AMAZING Homemade Smoked Maple Bourbon Pork Belly Bacon | Stumps Smoker

today we're going to be making homemade cured bacon we're going to be using a dry cure which is going to also include maple syrup and also a babban [Music] [Applause] [Music] [Applause] [Music] hi I'm Dave from Hector smokehouse welcome to the channel today we're going to be cooking some homemade cured bacon we're going to be using a cure with this which is going to include maple syrup and bacon and it's going to take around about seven days to actually and go through the full process so today what I'm going to do is I'm going to show you making the actual and cure we're going to put it into the bag and vacuum seal and then we're going to place it into into the refrigerator it's going to stay in the refrigerator for about a week and every day we'll turn it over and then by the end of the week we'll take it out wash it down and then put it into a smoker once it gets the temperature in the smoker we'll take it out and then it will be ready to actually slice and turn into bacon so I hope you enjoy the video if you do please give it a big thumbs up and please subscribe to the channel so first of all we're going to trim the ends of the pork belly just to square them up so it's nice and easy to use a slicing and when we're actually got the bacon it's not going to go to West you can easily mince this up or put it into a bag a mix or something like that so just going to trim the ends off and when you get the pork belly it's really important to try and get pork belly with as least fat as possible try and get as much meat in as you can and you can see here there's a reasonable amount of meat in link in the actual pork belly so try to go for that rather than something with just all fat the actual cure and starts off with a quarter of a teaspoon of Prag powder and then into there we're putting in half a cup of brown sugar and then also half a cup of kosher salt in this case and then we're going to mix it together and make sure that all the dry ingredients first of all thoroughly mixed and we're going to make sure that we're up and down and so you've got a no clumping [Music] [Applause] [Music] [Applause] once the dry ingredients are thoroughly make you can start to add the wet ingredients into the cure so we're going to start off with a third of a cup of maple syrup so try and get some decent maple syrup again and then I'm also going to put in a quarter of a cup of bourbon in this case this was this bourbon is Gentleman Jack and through Jack Daniels so really nice flavored I'm really nice clear that bourbon in that and then you're gonna thoroughly mix everything together until you end up with a nice pierced item use for the Cure [Music] once mixed apply the cure to the outside of the pork belly try to get it all over the pork belly it's not really important because it's going to actually go into the bagging into the vacuum so try and get it as best as you can on the inside and then what we're going to do is fold it put it into a vacuum bag and put it under a loose vacuum so try and get some of it actually onto the surface spread it as best as you can but don't worry because it's gonna be a seven day cure and you're gonna be turning em in the refrigerator daily so get it on as best as you can but don't worry too much but then you're gonna get your vacuum bag and the vacuum bag obviously needs to be big enough this was a 15 inch vacuum bag from Cabela's and just got to get a hold of the actual pork belly put it into the bag itself and then you're gonna spread the rest of the Cure on to the other side but again don't worry about it because you're gonna be putting it into the fridge in ten in every day and that cure will get around all of the meat so flip over the pork belly and then just put the rest of the cure on to the other side and try to spread it around with your hands and as I say it doesn't really matter too much if you don't cover it properly because once it starts draw the moisture out of the pork belly itself it will create more fluid in there which should cover the meat a lot more to drag out even more of the moisture in this case the pork belly actually put it into a vacuum bag and did a loose vacuum on it but it doesn't need to you can put it into a ziploc bag if required and as long as it's am pretty covered over and you've got most of the air out it's not too bad I just did a loose vacuum as the fluid started to draw out and then put the vacuum at the seal and sealed it in there but it doesn't matter you can easily use a ziplock back are then for the vacuum bag onto an aluminium and pan and put this into the fridge or a week everyday I turned it over and give it a rub around just to make sure the cure covered everything so we're going to put it in for a week in whatever look what it looks like after a week of curing [Music] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Music] when we clip letter we're ready to actually see what the pork belly looks like the bacon looks like so we're just going to trim the corner off empty all of that fluid and let it pour out because we don't need it anymore and then we're gonna thoroughly wash the