COLD SMOKED VS HOT SMOKED HOMEMADE BACON ~ Ghost Pepper Bacon Recipe

Cold Smoked vs Hot Smoked Homemade Bacon!
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#ColdSmokedBacon #PorkBelly #HotSmokedBacon

[@keithblackburn7516]

I’ve been doing pork belly to bacon for several years now and it is very satisfying to know how much better it tastes and something that you have accomplished. Get the bellies at Costco in 10# packs and section in two. Cold smoke on a camp chef vertical smoker with the door wide open 4-6 hours. I use the Prague powder nitrate with kosher salt and maple syrup. Another recipe I like is with an applebutter cure. Tastes like Christmas. Looking forward to trying the ghost pepper and cayenne cures in the future.

[@gvc56100]

I cold smoked( 6 hrs, 2.5lbs) pork belly and was disappointed in that it was more like roast pork than the processed store bought bacon I was used to. I do put some of the blame on my better half who salted it for 3 days before I could get my hands on it. I rinsed it down,dried it and added brown sugar ,kosher salt, pink salt and some dry rub. I had then bagged it for a week in the fridge,flipping it every day. Soaked it changing the water over the course of 2 hours, Btw I kept the skin on (after smoking it I deep fried it(the skin that is),I'll say that was interesting....in a good way)...Cold smoked it (sub freezing here on LI,NY) back in the fridge to firm it up to slice. I will try it again without the wife's "assistance" next time.. Always enjoyed your videos Rus...

[@bcgmktg]

I make my own bacon all the time, I never use sodium nitrite though. I love using salt, turbinado sugar, fresh herbs, garlic cloves, onions and peppers, and brandy! I smoke it around 200° for an hour or two. I love it! I need to try your hot smoke recipe!

[@Grizzleback07]

Brandy?! Does it give a hint of oak flavor to the meat?

[@gordietatman7540]

If you're smoking at 200° F, you are hot smoking.

[@candelariosanchez273]

Sounds delicious

[@frostymittens7913]

I gotta make a video recommendation... “Brunswick Stew”

[@TheDawgfathasBBQ]

Great instructional my man! Love it!!!

[@adamlee3772]

I have often made a wet cured bacon but never a dry cure. This is my next go to bacon. Though I’ll use pork loin for a bacon back rather than belly.

[@MullyAKL]

Make sure your loin has a nice fat cap as that's where all the flavour is. A lean loin will taste more like ham.

[@tyranch]

Hi Rus.... Love the new channel intro! And I learned a lot from this video... Thank you!

[@tm71100]

That is the leanest bacon I have seen. Is that what anyone would get buying from Lobels or do they hand pick your cuts because you are doing a video? I will buy if that is what they all look like. Beautiful pork Russ. Thanks.

[@edcrouse9453]

Thanks Rus.. Great video for my new smoker! will be doing this.

[@CookingWithRy]

AFS! Acceptable Floppy State bacon. Perfectly cooked, my friend. I'd be all over that Ghost Pepper bacon :)

[@gregormiller4037]

lolz, needed that smile.

[@stefche_88]

This is a really informative guide thanks so much

[@dwaynewladyka577]

You had me at bacon. Very nice looking bacon, Russ. Cheers!

[@kendo2377]

If you don't want to use pink curing salt do it the ol' timey way and use celery salt; just double the amount. I've heard of people using celery juice but I've never tried it.

[@SmokyRibsBBQ]

Celery is loaded with sodium nitrite, that's why it works. Either way your adding nitrites

[@nathan0717]

Where do you learn these techniques from? Is it just trial and error or are you what I presume is a culinary angel?

[@fisherman3720]

That's some delicious looking bacon brother awesome video.

[@Surgical02]

Bacon is my weakness.... You got a new sub! p.s. Recommended by Sapo.

[@jayrorichardson7577]

I wonder how hard it would be to make a mango habenero bacon...... I bet it would go good in one of my stuffed fish recipes

[@SmokyRibsBBQ]

I just added this to my todo list. I know exactly how I would do this. Thanks for the idea!

[@jayrorichardson7577]

@@SmokyRibsBBQ I can't wait to watch and copy it man thanks so much

[@pdlister]

I'm curious as to why you're measuring dry ingredients in wet measuring cups.

[@SmokyRibsBBQ]

There not wet, I dried them! 😂🤣😂

[@SleeperBBQ]

Watching your vid again Rus. never done bacon yet Its in my near future but I have an idea /want a bacon hot on one side and sweet on the other . I guess I just need to frig cure it hot rinse and then maple sugar one side and let it sit for a few hours in the frig before going in to the master built for some cold smoke. What say you sir ?

