke for about 4 hours.he opened the door to show me and i'll say they looked exactly like these ones in the video.i cant wait for mine to cure.

[benshomebrew]

Good video. I plan on making some bacon really soon. It takes me 6 hours to brew beer, I can smoke some bacon up while I'm brewing! Thanks for the video.

[stillill00]

very nice.

[ajayaruna]

Fantastic.

[KillFrenzie]

Can I use a fish smoker?

[legourmettv]

Yeah, I don't see why not.

[KillFrenzie]

Another question. Instead of smoking it can I mix in liquid smoke to the mixture with maple syrup, kosher salt and brown sugar?

[KillFrenzie]

???

[drokliss]

@KillFrenzie You can use a gas grill too, for that matter....just toss some wood chips in a foil packet and it'll add smoke. Just make sure it's indirect heat and watch the temp.

[kayhewitt]

Thanks for the information. I will be trying this soon.

[capital16fighter]

thank you for these 3 videos easy steps very good detail and instructions good job looking foward to seeing more of your videos and i am going to make some bacon thanks bro.