@backyahdbbq: Let’s learn how to make your own bacon. Start by grabbing a pig’s belly. Try to find one with a lot of meat. Cut it up into 3 or 4 sections and apply your custom cure. I measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1. I put all the ingredients in the description as well as a link to my “Bacon Cure Recipe” Vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days. Flip it every day to help distribute the cure. Remove from the bag and optionally rinse it off. I don’t rinse because I know I have the right amount of salt and prague powder and I want to keep my flavors on the crust. Pat it down with a paper towel. I scraped off some of the red pepper flakes and added a little more black pepper. Let it sit in the fridge for another day to dry out the surface. Smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees. I’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. Let it cool on the counter and then in the fridge for the night. Slice it to your desired thickness using a meat slicer or sharp knife. Vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. Fire up your griddle and make the obligatory BLT. This will be some of the best bacon you’ve ever eaten. It takes a bit of time and effort, but it’s totally worth it. Cure Recipe: Salt: 2% Curing Salt/Prague Powder #1: .25% Brown Sugar: 1% Black Pepper: .6% Granulated Garlic: .25% Granulated Onion: .25% Paprika: .07% Red Pepper Flakes: .25% Crushed Garlic Bay Leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips @Jonny, Backyahd BBQ @Jonny, Backyahd BBQ

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Wednesday 15 November 2023 19:49:21 GMT