[@beautyfox6683]

Great teaching video, yum.

[@SmokyRibsBBQ]

Glad you enjoyed it!

[@mickeywinstead1993]

I like maple bacon cut a little thick

[@davidfout3781]

Outstanding video..Great job..

[@SmokyRibsBBQ]

Thank you very much!

[@flystol]

Afs bacon is my fav to👍

[@keithbrookshire]

Great instructions! Thank you for all the details. Can you tell me the size of the vacuum bags you used for this? BTW: I love my VacMaster.

[@buckshot8393]

I don't know if you still follow the questions but can you give me where to get a cold smoke generator like yours. Want one that will do chips and pellets like yours. Can you at least show me a few pictures of yours. Inside and bottom please

[@SmokyRibsBBQ]

I found that on ebay a few years back. It's over where we shoot videos now. I would recommend you check Smoke Daddy out. It's basically the same set up but built better: smokedaddyinc.com/product-category/cold-smokers/

[@ilfarmboy]

how about doing shake with the bag

[@adamalander7515]

My wife gets headaches from sodium nitrite. I like the old timers methods, where they just used salt.

[@lancebuell9894]

your opinion on salt curer vers sugar curer sir

[@andyfisher1937]

I think if you don't bring your meat temp up to 220 degrees F you still should use sodium nitrite.

[@mafirearmsafety]

I’m going to build a smokehouse, which would you suggest for venison, hot or cold smoking?

[@SmokyRibsBBQ]

Depends if I'm curing it or not. If not, then hot smoked

[@SaposJoint]

First time I ever had a ghost, it took me almost an hour to eat it.. Thanks, Rus!

[@BullyFilms]

Awesome!

[@R.E.HILL_]

Cold smoke for the win...

[@SmokyRibsBBQ]

I totally agree!

[@res18baj]

Pre-shrunk bacon :-)

[@ardrasatcherwhite]

you da man!!

[@frankvalentine6328]

I only have one comment you make with one of the last things you said in this video, where I'm from i have a meat shop that Sells pork belly for $2.30 per pound and after ur all said and done the worst bacon you make is better then any cheap bacon you buy, plus if you go to a meat butcher where they make it they charge $4.99 per pound to $5.99 per pound, so the bacon you can do at home you can save so much money, yes it takes time but sooooooo worrrth it!

[@frankvalentine6328]

Ninja from SALTY TALES AND SOUV EVERYTHING WOOOOOOOOOORRRRRRTH IT!!!!

[@waterguy5924]

I've learned more from this video, than I have on others....bazinga

[@ExploreWithIsaac]

everywhere I read, and everyone I talk to says you should weigh your cure not measure volume. I do everything in grams.

[@SmokyRibsBBQ]

When making things for the first time, such as certain sausages, I weigh everything out, including seasoning, cure, meat, fat, etc. But I've done this bacon many times and I know exactly what I need to put in without weighing anything other than the meat. It's a tried and true recipe, but yes you are correct, it's always best to weigh for accuracy

[@pucky900]

omg... you really need to get a much better meat slicer. Do love the recipes!!!

[@SmokyRibsBBQ]

I have since that video

[@cookingprof]

Botulisim ... I thought pork has issues with Trichinosis ?

[@SmokyRibsBBQ]

Trichinosis is no longer a problem with pork. That's why the national pork board deems that it's now safe to eat pork cooked to 145°F. Botulism spores can be found in any meat. That is the main reason for using the sodium nitrite. That and it cures the pork to give it that pink color and distinctive taste, just like ham.

[@noonespecial1904]

Do you rather cold or hot smoked?

[@SmokyRibsBBQ]

Cold

[@richardturk7162]

Maple bacon is disgusting but ghost pepper bacon I would try.

[@KerryThompson-e5g]

soooo much plastic

[@tegel69]

you do know your using a WET ingredient measuring cup instead of a DRY measuring cup

[@SmokyRibsBBQ]

Do you know they both hold the exact same amount of ingredients?

[@teryniafielder7230]

The most accurate measure is to weigh it. Wet, dry, doesn’t really matter. 4 oz is 4 oz. which is 1/2 a cup. I bake and I use what ever is handy. My cinnamon rolls and yeast rolls come out the same every time!

[@SmokyRibsBBQ]

@@teryniafielder7230 I agree 100%

[@firehorsewoman414]

@@teryniafielder7230 that is true that 4 oz is a on-half cup measure but you are speaking about volume there not weight. That being said, I agree with you that weighing ingredients is always the best choice for repeatable results - especially when dealing with salt because the type of salt can make the “volume” measurement vary widely - always better to go with grams. We weigh everything for our sausage recipes and curing recipes.

