How to Make Bacon at Home Like a Pro Butcher (JPV Method) | The Bearded Butchers

[@motherof1doll.]

How can people NOT be subscribed to this? Camping, off grid, original human eating taught to those of us who were taught to get food at the grocery store over the last generation or two. Love learning how to change my family from a grocery store family to a make your own food and know your ingredients family. Thank you so much fellas.

[@jsv5993]

I stumbled upon this video. I started in the meat business when I was no kidding... 12 years old. Was in it as a butcher, meat cutter, cured meats, made sausage for about 25 years. Seeing you guys go through this process was incredibly satisfying. It brought back a lot of great memories. Thanks so much.

[@leratomarule2009]

Don't forget to clean the scilett every time you change meat flavour, next time 😂

[@LaurenceOConnor-fg4dk]

I started at 12 in a slaughter house at 8 years old back in 1972.

[@danhayward9186]

Packing is the hard part

[@danhayward9186]

Now for an egg fried in bacon fat

[@Corey-dy2cq]

@@danhayward9186Darn skippy! The only way to fry an egg.

[@tanderson8032]

Bacon 🥓 is proof that God loves us and wants us to be happy 😃

[@Prosth3tiks]

I helped a friend butcher 2 pigs for the first time recently. I will be butchering mine in a couple months. I can't wait to have my home grown bacon.

[@TheBeardedButchers]

That's fantastic; We wish you the best of luck!

[@Pion69]

Fred from Saskatchewan, Canada saying a big thank you to you guys for the videos. showing options and breaking it down so well. Deep respect and appreciation for you guys.

[@martined6187]

I made this exactly as the video said, I used the Prague Powder since I can't easily get celery juice powder where I am, I cured for 12 days then cold smoked it with Applewood. It was perfect! I see some people saying it's too salty, but we all thought the saltiness was the perfect level. There is nothing that I would change about this video. I made a small batch to try it out and it ended up being so popular with my family that we ate all the bacon in two days. Now i've got so many pork bellies curing that there is no more space in my fridge and everyone's counting down the days for more bacon. Going to try Hickory smoke this time. Thanks guys this video brought a lot of joy!

[@jonathandavis9458]

Your nuts. Taste like nothing but salt. Unbelievably salty. My dad and I both followed this recipe t a T. And it's atleast 3x saltier then any bacon I've ever eaten, ever. Unreal. Never again.

[@GreyTigre]

If its too salty I believe if you soak it in water (not sure for how long, trial an error you'll get there) this draws the salt out as much as you wish. Happy tasting.

[@cathybaldry7822]

I'm coming to your place!

[@cathybaldry7822]

@GreyTigre did you pat it dry. You are suppose to wipe the salt off

[@smokin_with_smiddy]

Mine was a bit too salty...I soaked it (2x in cold water) for 30 minutes each as well. My belly was 5.5 lbs so I cut the ingredients in half since the Bearded Boyz had 10 lbs. Still too salty....but the odor is amazing and I'll do it again with less salt...

[@joel11230]

You two are the real deal. No BS, no tryin to impress, you are on our level and you guys are just down to earth, tell it like it is. I just love you’re approach on........everything. I don’t know why you don’t have 5 million subscribers!!

[@charlesfoleysr6610]

I have not made pork belly bacon yet. I have made a lot of Canadian bacon. Those are basically little hams, and so simple to make.

[@NC700_68]

i know why they do not have 5 million subscribers: not enough people did not buy into the vegan and "eat less meat" agenda.

[@Khazandar]

Because their content is niche. It doesn't have that kind of mass appeal.

[@erichickman2440]

This is a underrated art. Being a butcher takes a lot of skill, time, and learning what cuts are more valuable, and what your clientele like more than others. Doing the best you can to use every part of the animal without waste and taking pride in customer satisfactory in this profession is making sure these animals didn’t die in vain.

[@littledabwilldoya9717]

Did you ever make puddin’? With all the ‘extra’ parts of the pig that don’t fit in anywhere else? Scrapple? I tried that once when a friend butchered a pig.😊

[@buckstophurr]

I have no idea how this video ended up on my page, but this is the best video I've seen in months. A+

[@TheBeardedButchers]

Wow, thank you!

