Easy Homemade Bacon | How to Cure Your Own Bacon at Home

Friends, in this episode today we show you an

easy

way to make

your

own

bacon

at

home

, it will save you time, it will save you money and there are no artificial ingredients. I thank you all for stopping by for another episode. of cowboy cooking and whoo-whee, I think you might be able to see a little smoke floating in the background, what are we talking about people,

home

cure

d

bacon

, huh? And if you're a new viewer right now, let's go further. up there and hit the subscribe button and the big need under bail because I don't want you to miss any of these things that we have from the grill to the Dutch oven, the stove to the Dutch oven, the care in the house outside, next to the river around the world what are we going to do, even a happy dance.

I mean, it's a great day on the grass and we're so happy to have each and every one of you. Hello and before continuing. Hello, it's 2020. The cookbook comes out on March 17, that's Chen's Day, i.e. St. Patrick's Day. St. Patrick's Day for the Irish girl, see, you're back there, I can see her, she sure is cute, what's so big? I booked it everywhere, let me see, can I name the cities and see if I have studied? You see this Sears is a Really nice piece of pork, also cold, which everyone knows, last time you passed the corner of the pecan tree, yeah, that's pork belly, so when you look for one of these , you don't just go to the supermarket. and she said, hey, I need some bacon.

I'm going to cook mine. No, no, you want pork belly. Now I can remember growing up. I was lucky to be around them, the veterans, on the coldest day of the year. What would happen many times? You all know it was pig slaughter day, I mean, people will bring pigs, they never work, they put the hams, they put the bacon, they

cure

d everything, like an old man once told me, son, we used everything, even the squeal when you're done with it, he'll know what's in there so I wanted to bring back the flavors, the flavor and the aroma of that bacon that you could smell in that old smokehouse and well it was salt cured dry cured or cured smoked Where do I come from.

And I sure prefer the smoked method more than the salt, just dry salt because the salt, I'm sure it takes out all the moisture, and we're going to mix a marinade that has a little bit of salt in it, but I really like this cured smoke. I'm making

your

own, hey, it will last if you freeze it for 4 to 6 months. Never in my life has a piece of bacon lasted so long in my life. Duke and the Beagle can get through this slab and maybe two meals, but this is a faster way, yes, easier. This way, we're bringing out all those delicious, need-to-know flavors that don't contain artificial ingredients.

Here, folks, we're just doing it fast, simple, and not that good. Now there are all kinds of curing methods that you can find and you can check out. them on that Google deal and it'll take you to a lot of them and a lot of them will tell you that you're going to need this pink nitrate powder, well folks, this will last a long time curing one night, sure, what's all that? You know, what the old guys used a lot there when I was little. I heard them put it here here and say that someone bring the result of the sale.

Do you know what some people get from the sale? It has some nitrate powders in it, so hey. I didn't put anything in because it won't last that long, he's scared, I promise, but let's talk about pork belly and where it comes from. Yes, I am talking about these two small sides here. not not in the ribs, but in the belly that surrounds here and those good hugs. I mean, um, now when you get these, they'll have a big old layer of grease on the bottom of this, but even more than it is. and now the skin is put on and taken off and they are in the days of slaughtering pigs when they took that skin and peeled it.

How many people know what it was for, eh, I'm talking about

homemade

pork rinds, they just cut it up and threw it away. That, Oh Lord, wet those things, they were fine to eat, but I cut even the fat off of this one. I got it, it's skinless, it's skinless and you can order them both ways. I just went ahead and got it. this without the skin or the rind as I call it and then I just trimmed it off now if you don't leave a little more fat than I sure can do it. I'm okay with that, but I like my bacon a little.

Slimmer, I'm taking care of my figure and I have to look good all the time, so I trimmed it very well. Oh, we're going to make a marinade to put in there and let this little piece of pork sit for three days, so we have kosher salt and then a little bit of applesauce, a little bit of brown sugar and I like a little bit of maple syrup. I mean, not a ton, but I'm going to put in a little bit of coarsely ground black pepper, I don't think you can use. I don't want you to do those other things.

I want you to get the big spoonfuls of coarsely ground black pepper from the Red River Ranch mesquite seasoning with that ancho chili powder, if you don't have it I'll tell you you can use it. salt, pepper, smoked paprika and some dried ancho chili powder and mix it in there. Oh well, now that you've got all this in there and it's going to be sticky and thick and sticky, add about 1/2 cup of warm water and really stir that in. Well, I've got it on that flat baking sheet, just pour half over the top, take your spatula, if you have gloves, just rub it all over, flip it over, pour the other half on there, close it up tight, put it on the refrigerator, now.

We will stay there three days, but after the first day and a half I want you to go out, turn this meat and make sure that both sides are equally placed in love, that is what we will do now, friends, at the end of those three days, when you take out That bacon from that cooler, put it on the counter. I want you to go ahead and walk. Rinse all that stuff off with some warm water. Now I'm not talking about scrubbing it, I'm just giving. It's a good rinse now you say why are you getting rid of all that Kent flavor?

Well guys, try leaving it there now, I'm sure it would work well if we were like that pork belly video we made where we were smoking and curing the whole pork belly until it was cooked through, but no, this is bacon, we left it there and then we cured it and then we tried to fry that bacon with all that sweetness that stayed there and caramelized when we cooked it. It will burn longer, get the rack, put it back on that baking sheet, put the bacon on top and let it sit for 45 minutes until it's hot and then we'll take it out here and give it some smoke.

