Homemade Applewood Smoked Bacon

[@brittsbackyardbbqngrill]

As a guy that grew up with or own Smokehouse, that looks Great. We smoked Hams, Bacon, Hog Jowls and a few turkeys every year. With that being said that is as nice looking Bacon as I have seen. Great job and a really Great Video.

[@PineyWoodsHomestead]

That was an excellent tutorial. We butcher our Hereford pigs in the winter and make our own bacon. I've been using Excalibur from Walton's for years but I think I'll experiment with some habenero powder that we made from our garden this year. You've inspired me with the hatch pepper flakes!

[@CookingWithRy]

Habanero powder sounds like it would be amazing 👍

[@GURGTUBE]

I just wanted to comment on the cold smoking topic Apparently the Ideal temperature to cold smoke is between 55 and 85. It is not literally "cold smoking" (below 40 degrees F . One more thing id like to add is you can do it in multiple sessions, so long as you refrigerate it in between smokes . The cure #1 should make it safe for this. I've heard of people cold smoking sausages for 24 hours using cure #1 and then cooking or freezing them. If I know there is a somewhat cold day I can fill one of those pellet tubes or pellet mazes that can cold smoke pellets for HOURS, some even 12 hours. Ambient temps may be cold but depending on the size of your smoker they do generate some heat to make it work well. And eventually I would cook the bacon before slicing it cold unless you had a fancy meat slicer. So far I've only done something similar to your method. Thanks for the video dude, I enjoy your channel general

[@keithwilliams1350]

Outstanding video. Home made bacon maker here, but picked upi a few great tips. Again, great job and thanks for sharing.

[@ferdinandpio9535]

Clear and informative presentation.

[@jaberoujourney]

Never made home-made bacon...after this video definitely on my To Do List! 😋

[@richardjaniszewski5056]

Awesome video my bacon came out perfect following these instructions.

[@mikeerickson2412]

I always make my own bacon it’s a labor of love thanks for the video

[@saskiapanter]

Looks absolutely delicious. I love bacon which we in the Netherlands call ontbijtspek (breakfastbacon). I do like the slices thinner and I love crispy more, but I'm sure I would enjoy your version very much. Mnomnomnomnom 😃 😊

[@joshuaverdin2160]

Great video ! I work a 14/7 schedule meaning off only 7 days does it have to be a week of cutting are can I get away with shorter timing

[@CookingWithRy]

I’ve done it for 5 days before.

[@deborahdshahan2014]

Just pulled off 2 big slabs off the smoker. Ready to slice!!!

[@bobmckay5781]

I made the hatch pepper bacon, came out awesome!🥓 Thanks !

[@johnknapp6328]

Great Bacon Video. Very informative End product fantastic.

[@jeffryscobba867]

I've waited to see your method so I could follow it. I have tried to make bacon before and it was a failure. The cooks you do that I try always turn out great. Thanks again Ry, you're the best.

[@CookingWithRy]

There are many methods out there. You almost have to find the one that works for you and the taste you prefer :)

[@SmokinJoesPitBBQ]

Yum! It looks like you were factory reset when you tasted that bacon. 😁 Nice job buddy. 👏

[@CookingWithRy]

LOL. Factory Reset. I love it!

[@Xpyburnt_ndz]

That looks so good Ry! Want to try making my own bacon here soon! Thnx!!!

[@Jiffy-zq2yh]

Subscribed! Glad I found your channel. Looks delicious!

[@tsilikgabo8768]

Great Recipe.. method. Thank you.. can you post the name of the tune.. it is bacon music! Thank you in advance.

[@brianparker3901]

Going to have to give this a try.

[@ptcclatlptcclatl1683]

Ry, you nailed that!

[@peteprizzi8508]

Looks mighty tasty. Gonna have to try this. Thanks for video

[@RobertKohut]

I think I might try this, but smoke it on the offset with maple. 200 is hard to do on an offset but I'll manage since I have done fish at those temps as well. 🙂

[@ronhart8857]

Beautiful video, of an excellent meal. After you wrapped the meat in aluminum foil I would have placed them on the wood stove to raise temp up to 160. The complete meal was well worth the wait! Beautiful job, love the channel. Wishing gramma good health!

[@bobmckay5781]

My mouth is watering! Good looking sandwich! MMM🥓😋

[@wchops7578]

I’ve been waiting for this for weeks. I’ve got a pasture raised pork belly on order, can’t wait

[@ratlips4363]

I got 10.5 pounds of pork belly at Costco for $2.99/pound, skinless, and this was about Saturday, June 24, 2023

[@2005Pilot]

11.5# for me from Costco- started cure 6/28. Trying different cure times to see what it does for flavors. Also will try the Pellicle method this round

[@nickybob1978]

I'm feeling inspired. Think you could pull this off using the Webber kettle?