[@dh1realgaming795]

Don't forget to subscribe

[@mikeryall1529]

Have you guys ever done venison 🥓good 👍stuff

[@eddiewalker7252]

Must see the Documentary on their Father and the Family Bus.

[@CPTFiXtion]

Same! Complete random win by the algorithm!

[@noelwalford3387]

Hi guys I'm from Australia been a butcher for 40 years I was taught a lot of stuff the old ways since I've been watching you's I've learned a whole lot more from watching you guys and I I'd like to thank your for sharing your video's thanks again.

[@rigogonzalez1668]

Really enjoy your videos.. I can tell how meticulously you are in everything.. from cutting to presentation.. this is something I would definitely try at home.. thanks and keep it up 👍🏻

[@dh5720]

How long do you hang the pig before you cut it up

[@johnsmith-ce2tq]

so how long can it last for

[@simonthompson789]

Everything has improved so much from your earlier videos. Your butchery skills have improved, your confidence in front of the camera has improved, the camera skills have improved, the production values have improved, and the editing has improved. These videos are so enjoyable!

[@TheBeardedButchers]

Thanks a ton, Simon! Really warms our heart to see our audience appreciate the work the whole team puts out. 🔥🔥🔥

[@jessesandburg]

@@TheBeardedButchers These videos are top notch, indeed!

[@mrtoastyscruff]

​@@TheBeardedButchersI am ready to make some bacon. I plan on using a half belly. The other half is going to burnt ends. My question is since I am using a half belly do I cut the brine ingredients in half also or use the amount mentioned in the video? Thank you

[@bruiser6479]

@@mrtoastyscruffI would suggest you can reduce the amount used, but make sure you keep the same ratios.

[@rexannam2646]

There isn't enough bacon, butter, cheese, and onions on the face of this planet for me, and I only cook in cast iron!!! I can grow onions, make butter and cheese. But now I can make bacon! Thanks for adding this to my repertoire of skills!!!!❤

[@TheAppalachianWay]

You should try raising your own pigs. Nothing like it

[@larrybesel9423]

Great video! FYI Celery has a very high concentration of natural nitrate which isn’t something most folks realize. A great way of adding “natural” nitrates!

[@TheBeardedButchers]

Can't agree with you more, Larry!

[@littledabwilldoya9717]

So does the natural nitrate harmful to the human body, like commercially made bacon is that uses it?

[@warrenchase2404]

A week or so ago I asked you guys some questions about doing my own bacon and you answered them timely and detailed. Then you did this video and it is awesome! I cannot wait to make bacon again! Keep the videos coming

[@williamzellars4758]

Love bacon

[@joanettemurch9040]

It’s my favorite fruit 👻

[@MEDGAR001]

These guys are true professionals and masters of their trade. Watching you all work is truly satisfying for us country folk. This is what America truly is. Hard working people.

[@whoisjohngalt4880]

I’ve butchered quite a few hogs and have made a lot of bacon but I’m still a bit of a novice and I still come back and watch a lot of your videos in the days before I’m about to butcher. I can speak from some experience when I say that the way you walk those ribs out of that belly is a work of art and it’s satisfying to watch! Thanks for a lot of knowledge and insight.

[@lukestevenson7358]

Okay so here is a solution to all the salty taste. After your 10-14 days soaking in your brine, remove it and soak it in plain water for 24 hours. This removed a lot of the salt. I smoked at 190 for about 7 hours until it hit 153 then put in the fridge and sliced the next day. Absolutely delicious!

[@TheBeardedButchers]

Appreciate the tip, Luke!

