Can SOUS VIDE Improve HOMEMADE Bacon? | Sous Vide Everything

[@besotoxicomusic]

“After adding a little bit [liquid smoke]”. Adds way too much. Each drop of liquid smoke goes a long long way, Guga. Lol, still love it.

[@heretorelax5195]

Agreed. Waayyyy too much liquid smoke, but it still looks amazing :)

[@PeterSFam]

He also did that last time he used liquid smoke for an experiment, also. Since he's not familiar with it uses too much.

[@TheRealNormanBates]

Crimeny James How much would you recommend?

[@TanayLuthra]

Nah that specific brand is pretty weak, i used almost 2 tbsp on my brisket and i still couldnt taste it

[@francisdimaano2350]

Monroville One or two drops. Liquid smoke is pretty much a concentrate so one or two drops is more than enough.

[@geoffreymendelson]

Thank you. This video also added a lot to the beef bacon video. Your extra stress on washing it has already saved me from overly salty bacon tonight. I greatly appeiciate you posting measurements for large ingredients in parts and not cups. While someone who has access to the same products you use is ok with them, those of us who cant can use weight and still get it right. I live in Israel where US style kosher salt does not exist, nor does brown sugar like that sold in the US (ours is either denser or lighter, but weight is the same). I use Wright's (imported from the US) brand liquid smoke and even using 60ml (2 metric tablespoons) per 250 grams (1/2 pound) of meat does not leave a bitter aftertaste.

[@meat_loves_wasabi]

thiccc bacon is deeelicious St John’s Bacon Sandwich In London is my favourite so far... toasted sourdough with back bacon and his secret sauce ...looks simple but so Good

[@briansmith6957]

NEXT is dry aged pork belly!!!!! Please!!!!!

[@renzo4635]

Brian Smith he did this in his other channel i think

[@joshuahuff607]

Please do not dry age pork belly lol

[@s-boy4613]

@@joshuahuff607 why not? Safety reasons or does it not taste better?

[@joshuahuff607]

@@s-boy4613 In general I don't see why you couldn't dry age it, but in general, you have to be a bit more careful when dealing with pork than with beef. If you can source it to get the freshest meat possible, go for it, but I wouldn't do just any old pork from the super market.

[@jorelnavarro]

@@joshuahuff607 Guga does have a source for fresh pork so it should be okay.

[@carlkamuti]

Really love the knife Guga uses to cut the bacon in the intro, amazing patterns engraved on it. There's even a pig's head engraved on it!

[@JohnKelly2]

Guga, go easy on the liquid smoke. Just a drop or two, not that much!

[@CesarSanchez-kj3fn]

A3 God its true thats why they did not like the flavor and had an after taste because he put too much

[@ohioknifelover]

So many people put way too much liquid smoke in stuff. Its basically a concentrate

[@jamesekelly]

I was saying the same thing when I watched the video...WAY too much liquid smoke. I wouldn't put that much in 10 batches of BBQ sauce.

[@ojerico6097]

@@jamesekelly we all learn by doing I made the same mistake my first time

[@KingAmazon]

That was WAAAAAAY too much liquid smoke!

[@knugie87]

Dude, i ate like 2 lbs of steak today after watching your videos for 5 hours straight Still mouth watering! Most deserved subscription of my life

[@whatdrummershear6433]

Hello Guga from Scotland! Love both channels man, you have the perfect formula to keep viewers attention whilst providing great detail 😄 the recipes are all so great. I would love to see you guys try Haggis, I think you would love it. I would also be really interested to see sous vide haggis and I know you are the man to succeed in this. All the best from Scotland

[@tanwil87]

Guga! Stop making me spend so much money on meats! Y’all have the best two channels on KZbin! I am glad to see your success and look forward to every video you do!

[@jamesellsworth9673]

I have made bacon, at first using liquid smoke (didn't want to); then using a Bradley electric smoker with real wood pucks. LOVE my home-cured; home-smoked bacons and hams. Good descriptive commentary on this one.

[@socomcygnusx1]

Great video. I'm known for making badass BLTs. I hand pick beefsteak tomato, use HEB (Texas Chain) Better Burger Lettuce, both of which are chilled to nearly frozen. For the mayo, I use Hellman's, and mix in a slight touch of horseradish, just a l'l. The bread? 88 cents loaf. Toasted in a walmart toaster. Bacon. Only Oscar Mayor, oven baked on a grid @ 400° for approx. 17 minutes. Melts in your mouth.

