Smokehouse Bacon | How To Cure and Smoke Your Own Bacon
Chef Britt brings home the bacon by showing you exactly how to cure and smoke pork belly entirely from scratch!
VIEW FULL RECIPE HERE: https://www.atbbq.com/thesauce/bacon/
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Nice video, is the curing salt absolutely necessary? I had to Google Pellicle?lol
All the people who claim to be animal lovers oohing and aahing over the flesh of tortured pigs
So forming the pellicle is not entirely necessary?
Simply Amazing! I used my amazing smoking tube as well with hickory, great smoke flavor. This was my 3rd pork belly and the only one I have sliced and kept, it was great. Thanks Chef Britt
I dunno man. I do a wet brine and it takes way less salt. Way less spices overall and comes out wonderful. Easier too.
What heat protection gloves does ATBBQ use?
Y’all remember the French girl from Inglorious Bastards”?
Ron Swanson would be proud
Chef Brit you weighed the meat in pounds and then calculated your salt, sugar and cure in grams can you explain more thoroughly because I am very confused please as to quantities.
Wonderful description step by step, again great Job Chef Britt ???
Thank you! I recently started making my own bacon and I’d love some videos making flavored bacon – jalapeño, pepper, etc…
Who are you, and what have you done with Tom?!
I would love to make my own bacon especially because I love bacon. I’m just hesistant that I won’t get the measurements of the season right Help?
Words cannot express my love for chef Britt
What temp was the smoker set to?
Bacon. Mmmmm. That’s a thing of beauty
Costco regularly sells pork belly if you don’t have a good pork vendor in your area.
I often use a glaze of honey to bind the curing mixture and I’m 50/50 on hickory or apple (meaning we alternate not that we mix).
I cure but don’t cook my bacon. I try to keep the smoker to under 100F degrees and let the smoke soak in. Cooking it as shown in the video starts to render the fat. When it’s time to eat, then we cook.
Screw all this – I will just buy it from my local butcher
If you are not going to eat your bacon with-in a couple of weeks add the pink salt cure. Other wise omit it and enjoy.
Do you have to use a pork belly or can you use a different cut that has less fat and more meat?
cheers to you and your fam chef britt, stay well and keep kicking ass
Love it, Chef Britt! ??????
She is good version Harley Quinn
People eat their pets
Bacon, Britt… what’s not to love… sigh.
Nice recipe. Never knew about weighing for the cure. I do a Smokey maple espresso cure.
Do you have to put the sugar in the cure?
BAAAAAAAAAACON!
Can we please get rid of Chef Brit… Useless;.. WTF!?.Please, make her go away!
Bacteria knows its math better than we do