[@garyfletcher7517]

@@TheBeardedButchers After brining my belly's for 7-12 days I soak in a tub of cold water for 45 minutes then dump the water out and cover the belly's again with cold water for 45 minutes again. I now put in the fridge on a rack overnight and smoke them the next day on my Traeger at 180 until internal temp is 153. My kids and grand kids don't care too much about me, but they love my bacon.😆

[@RandomTorok]

Last summer I made 2 2 pound slabs of bacon. Basically the same process that you see in this video. The wife couldn't eat the first slab because it was too salty. So the second slab I boiled some water and through the slab in there, boiled for a few minutes then rinsed with cold water. Did the boiling for about 3 times. Then I sliced it. That was much more palatable.

[@chriswarmack1786]

Can't say enough about how informative your videos are. I have a greater appreciation for the meats I eat, and how they 're prepared. Keep up the outstanding work !!!!

[@bionicman6969]

I support my old school hometown butcher, and I sure support these boys for spreading the word.

[@littledabwilldoya9717]

There aren’t enough of them left!🙂

[@kidspastor7]

I just recently bought Myself a Pit Boss pellet Smoker grill. I bought a pig. I butchered it myself. I have been processing my own deer for decades so nothing new. But the smoking meet is a new thing to me. I found your channel and a few others that have been very helpful. Your videos are a bit longer than I normally like to watch but can't stop watching them because of all of the useful helpful content that you guys put out there. I'm on instant fan. Love you guys.

[@toms.3977]

The most important thing I've learned through the years as a meat cutter ... a sharp knife is everything.

[@TheBeardedButchers]

Very true! 💯

[@jyl11002]

right?! that knife is ridiculous

[@alextogo8367]

This applies to everything though.

[@sleauxguy]

There is something satisfying about watching a true craftsman and a well sharpened knife working in unison. My newest batch of bacon seeds are 10 weeks old and growing. When they are ready for finishing school I will be ordering some of your Black seasoning to do some of my bacon. Keep up the great work and thanks for sharing your skills and methods with those of us that are trying to keep the old ways alive by doing things ourselves. Stay blessed brothers.

[@lindabradford9591]

The sharp knives amaze me. Mine never ever ever cut that easy. Lol

[@SuperKingslaw]

I swear, I could watch you guys cook and eat bacon outdoors for an hour every morning. Breakfast outdoors is a great special blessing !

[@charlenehatley7937]

I was raised on the farm and my folks cured our bacon and hams and they were top of the mark good. I miss the flavor Mom and Dad used but lost the recipe when our house burnt to the ground. Thank you for this video! AWESOME!!!!!!!!!!!!!!!!!!!!1

[@Shipfixer]

I live in Alaska. My partner and I work a gold claim near Coldfoot, north of the Arctic circle. Far away from a store. We purchased some of the BB Black to make our own bacon. But rather than pork, we used bear meat. Now that turned out so good, we're hoping for another bear to come within range of our camp. This seasoning is supreme! The video is very clear on how the average guy can make his own bacon. Nice job guys. Instant LIKE and SUBSCRIBE! Greetings from Alaska!

[@SimonFielderHorsemanship]

qe🎉ee😢🎉🎉😢😢😢IIamnot😂😂🎉😢wf😮art😢aw😢ATTTTTTTTTTTTRA😮WT😅SERF😅R😊😮😊😮😅😅W😅DW😮A🎉

[@SimonFielderHorsemanship]

eef

[@lacadienne]

We had a butcher come over our ranch for numerous years for our pigs and mooses. We usually get half meat and half ground meat. You guys are amazing ! We are looking to do our own butchering next year since we have too much lost with this butcher. Thanks for all of your videos!!

[@keithlewis8238]

Moose’s? Prey tell more

[@alangeorgebarstow]

Thanks for another excellent video. In the UK we have back bacon as well as belly bacon. The pork loin is not separated from the belly, initially, but the whole side (known as a 'flitch') is deboned and cured whole. Sometimes slices from the flitch are sold intact, other times they are separated into back bacon and streaky (belly) bacon. It is sold either 'green' (unsmoked) or smoked; both are delicious.

[@beardedmafiaracing3895]

To quote one of my all time favorite movies. And to stress how much I love bacon. For breakfast I eat a lb of bacon, for lunch a lb of bacon and i usually drink my dinner. Absolutely love the content and the knowledge that you are bestowing onto everyone. Thank you all so much. God Bless.

