BACON -- Cured with Salt and Brown Sugar/ No Nitrates / Home Smoked

[@DeepSouthHomestead]

Smokehouse Build Playlist. kzbin.info/aero/PLfy5IxZ1NtN-2tdIVKvev0fHsUV53Q6P3

[@suehinson1629]

It's like this, "What came 1st, the Cook or the Measuring cup?! Thanks for sharing the knowledge! Same way my grandparents did it! Y'all have a great day and God bless.

[@kennyyow8863]

Grandma's hands

[@nathanmccarthy2251]

I appreciate the measurements, I came across your video looking for ways to cure bacon myself and you gave me a good starting point. I’m doing multiple three pound batches and I was thinking of using honey for one of them so I’m happy to hear that will work!

[@marlenepopos12]

How much did you pay for 11 pounds of pork belly

[@Tomterrific-sd7ko]

What materials is the smokehouse made of?

[@frederickcrow9303]

Danny, this is the way we cured our beacon when I was growing up in North Louisiana. We always used kosher salt and sometimes sugar. We always let it sit in the salt box for 7 days, pulled it out and washed it in warm water, dried it then smoked it in the smoke house. I commend you for doing it the old fashioned way. I totally enjoy your videos.

[@rickw7903]

That's not the old-fashioned way. He explained that in the video.

[@frederickcrow9303]

@@rickw7903 it may not be to you but my great grand parents and grandparents did it this way in Louisiana and that is old fashion to me.

[@rickw7903]

@@frederickcrow9303 ...it very well have been the way you're parents and grandparents did it. In that case it's THEIR way of doing it, not THE old-fashioned way. He rightly explained in the video that doing it this way is adequate for modern times because we now have refrigeration - or if one is going to eat it quickly, as opposed to storing it for a long period.

[@frederickcrow9303]

@@rickw7903, everdently you have a problem. I made a statement to Danny commending him. The conversation was not for you. My great grand parents lived during the late 1800's and early 1900's when there was not much refrigeration and this is how we process our pork. It was salted, smoked and left hanging in the smoke house until used. This is how we did it and I occasionally still do since I am older than Danny. Now you have a nice day I will not respond to any more of your comments.

[@rickw7903]

@@frederickcrow9303 ....it takes two to tango. No need to get all upset and bent outta shape about it and be mean spirited.

[@TheBeaker59]

That's the mix I use half and half brown sugar and salt. it makes great bacon I also use it to cure fish (we live near the ocean in New Zealand) fish I cure for 1 day, bacon 7 days plus, then smoke on my Webber Kettle :) I also do the pig bones for making soups.

[@inderwink]

Appreciate when you do “farm to table” type videos. Highlights the time and effort that goes into treating food respectfully. The REWARDS are yummy and healthy!

[@uncledanny7]

Mr. Danny I just finished up curing my bacon using your method here and it is the best I have ever had. Thank you for sharing this with us.

[@readtheword3]

Good morning hope you guys are doing well today, you'll never cease to amaze me seems like the older I get the more I want to learn , homesteading I have always had a desire to do my husband not so much but it thrills me to see a man and his wife making wise desitions about the best way to work together , you are both very blessed to have each other ,God bless you from South Carolina .

[@TFDchief-fk2sc]

Wow! What memories this brings back of my Daddy making homemade bacon! Thanks for sharing. I just told my husband I want a smokehouse. 😆 It is Valentine’s Day ♥️ a perfect gift.

[@tomforeman4976]

Trust Mr get a pelt horizontal smoker instead and will self teach your self with lots of fun and technalical help to make all kinds of stuff you like the way you like it.

[@kevinbaker6168]

Yep, laying down bacon, ham and jowl are a tradition for many farms. A good salt and sugar cured smoked ham can't be beat. The method we used when I worked at the processing plant was to put a layer of the cure in the bottom of a food grade tube then lay in the side meat and jowl, cover it with another layer of cure, and then continue laying in more meat and cure until we had all of the meat from that processing day in the tub, and then put it into the cooler. We did everything else the same as you, other than we were working with the meat from possibly 20 hogs at a time.

[@lynettetucker544]

Good morning Wanda and Danny thank you for showing everyone how you cure your bacon with just salt and brown sugar the more natural way without all the other additives 🥓🥓🥓.

