Making Bacon Part 3

Part 3: Tired of watery flaccid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it’s certainly worth it. This time we take it out to the grill for some smoking.
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Category:

Howto & Style

Tags:

• bacon
• breakfast
• brine
• cure
• gourmet
• home
• le
• made
• pork
• salt
• smoke
• tv

[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.

[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.

[wvfm1785]

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

[legourmettv]

@wvfm1785 We used chips.

[williamjaykerr]

I always smoke my bacon skin/fat side down

[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

[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!

[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!...

[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 =)

[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?

[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.