Perfect Homemade Bacon Recipe from Scratch! | Chuds BBQ

[@joeconklin1275]

Dude!!! You are an artist. I cook for 60 people at a crack every quarter at work and use a lot of your recipes. Everyone from the owners on down can’t believe how good the food turns out. I simply smile and say I learned from the best. I’m doing breakfast for around 100 in May and there’s going to be some serious THICK CUT home made bacon involved. Your loaded breakfast sausage is going to be involved in that as well.

[@SmokinJoesPitBBQ]

I hate bacon....said no man ever! Great job Brad!👍🏼

[@oh033]

More for us right?

[@mesiroy1234]

What about Jewish and arbs?

[@1Dizzeedon]

What are the measurements for the cure? I've looked all over

[@HVACRTECH-83]

Your rite, it's usually only woman who may say such ridiculous words. Or those vegan weirdos

[@daporter84]

Show me a man that says he hates bacon and I'll show you a liar

[@the-apocalypse5555]

most underrated channel on youtube!! your content is freaking amazing brad!

[@willow514]

I’d love to see a breakfast series from you. Really enjoy your content.

[@danielblasco1071]

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[@danielblasco1071]

Frftfryt fit desde it BM j

[@djrtime1398]

I want to see “the perfect hashbrown potatoes”. No other this and that, just perfect golden not to crispy potatoes. I love your eggs. I cook for a group and pull my hair out when the time to lay the eggs comes. This slow method will be a blessing.

[@bwa20]

I just made this bacon and it's really good. I did a 10lb belly. Cured for 7 days. No spices in the cure. Black pepper on half and smoked at 200F until 150F internal on a pellet grill.

[@DARKSID3-241]

My fav thing about this channel, besides this macho man, how fast 7 days goes.

[@andrewflores3923]

Im a crispy bacon lover but i live watching your channel u have open my kind on cooking and appreciate you

[@andrewalba336]

Yes please to a whole breakfast series! Breakfast tacos, smoked breakfast sandwiches, bbq leftover breakfast ideas, it's endless!

[@anthonymitchell9793]

Just pulled two slabs out of the cure, rinsed, and fried up a piece of each before smoking. One was exactly your recipe and the other I replaced the pepper flakes with ghost pepper flakes. Both were outstanding.

[@rob5724]

You should totally do a breakfast series, some Dutch oven buttermilk biscuits, some pancakes and hash browns . Tex-Mex style of Chilaquiles, breakfast taco's, breakfast burritos, huevos rancheros with green or red Texas chili . Maybe a homage to Valentina's "real deal Holyfield." Possibly a traditional Irish or English breakfast with a Texas twist, boxty, black pudding, beans, tomatoes, mushrooms, Irish soda bread. The list could go on. Whatever you do please keep putting out awesome content. You are such an inspiration. From you recipes, I have made Cornell chicken, beef tallow and tried the foil boat. I'm sure you have a lot going on in life, I just love, love love your content, and encourage you to please keep going.

[@coltinrowbotham4191]

Went to Leroy & Lewis last week and it blew me away! Keep up the good work boss I’m loving the content. Truly some of the best out there right now!

[@elopez1369]

Please do a breakfast series! I love cooking and eating breakfast and would like to see what you got!

[@chitala383]

I've been making bacon for a few years now. Pastrami bacon is my go to and by far the most highly appraised from anyone who has ever had it or any of my bacon. Brined like you'd brine a corned beef, then seasoned and smoked like pastrami. It's out of this world. Also, I'm on team floppy bacon. I only make my bacon crispy if I'm chopping it up to add in a broth or soup or chili.

[@TheJimcarrot]

I used this bacon cure a year ago on a full pork belly and I'm just about to fire up another belly with the exact same cure. It was SO GOOD and way better than any of the bacon you'd buy in store. Making this cure in bulk is the way to go. I think this time I'll reserve a chunk of pork belly for some Szechuan peppercorn bacon. Tingly! Numbing! Crispy! Smokey! Bacon!

[@gourdbox]

What’s the percentage of bacon weight to cure weight?

[@johnlee9573]

Instant Coffee??? All your talents and INSTANT COFFEE!!! Yes I’m gonna try some bacon now.

[@frankieg9585]

Crispy! Awesome content Bradley. I really enjoy your enthusiasm for cooking and I'm learning a lot. 10-4!

