AMAZING Homemade Smoked Maple Bourbon Pork Belly Bacon | Stumps Smoker

The best homemade Smoked Maple Bourbon Bacon ever. This bacon used Maple Syrup and Bourbon. It was cured in the Fridge for 7 days and was turned everyday to ensure the cure covered the whole of the belly.
The Bacon was then smoked with Apple Wood at 270f for approx 2 1/2 hours, until the internal temperature reached 155f.
Once at temperature the Bacon was removed, sliced and cooked up, Very simple but amazingly delicious.
Ingredients
2kg Pork Belly
The Cure
1/4 Tsp of Prague Powder
1/2 Cup Brown Sugar
1/2 Cup Kosher Salt
1/3 Cup of Maple Syrup
1/4 Cup of Bourbon
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[@Brewmeisterbro]

Thanks for this vlog. . I have a Weber Smokey Mountain. Your video encouraged me to try making my own bacon. I love your reaction to the bacon when you tried it on camera! I was SOLD! I am using a slightly different recipe. No bourbon because I never like the flavor. But using maple syrup and maple wood. I can’t wait to try my first piece of my own bacon!

[@SmokingBBQ]

Great video! Homemade Bacon is great. I might need to make my own video of this recipe, giving you full credit of course! Thanks for sharing!

[@HectorsSmokeHouse]

You're welcome, looking forward to seeing your video 😁

[@garybeaudetsr8642]

Great video, thank you!

[@HectorsSmokeHouse]

My pleasure!

[@TomHorsmanAmateurBBQ]

Looks awesome Dave!

[@HectorsSmokeHouse]

Thanks Tom. It did taste amazing and I still have some left :-)

[@JimPrior1]

Amazing who you find on KZbin these days!! G’day mate.

[@HectorsSmokeHouse]

Ha, great to hear from you JIm 😁 BBQ is my side line passion, rest to see you're into it

[@PaulMcLove]

‼AMAZING 👍😉😀

[@stubfincher516]

Loved the video. Great music and editing. Really appreciate your videos. Learning the art in Alaska. 🍻 proud owner of a Stumps baby.

[@HectorsSmokeHouse]

Thanks for the kind words 😁 I love my Juniors, one is going on tonight as my son is smoking a Brisket. 🍺🍻 from Melbourne, Australia

[@craigdixon1243]

I can hear the crunch 🤯 this was very simple and to the point question do you taste the bourbon or did it cook off I've never made my own homemade bacon but I do have everything I need to give it a go

[@liyoko3861]

Like the music

[@HectorsSmokeHouse]

Many thanks :-)

[@manueldelush9716]

Just followed this recipe.. Used monkey shoulder whisky instead of bourbon though. The next week of curing is going to feel like eternity! Can't wait! Great video!

[@HectorsSmokeHouse]

That's awesome 😁 I'm planning to make some more in 10 days. I really miss it when we don't have any 😁 Hopefully you will love it 😍

[@Ringele5574]

Your bacon looks really good. I thought your smoker temp was a bit high though.

[@fritzwilger6401]

Good solid vid unti i heard the temp you said you smoked it. Did you really say 270 degrees?!. doesn't fat render away?

[@johnknapp6328]

Nice Bacon making video, Do you still have your Komodo Kamato there are very few videos using these.

[@HectorsSmokeHouse]

Hi John, yes I do. Even better I have a brand new 32" KK that I haven't used. We are about to move house and as soon as we get the fences up etc, I will be doing a review of the KK and will be doing a lot of cooks on it. I cannot wait to use this new one 😁

[@sandborghiniracing6482]

Something funny about exclusively kosher salt for pork... I can't place it.

[@neilosullivan8959]

After the curing process can you cold smoke iso hot smoking ?

[@davedaniels8175]

great video Dave, where can I get Prague #1 in au?

[@HectorsSmokeHouse]

Hi Dave, this is the one I use, hope it lets me link it. www.smokedandcured.com.au/cure-1-6-25-1kg-bacon-ham-etc/

[@jaybaker5220]

Nice video Dave. Recipe is great. Just one correction for my Kentucky friends. Gentleman Jack should not be called bourbon. As good as it is and is my go to drink it is made in Tennessee which makes it a Tennessee whiskey. For bourbon to be called bourbon ( or at least good bourbon) it should come from Kentucky. i.e. Jim Beam, Bulleit or Maker's Mark which are some of the bigger names never the less it was good eats man Keep it up.

[@HectorsSmokeHouse]

You learn something everyday Jay, I didn't realise 😁 I'm originally from England, so to me, Whiskey only comes from Scotland. So I struggle with any other whiskey, I'm certainly not an aficionado so do not understand any of the intricacies 😁 Many thanks for teaching me something I did not know 👍

[@jaybaker5220]

@@HectorsSmokeHouse No worries. I'm just in the process of trying to use whisky in my BBQ mutton and lamb so I'm educating myself in single malts that you may be more familiar with ( hiccup! ;) Cheers mate. BBQ all about learning brother glad i could pass it on. Also, try Maple or Apple Crown Royal Canadian Whisky in you next brine or sauce. Great on ribs and pulled pork.