[@dzs1945]

Enjoyed your video. I used to be a butcher. Took a first prize at the PA Convention of Meat Processors for country cured bacon. My way was very simple. Put just enough salt etc, so no need to soak it. Put 2 large slabs of bacon meat side together in a plastic bag. Put in cooler for 8 days. Weighted it down with a bucket filled with water. Quick rinse and let it dry just enough so it gets color in the Smokehouse. Too wet and it gets black. Too dry and it doesn't get the nice red color. Smoked it in a gutted out freezer that I bought for $1.00. Didn't smoke it in the large smoke house because I had no other meat to put in that day. Smoked until it got the right color. No clue what the internal temp was. It turned out a beautiful cherry red. Scored 25 points out of a possible 25 points for appearance. The taste didn't score that high because it wasn't cured long enough.

[@USA__2023]

A lot pepole are starting to cure for longer times than the 1 day per 1/4" plus 2 days. 14 is the minimum for them. My understanding for this is a few days or more doesn't hurt, but too little does.

[@LassesFoodAndBarbecue]

Very nice Rus I have just today gotten hold of sodium nitrate to make bacon so this video sure came at the right time :)

[@EverydayBBQ]

I love the detail you provide, Rus. Almost makes me want to try this. I’ve always been sort of afraid to because of the health risks if done incorrectly. I can’t imagine what questions I’d have that you didn’t already answer in this video. I’d love a slice of that Ghost Pepper too! Cheers brother! 🍻

[@SmokehouseBayouSmokedMeats]

You're teaching on one of my Favorite subjects: Bacon! Good Stuff!

[@paulstovall3777]

Lol. I understand it's a huge hit over in the middle east.

[@milehighed52801]

Good tutorial on makin' bacon. Cayenne would be the crowd fav, but I'd love to try that Ghost pepper one. Thanks, Rus!

[@BallisticBBQ]

Awesome video Rus. Not only do I want to eat bacon right now... I want to make some! Thanks for uploading this brother!

[@ipunchpoliticians1144]

BACON ... is there anything better?

[@prevost8686]

Pig meat ain’t healthy...why someone would worry about a tiny amount of SN in the pig meat is ridiculous. I love me some pig meat.

[@Ringele5574]

Sodium nitrate/nitrite is less dangerous than botulism... Everyone has had hotdogs and bologna... it's in there too.

[@SmokyRibsBBQ]

Totally agree! Thank you!

[@billrichardsjr]

At least your wife knows how to pronounce cayenne! Lol. Great video!

[@MOJOsKrazyKitchen]

MO here!! Love the cold smoke generator!!! We love our vacuum sealer, Julie uses it a lot. Love me some pork belly!! And as always , great job!! We just cold smoked 4 diff cheeses, patience is a virtue!! Lol gotta wait it out!! PEACE!

[@hafezi236]

hi how long generally the cold smoke meat last compared to the hot smoke?

[@WastedTalent-]

I have an MES 30 and my cold smoking set up is a coffee can filled with chips or pellets with a $2 Harbor Freight soldering iron stuck in the middle. I pull out the chip dumper on the side and put a desk fan blowing into the smoker. I learned this on the Smokingmeatforums many years ago and it's worked awesome.

[@SmokyRibsBBQ]

A smoke tube in a drum smoker works great for cold smoking as well. Various ways for sure

[@chrismiller100]

Thanks for putting this video together. I've only been making my own bacon for about 6 months. I've done 2 batches, and both were hot-smoked on my camp chef pellet smoker. I had the temp set at about 180º, and smoked the bacon for about 4-5 hours until it got to an internal temp of 135º. The bacon made this way is good, but I really like to render out and save the fat from frying or oven-cooking bacon, so I want to try cold smoking. I'm in the process of building a wooden cold smoke box and plan on using a smoke tube on a metal pan in it.

[@brianveestrom6784]

Thanks for the sodium nitrate talk. More knowledge = more better. Thanks Russ

[@duanehenicke6602]

Me again. Good job. Just found you today. I feel like i have met you before. Anyway when you do a hot smoke try to keep it in the 190 range in the smoker. Get longer smoke and less shrinkage. My local HEB started carrying pork belly average 5 lbs and no skin. You will have to play around with the salt and spices to your liking. But it's much easier to put just what's needed. No need for washing and soaking that way. The cure is doing most of the work as far as not killing you. I have let them dry on a rack in the fridge and taking them straight from bag to smoker. I can tell you that the drying is a myth. Wet or dry has plenty of smoke. I have found for my taste apple, cherry, and or a hint of mesquite or pecan gives awesome flavor. The Master built electric smoker is very good for this. But i have turned some good ones on my pellet smoker as well. I do all mine hot smokes. Very few times in a south Texas winter i feel comfortable cold smoking. And those few days best reserved for smoking sausage.