[@screechssmokehousebbq6533]

I usually wet cure bacon but it’s a hassle and takes up so much room in the fridge. I’m definitely going to start doing it this way. I’ve made so many of your recipes Brad and I bs you not when I say you’re the man. Thanks for the content and keep it up.

[@bierbrauer11]

Agreed on those eggs - they’re perfect! I love the yolks to have a jam-like consistency

[@rogerornelas1]

Peppered thick cut floppy-er bacon is my go tooo!!!🤙🏽🤙🏽 bacon looked great.

[@joshstuhlsatz905]

Team in between floppy n crispy! I’ve been making bacon for about 2 years and all my friends hit me up constantly for more! Can’t beat homemade bacon, hard to go back to store bought after making it at home

[@rickf.9253]

Great looking bacon! I cold smoked a whole belly in my offset a month ago while the weather was still cool enough. If your weather is not too warm yet, I would love to see what you come up with for a cold smoking setup. I'm sure many subscribers out there would be interested in seeing both methods.

[@duanehenicke6602]

The time for cold smoking has passed for most if not all of Texas. It'll have to wait for next winter.

[@stefanmarciuc7825]

Oh man, that bacon looks AMAZING !! My mouth is watering 🤤

[@carlfalk40]

I love bacon and I made my first batch last week and will continue to make it every other week

[@narbekalantarians6269]

Looks amazing. Agreed with when it's right for crispy/thin bacon.

[@DougSladeStuff]

Another excellent video dude! If I may though, offer a tip? I do a 7 day cure on my bacon as well. But when all the rinsing and everything is done, I pat it dry then just through it on a cookie sheet and throw it in the fridge to dry some. overnight after the 7 day cure. Works very well , I find the smoke works into the bacon better on the smoker. Just my tip, use it or not. Just sayin. lol :) Your Bacon looks great! Making me hungry now with that excellent breakfast you made. Yum! Cheers!!!

[@JPistols]

Wassupperz Chad… “there is a snake in your boot” 🤠 Great vids sir. Like your vibes. Keep on smoke’n!!

[@realpdm]

Nice looking bacon! I just smoked a whole pork belly worth of bacon yesterday. I ended up curing for 10 days because I got busy. Came out amazing. Going to make some of it into burnt ends like meat church covered a few weeks ago.

[@Ritter874]

This is what I’m doing for Father’s Day thank!

[@davekragness269]

Team melt in my mouth bacon...not too floppy...not too crispy. Breakfast all day every day!

[@blakekopech2871]

Defiantly trying those eggs out this weekend. Perfection!

[@alandanniballe4687]

Old bay on bacon is amazing. Highly recommend trying it

[@coltinrowbotham4191]

Team floppy bacon with a crisp exterior is the only answer

[@bmrg56]

Hi Bradley. Gave this recipe a go, turned out great! I've used other recipes for my bacon but always came out too salty. I really liked the science you put into your videos, the 3% salinity ratio was spot on. Love the content, looking froward to more!

[@RaceviceSmokehouse]

Did you do the 3%? He mentions 3% in the beginning but at the end he said it was 2%. Not sure to do 2 or 3%??

[@SmokingDadBBQ]

Looks awesome. You can soak after the brine in water and even add a potato to pull out the excess salt before smoking to reduce the salt content some if it’s too much

[@Prosecute-fauci]

I have made this bacon on 5 occasions now, and it’s always really good.

[@RaceviceSmokehouse]

Did you do the 3%? He mentions 3% in the beginning but at the end he said it was 2%. Not sure to do 2 or 3%??

[@Prosecute-fauci]

@@RaceviceSmokehouse 3%. I have made this recipe 8 times or so since this video dropped. It’s always turned out great.

[@RaceviceSmokehouse]

@@Prosecute-fauci Thank you! I’m going to start the process this evening. Cheers!

[@Prosecute-fauci]

@@RaceviceSmokehouse my number one tip is to slice it as thin as store bough bacon. Any thicker and it gets tough to chew.

[@RaceviceSmokehouse]

@@Prosecute-fauci Love the tip!! Thank you!

[@politi2465]

Do you use pink curing salt number 1 or number 2

[@davidnieto9295]

All for the breakfast series!!!

[@micham9861]

Hi! Can You please tell exact salt:sugar:pink salt ratio? Thanks a lot!

[@ChudsBbq]

just updated the description

[@StephensonRaceTech]

Floppy bacon for eatin alone, thick and crispy bacon for Burgers. :) Bradly you made me drool on my phone!!! But thank you for the tricks on the eggs. I always mess up sunny side and over easy eggs Bc I cook too hot. Thank you!