pork belly in water several times just to make sure you've got rid of any excess salt on there you don't want a lot of salt because you're going to end up with incredibly salty bacon so give it a thorough wash rubbing to it do it at least three or four times and make sure you get all of the excess salt off the car [Music] [Applause] I like to put the pork belly on to mesh cooling racks that way you're keeping it off the actual and grill itself and picking up any of the black pieces that are necessarily on that so I'm just normally gonna Pat it dry well it's a lot easier to transport as well if you've got it on one of these and wire meshes put in your temperature probe and so you can measure the temperature I'm aiming at this beam coming out of the pit at around about 155 degrees I tried to pick a smoking wood with a mild flavor so in this case to go with the pork I picked an apple wood and it's really nice and mild you get that nice smoke flavor but it's not overpowering and it complements that there can really really well you can see lots of smoke coming out of the smoke app and it's gonna go in there at around about 270 degrees F and I think this took about two hours to get it to temperature what you got to do is keep watching the temperature on your probe and when it's ready at hundred and fifty-five it's time to pull it out [Music] two and a half hours later we've got up to an internal temperature of a hundred and fifty-five degrees F and wait till you see this it looks unbelievable the amount of color that has gone into the actual bacon itself and into that fat is stunning and you can smell the smoke straightaway soon as you get it out of that the fat has rendered so much on top that as I lift it out you can actually see there's a pocket with a big pool of fat so I'm having to pour a little bit of it off before I pull it out well you'll see this lovely fat in there as it's rendered down and it looks absolutely stunning and smells amazing [Music] [Applause] [Music] just look at the color of that pork belly unbelievable I cooked it with a fat side down to start with for half of the cook and then I span it over and turned it the other way around to finish the cook off [Music] just take a look at our amazing this pork belly bacon looks absolutely stunning and lots of moisture and juice coming off I decided to cut it and by hand a couple of thick slices to start with and eventually when I finished this actually sliced it down a little bit and used a deli slicer to make more smaller cuts or thinner cuts but this bacon was amazing cut by hand and tasted fantastic [Music] while his fast test I just fried the bacon off in a pan just look at all of the bacon fat that came out of it none of this process rubbish this is real McCoy unbelievable [Music] so there you go the beckon came out really really well and the process itself was seven days actually in the fridge ten day and then I was a bit worried whether there was enough cure on there but the cure was was pretty good and it sort of took more moisture out of the meat during the cook and sorry during the refrigeration and that actually made sure there was enough in there to cook so that was easy seven days in there and then what I did was I put it into the stump smoker I used Applewood and cooked it at 270 degrees F so it got to 155 degrees F that took just over two hours to get there so then I'm just taking it out we've cooked a couple of slices off and you saw them in the pan earlier and what I'm doing now is we've had them cooked in the pan and I'm just going to sort of try a little bit of this I must admit I've already tried a little piece already and it was amazing oh this is pulled down slices will reasonably Wow right reasonably thick and so on the outside you've got that little bit of char that a little bit of burn and then in the middle it's really soft so you're getting that crunchy soft sort of feel so it's like very good crispy bacon and you can definitely get a taste of sweetness on the back of there from the maple syrup and so this is definitely something I want to be doing again my son just damn had one of these and put it into a sandwich with some brown sauce and said it was the best and bacon sandwiches ever had in his life hmm juicy so hopefully you have a go at doing this it's really easy just takes a bit of time but very quick and simple to do so hopefully you enjoyed the video if you enjoyed the video please give it a thumbs up please subscribe to the channel a lot of the things that I use and down below in the yeah my Amazon shop so if you need any of the sous vide gear or any of those things you can go through the link down there as well and also the instructions are down there below as well so hopefully see you again soon

Channel: Hectors Smoke House

Views: 66,299

Keywords: bbq, barbecue, how, to, recipe, barbeque, bacon, homemade, pork belly, maple, syrup, bourbon, gentleman, jack, daniels, stumps smokers, junior, smoked, apple, instructions, simple, easy, streaky, Amazing, Simple, Best, Tasty, smoked bacon, homemade bacon, maple bacon, making bacon, Smoking

Id: uDsD1zxLOBQ

Length: 13min 28sec (808 seconds)

Published: Thu May 23 2019