[@samasterchef]

The weird aftertaste is probably from the ocean of liquid smoke you used. A little goes a very long way

[@bradisley517]

Just tried something different. I seared my frozen rib roast before sous viding it then seared it again afterwards. Being there is just me eating here, I did not do a comparison roast. The roast did seem to have a much more barbecue smoke flavor. I also let the frozen seared roast set a bit before bagging to not trap any propane flavors in the bag. No clue if that makes a difference but I can smell the propane burning differently than the charcoal I grill with.

[@rokero171]

You have to try different brands of liquid smoke, I use here in Brazil one that tastes exactly like the ones that the big manufacturers of bacon here use. And it is one of the cheapest I've found. And also, I never use nitrate, the reaction between nitrate and pork meat can be carcinogen, is better to just freeze the bacon to store.

[@TheRealJayGutta]

I have been thinking about this since the beginning of summer. Glad you put it to the test!

[@DarthNoshitam]

Guga please do a series where you make keto-friendly versions of your favorite non-keto recipes! For Mamao and me!

[@abhishekdhibar9641]

Keto isn't healthy grow tf up.

[@ricolives1166]

Guga can you make beef jerky Sous Vide and tell Ninja its lion?

[@SVEMauMau]

RICOLIVES116 PS4 stay tuned!!

[@ricolives1166]

@@SVEMauMau thank you!

[@26muca07]

It's important to tell people "pink salt" is not to the confused with the pink himalayan salt. MUST use the very different pink sodium nitrite salt to make bacon and cured meats.

[@stevennieblas9678]

your videos are very therapeutic thank you for all that you do!

[@Cookingforthemissus]

Bacon 🥓 is life. Spot on thanks for sharing

[@545183202Chris]

_After putting on bacon perfume_ Guga: "How do I smell today" Ninja: "You smell deeeeeelicious"

[@cocodojo]

Guga: Ninja, we've got an experiment today, Bottle number A and bottle number B. Tell me what you think my good friend! Ninja: Number B! Is it bacon? Guga: Ninja! Today it was the bacon perfume experiment. Ninja: Number B man!

[@christianromero6424]

@@cocodojo i fuckin hate ninja

[@zxct1300]

@@christianromero6424 tf is wrong with you

[@jasonboyer5892]

Hey Guga, big fan. I've learned a lot from watching your videos, your pulled pork videos are my favorite. Your steaks are beautiful bro. But, I can't help but notice, you have omitted any video of one of my favourite barbecue foods. I'd like to see what you could do with bologna. It's an easy video idea. Cube some and throw in a bag with barbecue sauce and Worcestershire for sous vide. Slice nice patties for sandwiches cooked in hot sauce in sous vide. Go wild with your imagination, mostly because bologna is cheap but fun to experiment with. And I'd love it if you made a stable at a very basic tabbouleh for a side. Thanks for all the great content and advice. Keep making those videos!

[@DiCE_555]

The music is great in this video and im going to try your recipe with my smoker, great job Guga!

[@nicolascuevas-segura2254]

Hey Guga, we are Mexican and our favorite mayo no contest is McCormick Mayonesa, it's a Mexican mayo and the best. If you like lime flavor in almost everything then you gonna love this.

[@ALegitimateYoutuber]

here's a question for fellow experimental cooks. Has anyone tried to precook bacon so it gets rendered a little bit, then set it aside in the frig for when you gotta actually cook and serve it. So you can precook a lot before hand, set it aside for when you need to a lot of individual dishs that can't wait on bacon to cook from the start.

[@slashroar]

Hi Guga, i'm French and one of the french dish I love the most is paté. Could you try and make a "Paté de campagne" sous vide ?

