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Curing Bacon
Smoker
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0:41
YouTube
The Outdoor Kitchen Experience
🔥 BEST Smoke Cured Bacon Recipe 🥓
If you have never made homemade smoke-cured bacon this is your sign! While this process might take some time it really is worth it to have your unlimited supply of bacon. After having our bacon dry cure in the fridge for 7 days we smoke cured it at 175 degrees in our asado smoker. After that we let it chill in the fridge overnight so that we ...
28.8K views
Apr 30, 2024
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Homemade Beef Bacon in 5 Days — Here’s the Full Breakdown: • Day 1: Cured the beef belly with salt, sugar, and spices. • Days 2–4: Flipped it daily while the cure worked its magic. • Day 4 PM: Rinsed it off and let it dry overnight in the fridge. • Day 5: Smoked it low and slow until it hit 150°F, cooled it, chilled it, then sliced it up! Smoky. Savory. Better than anything store-bought. Let me know if you want a post showing how I store and portion it! #beefbacon #homemadebacon #bacon
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🐄 🥓 …same as regular bacon but with beef, innit?🤘🏼 Bacon Cure Ingredients: * 3-4 pound Beef “Naval” Belly * 5% Kosher Salt (weight of water) * 3% Brown Sugar (weight of water) * .5% Pink Curing Salt (weight of meat) * 2 Tbsp Black Peppercorn * 2 Tbsp Coriander Seed * 1 Tbsp Mustard Seed * 1 Tbsp Fennel Seed * 1 Tbsp Chili Flakes * 1 tsp Clove * 1 Cinnamon Sticks * 3 Bay Leaves * Coarse Black Pepper, as needed 1. Add all of the cure ingredients to a large container and whisk until completely
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