[@HectorsSmokeHouse]

Will do, thanks Jay

[@SmokingBBQ]

Although you are correct, the recipe for Gentleman Jack is exactly as if it was Bourbon. With the exception of filtering it through Charcoal and the fact that it is made in Tennessee. I love Bourbon and Jack Daniels!

[@fishtexas01]

Actually bourbon can be made anywhere in the United States by law, but there are some rules, like made with at least 51% corn, aged in new charred oak barrels, and aged in barrels at least two years. There are a few other regulations, but not important for this. I'm sure this would be great with any good whiskey, though bourbon is a little sweeter. Can't wait to try this recipe. Maybe next week. Thanks for posting.

[@DjMucioBrazil]

Hi Hector! I’m from Brazil. I would like to know the measure of salt in weight to make the recipe here. Thanks!

[@Joe-fj9kw5bg1v]

I heard the curing salt nitrite would be about 1 teaspoon per 5 pounds

[@frankvega4993]

That looks awesome I don't have a smoker can I hang dry it instead?

[@sawdustandsweat1750]

Does it have to be vacuum sealed? I want to just put it in a pan in the fridge

[@deborahkramer2658]

What kind of smoker is that and where do yo buy it

[@maloney1294]

Imagine being this guys neighbours

[@gsbbq4870]

Where do you get the music from? It's bad ass

[@gregp8497]

Any strip club lol 😝

[@juliettadickman8839]

What is the weight of the pork belly to your cure measurements? I.E. 3 lbs of meat would not need as much as a 10 lb slab?????

[@morgsandgriff38]

Great video cheers.... I’ve just built a smoker and experimenting with everything! Why do you hot smoke the bacon rather than cold smoke?? Thanks

[@HectorsSmokeHouse]

You can certainly hot and cold smoke Bacon. I believe that cold smoking is more difficult but the reason I hot smoke to 150f, is to ensure the pork is cooked safe above the USDA guidelines, even though it will be double cooked. I might try it your way as well, let me know how you go?

[@gravyboy69]

Easier to slice afterwards

[@Joe-fj9kw5bg1v]

I don't understand would a dry cure be with out maple syrup and bourbon and no bag? I did a dry cure I thought I did it right was brown sugar and curing salt and kosher salt and I left it on a rack with out a bag in the refrigerator jesting wondering.

[@yakabothatesthis]

Thanks for this video Dave. Couple of questions. Do I need to use maple and alcohol in the rub? I like maple syrup but only on pancakes. And the music? Which band was it please?

[@HectorsSmokeHouse]

Hi Ken, the artist is Victor Olsson and the track is Blue Texas Trucker on Epidemic Sound. Definitely don't need the Maple Syrup. You can just use the dry ingredients or add other liquids, such as Asian Ponzu. The dry mixture will create liquid as it draws moisture from the belly.

[@clemlangtrotter3181]

Where can I buy curing salt ?

[@williamflynn770]

Love the video.FYI Gentleman Jack is Whiskey.

[@mattlawless4835]

Great recipe. Turn down the mic next time you’re eating on the camera lol

[@michaelmosley1385]

I use ALAGA syrup that I apply on the pork belly first then use the dry ingredients on top of that seven days in the fridge flipping once a day take out run under water to get the salt out let stand in the fridge a couple days then smoke. Can't keep enuff bacon around.

[@Tecknut75]

Sounds Solid

[@tonyb83]

Help needed please - After you took the meat out of the smoker, between time stamps -3:08 and -3:03, you say .... I "cooked" it with the fat side down for half the "cook" a then turned it over to finish the "cook"..... Then at the end you cooked it again by frying it. Being a novice smoker cooking it twice like that has confused me. Please clarify for me. Thanks Tony

[@HectorsSmokeHouse]

Hi Tony once the pork has come off the smoker at the right temperature you can slice it and eat it. However, as I'm making bacon the extra steps of slicing and frying in the bacons own fat, makes it even more tastier. If you then fry it until it starts to get crispy, lifts the bacon to another level.

[@beers-jackofbbq]

New sub here! Great video! Our recipe is a little different, but the main ingredients are the same! I have 20 pounds curing in the fridge right now. I will be smoking it in Wednesday!

[@HectorsSmokeHouse]

I'm hoping to start curing a couple of bellies this weekend in time for Xmas, home made Bacon is the best!!

[@bobhe1584]

So I have a 11 pound pork belly . I’m cutting it in half . 5.5 pounds . A piece . How much curing salt would I use ? And would I keep all the other ingredients the same in the video ? Thanks !!

[@williamflynn770]

Look up EQ cure and It will tell you how much curing salt to use

[@josephthompson5917]

What is the smoker you used in this bacon video.