[@hyderhafiz9104]

Do a 45 day dry aged smoked A5 wagyu tomahawk steak finished of on the grill and basted with truffled butter.............. 😰

[@Paul-jt9ub]

On a a5 i think 20 is enough, 45 is to tenderize the cut but the a5 is already too tender, but i would really want to see an a5 dry aged wagyu picanha

[@truthhurts1884]

@@Paul-jt9ub I had an A5 Picanha, it wasn't that great tbh

[@petergriffin2171]

TruthHurts 18 liar pants on fire 🔥

[@Paul-jt9ub]

@@truthhurts1884 you cannot buy an a5 picanha from what i know, sellers do other things with that cut, you have to go to a farm, and tell the guy who owns the cows that you want a picanha, that that would be expensive and you would need some connections that i think guga has

[@jeancarloarellano9331]

6:50 "Because smoking is fantastic" -Guga, 2019

[@iana9048]

Hell yeah bruther

[@6181green]

Amen

[@TyphoonAlter]

Music used when cutting bacon: Gone tomorrow - Jimmy Wahlsteen, for those who are interested

[@johnnya4329]

I always listen to momo reactions instead of the others because he’s not afraid to say there’s sum wrong with it the others more often say it’s good

[@steffniko4055]

I'm French, just discovered this channel, damn that thing with the butter mixed with burgers... You guys are crazy 😅💚

[@dnservice]

It looks tasty but I do prefer cold smoked bacon, 25 celsius max in the smoker. The meat take smoke better when raw and the bacon becomes more firm.

[@adog7787]

Friendly suggestion, do the SV the same but also smoke the other start to finish in the smoker( don’t SV it) That gives chance to take full smoke.

[@RPMD417]

3:13 *smells bacon..."It smells just like bacon!" ...love it

[@BBBYpsi]

My favorite bacon is by company called wright. They sell it in a few stores around me. Thick sliced Sweet BBQ flavored with smoke flavored added to it. It is the best bacon I have ever had. Use that next time on a bacon experiment.

[@manusazon7239]

guga cuando trabajas con sal de cura (sal rosa) debes dejar reposar el producto minimo 24 horas en nevera para que los niveles de sal se regularicen, no vi que lo hicieras pruebalo y creeme que te fascinara la diferencia

[@BklynBorn81]

Would like to see a smoke experiment: Smoked steak vs Steak with Liquid Smoked vs Smoked Salt vs Smoked paprika

[@Lemon-pw5en]

Guga: there’s many ways to smoke Me: * *burns house to smoke bacon* *

[@travispecoraro9746]

6:53 Teachers: NOW THIS AVENGERS LEVEL THREAT

[@itninja9503]

So It has been recommended to me to put the meat in an ice bag when putting it on a smoker as cold meat absorbs smoke better than warm meat. Would love to see an experiment on that!

[@Rhunter350]

Honey and sugar with bacon makes it carmalize and it’s like glass bacon you probably know but man it’s so goooood

[@diannt9583]

Honey ruins bacon.

[@carlosbuso]

Guga, Mamao, you guys are inspiring. I enjoy your videos too much!

[@user-et8sl2lu7x]

You Always Come Through With These Vids 👌

[@shawngadwa269]

Guga my friend! Usually you are spot on but I'm sorry, you are wrong here. Bacon purchased in the store is not cooked at all, they use liquid smoke to give it a smokey flavor. You certainly can cook it sous vide or smoke it until an internal temp of 150F but doing so changes the fat molecules which will make it not crisp up as much and also changes the texture to be more like ham than bacon. If you want real homemade bacon that cooks up just like store-bought bacon, you have to cold smoke it. Alternatively, you can give it a vacuum sealed liquid smoke bath in the fridge for a day, which is what the commercial bacon manufacturers do.

[@prccap]

what makes the BLT even better is making Lemon Mayo to put on it. try it

[@KryptzEdits]

Love your videos!👌

[@salvadorcastillo7056]

I love all your videos !!!

[@brandonweigel3694]

Kitchen in the garage... Nice!!

[@BlazeOfGlory2003]

Here in Hungary we love to eat pork belly smoked, sliced and put on bread or stews

[@abhisheksinha399]

Love from India Sir ❤ Your Videos are really a great source for Learning American and Continental Cuisine

[@Bearded-Foodie]

Had bacon curing for 7 days, smoking it tomorrow and this comes up on my feed!

[@よーでよーで]

can you smoke the bacon with a smoker dome just like the one you used on gugafoods?

[@goldilox369]

I was wondering that as well.

[@Supperconductor]

Guga, cook the bacon in the oven, it comes out crisp and chewy at the same time.

[@Gatorade69]

Agreed. Comes out perfect.

[@Un1234l]

It certainly requires a certain technique to get the same from a pan cooked bacon.

