PORK BELLY BACON | Curing and Cold Smoking Bacon the Old Fashioned Way

Показать описание

#bacon #porkbelly #makeyourownbacon #smoked

Tim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his friend Jay Caskey.

Subscribe NOW to Tim Farmer's Country Kitchen:

Watch Tim Farmer's Country Kitchen All Week Long
KET Saturday 7 PM
KET2 Tuesday 6 PM
KET KY Saturday 9 AM, Sunday 6:00 PM, Thursdays 9:00 PM

Get more Tim Farmer's Country Kitchen:

Рекомендации по теме

Комментарии

The smoker is a temple, and these are the high priests blessing us with offerings of heavenly goodness. All hail Tim and Jay.

somerandombaldguy

Love to see bacon being made this way. Biggest flavor, no funky products, just some good pork belly and an honest cure. Love your videos, TF!

georgebrooks-gabriel

I just tried my first batch of bacon this morning! I watched this video and decided to try my hand at it and it turned out really GOOD. Im gonna omit the syrup. Got another pork belly drying now getting ready for cure. My wife and I butchered 2 hogs this year for ourselves and 2 for others this past year and I'm thinking about going to buy another hog next weekend to make more. I also cured a ham for Christmas and I'll never buy another ham from the store. Thank you for sharing this video!!

jerradallen

Literally nobody is cooler than Tim Farmer.

isaacgibson

I've made this cure 3 times now, had to double it for the size pork belly covers 10 to 12 lbs. Smoke with hickory and oak it's real good!! going to try oak and pecan mix this time. I usually smoke mine for 7 hrs at 95 to 100 deg.

chastitygarrison-williams

I love bacon! Im eating a blt sandwich right now made w a whole pack of hickory thick cut bacon, heirloom tomato, butter lettuce, homeade mayo, toasted potato bread

michaelwalker

Looks awesome. I'm currently looking into building myself a smoke house to smoke my own bacon from home. Thanks for the step by step guide to how you prepare yours. I'll be sure to try this once up and running.

wildhogs

nice video. i appreciate showing a true old fashioned recipe with no nitrites. good job!

superfly

Just built my own cold smoker from an old filing cabinet! Thanks for the video. Very informative.

vuthisa

I have watched Bill Dixon's video. many times. Love the old man by old mean knowledgeable. GOOD man

ELRORRITO

That heartburn thing is the same here in England, I think they use potassium nitrate in the cure and that's what causes the heartburn.

nicktombs

I'm smoking my second batch of bacon today... Cured it exactly this way the first lot was awesome this time I put a little honey bourbon in from a very appreciative

gru

same way ive been doing mine for a long time, this IS the best way

grmpajoe

Great video. Thank you so much for this video. I love the non-nitrate, no chemical method. "Curing salt" is sodium nitrate. Everyone is afraid of botulism. This is the way it has been done for centuries. I remove the skin from the pork belly before the cure. I slow boil the skin and clean any remaining fat from the skin, dry it and then drop in hot lard to make pork rinds. I have been using a brine to cure my pork belly. I only have a steel pit smoker so cold smoking is a challenge.

craigluhr

I recall the good ol' days when you could buy unsliced slab bacon at the grocery store. Slice it as thin or thick as you want it. The bacon rind was too tough to eat but the dogs appreciated getting them.

iasimov