I put on about two really big handfuls, a piece of mesquite hardwood, put it on the far end of this grill, let it set well and why I added about five or six pieces of a nice thick Applewood. Now we're going to try to run this at about a hundred and fifty. seventy degrees internal temperature and that's when we're going to bring it out now, when we mention this mesquite wood and Applewood, now I've had hickory and apple or just pure hickory, but for me, friends, when you have some bacon in there and I want give it more flavor than anything else.

I want there to be a fruit there. I used a little apricot. I've used some peach, but you can start with any other hardwood besides that or you can just use fruit wood. I don't have a problem with that so do what you want, but make sure you combine them and wait until the piece of hardwood or whatever wood you're using is nice and hot and then put the fruit wood in there because we don't. I don't want to use it from the beginning, we want it to last as long as that smoke escapes, I just love it around that piece of meat, well, we have our own hasty bake, here we do it and you see me, remember.

Now let's put all the coals on one end, that's where we're going to keep them and it doesn't take much because we're trying to get that temperature to where the internal is 170, so it won't take much work. that temperature outside today is around 45 so we've got some fresh smoke rolling in there today and all the fire's lit by miss Iam down here so I'm just going to put this piece up and hug me right there on this, I've got your pig there and I even heard it, what is it? Yeah, I heard it screeching right there to last, so that's what the old timers say, we've got everything there, now it takes about two to three hours to raise the internal temperature. there and we'll put a probe from down there on one end, usually the thickest one, so stay tuned, it comes out here and about an hour and a half we'll check it because we'll turn it over and let it have the same smoking time on both sides now. down there, at the end that has the bacon.

I have one side of those little vents open on this other side. I barely broke it. I just want to get some airflow going to get that smoke going. Down there, we'll keep an eye on the temperature, but we'll always keep an eye on the time, well, within an hour and a half, a dozen snuck in here, which no one looked at but me, and then he opened it, flipped the bacon. Adding just a few more bits of Applewood and turning the grill up halfway is so much more. I mean, that's all the heat we started with, but I wanted to raise them up to a little bit more heat now if you're cooking this on something that can maintain that constant heat, you won't have to lift the rack or uneven the heat of one way or another, but we're going to let it sit for a total of three hours and that's what happened folks and Let's check the internal temperature.

I'm looking at between 140 and 150, so I have a probe, let's see what happens. Oh, isn't there a cute little pig in there, right down here, in the thickest part of this? in the middle let's go ahead and see what happens look here we have 140 warm ups so people at the time we had smoked and cured this bacon now remember the salt mixture we had in there at the beginning helped get some of that out. humidity from there. but the smoke and the other flavors that went ahead and got in there, look at that, I mean I could bite into it right now and have breakfast, remember that rack we started with, let's put that bacon in there, here.

I'll take it home and let it cool for at least an hour and then I'll wrap it up a little bit, put it in the fridge and I like to let it sit for at least four hours, but I prefer to overnight. like you have a little more of that penetration of that smoke down there and it cuts through the cold much better and it works well, it cooled down for hours, I prefer to spend the night, but the beagle and all the puppies are hungry and we I'm going to see now, I want you to look, the grain of this is going in that direction, so we always cut against the grain, but I'm going to go ahead and square this up and not thank people that this will go to waste.

If I was going to stew, bring me a pot of beans or green beans or something, what I need is a big old piece of bacon, hey, the pieces will fit in there, but today, people see that I have had this very good help, Let the bigger helpers come first, there is the Duke and today we are taking care of Waylon, so we get extra help. She is biting a leather glove. She would rather have eaten her bacon, but I'll go ahead and square this ending. For me, I eat pork, it's big, it looks like the best piece of bacon I've ever seen, it comes in a package or a story and we've made it at home and everyone can do it.

It's that simple, just make sure to at least let it cool. four, but if you want to give it more flavor, let it sit overnight, it makes a big difference, but there's only one way to find out what it's like and let's throw it in this country skillet that's been heating up. I love hearing that sound. of fried bacon anytime today bacon praise the Lord pass me the cookies I'm going to put 12 pounds of bacon on each one that makes me do the wavy bacon dancer folks that's better than any store bought bacon you can get find, hmm, so

easy

to make and very good and I have all these participants hey easy now wait my turn and another turn and that's it get lost we hope you enjoyed this episode on how to make bacon because we did and it's Easy, friends, you can do it.

All you have to do is grab one of those pork bellies and go after yourself like always, thank you so much for watching and I take my hat off to all our men, women and military veterans who have kept this old country safe on that flag. line wherever I mention may God bless each and every one of you the rest of you hey and everyone else stay tuned to the community tab. They didn't know that we had warned them to just move around and put pressure on the community to have something. things there because the new book is about to come out, remember, but we are going to do a five-person show in which we will have only one cook.

Yes, I'll give everyone a shopping list. Everyone will be able to go bite and us. Let's cook together. Oh wow, it's going to be a party time. Remember everything you need to know. We'll be down there in the little description and in the link below. Make sure you like, share and subscribe to the videos to say hello and I understand them very much and I am very proud of our paramedics, firefighters, paramedics, police officers, everyone who keeps us safe and these people are from station 31 of the Fire Department of Madison Township. Thank you all for watching these videos and we hope you like our cooking. and friends, we have had a partner who has been watching fora long time and he's going through a tough time with cancer and I'm going to bring him to you and ask you to pray for him and that's my friend Craig Lee he's been a Watcher for a long time so cheer him up guys be proud of everyone the ones you have in your community and let's bring everything here for a hug and see you later, I'll make a bacon tree.

Hello, calm down on the set, well, we hope you enjoyed it. this episode about how we're going to make up, I mean, bacon is a fighting word here folks, you can never get enough, okay, there's some brown sugar. There I can't remember what you knew you got the part.