[@johnjay3808]

Great videos!! Clear and concise without getting too technical. Given the times we're living in and the coming food crisis I would like to see videos on making corned beef, pastrami, dry sausage, salami, and head cheese. Anything to do with using and preserving the less popular cuts of meat.

[@TheBeardedButchers]

Glad to hear you don't think our video is too technical! 🙏

[@sincerelyspecial3386]

I agree

[@jimmelton7299]

I just bought a 7.5 lb pork belly. Cured it the way ya'll said an showed. It was so easy. Smoked it on a treager pellet grill. The bacon I put black seasoning on 5 lbs of belly an Hollywood on the rest. It turned out excellent. Black was a little better because of the coffee in it. But Hollywood's not to be sneezed at. When I order more seasoning. Send it to my home address., NOT MY PO BOX ADDRESS. I don't have mail delivery, internet or phone or TV l and line services!! Love your videos an your spicies.

[@vickebrush5565]

Thank you so much. Hubby and I wanted to expand our skills. We bought 20 pounds of pork belly. I went on your website and bought your maple sugar kit. It did NOT disappoint! I am addicted to our bacon. The maple sugar and cinnamon swirl gives it a nice flavor. My husband was not sure if he was going to like it thinking it was going to be to sweet but it was perfect Thank you ❤

[@chrisconnell9505]

I've been making my own bacon for years and it just never gets old frying up a batch. I love knowing what's in what I'm eating and i love how it fries up differently than store bought! I'm looking forward to trying the wet brine you did.

[@johnsmith-ce2tq]

i would love to know how to dry cure it

[@rwilson208]

You guys never cease to amaze me with your vast knowledge of your craft. You guys make it all look so easy.

[@preppercoops741]

They certainly do Ron, I struggle with taking the ribs out of a small cut. If I tried to do it as fast as the BB's I would certainly lose a finger or two.

[@davidhalldurham]

This video could have gone on for another six hours and I would have still been mesmerized. You guys gave an excellent and entertaining tutorial.

[@PaulStephens-f4z]

I don't go past the first commercial with youtube vids but, these guys are TRUTH! I watched the entire video while my bacon is in the smoker as I type.

[@SweatpantsDV]

I'm just here mesmerized at how easy he is making this knife work look. That knife is well taken care of.

[@alextogo8367]

He's a butcher. It has to be

[@justpassinthrough7]

Great video! I typically throw bacon in the oven 400°F and flip once when the top looks done. No grease splatters on the stove top.

[@dgsj2011]

Oh man. I'm home sick. My wife and I are missionaries in Cambodia. All the meats are butchered the morning you buy at market. No refrigeration. I cured a green pork but to make ham in an ice chest for 7 days. It was good but a little tough. Great show

[@littledabwilldoya9717]

May the Father have you watched over and protected against all enemies, including illnesses. Return home safely, when it’s your time, Rotherham &sister! ❤😇🙏

[@happygilmore1110]

Thank you for the intuitive and interactive videos. You make meat processing look so easy. I haven’t made bacon since I was in my 20s and it was not the best. Buying a pork belly tomorrow and giving it a go. Thanks again for making me more successful when doing my own meat

[@DieselGlo]

Listening to you guys on Free Range American got me inspired to break out my smoker for the first time this season. Good looking bacon!

[@robertmoseley6508]

My blood pressure went up to the moon watching this!! I would have been there and ate until I passed out! You guys are really cool and your Vid makes things super simple! I just subscribed and see that you all are down to earth and have a passion for food! Looking forward to getting some new techniques to my cooking arsenal.

[@danschneider7369]

You guys have created such a wonderfully informative and entertaining channel. I personally enjoy when you do “comparison” videos. The time and effort that you spend to be organized and detailed is very much noticed and appreciated. And this particular episode has motivated me to try my hand at homemade bacon. Well done gentleman and THANK YOU for your wonderful channel!

[@TheBeardedButchers]

Thank you!!!

