Homemade Bacon .. it doesn't get any better than this

hey pitmasters what is up today we're going to make holy meat bacon [Music] look at this beautiful pork belly that we got right here absolutely gorgeous what's important when you're making bacon you want meat on your pork belly that's right sometimes when you order a high quality pork belly there's a lot of fat on there and there's almost no meat that's what we want to avoid if we're making bacon we need to look for that pork belly that has a lot of meat on it and usually it's the cheaper cut of pork belly the essence of making bacon is getting a good rack and we're going to work on that first there are two main ingredients to our dry brine salt and sugar I like to use raw cane sugar it has that caramelized flavor to it and we need a lot of sugar now we're going to add the same amount of salt and this is a basic rule you can make bacon like this if you got 50% sugar and 50% sold it basically done but if you want to add flavor you can you can add you tell you flavors you can add Indonesian flavors or Asian flavors Mexican flavors whatever you want it's your bacon in my case I'm gonna have you guess it get your - so it has such a great flavor profile it's like I kind of am addicted I also want to add some maple syrup for a little bit of flavor as well this is great a make sure you get the good stuff already go mix it up until you get that Brown looking mixture I can already imagining the bacon changing color what I'm not going to do is add nitrate you can if you want to you got to keep the concentrations of nitrate low but since we are going to hot smoke our bacon and we're going to cook it to a high temperature I'm not gonna bother with it mine is gone within the week so why would I let's start working on our pork belly we take the pork belly out of the package Pat it dry and then closely inspect our meat I'm cutting off these bits of meat so it makes for easy cutting or later on if you have the skin on on the top side you still have to take that off in this case it already looks perfect we're going to put half of the dry bone on the bottom of a pork belly we'll slide this into our ziploc bag very easy this is so easy to do look it's not easy it's always a mess now we flip the bag around and put the rest of the dry brine on top you want your dry brine to cover all of your pork belly if you find that you have too little just make a little more now close up the bag put it in the fridge leave it there for seven days shall I get the shelter get the pork belly now it's been seven days so we could take it out that she is look at it completely changed color got a nice bit of the dark on the outside look at the amount of fluid set in the bag the sold on the sugar they drew out all the moisture from our bacon it's actually how you make bacon drawing out the moister adding that flavor of that soul and a sweetness oh man let's get this thing out of the package what is it about baking that makes you smile no but it's just seeing something like that after seven days it just makes me smile look at that this is actually strongest size kind of cool right look at how nice dark brown and gotten we've got to put it on the cold water and rinse off the rest of the soleus sure hey you know what's going on Michael yeah you learnt some things and there's a good reason why we've had this right because you want to expose the meat to the smoke and when there's water in between you got averse evaporate through the water so if we take it off now it will pick up more smoke in the end you get that candy sweetness that smell of candy sweetness together with a pork it almost smells like bacon but that's one thing missing and that is smoke so let's light up the barbecue we are going to use one basket of charcoal and of course we're going to use from Alan Jones big block no fire starter with using a quick approach with bacon select near smoke wood is very important and as a European I like beech free a lot for bacon if you're in America I would choose speaking of course it's your personal preference choose something local that goes first and for me Beach now I need a small chunk than this so I'm gonna split this up first I'm gonna add one small chunk and when I need more smoke I can add the second one now we're going to put the grill grate back on I put my pork belly on a rack and this is gonna maximize the amount of smoke that it can absorb no big grill grates in the way just a small great let's put it over indirect heat do you like bacon Marshall do you like bacon yeah yeah you're taking your cut right out of this cut it's like we need to make more bacon otherwise you're gonna eat all my bacon we are hot smoking this bacon and we're going to let the temperature of the grill slowly come up to a hundred and forty degrees Celsius a bacon has reached the desired core temperature of 67 degrees Celsius so it's time to take it off the grill Wow look at the car off this thing absolutely gorgeous look at this this is what I want my bacon to look like it has a color that's between mahogany and a light brown we are going to take this beautiful cut of bacon slice it into four because one we're going to roast right now for an evening meal the other part we're going to slice up to bake and of course we need something for the fridge back up let me find a perfect piece for slicing look at this this looks so good let's get some of that extra thick slices now this is fully cooked and of course we can try a little there we go this is so so much better than the supermarket bacon you know when they call supermarket bacon smoked bacon most of the time to just dip it and smoke fluid so it's not really smoked but this this is really the good stuff let's put this in the pan and front maybe you want some as well wanna give it a try yeah he's been hungry for baking all the time hey there you go brother eat that now that that is bacon now you can't go back next time you taste Supermarket bacon I screw you up let's put some of it in the pan I'm just making a vacuum bag so we can actually steal this bacon up and if you are sealing this up you can keep this in the fridge for like a week or so and in the freezer for up to a year but I can already predict you what's gonna happen I'm gonna put this in the back vacuum it and the cameraman is probably gonna take it out what's gonna happen with them you want another one there you go take the edge it's the best part as a matter of fact I'll have one myself if you just make it with sugar and salt 'its it's gonna taste amazing all as well but if you want to add some extra flavors it's the way to go ketchup - this is the best stuff it just got cold on my cutting boards but this is so juicy it's like eating bacon broth mmm bacon jelly freakin amazing that's so good let's try one of these bacon strips it's calling me here [Music] man I'm so lucky to be able to make my homemade bacon and this piece I'm saving for tonight I'm gonna roast it up and then with some mashed potatoes and with some what's the word word again stop cauliflower it's like the coal it's like farmer's cabbage that's like the literal translation but that's not what it means it's kale that's the word I'm looking for it's like mashed potatoes and kale so typically Dutch with a nice piece of bacon and sausage tonight well if you like bacon as much as I do then smash that like button because we got a little bacon right leave me comment down below if you're gonna make your homemade bacon and if you're not what's wrong with you seriously though try and make your homemade bacon at least once you'll love it for sure and you won't be going back for sure I guarantee so I want to say big thank you to everyone that's supporting our channels we got the best family we got the best pitmasters you guys are freaking awesome translating videos supporting us on patreon YouTube members freaking awesome right thank you very much see you guys next time until then it's my click and keep on grilling Oh [Music]

Channel: Pitmaster X

Views: 1,140,682

Rating: 4.8928475 out of 5

Keywords: bacon, homemade, recipe, food, taste, test, review, smoked bacon, delicious, juicy, tasty, bacon recipes, food experiment, best ever, comfort food, pitmaster, pitmaster x, good mythical morning food, food network, how to grill, traeger, offset smoker, thermometer, big block, bge, mukbang, char griller, pellet smoker, texas

Id: lDzECFAndHg

Length: 10min 39sec (639 seconds)

Published: Sat Dec 01 2018