[@HectorsSmokeHouse]

Hi Joseph, this is a Stumps Junior Smoker. Check out my channel and you will see reviews of both the Stumps Classic and the Stumps Junior. Have a watch and if you have any questions, please ask away :-)

[@brianracer8773]

looks great ,, can you use pork shoulder/butt instead.... ?

[@HectorsSmokeHouse]

I'm sure you can get something close to bacon but it is much leaner than pork belly and won't crisp up in the same way as belly bacon. Definitely worth trying though. If you give it a go, tell me how it turns out

[@jbrase2000]

Pork shoulder/butt makes excellent bacon, typically a little leaner than belly bacon. It is commonly known as Buckboard Bacon. Same curing/flavoring recipes apply.

[@AntonioGonzalez-fy4gn]

What's the name of the cure?

[@davidreso.saquilayan1280]

what is the ingredient?

[@bullet0221]

How many kilos is the pork belly? You never mentioned the weight only the cure. Thank you 🙏

[@MorianEnestrada]

2K, its notated in description

[@blackknightjack3850]

Does bourbon do something to inhibit the curing process? I've tried adding bourbon to my cures twice and both times the meat failed to cure.

[@HectorsSmokeHouse]

I don't think so. I've made bacon to this recipe at least 10-15 times and never an issue. And I actually use my own recipes as my memory sucks 😁 Not sure what is causing your problem 😞

[@bpepe1]

How much did the belly weight?

[@HectorsSmokeHouse]

It's in the instructions below the video. Approx 2kg or 4.5LB

[@2nd2non]

What if you do not have a vacuum sealer. What would be the 7day process?

[@HectorsSmokeHouse]

Definitely do not need a vacuum sealer. Try a large enough Ziploc bag, pour in the liquid and then try to remove as much air as possible before sealing the ziploc. This will work just as well :-) And stick to the 7 days in the Ziploc.

[@2nd2non]

@@HectorsSmokeHouse perfect thank you for your response..

[@HectorsSmokeHouse]

Second2none you’re welcome 😊 Let me know how it turns out, I’m sure you will love the bacon 🥓

[@acompanyalf]

You did not indicate if the Prague powder is #1 or #2 .

[@andrewwyatt2542]

Your profile picture is that the Brighton beach sheds victoria

[@HectorsSmokeHouse]

Andrew It is. We have Beach Boxes in Mornington but the Aussie Flag one in Brighton is more iconic 😀

[@andrewwyatt2542]

Hectors Smoke House you still live at Mornington

[@HectorsSmokeHouse]

Yes, I've been in Mornington for 8 months and loving it 😁. Where are you?

[@andrewwyatt2542]

Hectors Smoke House very good near Kyneton central vic

[@anthonypayne2101]

Rather than have to worry about excess salt, wouldn't it be better to use a little bit less?

[@HectorsSmokeHouse]

Bacon is cured to preserve, flavour, colour and lessen bacterial growth. To do this you require salt. Obviously the salt is in direct contact with the outside of the belly, so will be more intense. So it needs to be washed off to lessen the intense flavour. You could use less but I'm not sure how well the bacon will cure.

[@webhead7204]

Great video, but Gentleman Jack is a Tennessee Whiskey, not Bourbon!! 😁

[@MrRem7600]

Good recipe - if you plan on eating that bacon within a few days there's absolutely no need to be putting that Prague Powder in the cure.

[@elroyface404]

Then you're just eating fried pork belly

[@lcorr090k6]

Is this skin on or off?

[@HectorsSmokeHouse]

This was skin off. I'm not a lover of chewy bacon rind :-)

[@lcorr090k6]

@@HectorsSmokeHouse Thank you

[@userbosco]

Dude, great vid, but the music..... volume down

[@coreycrawford8734]

FYI. Jack Daniels is not bourbon. It's Tennessee whiskey.

[@bavete360goffigan7]

Acts like he's scared to touch it

[@comnavwolfpac1773]

Jack Daniels/Gentleman Jack is a Tennessee Sour Mash Whiskey and NOT a Bourbon. Different flavor profile in each of these and process.

[@aaronhemmann1991]

Jack danials is not bourbon

[@kennethpierce7304]

MUSIC IS TOO MUCH AND TOO LOUD !!

[@Layput]

What is that accent?

[@HectorsSmokeHouse]

I'd say 90% Yorkshire, I'm from Hull. 35 years Yorkshire, 5 Years Lancashire and 14 years Aussie 😁😁 Are you from the UK?

[@robertbush7290]

Use your hands, get it all over.

[@chrisparker3331]

I think you need to say 'actual' and 'actually' more often.

[@andrewclarke106]

"None of this processed rubbish" ?? Cured and smoked pork belly, isn't that called processed 🤔

[@kdog333]

You lost me after saying 5 times about how it’s not important how well You spread the brine. If it’s not important stop carrying on about it so I can watch the video