EASY and FAST Recipe | PERFECT Homemade BACON

EASY and FAST Recipe | PERFECT Homemade BACON
BACON AKA Meat Candy!
This video is a step-by-step instructional that will show you how to cure, season then smoke BACON on the Pellet Grill. I am using the Pit Boss 820D pellet grill for this process. This Recipe is EASY and FAST... Minus the curing time which is only a few days.

#Bacon #HomemadeBacon #MrBigKid #SmokedBacon

Bacon is delicious, Homemade bacon is even better!
I hope you all find this EAST and FAST Recipe useful! Feel free to adjust seasonings and spices to perfect your own Homemade Bacon Recipe!

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[prestonbuffington]

The bacon looks delicious. Your helper make it perfect..Enjoy the BLT.

[Viper-MotoVlogger]

Canadian know all about bacon lol. It is the most amazing thing on the planet bro. Happy 2020

[BoDean]

Found yourself channel via Viper 6 but what have I been missing...BACON!

[Squib]

Looks good. Someone told me that you can make bacon from rib meat. I'm gonna attempt to do that and I think I might go ahead and use your seasoning and bagging process to help put some flavor into the meat if it works.

[AChef-n-BBQ]

I commend you on your restraint.... lmfao. First time we did bacon in the smoker, we sliced up 9 thin slices and made some eggs....the rest of the bacon was still cooling when we finished eating.... lmfao. Its s great thing....well done sire😁😎

[JonZDisability]

That looks really good. I wonder if you can smoke it with a thin coating of honey? Do you use a slicer or do you cut everything by hand?

[Wurmfist]

If you're planning on using the bacon immediately do you think the curing salts are necessary?

[UncleDanBand]

I missed breakfast and here you are making bacon! That is cruel and unusual punishment.

[mikesmicroshop]

If you go to a butcher that actually processes hogs you can get a whole belly. They are in the 10 to 14 pound range! If you like fried pork rinds get the skin and you can make those while your belly is curing! Now that you have started on the journey of curing meat, You should look up the Equilibrium Curing Method! It will give you much more control over the salt level and give you much more consistent results from batch to batch as you build your curing mix for each recipe as a percentage of the weight of the meat you're curing! With the EQ method you will get consistent results no matter the size of the piece of meat as all of the ingredients are measured as a percentage of that cuts weight. You will never have to worry about over salting or leaving the meat in the cure to long as it will equalize and never go beyond where you want it to be. So if something comes up and you cant get back to your cure for 2 or 3 weeks, no problem!