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

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Editing: Andy Mercs
Music: Sleep Jake by Silent Partner

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[christomlin]

When I was young and in my prime, I could eat a pound of bacon in one sitting. But, now that I'm older and wiser, I can eat 2 pounds.

[brucewootten]

Cowboy Kent Rollins, I'm a retired Navy Veteran and I just want to say thank you for recognizing us in all of your videos. It does not go unnoticed. Good Bless you and Shannon sir.

[thisolddog]

Hey Ken
A while back I was going through a tough time and you prayed for me. I want to thank you and yours for that because I was pretty much done with this old world. Things are good now and this old vet appreciates you. So all the sad stuff aside i just finished my first batch of bacon. I wish i would have watched this first. I used off the shelf jerky brine and soaked it for a week. I rubbed it down with maple syrup and smoked it low and slow with mesquite, hickory and apple and it came out amazing. But i like your recipe better. I will say though that it's the best bacon I've ever had

[arleyalvarez]

This channel is cool because these videos make you feel like a friend is showing you how to cook, none of that pretentious Gordon Ramsey stuff

[daaichommie]

Greetings from South Africa. We are a meat loving people. We cook more outside than in the kitchen so will definitely be trying this to show off to my old man. Thanks for your videos, you bring them to life. All the best.

[slabhead]

this man is the most wholesome being alive today.

[TexasJungle]

You’re quickly becoming one of my favorite outdoor chefs I am walking in your shoes although I will never meet your standards in terms of who you are I will aspire to have the same passion an old-school feel in my outdoor cooking adventures! God bless Texas and God bless America!

[jamesfagans]

Of course the only problem with homemade bacon is it takes 3 or 4 days to make, and 15 minutes to eat lol

[The_Life_of_Cameron]

Hey Kent. With all this hardship for everyone, I’m so grateful for your spirit, and your kindness. Thank you so much, so much love and respect from Idaho.

[RayMacksKitchenandGrill]

I get excited everytime I watch your videos... You are truly a cooking sensation. I've always wanted to cure my own bacon... Now I can after watching this video.

[hughjanus]

Followed this exact method with all my heart. Came out as hands down the best bacon I’ve ever had and ever made. This dude is legit

[TexasStyleCuisine]

That bacon looks great, I bet it tasted fantastic. nitrates and nitrites are also found naturally in burning coals. So after your wood cooks down you are releasing nitrates and nitrites into the air. That is what actually give you the "smoke ring" on a brisket. It is couring it that is why it turns pink. Thanks for sharing so much.

[barbarahusek]

I bought my husband a sausage stuffer for Christmas, and we've made a mess of venison sausages. Now, thanks to you, we are now making bacon, too! Your marinade is the best. Well worth the wait time!

[Ssups]

My cast iron skillet got, contaminated with some rust, I was looking through YT to find a good way to clean it and season it and stumbled upon the Kent YT page. So much more than I expected! Love the info, recipes and the videos! Keep up the great work!

[ericbarlow]

Everything from the rooter to the tooter. Hog and hominy were the staples of the hard scrabble farmer in North Carolina.

[CoffeeBro]

Mr Kent, heartly hello from Moscow, Russia! Watching you everytime with breathtaking interest! Thank you! God bless you and your family!

[DanielG]

I would love to spend a whole month with him on the ranch cooking food and hearing his stories and just experiencing nature

[davidbrantley]

Bacon makes everything taste good! I’m gonna try this Kent. I’ve seen it at the butcher and I’m tired of the outrageous price of bacon in the grocery. Lol, my wife says, Kent is costing her money because I’m cooking so much, but I haven’t heard one single complaint about the food. I tip my hat to you Kent, thank you!

[erinb.]

Sir, I first saw you on an episode of Chopped and when you said “I speculated on the speculoos…” I knew you deserved to be followed. Thank you for your informative, supportive and encouraging approach to food prep. I cannot wait to make my own bacon and I appreciate the joy you bring to the table, no pun intended.

[Passionforfoodrecipes]

I was going to ham it up with a salty joke, but the cowboy has CURED me! Bac-ON sir!