[@kennyfairless1731]

First of all let me tell you that your bacon looks wonderful. Second, i thank you so very much for not cutting the video down to make it shorter. I grew up in a small dot on the map called Moon in Southeast Oklahoma. As a kid i helped butcher plenty of hogs, mostly us kids were the scraping crew. Later i helped cut up and make sausage, but i never had the opportunity to be in on the curing process. Ive been watching videos for a while now and let me say that in my opinion your video is by far the most educational. Thank you.

[@veoliaedwards3681]

Hello from Texas Wanda and Danny. You guys just blessed my soul with this back to my roots bacon haul. After I lived this life for so long it hurts my heart to go in the store and pick up almost anything to eat. ( it’s literary junk ) I felt the smoke in your eyes. May God continue to give you guys health and strength to keep on keeping on.

[@michaelpower4188]

Love these old ways of curing meat, you are a great man on old traditions, yes everything we eat now is processed, and full of chemicals, my hat goes off to you in respect of this, Michael Ireland [Eire]

[@gerhardbraatz6305]

I'm so glad you make these videos because this is going to be a lost art with everyone going to grocery stores.

[@DaSarcasticNorthernman]

Crisp morning breeze, birds in song and softly knocking trees, as the smell of a smoker completes the scene. Life is beautiful. Thanks for sharing.

[@taylorshomestead3934]

Y’all are just a wealth of knowledge! Thanks for all that you share with us! 💞💞

[@CraigArndt]

Great video, I have 5-6 pounds on the smoker now. Just kosher salt, brown sugar, garlic powder, crushed black pepper and a 1/3 cup of bourbon. Let that go for 24 hours flipping it once... looking good so far, have another couple hours to go.

[@snarky_farmer]

That's my absolute favorite way to smoke bacon! I "accidentally" let it run up to 152 degrees one year and it was amazingly perfect. I'd always cold smoked before that. Just another suggestion for the ones that say it's too salty... you can also soak the slabs in lukewarm water for an hour or so after initial rinse and before smoking. Just re-rinse after soak, let dry really well and smoke. It will pull more salt out. Just can't beat good ol salty home smoked bacon though. Looks so good and perfect, y'all! I don't think you could have made that bacon any prettier!

[@madampolo]

I've never seen a cook say their product was terrible. It is always wonderful.

[@DonJudd]

Sir, I've never seen your channel before, but I can't tell you enough how much I appreciate the way you don't waste. Great video, well done, very similar to what I do as well.

[@bethechange4934]

You have committed the sin of not including cracked, black pepper in your bacon. May the Lord have mercy on your soul. Other than that, this was an amazing video. The two of you are the salt of the Earth and I pray a blessing of peace and abundance on you.

[@user-ye9nh2yr1r]

My dad would add a small container of black pepper into a pint of sorghum molasses and brush that on the meat before smoking it.

[@genabargay4391]

Not everyone like's peppered bacon

[@billhunt892]

Morning Y’all , looks fantastic, thank you for sharing the “ole” ways , I think our grandparents would be proud, thanks Danny !

[@madgeschroeder886]

Made me smile when you said,people will freak out it you didn't give measurements,my mom was such great cook and would wing it, some people don't like words like,about, pinch,approximately,,,,,when cooking,but my mom had that down to an art. I miss her meals,and her. Thanks for all the things you both teach us.

[@tigerhendrix8177]

I don't usually find a channel that I learn new things from, however I have learned some things from you Mr Danny and I thank you for the knowledge. God bless you.- Tiger

[@ImRicWooo]

Ive been making bacon with the same cure for about 6 years ( Kosher Salt and Brown Sugar) I started to leave the rind on while curing. This helps not be too salty because after you cut off the rind you eliminate a lot of the surface area that was exposed to the salt. The next thing is to soak the bacon for at least one hour after its cured. This helps. i also hand run the bacon several times rinsing as I rub the bacon. I havent had bacon that was too salty in many years. I guess at the salt amount. Well I know from the look but I dont measure.

[@matthewstein9257]

I just did a batch using wood from our nectarine tree. I lightly coated the belly with my homemade apple syrup that I make as a binder the coated it with Kosher salt, black pepper and brown sugar. If you can a hold of some nectarine wood try it. No bitterness and super sweet smoky flavor.

[@charlesbartlett2569]

I love seeing how other folks do their bacon. While we might have some differences we can all agree that homemade bacon is way better than store bought.

