How to CURE Bacon ~~ Grass Fed PORK

[@cabincreekzeke6257]

I love how Miss Wanda done the Vanna White display on all the ingredients. Thank you for all the videos showing the KZbin world how to homestead.

[@RetreatfarmFarmvilleVirginia]

We always sprinkle sugar on our bacon when it's almost done cooking to cut the salt/nitrite and nitrate tastes out. It tastes great with country gravy or in grits and taste real good on a BLT with some fresh home grown maters.

[@mikea7473]

True trades man Danny , The smoke house is perfection your my brother. Thank you so much for posting all of God blessing that you all do .

[@heidifrog7894]

Wow! That looks like delicious bacon. Thanks for sharing your knowledge with us. I just learnt how to cure bacon for the first time & I now have a whole new appreciation for my grandpa’s meat safe & for the time taken to perform these skills.

[@MsLippy]

My daddy would always soak his salt meat before frying; but mama she wanted hers left alone, lol.. cant wait till that bacon makes its grand visit to the EPIC Smokehouse

[@sharonallen6921]

Good morning Mr. Danny and Miz Wanda. I am so excited for you. You put so much work into building your smokehouse and just 3 more days we'll get to see what all the hard work was for. My grandpa used to do this but that was before my time. I'm along for the journey to learn but also to see what my grandpa would have gone through. Y'all have a blessed day. ~Sherrie in South Carolina

[@flgirl1607]

You are an amazingly talented man. Thanks you for sharing your knowledge with so many. God Bless you and Wanda greatly for teaching your skills. 💕

[@pegsclips]

Your talents are endless. What an excellent project t for the epic smoker 🇨🇦👍

[@larryatwell9734]

We suger cured ours, wrapped it in cloth ,hung it in the building out side and that was it..no smoke.

[@SeanInAlaska]

Beautiful bellies there! Making bacon is so much fun! Great video and explanation.

[@sandhollowhomestead6972]

Danny, your EPIC DREAM now has legs and I can almost smell that bacon smoking in that epic smokehouse. The icing on the cake is when you slice and fry the first EPIC BACON at Deep South Homestead. Blessings to you both.

[@pattiripley7599]

Smoked bacon smoked ham smoked turkey smoked fish. You’ve got a wonderful looking smoker. I can see a lot of good food coming out of there

[@essemsween818]

Cheese Paul. Can't forget that Applewood Smoked Country Cheddar. That'll be the next big adventure learning the fine art of Cheese-making with Deep South Milk. 😉

[@SueLD]

It is great after seeing the smokehouse built to follow along watching the bacon curing process.

[@newdayfarm9463]

Real Nice slabs there. Now my stomach is growling! 😋

[@GettingGoshen]

LOVE IT. So did you make a place to put FLAT racks for smoking fish?

[@BosnWayne]

That is pretty pork belly. I'll bet it'll turn out delicious.

[@702cadi]

Hi. Danny is ready getting the smoke house ready for bacon. Epic

[@kevin86674]

He Danny I cannot wait to see it hanging in the smoker. You got me wanting to make some more bacon myself.

[@idahohoosier8989]

Beautiful! Thank y'all. Blessings, julie

[@hollowcreek4048]

Hey, Mr Danny. Could you set the pork belly on a wire baking rack that’s sitting on a cookie sheet? That way it’s not sitting in the salty juices for a week. It won’t fit in a 2 gallon bag, but would that help with the saltiness? Thanks

[@DeepSouthHomestead]

No it needs to sit in the salt to cure properly.

[@hollowcreek4048]

Deep South Homestead ok thank you!

[@sarrel48]

Man I would love to get my hands on that quality of a pork belly in my area

[@dannydunnagan3267]

I love bacon,ham and a real good BLT.with those good tomato you had on the other night.

[@timothyparish4031]

FYI: Nitrite is secreted by the throat end of the human tongue, so it is a component of everything we swallow, and is essential for naturally managing the microbial population in our gut which do much of the digestion of our food, inhibiting growth of pathogenic microbes in the gut the same way it does in cured meats.

[@w.m.9883]

Never heard that one. Always thought nitrite and nitrates were no good. There's plenty of options in the market without these suspect preservatives.