[@keithatkinson7649]

I have wanted to make my own bacon for ages. That's superb Bradley.

[@timbuchholtz3904]

Team Crispy Bacon all the way. If you haven't tried dredging thick cut bacon in seasoned flour and baking on a rack @ 350 for 15-20 minutes, or until desire level golden brown and delicious & flop to crispy ratio. Turns out amazing and has a chicken fried bacon vibe to it!

[@paula.2422]

Fantastic info! I've been thinking of making bacon 🥓 🤔....can't wait to try this 😋

[@tehcarey]

I don't even have a backyard let alone a BBQ but I've plowed through almost the entire catalog. Awesome channel

[@jamesguest4873]

Floppy ftw! Love your show mate.

[@krisbabic89]

I’ve been waiting for this! Seems right up your alley lol. I started making it 6 months ago. 2x12hr smoke sessions and I use Brown sugar instead of white and coat with 16 mesh before smoking.. so much better than the store stuff

[@DjurrenArt]

Thicc bacon is always a plus! And yes, I'd so watch a breakfast series!

[@Wellssshhhhh]

Breakfast series, yes please!

[@KeithJDavies]

The pieces are long if you go with the full width. Because I'm most often making bacon for sandwiches and burgers (where I'll want half-length pieces anyway) I often cut at least some of them in half before smoking. Then they're a convenient width for storing and slicing.

[@trentwatts4913]

Smoked some pork belly for the first time last weekend salt pepper smoke and it was something awesome it also came from porter road. They have a place in Princeton Ky if iv read correctly about an hour from me.

[@joewines3883]

I'm definitely a thick cut kinda guy. I call it steakhouse bacon. I tried direct heat bacon. Didn't turn out well. But pork belly burnt ends rocks on the direct heat cooker. Thin cut for poppers and bacon wrapped chicken thighs for sure.

[@nicg9599]

Great video as usual. Just wanted to say, Mad Scientist did a video on chicken thighs just a bit ago. I followed what he did on my BGE and put them directly over the coals. Then skin has never been so crisp. The point is, you should do more direct heat videos as well. I've been doing that over using the deflector and my food is getting better.

[@Smokin_chambersbbq]

I’ve been making bacon for years on a Traeger and it’s definitely awesome. Semi floppy is my likings

[@harleyrdr1]

You do a breakfast series I’d be into that! I’ll subscribe! But’cha gotta work for it. Ok JK, I’m subscribed now, but I really would like to see a breakfast series. I think that would be really interesting! Great channel my friend!

[@houlester]

I like crispy bacon thin or thick. And now I’m starving for bacon and eggs. Thank you.

[@simfro2530]

Yeah for the breakfast series😍. Awesome Video.

[@rikmcrae]

I love home made bacon. Same ratio I use but generally I’ll use brown sugar instead of white.

[@SS-pi2yi]

Unless I am missing something : 1) What was/is the weight of the meat weighed on the scale? 2) You prepared a Large Batch of DRY CURE MIX - ok great but What was/is the percentage factor used when figuring out how much DRY CURE MIX you add to your pork belly piece Thanks for great video!

[@anthonynguyen9615]

Crispy bacon ftw! Nice vid mate.

[@bottlecapbryan7497]

Maybe one of your very best episodes. Thanks for sharing

[@aliciaklos3593]

Crispy all the way. What are the seasoning measurements though?

[@DropbearDrops]

Team floppy bacon here, but there is a sweet spot between squishy bacon and crispy that is perfect. My wife is team crispy bacon and i just take mine off the skillet a minute or two before i do hers.

[@factxopyt]

Followed the recipe and it turned out way too salty but second batch did 1/2 the salt and it was phenomenal! My wife's family is Ukrainian so they ate it cold and loved it!

[@wakeboarder10121]

In this video you said rib trimmings… would you use some of that cure for rib trimmings?! because I’d love to hear more about that. Thanx Brad!

[@teemb3183]

What was the weight of each slab of pork belly? This is a crucial number is it not? Love your videos… very informative!

[@KYSeahawks]

Just used this smoking technique for my first batch of bacon but did a wet brine and only for 5 days instead of 7 and came out with a very ham like taste. Don't know where I went wrong besides either not curing long enough or the hot smoke it was reading 150 when I pulled it and smoked it at 185 for 7 hours. Have another half of a pork belly to try it again

[@heatsmokefire6769]

This was an awesome video! I’ve never made my own bacon but with your instruction I think I’m gonna give it a shot!