[@FloridaGirl-]

Great vid guys! The smoker is awesome! I love your homestead ! It is built so well, neat and so well put together! Love your channel! Enjoy that bacon! 👍

[@RB-fw4zj]

Love your thorough instruction. The timing of this video is perfect! I much prefer bacon over sausage but have noticed not only the lack of inventory but the price has gone sky high. I happened to be in a local meat shop just late last week and turned around and low and behold there were pork bellies for a great price. I bought two and brought them home. I have a smoker and have already seasoned one, plan to do another tonight, to make my own supply of bacon. I can't wait to see how it turns out.

[@cliffordmarkell40]

For bacon we would get a wooden box a little salt brown sugar salt brown sugar pork belly belly stack it right full put a board on it and park the front wheel of the tractor on top of the box for about 2 weeks smoke it with lots of paprika 78-year-old Ohio hillbilly

[@brendaandjohn1416]

This reminds of my family so much thank you for sharing. It has been years since all of us butchered ,cut up ,and cure bacon and ham.I was still pretty young at the time. but I wanted to help.

[@mercurymadness9005]

I’ve used your exact measurements for making bacon multiple times now and it’s absolutely amazing. I give it away to friends and family and they told me it’s the best bank I’ve ever had in my life. I’ve never bought store bacon ever since I saw your video. And have followed it like religion turns out perfect every time thanks again.

[@graebeard6882]

Great presentation and good info, so thank you. Me being a Hungarian, was waiting for you to take your first offcut piece, place it on a piece of fresh bread, sprinkle some paprika on it and take a big bite. In Hungary we don't fry smoked bacon, it's considered a cold cut like salami except better.

[@spoolsandbobbins]

Reminds me of my German father!

[@hardgrave2009]

Awesome, Im new to making bacon in New Zealand only 6mths into it, and started with no pink salt, but started to use it as thats what everyone is using online, but you have made me want to go back to natural, so after my current batch I will stop with the pink salt. also love your smoke house too

[@kiwi8.]

How did it turn out bro

[@toddpower4674]

Do you use a smokai? seems they are made in New Zealand.

[@dennisblank1451]

Love it! I have been making my own bacon for a couple years now.. No Nitrates! Soooo easy and so good! Hard to go back to store bought bacon.

[@DeepSouthHomestead]

Store bought taste nasty after eating real homemade bacon.

[@gma56]

I wish you could put a book together with all this wonderful info. I have this gut feeling we will eventually at a point where we will lose knowledge that isn't in print form. Maybe I'm just a wacky old lady, but I feel it's coming. Thank you for sharing knowledge

[@DeepSouthHomestead]

We just finished our third manual. This one is on growing carrots. It's on our Etsy store along with the other two.

[@ericsmith8409]

Good Morning Danny And Wanda!! Lord That Bacon Looks Good!!! I've Been Using That Very Same Salt/Brown Sugar Recipe For Year's, I've Never Used The Pink Salt. Thank You!!!

[@freedomspromise8519]

How did I miss this? I like your attitude: Don't freak out! People do freak out over the silliest things. Calm the heck down and take a deep breath.

[@ladyhawk6999]

I made this just to get away from the nitrates and man is this GOOD!!! I didn't cold smoke it though. My hubby is impressed! THANK YOU SIR!

[@DeepSouthHomestead]

Glad it worked out for you. Mine was fantastic also.

[@trevordavis2760]

We process pigs each year around Oct -Nov, depending on the weather. The cooler the better (to a point). We don't skin the pig. We process it with skin on, it allows us to use everything and to make more / different cuts of meat. For bacon, we process the belly with the skin, once the salting is complete, that's when we skin the bacon. We wash it, hang it for 24 hours, then we smoke it. You don't need to refrigerate it, BUT we normal do freeze what we don't need right away.

[@CombatWalnut005]

Ya'll this was great! The more I learn about how to do things myself I realize it's honestly not hard, it's more just a little time and effort to make something so enjoyable. Can't wait to give it a go at my own bacon.

[@andreblanchard9786]

Great video Mr Danny, I’m up in Northern Ontario Canada. Always wanted to get into smoking my own sausage & bacon. Thanks for the great tutorials, much appreciated for sharing your knowledge😉👍🇨🇦

[@glennkorman]

I love the recipe that you came up with. I have done this twice. Finished it in my smoker, incredible bacon. I can’t wait for the weather to warm up so I can make some more.