[@timothyparish4031]

@@w.m.9883 I worry more about unpronounceable preservatives, herbicides, pesticides, fungicides, and chemical fertilizers. Healthy soils absorb nitrogen and lightnig-created nitrites from air and rainwater through tunnels made by worms and dung beetles, etc, and balance nitrites, nitrates, and ammonium in the plants' root zones to meet each plants' needs communicated to the soil biology with sugars produced by photosynthesis, and requiring dozens of different minerals also provided by bacteria, archea, and fungi when requested by the plants. Sorry...I am a 68 y/o food scientist and small organic-regenerative farm-er (on 5 acres), with a looooong background in nursing, meteorology, medical technology, organic chemistry, environmental science and climate physics.

[@elizabethpendleton3421]

Looking a little Chilly Down in the Deep South just like us in CT

[@DeepSouthHomestead]

Hello Elizabeth

[@dj_ath]

Yum. Hope you have a great day.

[@tpm52043]

Very cool. Thanks for sharing. God bless you all. 👍

[@tim0h215]

Looks great. Got a question can you use Hawaiian/Himalayan pink salt instead of kosher in the curing process

[@VisoMoraine]

Danny, as the liquid accumulates in the bag, do you pour it out or do you wait til the end of the 7 days and then pour it out?

[@DeepSouthHomestead]

Wait till the end.

[@MiscMitz]

That's a quick, easy recipe!

[@bobandkaren2011]

Grass fed? How did you get them to eat grass? My pigs just rutted my pasture really bad. I had to move them into the woods so they could find roots, acorns and nuts to eat.

[@DeepSouthHomestead]

They had deep grass and done very little rooting. Plus they were wild pigs crossed with regestered spot. They were natural foragers.

[@robloxisbest6415]

Hi Danny and Wanda , I have a question about beef ; does a rump roast make good stew meat ? Cut up of course; or what other than roast can it be cut up to make ? Thanks Kim Crawford

[@DeepSouthHomestead]

Yes it can be used for stew mix.

[@robloxisbest6415]

Deep South Homestead ; Thanks so much 😀🌹🌺🐔

[@garyjohn316]

Don't let Hank get a holt of any of that!

[@WilliamSmith-jh8jp]

Thank you for this video . I dont eat pork but can you make beef bacon the same way ?

[@DeepSouthHomestead]

I would think so.

[@76lonestar]

Looks amazing!

[@BigDsGaming2022]

I see Hogs grazing Grass all the time in Florida ! LOL

[@jannahuntamed3422]

Can't wait to see the yummy bacon!! 🥓🥓😁😁🥓🥓

[@steveruby2120]

I know this is probably a silly question to ask a country boy, but have ever eaten fresh side meat (uncured bacon)? My Mom liked it better than bacon.

[@cherylmarkwardt1042]

Morton kosher salt is too salty, try using Diamond Crystal Kosher salt not nearly as salty.

[@tclodfelter8789]

Is Insta Cure#1 Pink th same as Pink Himalayan Salt? Where do you get the Insta Cure #1?

[@momof5821]

No it's not Himalayan salt. It's InstaCure nitrite(6.25%)/salt mix. You can order from Amazon. Some label as Prague #1. Make sure you use #1 because #2 is for long term hanging. You can cure without it. It helps keep meat a pink color but it's main function is to help prevent botulism. Hope this helps...

[@tclodfelter8789]

@@momof5821 Yes it does! Thank you!!

[@dirkjackson5215]

I had no idea that subbing to this chanel was going to make me so huuuuungry

[@daynight4902]

GOD BLESS

[@dailylife6432]

Danny. Where do you or where can I buy the pink #1 curing salt at. Thank you keep up the good content. Roy.

[@DeepSouthHomestead]

You can get it from sausage maker or we get ours from our local butcher.

[@dailylife6432]

@@DeepSouthHomestead ok thanks Danny.

[@johnmoore2555]

Can you eat the bacon once cured but not smoked

[@DeepSouthHomestead]

Yes

[@sislertx]

How did they do it in old days with out plastic bags?

[@supermaxx1]

People still just get the rub on good and slam in a hook and just let it hang or they'll use a sock-like pouch. The salt keeps all the nasty bugs away anyway✌️🥓🥓

[@DeepSouthHomestead]

They put it in wooden barrels.