[@fairroy1234]

Big fan here. I cured the pork belly just like you guys did, seasoned and rested. I just say it tasted fresher than store bought but did find it tooo salty for my liking. I don’t dislike it, the recipe was easy to follow, but still too salty for my liking. But just wanted to say you have shown soo many tricks of the trade and that you guys are doing amazing work.

[@angelperezjr3046]

"For me, Beared Butchers are the "Best" in the World when it comes to Cutting and making "Meat" look so good, Thank you!!!"

[@TheBeardedButchers]

Thank you!

[@gregjohnston9287]

Saw this statement on a billboard in Cedar Rapids, Iowa - “Bacon, the duct tape of the kitchen”. So true, anything is better with bacon.

[@TheBeardedButchers]

Bacon makes the world more colorful. 🥓

[@rugfixr]

made a John Boat. Yep

[@Luckingsworth]

I saw that one too!

[@Egleone6]

@@TheBeardedButchers Only thing better than Bacon is MORE bacon...

[@Pontym8]

Another video that’ll be a classic, its like a reference video and superbly shot by Spencer, keep them coming guys we’re loving them and they could never become annoying

[@Spencsaurus]

Thanks man! Glad you enjoyed!!

[@dennisbest4979]

I was reading other comments and realized that for the most part we all agree. Best part of your videos, they are short, to the point, not allot of repetitive steps or words. going to make bacon and pastrame, and kraut.

[@chefdesmysouthafricankitch5654]

My mouth is watering right now. Regards from south Africa

[@ericbakken4207]

As always another great video! I have one piece of advice that might helps other new to processing like us. We did not realize that the window for time on the brine effected the salt level of the finished product. We waited for the 12 days and the bacon was very salty. We did the recipe a second time and shortened the time and it was very good then. May be a good thing to mention so others don’t make a similar mistake.

[@TheBeardedButchers]

Great tip, Eric!

[@AnthonyBrown-du3kh]

I followed the instructions to the tee and just fried some bacon as well and found it to salty as well..I was wondering how many days did u find the sweet spot?

[@ericbakken4207]

@@AnthonyBrown-du3kh we did 6 days and it was much better.

[@darrenfindlay3732]

Obviously these amounts used are not relevant to using a wet curing equilibrium calculator ie 2.5% salt and 0.25% pink curing salt i guess it just all comes down to personal preference and how salty you like your bacon. Great video all the same love your channel 👌🥩🍖🍗

[@rickypickett1226]

Great tip, I did mine for 12 days also and found it to be too salty, I’ll try again with less time.

[@lesliefulton9219]

I was messing around with making vegetable stock using the dehydrator a few months ago, a celery, onion and carrot base (and a bit of chili) with great success, I didn't realize I could take it another step. I am glad you showed a version not using Nitrates as many people don't handle nitrates to well. Love to try this.

[@mburkett71]

What many don't realize is celery powder is also nitrate just in a more "natural" form. But it's still nitrate nonetheless

[@frannierice]

Using their recipes and directions for the pigs we raised, we ended up with the best bacon we’ve ever eaten. Thanks Bearded Butchers!

[@artdewiel6711]

Daisyfield peppered and cajun flavors are the best bacon I've ever had. I'm probably biased though I used to work for them!

[@jamesstanlake4064]

I make my bacon too. One of my favorite things is to season equal amounts of black pepper and brown sugar. It transforms bacon into meat candy!

[@DerekBolli]

Mmmmmm, meat candy 🥰

[@phillchristian261]

i did the same, smoked withe hickory wood, so good sweet and smokey.

[@charlesbartlett2569]

I lean towards more brown sugar and less salt.

[@jamesstanlake4064]

@@charlesbartlett2569 The saltness of bacon can be reduced by soaking it in water before cooking. I test cook a slice to see how it tastes and soak it if needed

[@charlesbartlett2569]

@@jamesstanlake4064 100% agree. I don’t have the refrigerator space to brine so I rub the belly in a mixture of 2/3 brown sugar and 1/3 salt and place in a ziploc bag in the refrigerator for 7-10 days turning it each day. I then rinse the belly very good and cover it in cold fresh water back in the refrigerator overnight, drain it well and place it back on a rack in the refrigerator to dry out for at least 24 hours before final seasoning and smoking.