[@littleridgefarm4073]

HAPPY VALENTINES DAY YA'LL .. Glad to be here to watch ya'll and learn so much .. I'm new here and starting my tiny homestead videos soon

[@markst.pierre2528]

All the way back to the basics, and I love it. It was also very nice to see your smoker in use after the original video's from when you had originally built it, I enjoyed those, but now I've been able to see you using it so successfully!!!! Love you Guys, your neighbor from Louisianan!

[@jesseporter5807]

If the bacon ends up too salty you can also cure small batches on a wire rack. The moisture in bags/ Tupperware turns into a brine which lets salt penetrate deeper. More shelf stable product, but saltier. I cure in bags too and only use the rack for gifts.

[@Spry011]

This is an absolutely awesome video!! One of my apple trees just blew over so I think it's time to build a smokehouse and put that wood to good use! And you better believe I'm going to try this no nitrate bacon. It looks beautiful and delicious. Thank you for sharing!

[@monettecarole]

Good morning. Happy Valentines Day. How incredible to be able to make your own Bacon! Yum!!!

[@imari2305]

Danny, Wanda wow y'all had my mouth watering!! The bacon turned out perfect. I live in an apartment and I wish I could do this. Nothing like home raised food!!

[@user-gk4nc5pj7t]

I grew up in the south. Ive been up in the NYC area for the last 22 or so years. I sure do miss it. Having those bbq/smoked bbq days out there with my dad as a young man. Enjoying the nature and peace that the land brings. This man/channel reminds me of being out in MS. Good times. Good channel. God Bless!

[@Helen.happy.harvest]

Wow that looks so good Thank you so much for showing us how to prepare Bacon. What Valuable lessons Blessed always may you all be🏡🙏

[@larrybrown2906]

We smoke the same but use pork shoulder/Boston butt instead of belly's. Cutting them in half takes out the bone and leaves them thicker. They are leaner, just brine them 8 days and smoke a little longer. Butt's on sale are $1.89 vs $6.00 for belly's. Enjoyed your video. God bless.

[@markspc1]

Great video Danny. Danny I have been doing my own bacon for ten years and I have never use pink salt (aka curing salt #1, or #2 or sodium nitrate/nitrite). As you said yesteryear people used salt peter, that is sodium nitrate, because they did not have refrigerators, so if you wanted to cure meat you had no choice but to use salt peter, but with refrigerator you don't need sodium nitrate. BTW, sodium nitrate is a poison, 4 grams will kill you. Like you, I use salt and sugar, 3% by weight of salt and 3% by weight of sugar. I let it cure in the refrigerator for 7 days. On the 4th day I drain and I like to apply some seasoning to enhance the flavor and aroma, like black pepper, ginger, cloves, etc. I only cold smoke at about 90 to 110 F, I like cooler but sometimes it gets like 110 F. Then I like to hang it for few days to get rid of the smoke smell and dry the meat somewhat. Remember, if you cure your meat in the refrigerator you don't need pink salt.

[@joyinthewind1]

Thank you for your comment. I appreciate your knowledge!

[@user-nz5xy3jh7c]

My WIFE and I live in alaska and have made home bacon for many years and cant stand store bot I think every one should try it thanks great video

[@dianatennant4346]

This looks really good Danny, I remember Grandpa smoking at the old smokehouse when I was little and the smells. Was still too little to remember anything of value though.

[@rodleger7132]

Thank you so much for showing this. As one wanting to learn more about traditional ways, (read too many conveniences for us) always willing to learn more. Good for the soul, spirit, and survival.

[@ruthcowden1386]

Thank you for sharing. A dear friend has offered a great deal on a fine feeder pig this spring, so I have been thinking about this. I don't know if I'll get such a fancy smokehouse built as I have plenty of projects going now.

[@jamesmanley9521]

I have used this recipe on my hands and bacon many years ago and I have been longing for that taste every sense

[@jeffcamp481]

Absolutely beautiful! Homemade bacon is the only real bacon, totally awesome!

[@user-wg3sq2ee8w]

Watching this video makes me think of my daddy, he was a mountain man, i really miss him. Thank y'all so much.

[@deidremcilwain6484]

That looks beautiful. Thank you for showing us.

[@Kitty-zq8sx]

you and Wanda have it made its a lotta work and allot pleasure same time Amen

[@carolmalko615]

Such an informative video, Danny. Can't wait to do this someday. AND I will watch your smokehouse build video you pinned. I was thinking the whole time I was watching that I wanted to learn more about THAT! This will make such a great addition to our homestead.