[@dzs1945]

Second for just putting enough salt on that you need. Also the vacuuming seems to be overkill.

[@Will7981]

I agree with the statement on your first shirt you were wearing in this video..👌🏻👌🏻Lol

[@expresso4586]

Awesome video. Thank you for taking me along your adventure. It was a blast.

[@LobelsOfNewYork]

Excellent video, Rus!

[@skullspaws7607]

Wish I could make it all look as easy as you do! Thanks for sharing your skill Russ.

[@kristiankristiansen133]

True cold smoke is below 77f/25c. Bacon 24-36 hrs smoke

[@markmccaleb4038]

Wow, this is a cool video and tutorial on bacon! Great job Rus

[@macEboy]

Thanks Russ for this very well done and informative video. I think I've added that "over smoked" flavor to some cheese I tried. That nitrate does add the "familiar " bacon taste. I'm gonna give this a try. Cheers! Mac

[@Grizzleback07]

I have read that you need to let the cheese sit for a week or more to let the smoke mellow out and not be so bitter. I guess you can say "aging" the smoke.

[@lordsigurdthorolf1202]

Thank You from Phoenix Arizona ;

[@houndsmanone4563]

From what I observed, you did the "hot smoke by placing the seaoned belly in a hot BBQ and let it heat/smoke until it hit 150* F. The cold smoke you smoked for four (4) hours and smoked it to 80*F ar the most. Is that correct? After you finished the cold smoking, you let it cool off, then vacuum sealed all the different bacons in their own bags. The cold smoked bacon was placed in the fridge for several days, then after that you froze the cold smoked bacon for future use. The main difference between hot smoke and cold smoke was the temperature you allowed the meat to reach while being smoked. Is that correct? Your video title expressed cold smoked vs hot smoked so I was trying to learn the cold smoke method. Thanks I hope I didn't confuse you about what I was trying to describe in my comment. Your video was really good but I wish you could have more clearly pointed out the difference between Cold smoking some bacon & Hot smoking some bacon. Thanks and have a Merry Christmas 👍🏽🤠 12/22/22

[@SmokyRibsBBQ]

Well you just said the difference. Cold smoking is smoking at low temperatures that allows you to add smoke but not fully cook the bacon, like much of the bacon you get at the store which does have sodium nitrites to. prevent growth of botulism. Hot smoking doesn't require these nitrites because you are smoking at higher temperatures and smoke the bacon until it's fully cooked and safe to eat as is.

[@houndsmanone4563]

@@SmokyRibsBBQ Thank you so kindly, Sir. I kind of thought I gleaned the difference between hot & cold smoking but just had to ask. Ha, slow functioning brain doesn't always capture the simplest of things. Again, thank you for your response. Now I'm off to gather some untreated lumber to construct a small (2'x4') cold smoke box. Wish me luck 😲😄. 12/22/22

[@jonathancaro3427]

Your body also produces sodium nitrate.

[@kentjay5692]

Is this dry measurement or wet measurements

[@2005Pilot]

Just dod my 1st Hot smoked and I am Hooked!!

[@internationalfranchisealli5547]

Nice guy. Great video. I am in.

[@rexjames0015]

always a lecture on nitrates

[@timdelph9048]

I always appreciate your videos. I've been hot smoking bacon for 5-6 years, but didn't actually know as much of the theory behind it- or didn't remember it from my initial research. Thanks for the education! Oh, and thanks for the little slicer trick to slice meat longer than the sled! I've been cutting off a couple of inches from the end of each slab and slicing it separately- which has worked fine to have mini slices for my toddler but I'll be happy to have full slices here soon.

[@SmokyRibsBBQ]

You're welcome and glad you enjoy the videos

[@brewyourown4life]

Another great video. your first video on bacon got me doing my own bacon and buying the masterbuilt cold smoker. I do both cold and hot smoked in the masterbuilt but when I hot smoke I cold smoke first for 4-5 hours, then shut off cold smoker and set smoker to 185 and bring bacon to 150. that way i get plenty of smoke. keep the awesome videos coming.

[@brucewayne2984]

Shrinkage...

[@Trumpetmaster77]

I’m smoking my pork bellies this weekend but I’m considering cold smoking them. Great informative video Rus! What do you think about hot smoking to internal of 120?