[@Bashfuldoc]

Mamao is very good at describing the nuances of a foods flavor! Sorry for misspelling your name.😁

[@SVEMauMau]

Bashfuldoc thank you!! I try !!!

[@espenschjelderup426]

I just wonder, does smoked(below about 35 celsius) and dry aged bacon exist in America? Hot smoked bacon is wonderful, but I think dry aged is amazing. And it can last for months in the fridge. I rinse bacon for dry aging more, because it will be saltier when finished. Dry age for at least 2 weeks, but 3-4 weeks is best, for a weightloss about 10-20%.

[@danielwright9016]

I love the new background and camera if that is new and lightings great

[@roycebryan1692]

Hi Guga. How many lbs. Of pork belly did you use to make the sous-vide/smoked v liquid smoke bacon? Thank you for all the inspiration and the recipes.

[@benhawke7231]

You should make fresh side pork. It's bacon with the skin left on. It's so good. It's bacon with a chewy treat. That's what I grew up on.

[@MrNiceKnife]

Do a video on butter! Taste test, brands vs homemade etc etc.

[@GlobalNotes]

Throw the store bought bacon inside the one you smoked for texture and boom. Perfection

[@issow04]

Hey Guga can you please make a sous vide dry aged wagyu brisket

[@MB-ln4yx]

Bacon fact! Guga and the Worth It boys are the cross over we need!

[@maxhaibara8828]

Guga, have you heard about Lapsang Souchong? It's a Smoked (actual wood smoke) Black Tea. Even when you drink the tea, you can clearly tell right away that it has these smoky flavor (which makes it so unique, it's one of my most favorite tea). Some chef even use it in cooking. How about a comparison between Lapsang Souchong, Liquid Smoke, and the real smoke?

[@maxhaibara8828]

And probably the Black Tea will also introduce another flavor, maybe its natural sweetness. Idk, that's why you guys should try it! But my guess is that it will be a lot better than Liquid Smoke. Because I can guarantee you, Lapsang Souchong is a delicious tea :)

[@SDN66197]

i agree with what others said, you added too much liquid smoke. of course real smoke will always be better but you added about double what you should have.

[@christophertamburelli6113]

Love the videos keep them coming grate content

[@urfaceisamonkey]

Guga! Please make a video testing out a charcoal chimney sear WITH the dragon fan on! Put a grate on top of the chimney with the fan on and sear a steak that way!

[@ingo1239]

Are u planning to collab with hiro again?

[@MVFalco]

Guga, I've been contemplating other ways to implement smoked flavors via sous vide. I want to see you try cooking the bacon sous vide with charred cedar plank in the bag.

[@Chino-Kafu]

Hate bacon, its like crack, can eat probably 4pounds one sitting.

[@olivia6632]

4 pounds its already a lot of bacon

[@Chino-Kafu]

It is always make my self sick eating it.

[@tschwartzyy4336]

Haha, my brother had a friend come over a while ago and this dude ate 2 pounds of bacon.

[@memefeed2147]

Bacon from pasture raised pork is healthy

[@Chino-Kafu]

Dunno about that. I am slowly buying buffalo bacon now though, high in omegas.

[@truthhurts1884]

Love this video. I'm trying to fast today and this is making me want bacon sandwiches 🤦🏼‍♂️

[@andyh7777]

Looks like Maumau has been enjoying a lot of bacon lately ;)

[@terminalfx]

The only thing I use liquid smoke for is about two teaspoons worth in a big pot of beef stew.

[@norigood808]

great video guga still waiting on the wagyu chicken tho

[@Kyle496]

Just had a BLT for breakfast, love bacon

[@odin6025]

_Bacon é Vida!_

[@ivse9696]

I give a thumb up and I enjoy this video 😊👍👍👍

[@97yawnac]

Costco has sous vide pork belly now. I would like to see a SV show down !!!

[@JP-gj8lj]

Guga! How about a crawfish boil sous vide? I assume you couldn’t use live... but for a small gathering would it be better than using a jet boiler outdoors? Love your Channels and all of your videos! Constant mouth drool.

[@peterkinsella9955]

Can u please try to do bread in a suis vide

[@uluvr1c3]

Peter Kinsella IMO there are some things you shouldn't sous vide

[@lovesandwich8783]

Peter Kinsella you almost can’t because the yeast releases co2 which makes the puffiness.