[@badhairdontcare-o8b]

Good morning Ms Wanda and Mr danny. . Hoping for beautiful productive day to all. Keep smiling.

[@shastagreen8866]

I've never seen home made bacon processing before. Interesting!

[@430chuck]

Old hickory knives. Gotta love them.

[@Link380090]

Thank you so much for sharing this video with us. There truly is a thousand ways to cure and smoke bacon. I know alot of people like hickory and mesquite smoke and I'm no expert but I did use to own/operate a BBQ Restaurant. While we smoked what people liked I found our personal favorite wood to smoke with was fruit wood. It gave off such a clean flavorful smoke. Our second choices were hickory and pecan. Awesome video once again. That's was some mighty fine bacon right there. I could only dream to have a smoke house like the one you built. My goodness that really is some good looking bacon.

[@jimbrock8928]

Thanks for the video , I smoke my bacon as well in east texas I have a walk in cooler to cure mine we don’t have your temps so the cooler is the answer for me . Once all the water is gone from the meat it’s cured safe to eat I enjoy making my bacon thanks

[@Lauralamontanaro]

Oh man, that looks amazing! I really wish I lived closer to learn from you both!!

[@sharonparker2262]

Good morning Deep South Homestead. Once again, Mr Danny, you taught me some new tricks. Thank you. Have a Blessed Day.

[@stevelipham7005]

Good morning, 🥓 good stuff.

[@DeepSouthHomestead]

Good morning

[@22airjordan1]

OH this brings back memories. Growing up in Virginia my grandfather and I made our bacon just like this. Smokehouse and everything. He was born in 1910 so he didnt use thermometers or meathooks tho lol. Just judged the meat by color and felt the heat with his hands. And no plastic bags just wooden barrels and tables. He's gone on the glory now but I still make my own bacon and Collard Green pork exactly the same way. For Greens we used more salt and pepper because we made whole pots of greens of course. I live in the city now and my neighbors think Im crazy bringing home whole pork belly from the butcher! 😄

[@chrissitek2767]

Thank you for sharing your process for curing bacon. I enjoyed the video and learned much!

[@RICHARDMOORE1959]

Good morning Hope all is well and that you both. Have a blessed day

[@calmahoney5959]

when or what does that slab turn into "Middleing" My mom and dad used to cook up a bunch of "middling"from bacon and I never thought to ask them how the bacon was cured . Thanks for the time and answers love your show !

[@jamkpa]

Good job. I'm with you about not using nitrates, etc.

[@hankbraff1135]

Looks great, well done the two of you.

[@joyinthewind1]

My family butchered and cured a hog when I was a young girl. I thought it was amazing but while I saw my aunt making the sausage, I never saw them cure the bacon. My dad was one of 8 siblings. There were 4 in the yard with the hog hanging over the A-frame. We weren't allowed in the yard that day but the stations throughout the house were fun to watch! Thank you for your video!!

[@survival7691]

This was a great informative video. I really enjoy yall's content, and the bacon looked awesome!

[@cindihunter9119]

Awesome! I loved learning how to do this! Gotta find me some bacon drying racks! Thank-You! ❤

[@howdychick30]

Hey Danny, I have a video/information request. I have scoured the internet for information on smoke curing meat for long term storage, and there just isn't much out there on this subject. Going forward into the food shortages and climatic mess we are headed into, I think knowing how to preserve meat other than dehydrating the lean meat, or depending on canning (I'm trying to stock up on lids, but ones stock will only last so long) is a must know science. Any knowledge you can spare on this subject would be most appreciated.

[@CuttinEJ]

I really enjoyed watching you do it the old way. I’d love to see you do a ham.

[@czechgirl74]

Wow!!! What an amazing video and I could almost smell it amd taste it!! Thanks so much for sharing this. It was so educational!! And inspiring!!!💜

[@hidebehind2604]

Not many smoke hogs today in my area of WA State, old timers gone flat landers took over. But what we even today smoke are salmon, sturgeon, trout, smelt and steelhead. Nice smoke house just right size.. The brine r was mostly salt tilling floated but on fish brines sometimes we used a real pickling brine for whole 5,-10# salmon filetr some times cut salt in i half doubled up on sugar. Honey or crushed maple rock candy. Recipe you used was almost exact as we used on bear hindquarters. Smoked or canned.fresh tuna or owed is so much better than store bought.. We smoked moose , bear, deer and when young my trapping mentor smoked porcupines and beaver. Not many hardwoods outwear worthy of smoking, crab appe bitter, apple hard tofind, maple is available and scruboak but it is now protected secies; we use alder and vinymaple. Have to debark both due to reosoyeviny aple for some ad alder for heat Smoked three Canadian geee, had smoked many a .Allard before .error again as wild goose tougher than wang leather.we smoked Jerry out of deer or elk then we canned it , as we did smoked fish. Smoked catfish was great Split in half.