[@joevaldez8308]

I appreciate the time to show us the proper way to make homemade bacon. Thank you so much for all the info to this video and I’m glad I found you guys and subscribed as soon as your video ended. Looking forward to other videos, may all of you and your Families stay safe. Thanks again.

[@sheilapierson2016]

"Bearded Butcher Black Beloved Bacon" ...tongue twister but so satisfying!💜💜💜

[@scottlowe8192]

Love how you guys show the process using tools the average person can have. Thanks for all the great content👍. Hope you and your families have a merry Christmas.

[@bull.dog.]

Average to USSA? I'm currently in Europe and 99% of average people won't have those things 😄

[@williamwalsh3779]

@@bull.dog. You don't have bacon in Europe?

[@Jonathan_Hitchcock]

The smooth slicing is just so satisfying in their videos.

[@tioraytm]

Great job. I only do bacon in a dry rub so I really appreciate watching the wet method. Just a bit of technical correction. You used both the words Nitrate and Nitrite, just for your viewers Cure #1, Prague powder #1 or cure powder #1 are all sodium Nitrite. Nitrate is used for things like aged hams that take months to cure.

[@johnmaclellan2589]

Both of you take bacon to a level that is mouth watering and clearly this is bacon preparation and consuming to the finest level that I have ever witnessed. Congratulations to both of you for elevating bacon to the level it deserves.

[@DocRigel]

I've been dying to make my own bacon literally dreaming about it cutting my own thick and ridiculous slices. I use bacon grease in my pan every morning to make eggs. I love bacon.

[@Tmanaz480]

In the supermarket the other day I saw they had jars of bacon fat on the shelf for sale. LOL...who buys bacon fat?

[@DocRigel]

@@Tmanaz480 people who don't cook enough bacon! Haha

[@donaldsmith5641]

Tmanaz480 a better question, who would be foolish enough to part with bacon grease?

[@skm9420]

@@donaldsmith5641 those crazy vegans and veggies

[@davidsignor7931]

If eggs are done without bacon grease they don't look editable and have no flavor

[@CanadianCharlie64]

The ZZ Top of butchers, love the videos guys

[@SocratesDeepSenses]

I am an old subscriber to your channel and still like your videos and tips on meat cutting! Greetings from Greece to all the meat lovers around the world!

[@gypana]

Yasou.

[@SocratesDeepSenses]

gypana yasou file. γειά σου φίλε.

[@lorenschneider857]

My mouth is watering at the look of this bacon it’s not fair I can almost smell it from colorado

[@AndyRoche]

I know this is almost a year later, but thank you so much for this video. I appreciate that you take us from the breakdown to the eating so we have a clear understanding of what we need to get from the butcher and how to take it from raw material to "beautiful belly" and then to tasty eats. Thank you so much!

[@erikludwig9014]

Thank you

[@scotch5clive7frommcr]

Many thanks to you lads from Manchester UK for putting together such an excellent and informative video . This morning i started my own cured Belly Pork today and i'm really looking forward to next week when the tasting begins . After watching your examples of curing i'm going to try your method using the Black Pepper next time . Thanks for sharing your amazing skills with me .

[@garykirchner8468]

Y’all are so good at what you do! I could watch y’all all day long.

[@jamesbooth4239]

Guy I have been making bacon for 3 years because of you guys My wife will only buy my bacon now Thank you for your videos

[@gaetanoflorio6277]

Just subscribed to the channel. Love the explanation of the two curing methods. I sell both Chemical Nitrite free products here in Australia, as there is a following for natural nutrites used in manufacturing. The best part about using the celery powder is that it maintains the same colour as nitrite does. Original nitrite free products look grey and unappealing. Great channel, and I love your work. Cheers from Oz 🇬🇸

[@TheBeardedButchers]

Great tip!

[@K2S66]

I really appreciate your craft. As much as you guys are experts you stay very humble. I am an old baker myself so I have a deep appreciation of your skills. I guess all that's missing is the candlestick maker!