[@nicolas753]

@@uluvr1c3 look at his name. Sous vide Everything

[@SVEMauMau]

We have something in that field in our to do list, stay tuned!!

[@caljs]

@@SVEMauMau Well you guys heard it from MauMau

[@zabnat]

I do wish liquid smoke was better, but it does have a very distinct taste and not all of it is good. I don't have a smoker or even a charcoal grill so I use it a bit and I can taste it in restaurant foods. Did liquid smoke one get saltier because it was longer in sous vide or did the smoker draw out the salt from the other one?

[@Smokey525]

Since you sous vide it for 24 hours, is the pink salt necessary for preservation ? The pork belly should be fully pasteurized.

[@__hjg__2123]

THE dramatic sous vide bag out-of-the-water removal slo-mo shot!

[@nickcutler3802]

You would love Epic Meal Time they were the church of bacon before there was a church of bacon. That said awesome video. Now if we can somehow make possible a bacon wrapped wagyu.

[@AlibifortheAfterlife]

1:57 Good god. And I thought I was heavy handed with liquid smoke lol.

[@scherzebet9003]

Didnt expect guga to crack bacon fact and mention BuzzFeed worth it but glad I heard it

[@Ff2356]

Guga, wonderful as usual!!!! What wood did you use on this smoke?

[@thareqprimaharianto8725]

I know this sounds dumb but, could you make sous vide Jamon Iberico and make a stock from its bone?

[@javg7974]

Spaniard here. While the stock from the Ibérico is just ridiculous (love it in the risotto) I really don't see the point with the Jamón. Jamón is cured and you eat in thin slices that you cut straight from the actual leg. Ibérico is the name of the pig (and that is what I think you ment) and they already made one with the Secreto, one of the best cut of meats you could ever have 😉

[@swedish3758]

We want 30days dry aged porterhouse/ ribeye. Then dip in a mix of butter and tallow (swedish jacuzzi) and age for 20more days

[@nitro200flyer3]

We do keto at our house so No sugars will this work with out any sugar can you just pink salt cure it first?

[@Joe-ri3nf]

You had me sold on the fact you were making bacon

[@corgi69]

Invest in some Kobé beef plz, that would be great to watch

[@theomelin5730]

Owen Kovacs Agree but it is almost impossibe to get you hands on as a really small amount of cattle is kobe cerified and almost all of it is sold in Japan and the tiny amount that gets exported outside of Japan is sold to some chosen resturants around the globe.

[@brysonjohnson2983]

I think he already has done it... check guga foods it's his other channel.

[@Blackhole48]

Kobé and wagyu are the same. The only diffrence is that only in a certain area the meat can be declared as Kobé. Similiar to champain. Around the world you can make sparkling wine. Some are even better then some sorts of champain but they are not allowed to lable it as champain because they are not from the france area from which champain comes from.

[@theomelin5730]

Joey Blacky yeh but a private person still cant just buy kobe as they have special certified buyers of the kobe brand

[@corgi69]

@@Blackhole48 Kobé beef has to be raised in Kobé, Wagyu is the cow

[@sthandile9266]

The meals you produce through the sous vide method always look scrumptious. I , however, worry about the amount of plastic used ,cut up and discarded. Do you think they have biodegradable bags?

[@Futbollegacy]

Can you eat the bacon right after taking it out of the sous vide? Whitout cooking it again

[@hemanthharrilall5878]

Love you guys.

[@michaelpollack3291]

Just bought Maple Bacon Coffee. The perfect pairing.

[@gruskymeerkat11]

Guga I don't know if you'll read this but you are looking great now! It seems like you've lost a lot of weight, and I'm proud of you!

[@lordofthenotes]

Homemade vs store bought liquid smoke experiment would be interesting!

[@benzmansl65amg]

Thanks Guga!

[@toddyother2704]

Guga would you please try marinating a good steak in the Australian sandwich spread Vegamite, a friend of mine had some Australians over and he used their Vegamite to season the steaks and he said that they were calling home to tell them that it made the most awesome steak please try

[@mcinmark]

Off subject, but could you talk about your cutting board. I am thinking of getting one. I love your presentations on it, but is it sanitary, and how do you keep it clean without hurting the fatty (seasoned) surface?