[@supermaxx1]

@@DeepSouthHomestead yes! DSH, There are many ways without the luxury of zip lock bags 👍

[@wandaallen4340]

Looks good I love bacon 🥓

[@702cadi]

Hey Danny nice gloves ur dad would be proud of you lol

[@DeepSouthHomestead]

LOL

[@walterterrell677]

TEASE!!!!! 3 more days...

[@danhuff7133]

Where do you buy the instant cure

[@TheSHOP411]

You can get it online easily. I order mine from the sausagemaker website

[@DeepSouthHomestead]

I get some from my local butcher and from sausage maker.

[@essemsween818]

Over here, organic farms notwithstanding, money can't hardly buy Smoked Bacon of that quality. And what is sold as Grass Fed Pork, I doubt is pasture raised with treats every day, cured by hand and cold smoked, which I think is the only Bacon worth eating, Green Bacon has no place on my table thank ye very much. Lol. Plus you're going to get pots of fine, pure Bacon Fat/Grease off of it, no nasty water seeping out or white foamy gloop that's unspeakable chemicals. Can you freeze that again after it's been smoked? Normally you'd have to cook meat to freeze again, or does the smoking process make it safe to keep for ages. I mean in the olden days they used to hang bacon in a larder or meat safe until it was gone didn't they?

[@andrewlittlefield3425]

Delicious 😁

[@price4freedom]

What is the pink instacure? Ok its nitrate.

[@DeepSouthHomestead]

Nitrite there's a difference.

[@price4freedom]

@@DeepSouthHomestead thanks youre the best

[@tedperry2441]

Danny in the older video you used 1 1/2 tsp of the pink salt this video you suggest 1 tsp. Why the change. i made a batch last week with the older recipe and it came out fine. NOT TOO SALTY AT ALL.

[@DeepSouthHomestead]

You can use either. We are trying to cut back on the nitrite a little.

[@wandawilliams3110]

You ABSOLUTELY will have more bacon.. Your lard will be whiter too.. And shrinkage, none. It's amazing, the stuff we have been condition to buy.. I myself believe, that if we ate whole foods. Then, this pretty imitation stuff wouldn't still be in stores. Farmers, would get decent pay for their work.. When people say. there is no such thing. as a grass feed animal.. I say, nothing, else usually. When I try and explain it, I watch eyes roll. I was raised to not argue with anyone, because of understanding. When I know what I know. And you believe what you think you know.. It's s lose, lose situation. I prefer to prove. than to argue.. So. in any case.. My opinion, and its proof in the taste. The fat. is softer, the meat more flavorful. The lard. whiter.. The animal is tastier.

[@joegoins9894]

Need a bigger frying pan now!

[@Momjac]

Danny, HOW DID THE OLD TIMERS CURE THE MEAT BEFORE PLASTIC?

[@Momjac]

Could you lay it in a turkey pan with a lid? Then turn it over every day, keeping it in the pan?

[@DeepSouthHomestead]

They used wooden barrels.

[@janpenland3686]

Thanks Danny. That's some mighty fine looking bacon. I sure do miss having home grown pork. That store bought stuff doesn't even taste like meat anymore plus they add so much water to it that it doesn't brown properly. You're more or less boiling your bacon unless you bake it in the oven. Maybe one day I'll get lucky and someone will give me some home cured bacon. lol Much Love

[@702cadi]

Hey Wanda. Need to cut your bangs so you can see better lol. Good video

[@michaelallsup1]

How big was the hog? 250 lbs?

[@DeepSouthHomestead]

Between 200 and 250#.

[@sharonhartzog2074]

WE JUST STARTED CURING 47 LBS OF BACON.

[@michaelwiseman1405]

Lmao

[@michaelwiseman1405]

Grass feed pork huh .......hmmmmmm

[@DeepSouthHomestead]

Our pigs eat grass from the pasture they are not in a small pen.

[@michaelwiseman1405]

@@DeepSouthHomestead post vide of such please

[@michaelwiseman1405]

So feral hogs ???????

[@michaelwiseman1405]

@Prepsteading With Disabilities pigs will not only consume grass the root an eat grubs no pig is gonna maintain its self on grass only sorry a cow yeppers not a pig pal

[@robinsilvers362]

Ohhh, stop using that great value go sugar.... meat looks great.