[@TheBeardedButchers]

That is awesome!

[@leocasciaro3441]

There aren’t enough detailed naturally cured bacon vids available out there. You guys nailed it. Keep the content coming. Can’t wait to try this and smoke a slab of beloved belly on my kettle. 👍🏼

[@bigpappanick1]

Thank you so much for contributing to the tradition library!!! The cousins and I are excited to keep the traditions alive, as our grandparents came to Hamilton from the Abruzzo region in the 50's and this was the life we were raised in! Thanks again!

[@3lightsteps]

Was just wanting to know how to make my own nitrate free bacon. Perfect job! Thanks so much for this.

[@TheBeardedButchers]

You are so welcome!

[@teresaoftheandes6279]

Me too!

[@seanramos7723]

Seems like only yesterday it was 4am on Tuesday and yalls video was recommended. Now here I am subscribed and invested in every vid 😂🔥

[@davidheafey3018]

"If you're against a flight of bacon, that's un-American in my book." Love it.

[@ryoka1984]

They need to make this a shirt! 🤣

[@mikep8080]

@@ryoka1984 I would buy that shirt. It would go perfect with my dodge v10 3500 gas 12mpg per gallon truck (that is if it was falling of a cliff) sticker saying it identifies as a Prius mocking so called nonsense of identifying yourself as whatever you feel like.

[@2005Pilot]

Un-American to me too!!

[@omcorc]

@@mikep8080 Hub? No need to take things there. This is a great video and there’s no room for toxic behavior here. Have a nice day and I hope can learn to just love your life and not worry about others. I did and it’s wonderful.

[@mikep8080]

@@omcorc ok snowflake. I would bother to read the rest but I need to go fill my prius gas tank

[@kplandscapinglawncare563]

I'm about to learn how to butcher my own pigs and learn this. Thank you for your wisdom and sharing this.

[@joem924]

This is amazing. After paying $12 for a lb of bacon over the past couple months, I'm definitely trying this! The challenge...selling my wife on random slabs of meat in the fridge for 10-days. 🤔🤔

[@4OaksFamilyHomestead]

Use a cooler in your garage! I use it when curing meat. It works great. Just keep it iced.

[@mobmeal3010]

I told my wife I wanted to try it. Her response... “I like bacon!” 😃

[@Jessy-pk8fw]

Just found you guys because Christmas and prime rib lol watched that video and now I’m hooked love the content you gained a new subscriber and I will be ordering

[@TheBeardedButchers]

Welcome aboard, Jessy!

[@fattiboi2924]

I wanna learn how to butcher it looks soo fun I think its an important skill to have

[@MrRobert277]

I’ve been creating my own bacon for 10yrs plus. Gotta admit OG bacon is the best.

[@andrewr2650]

Scott’s hot tip about the spacer in the vacuum sealer is spot on, although a couple Tupperware lids are probably a little safer option than a Seth Perkins sharpened knife.

[@LAWJIC]

Bacon is worth dying of..... This was a great inside “bacon” demo, on how it goes from start to finish. Loved it.

[@chrisjustice2168]

Outstanding video, as always. Thank you for your educational efforts. I noticed the great precision, even removing 0.04 of an oz of celery salt……but water actually weighs 8.34 lbs per gallon, not 8.0 lbs……;) let that sink in to all our butchering OCD.😎

[@xrpisabouttogo]

I was hoping someone else would say it so I didn't have to... ;) He did say he likes to be super accurate. Just sayin

[@chuck2588]

In the oilfields we say that water weighs 8.33 pounds per gallon.

[@loiscutting1716]

Enjoyed your video. I was unaware you could cure bacon without nitrates and was glad to discover such was possible. Being a butcher like you folks is a real art.

[@rlmillercpa]

Y’all were already such an inspiration, but then you had to go and do bacon!

[@TheBeardedButchers]

Bacon is love, Bacon is life. 🥓🥓🥓

[@Fun4me75]

Love this video presentation... I can’t get over how sharp your knife is for tools of the trade 😎🌺🌈🤙🏽

[@beniaminv]

Bacon is life man! I have a shirt that says “bacon helps” got it from Grunt Style. Lol.