[@igitahimsa5871]

@Hide Behind Wish you'd post some of this kind of info up on your channel too, I'd love to learn more about it.. Thank you for your comment. Yum! Thank you also and God Bless you both Danny and Wanda, I will stick to your method for bacon when I get to do this, prob next year! SO much healthier than chemicals.. God Bless all of us who work to make the world a better place.

[@MommaOG]

Me sitting here trying to blow the smoke out the way for Danny to hang the Bacon 😂😂🤣🙄 thank you so much for the informative video that bacon looks great😍💐

[@2005Pilot]

Love It! Trying my 1st bacon cure tonight. I have a Thermapen instant read. Full temp in 3 seconds or less. Worth the $100

[@TheFamilyFarmstead]

Bacon looks fantastic! So would you say you ran the smoker at 200* until the internal temperature of the bacon was 150*? About how long did that take?

[@DeepSouthHomestead]

Yes it took 5 hours.

[@willieponder7840]

The nitrates as you said was for when they were storing it outside that was long before they had Refrigeration I can remember my grandmother curing in lard in a cellar

[@kinflorida579]

Awesome!! I didn't know there was a difference between hot and cold smoke. How long did you say it will keep in a cool dry area?

[@DeepSouthHomestead]

This style needs to be refrigerated. The old way of using nitrites can hang for months.

[@kinflorida579]

@@DeepSouthHomestead Thank you😉

[@barrypetejr5655]

I was just curious Danny....do the termite's bother the wood in the smokehouse after the wood gets saturated with smoke ??

[@DeepSouthHomestead]

No

[@opalezell319]

Good morning,friends! Enjoyed video. Thank you two!

[@tealkerberus748]

What you need instead of the handheld thermometer is one with a cable to the sensor and the readout panel able to be mounted on the outside of the door. Then you don't need to open the door and let all the heat and smoke out to check the temperature.

[@thenewyorkredneck4735]

Kosher salt on swine? Oy vey, I can hear my Jewish friends complaining right now

[@DeepSouthHomestead]

Yeah I will get them.

[@kevincrosby1760]

The "Kosher" here has absolutely nothing to do with being Jewish. Kosher Salt is tiny flakes rather than crystals. Curing meat using salt was once known as "koshering". The special salt developed for the process was known as "Koshering Salt". Over the years, we shortened the name.

[@theIAMofME]

Danny, I just got around to watching this video. I'm so glad I waited. Today was the perfect day. I so enjoyed this. From start to finish like OAG. Like you say, we lost a library. I loved seeing the smoke...hearing the birds chirp and that AMAZING bacon. Thanks for this video. From start to finish...PERFECTION!

[@jamesmanley9521]

I used this recipe many years ago and I have used it on hands also

[@MarkWYoung-ky4uc]

That's some fine looking bacon Mr. Danny and I love your smoke house too!

[@Nick-gi6ym]

That looks really delicious looks really fresh & clean you can’t get any fresher than this. Thank You

[@woodknotts6050]

Love this , You have simplified something I couldnt comprehend before to even try....Now I feel more than comfortable !!!.....

[@RaisingRoneys]

Bacon wrapped asparagus are delicious.

[@fatboysfarm3607]

Nice looking smokehouse Danny. I love, love, love Cherry wood myself. Especially with whole chickens.

[@lynnclark4208]

I've been reading the comments and for those of us who don't have a clue how to do and what to do.......THHAAAANNK YOU. 🤗🙋

[@judyaustin7221]

Danny bacon 🥓 yummy! Our go to from now on. Simple and so delicious! Thank you.

[@idahohoosier8989]

Wow! I haven't seen "Domino" brand sugars sind I left Chicago in 1985. Sering it gave me a warm fuzzy. Nope, y'all don't get any prettier bacon than that Love y'all Danny and Wanda. Thank you for all y'all teach me. Blessings, julie