[@projektxent]

Great video. I would of cooked the eggs on that bacon griddle to soak in that extra flavor

[@philcaruana7152]

Turkey Wings !! ive made them a few times on the Webber kettle.Havent seen them done before.Love your chanel.Regards Phil from Gold Coast Australia

[@brianveestrom6784]

The best reason to stay up late drinkin' is that spread in the morning. AFS Bacon.

[@jonathanbooth8395]

Crispy bacon! You should also try some croissants..... I made croissants with shredded chicken, jalapeno slices, and cheese inside for breakfast and it was fannnnnn tastic

[@cydrych]

I’m smoking 4 varieties of bacon today. Pepper, jalapeño and garlic, honey mustard and, southwest chipotle.

[@MrMan2023_]

Love your work man!!! Before you wrap it in clingflim, do you let it cool right down?

[@maradona.geopolitoca]

Man, you kill me, I have a bacon anxious attack, searching for pork belly, rock on !!

[@PilotMcbride]

For the cure I use the same dry ingredients, but I also add Maple syrup, a Tblspn per pound. Mix it up, rub it into the pork and leave it for a week, turning daily. And yes, best bacon, beats commercial any day. Cheers!!

[@mackmckenzie8479]

Dude those eggs are spot on !! But that bacon !!! 😎

[@Wvubrad]

Awesome video. Did my own about a year ago and it was WAY too salty. Gonna try this soon. And two thumbs up votes for a breakfast series.

[@mike_adams]

Thick cut, but a time and place for both floppy vs crispy. Would like to see your version of Buckboard bacon

[@jakemagee6370]

Thanks for the inspiration and discount on pork belly! Got two pork bellies on order and gonna try hickory smoke for one and apple smoke on the other. Looking forward to the weight gain!

[@high5626]

Love thick, crispy and chewy bacon here! ❤️

[@sprednxtnd]

A breakfast series is a great idea

[@michaelduncan2759]

Love me some PR. Bradley hit up Wild Fork purveyors as well, had an amazing Prime brisket from them.

[@Turbotomass]

Does this curing rub "keep" for use at a future time if not all used?

[@ImTheBlueRanger]

I am a little curious why you deleted your first bacon video, but I am excited to see an updated video!

[@BigT27295]

That is some goood lookin bacon Chud. Hats off brother...

[@Mattmo73]

Hey Chud, great content as usual! Would you mind doing a video of your knife edge maintenence?

[@Cruzinsusan5101]

Ya, both - I like both crispie and fluffy - depends on my mood........Nice video.

[@jtcrawfo1]

Best video I've seen on curing pork belly. Keep up the great work oh great Bradley Robinson the Wise of the Snake-in-the-Boot Tribe. I'm between camps on the floppy and crispy: shouldn't be able to make a bow tie out of it, but it shouldn't have rigor mortis either... when holding the bacon strip in the middle, it should bend and flex slightly where it has a crunch to the bite yet requires a bit of a chew at the same time.

[@timtyndall4025]

Exactly! No flop or shattering.

[@MrDmorgan52]

yep, perfect bacon! I call it Goldilocks cause it's just right!

[@Alex-nq8wt]

Do you use 3% of the cure per pound of pork belly? Thanks for the video!

[@KaoV1983]

Your bacon and eggs looks amazing.

[@skullspaws7607]

Yes please on a breakfast series

[@jnorth3341]

I've made bacon with some jalapeno powder added to the cure, that turned out well.

[@KachPrettyLife]

Wow, it's mouth watering. It looks good. It's delicious. It's well prepared. Thanks for sharing the recipe. have a good day 🥰💕

[@bulletz202]

I am team in the middle of crispy and floppy bacon, not too much crunch but enough chew to really enjoy that flavor

[@_thisisdavid]

Glad to know that I have been making my bacon right 😂. Though I do cut off a chunk to fit on my small slicer. But then I have bacon slices and bacon chunk to do other things with.

[@Averagejoethings]

A breakfast series would be awesome.

[@rexholland691]

I love everything about ur breakfast

[@zenjon7892]

I like it when creators are sponsored by companies I'll actually use

[@printingthepokedex2636]

Yes to breakfast series. Definitely have a lamb breakfast!

[@slipsly77]

Which cure do you use the #1 or #2