[@SmokyRibsBBQ]

120 is fine. You are going to fry the bacon before eating anyway, so any internal temp in that range will be ok

[@Trumpetmaster77]

@@SmokyRibsBBQ I’ve seen so many videos cooking it to 150 but then when they fry it I notice itit burns the edges. I’m assuming it’s because it’s already 100% cooked? I wonder what temp large companies bring it to?

[@SmokyRibsBBQ]

@@Trumpetmaster77 If you use sugar, fry it at a very low temperature slowly. It's usually the sugars that are burning

[@Trumpetmaster77]

@@SmokyRibsBBQ thanks Rus! You are the man!

[@KowboyUSA]

Big heapin' spoonful of ghost pepper powder. Woo-wee! That bacon's gotta have some pep to it.

[@lourddio2438]

Ko nnd

[@thegrumpyolgringo]

Very informative and educational video. I think I would really enjoy the black pepper and the Cayenne Bacons. Not so sure about the Ghost pepper one. I'm guessing your garage, looks like a commercial restaurant equipment store. Nicely Done. Thanks for sharing. 😎.

[@curb6353]

also, theres no real sense in doing a cryovac seal like that unless its shelf stable. using a freezer bag does the same.

[@SmokyRibsBBQ]

FYI Vacuum sealed food can last up to 5x longer than other methods.

[@benjamincarvin8031]

Russ ur food always looks so good. Your wife or who ever at 19.09 had me cracking up...ill take some more of that cayenne bacon, i think u found the culprit on the missing bacon lol..i want one of the lonestar mini insulated cabinets like u have so bad.. that smoker is nice

[@d.eg.8504]

Nice Russ looks fantastic. Question, have you done pork belly burnt ends? If so I was wondering how they are, and if you haven’t would you think about doing them sometime? Thanks man love your channel been a long time subscriber keep up the awesome material.

[@adamlee3772]

I love this video. Also, can you introduce me to a lady with that accent?

[@SmokyRibsBBQ]

Come down south, all the women have my accent haha

[@johnr4898]

I contacted Morton Salt Company to get recipes using their TENDER QUICK to cure bacon. The told me that since they removed sugar from the product, they do not recommend Tender Quick for bacon.

[@harleydancer9045]

Have you ever tried Carolina ripper pepper? This looks so awesome. Have a great week and God bless you and your family always. When I was kid we used a salt table and put in a smoke house.✌👍🏈

[@afghankitchen9754]

New KZbin friend. Delicious food

[@dgperforms1]

Went to your Amazon Store but there’s nothing there???

[@SmokyRibsBBQ]

That's weird, I just went there and it's all showing 215 items. You have to click on the photo that says 215 items, then you will see them.

[@progers5019]

That was a great personal tutorial on makin bacon. But that's why so many love watching your channel. Lots of good information. Love all the nice equipment. Great job Rus. The bacon looked great. Got it all sliced and bagged ready for a hungry man breakfast.

[@mikerogers9711]

Great info, best yet on bacon. I did a bit of research and tried it. What a mistake that was, I didn’t soak it. Nasty salt, went in the garbage. Thank you for this, going to try again 👍🏻

[@vieuxacadian9455]

You didnt use that skin to make Gratons de Acadians ? What a waste mes ami .

[@SmokyRibsBBQ]

This is a how to make bacon video, not how to make pig skins

[@clarkzlindra-short7290]

Such a good bacon video. Thank you! Been smoking meat for a decade and just getting j to cured bacon. Perfect everything j needed to know.

[@smdftb8495]

I just made some bacon this weekend and ate some today. I used Prague powder on hot smoked bacon. I have been thinking about trying to rig a cold smoke set up. Nice vid!

[@shoutingatclouds6841]

It’s really kind of impossible to measure salt unless you’re using a scale. People who have food health concerns usually own a scale.

[@jasonhuey8524]

Make some burnt ends out of some of your bacon.

[@SmokyRibsBBQ]

Here ya go m.kzbin.info/www/bejne/oqDFqGRtYq95hKc

[@jaysonescoe5799]

yes sir we do!!! I'm only one that handles the hot stuff. or extreme hot I should state..... enjoyed the education on the nitrites

[@candelariosanchez273]

Really love the video learned quite a bit needed as I’m about to start smoking bacon and other meats thanks a lot new subscriber

[@farmtocook5984]

I have wanted to make my own bacon for a while. Which way did you like better? It seemed like the cold smoke tasted better.

[@magnoliabladeandgun6046]

great looking bacon> I need to try the hot smoked

[@joshtanner9453]

Ghost pepper sounds delicious I think I want to try the wild Texas Chile piquin