Homemade Bacon is THIS SIMPLE. | Salt, Sugar, and 7 days
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Let’s make homemade bacon! Did you know that we teach people just like you how to cook whole-food, farm-fresh foods: https://cook.theelliotthomestead.com …
For a few more details on curing bacon, feel free to visit the recipe on the blog right here: https://theelliotthomestead.com/2014/10/homemade-bacon/
Nice. So glad you are posting videos again. Maybe I missed some. Anyway, Feliz Navidad.
PS: I vote for Christmas cooking..yey!
So enjoyed this video, I need some clarification. In your blog post you say to reapply the sugar and salt rub after you pour off the liquid, but didn't mention in the video, do you still do that for several days??? Or since it's on a cookie sheet and wire rack and not a tub is it no longer necessary??? Should you do two at a time so you can stack them and have the pressure of the top one help get liquid out?? I'm going to try this asap. Thanks so much
I watched this video earlier today…and decided I was going to make my own bacon! (My maternal grandfather kept his own smokehouse, and I watched him when I was a tiny girl.)
I went and bought an almost 8 pound piece of pork belly…for $4.99/lb on sale…some salt, and sugar and I'm going to start out curing the pork belly tomorrow!
OMG, EXACTLY WHAT I NEEDED
—————————————————–⏯Cliklink———————————————————-THE NEW VIDEOS SEX 🎬ⓉⓊⒷⒺⓈⒺⓍ🔞————————————————————————————————————————————————————————MY 18+ PHOTOS HE RE 💜 👉 https://ok.me/OTFy?GB/HDRCam私のヌードセックス トップAVビデオに参加する ❤️ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
!😉💝❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたも
ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした $
#今後は気をライブ配信の再編ありがとうです！ #この日のライブ配信は、W #かならりやばかったですね！ !
#１万人を超える人が見ていたもん（ #笑）#やっぱり人参最高%！
#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾W#再編ありがとうです！#いたもん（#笑）在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品`.
Amazing bacon.
Just pointing out a little detail: at around 4 minute I noticed theres a very quiet voice over behind yours, as if u forgot to delete a sound band with a voice over starting at a different timestamp. Anyways, love your videos, I watch them religiously, and cant wait to make this bacon!!
We're about to butcher our pig tomorrow, so thankful for this! We always had to ask someone for help to smoke our bacon. I'm so excited to try to cure it this way! Thank you, Shaye and Stu, you nailed it!💝🍷
I always wonder whether the excess cure can be saved and reused? Also, before you fry up the bacon do you trim off the skin?
My maternal grandfather kept a smokehouse and cured LOTS of meat this way. There were always hams, bacon, and other things hanging from the rafters. And…this was in rural western Louisiana, so he did it in the fall and winter when humidity was lowest and they stayed good through the year.
I'm going to go pick up some pork belly today and try this.
Do we keep it in the fridge to cure?
How does your bacon not get dusty? I feel like anything next to/near my stove gets so grimy and dusty within a few days. Maybe this is because I live in the city… but I am just wondering if you are concerned about your bacon getting gross.
I am so excited you made this video! My brother is giving us a huge pork belly and I have been wanting to try to make bacon. Also, I truly enjoy your content. Thanks for sharing!
I tried that Celtics Salt and I think it tastes & smells like old fish. I've been using Himalayan pink salt. I assume it just needs to not be iodized salt?
I like your nordic cardigan! :))
I don't like the jazz music :((
Hi🙋
Just a quick question about frozen pork belly. In the UK it's not recommended to freeze thawed raw meat which was not cooked in between preparations. Does the curring process take care of this obvious issue? I see many people cooking meat and food 2or 3 times before canning, raising temperatures up and down, again not recommended in the UK, and I worry about the implications of food poisoning not just botulism. Making my own bacon is something I am going to try and I will follow your recipe. Thank you for sharing and your guidance.
All the best from the UK 🇬🇧
That looks so good! You made it seem so simple. Thank you! 💚Sara from Minnesota
Wow! I’m excited to try this, thank you!
For some reason there is talking in the background I love you guess and your videos just thought I’d let you know ❤️❤️
Thank you for videos like this. I always want to learn how to so things myself.
Can you use honey in place of sugar to cure the bacon?
Looks like it cooks up pretty lean!
Question! I am very curious how much sugar is in the finished product? I would love to try this but am hesitant for this reason because I eat a keto diet. Thanks!
Super helpful, and you are looking great! Love the sweater!
Is bacon only made from pork belly? Or can you use other kinds of meat?
Thank you for this very informative video.
Can I do this to make beef bacon if we do not eat pork?
Have you ever used maple sugar? If so, does the flavor come through?
Shaye, love this video and glad you did this! Retired chef 28 years, homesteaders here in central Texas. We have always cured our own bacon and other cuts of meats. Corned beef, wild boar hams, venison and smoked fish. I like to control the salt levels and rarely use curing salt (Nitrate) also known as pink salt. I only use a small amount to get that nice pink color for corned beef. 40% salt and 60% sugar 6-7 days and off to the smoker. I only use skinless, much easer for us. We mix things up as well and like to use maple syrup instead of sugar. Some time we use jalapeño, black pepper, just so many ways to be creative. Some times we make Canadian bacon and don't smoke. Hear in central Texas we refrigerate. We will pull out the slicer, slice dice and portion, vac-pack and freeze. We always enjoy you channel and look forward to many new video's. Merry Christmas to you and your family! Chef Mike
Definitely keeping tgat in mind for our next pork. Thank you for the video
Years ago I watched one of your videos where you took a chunk of bacon down from your ceiling, and I was blown away! I asked you how you did that, and you pointed me to Farmstead Meatsmith. I ended up totally enchanted by the Brandon and his wife. Fast forward, I just slaughtered, and butchered my first pigs last month! I have my own bacons, Copa, guanciale, prosciuttos, and hams going as we speak.
I can't thank you enough for introducing me to Farmstead Meatsmith. They're extraordinary people on many levels.
I grew up in the city, with almost no traditions, and there's something inexplicably satisfying about getting back to the old ways.
Interesting! I thought bacon had to be smoked.
Thanks so much for the helpful video! I will have to try this next year when we butcher our pigs. Do you cure your own ham? If so it would be great to see a video on your process!
Your kitchen is so homey! Looks like you’re sitting on the set of a home cooking show or something! Beautiful
Delicious! You always explain things so well and thoroughly and make it seem so easy to do!
Wow! I am mind blown at how simple this is and my husband will think I'm nuts when I tell him I want to cure our own bacon 😅 thank you for this wonderful content!
This video is so timely! It is finally cool enough down here in FL for us to cure and smoke the bacon from the pig we raised this year. We cured a ham for thanksgiving from him too.
Sorry for the audio glitch! No fixing it now unfortunately 😉
Can this method be used on a beef brisket? Mine are flat like the pork belly
I've learned so much from your videos! I've been gardening and preserving food for 40 yrs but you've showed me new things like making homemade hot sauce with peppers. Making home made cooking oils with herbs and olive oil and making herbed salts all of which I made this year. Now I can cure my own bacon!! Thank you, thank you, thank you!!
I've been gnawing on my phone screen for the last 3 minutes. Crunchy, like bacon, yet unsatisfying and all other capacities.