[@mustluvkatina]

Thanks for mentioning that fellas y'all just got a new subscriber!

[@ridgerunner305]

Thanks for this video I’ve been looking for a great way to get into doing my on bacon, you have helped me out a lot , you guys are great and explain everything to the Tee , Thanks from Tennessee

[@TheBeardedButchers]

Rock on!

[@robertelias3431]

Enjoyed watching professionals at work, and they seem to enjoy every minute of it, so I guess it's not work for them. Thanks, ya'll dun GOOD!

[@laurenceharris8160]

Been following this stuff for several years ! I love bacon!

[@Just_Pele]

I usually use sea salt and celery powder for curing, and season with pepper and smoked paprika, to give it a rich peppery and extra smoky flavor. It's really great as a breakfast bacon, but also is a delicious BLT.

[@gannensan]

You guys are awesome!!! Bacon the way life should be

[@TheBeardedButchers]

Agreed. Bacon is life!

[@YouCanIwill]

Another awesome video gentlemen!!! Keep em coming!

[@linshannon4480]

You've just popped up on my feed last night, and I was very impressed by the quality of the information, and your production values. I will definitely be trying this at home, and thank you for the encouragement. I'm pretty sure I'll be buying some of your seasoning as well. Thanks very much. I'm looking forward to watching your other videos.

[@richardeldridge1099]

This was the most informative making bacon video I have seen. Thank you for all the details and tips.

[@muddmannan3936]

Yeah I tell everyone that you guys are doing good things ! I'm trying man!

[@michaelcronebach4935]

Well not bad for a couple of guy,s from Ohio. Gentlemen awesome video on how we can purchase just a few items to use at home. The step by step instruction was so very helpful. And your right try what seasoning you or your family would like to eat. I mean bacon with brown sugar and Ohio produced maple syrup. Let me tell you folks that is pure heaven. You know for sire that you have done it right, when your neighbors knock on the door joining your family for the feast. I know so many health providers say pig is bad. Well question how do you make a great B.L.T. with no bacon, "Turkey Bacon" on a B.L.T. Try getting that one by a hog farmer in Iowa. Good Luck!!!!!!

[@leugershomestead2344]

Just found your channel. The information I've gained from just a few of your videos is phenomenal! I'm in the process of raising my own hogs to provide pork on the homestead. I used to live in ohio, we moved to Tennessee 3 years ago.

[@TheBeardedButchers]

Best of luck!

[@keithlewis8238]

Wow you got out in time. Hopefully everyone in Ohio doesn’t get sick from the contamination

[@leugershomestead2344]

@@keithlewis8238 I moved out 4 years ago and have been in tennesseefor 3 years. But probably 90% of my family is in the Wapakoneta area. I really hope they are paying attention!

[@TheRememdium]

Coming from Norway, so you'll have to excuse me, but without the rind, it ain't bacon for me. I gotta have that rind!

[@helenaandrade8073]

My dad was Danish and we use to fight over the crackle. Mmmmm

[@TheRememdium]

@@helenaandrade8073 I hope you won :D

[@helenaandrade8073]

@@TheRememdium a few times I did. 😊

[@GreyTigre]

Hello Lads & Greetings from Ireland. Loved your video, clear and precise. It brought me back at least 60 yrs. I rem back then, the sides were packed with salt and all laid in a wooden crates, then when the salt stopped running out of it. The rack was then jointed and hung from the ceiling for months. Cut in thin slivers it had unique flavours, a bit like parma ham. If it was too salty, soaking in water drew as much salt out as one wished. Of course nothing went to waste. The intestine from the pig was all washed out in salted water, the blood from the pig was all seasoned up with spices and oat meal and this in turn was packed into the washed intestine, tied both ends and boiled which turned out the most wonderful black pudding. If you guys can come up with a recipe for homemade Black Pudding, I would love to see your recipe and method on your channel. God bless, and I look fwd to seeing your new videos.