[@CookingWithRy]

I know people have. If you can maintain that 200ish temp, it should work.

[@shootermcgavin991]

No mayo?! Mayo is mana from heaven. Toast the bread butter it and a thick layer of GOOD mayo. Awesome video!!!

[@SmokyRibsBBQ]

Looks good Ry! I love making homemade bacon!

[@CookingWithRy]

It's so worth the effort. The taste just can't be beaten :)

[@SmokyRibsBBQ]

@@CookingWithRy I totally agree!

[@CowboyGirl007]

Video informative. Others use unsafe practices: table salt only, not curing sallt #1. Thanks for proper, safe instructions! How did you calc salt, sugar, etc?

[@CookingWithRy]

Thanks! The ratios I used are listed in the video description.

[@CowboyGirl007]

​@CookingWithRy right..are they still %? Just wondering where you found them.

[@CookingWithRy]

@@CowboyGirl007 I can't recall where I got that specific ratio. It was one of several I tried. You can find a lot of variations on the internet. It is using a percentage, so, for example, the meat weight in grams I multiplied by .0025 (.25%) to get the amount of curing salt.

[@psychokil987]

i have a question since ill be attempting this at home myself soon. Does the Brown sugar make the bacon overly sweet. The reason i ask is i do prefer a more smoked vs sweet bacon. It may be a silly question but just trying to educate myself prior to starting.

[@CookingWithRy]

I don’t find it makes it very sweet. Some people add much more.

[@thifran2]

Great video! Thank you 😊

[@smoMashup]

Thanks for this video. I'm curing my pork belly now, per your recipe. But why 7 days? I've cured beef cuts with longer smokes for shorter amounts of time. Just curious if you could clarify? Thanks!

[@CookingWithRy]

It’s a pretty standard length for bacon. Some go shorter, some go longer 😊

[@THEREALSHOWBBQ]

Great looking bacon bro. I need to order some from you. 😁

[@NkechiUwakwe-np9fx]

Can I use turkey for this recipe,if yes, please what cut? Thanks.

[@brianveestrom6784]

Excellent bacon! The hardest part after buying pork belly is not making them into burnt ends. I have no will power and less patience. =)

[@CookingWithRy]

Bacon Burnt Ends 😊

[@jgranahan]

Looks great, Ry!

[@jimlarson3909]

Where did you get the Red & Green Hatch chile flakes? Never seen them in the store. Great videos, I've learned a lot. Thanks.

[@CookingWithRy]

Those are from Trader Joe’s 👍

[@jimlarson3909]

@@CookingWithRy Thank you.

[@jakepokorney7409]

Just did my first bacon batch, cured for 8 days following your recipe exactly except added a 1/4 cup of real maple syrup. I noticed it was definitely more firm than when I started but didnt seem as firm as yours, thoughts? Should i have let it cure longer?

[@CookingWithRy]

Every piece of meat is different so final texture can vary.

[@jakepokorney7409]

@CookingWithRy it's on the smoker now. Hopefully it turns out good! Thanks for the recipe!

[@Nttmf]

I’m a new subscriber, great and informative. Can I ask you for some help please. I’m new to smoking meats and just converted my wife’s old bread proofing chamber into a cold smoker. How long should I smoke sausages and bacon using hickory wood pellets? I’m aware of temperatures being too high and have recipes which include Prague powder 1. I basically would like to know how many hours without ruining my bacon and sausage. Many thanks, I like that hatch bacon 😋

[@jeffryscobba867]

I've been waiting weeks for this video. 😀

[@josephtaylor7858]

if you did use a maple glaze would it be before or after the curing process?

[@CookingWithRy]

I personally would do it for the smoking portion but others do it during the cure.

[@josephtaylor7858]

@@CookingWithRy thank you for your time, you have helped me grilling a ton.

[@ForgetU]

Is there a max time you can leave the meat in the cure before it becomes a problem?

[@CookingWithRy]

There probably is but I just stick to my recipe.

[@bradehr8956]

Hello. Where did you find that needle probe you are using?

[@CookingWithRy]

That’s a ThermoWorks product.

[@David-burrito]

You mentioned cooking it to a safe temperature, but other videos I've watched say that if the bacon is cured, there is no concern for a minimal safe temp. The smoking adds flavor, and that's all. Your thoughts?

[@CookingWithRy]

This is safe safe. I like this method.

[@ralphcrisp2112]

When you freeze the remaining bacon...do you slice it before freezing

[@CookingWithRy]

No I slice it when thawing 😊

[@lancephinney5538]

Most scales have tare weight to take off container wt.

[@MrMellman84]

Where can I find that bottom grate. I have the WW36.

[@CookingWithRy]

It’s custom made by The Burn Shop.

[@DoubleBAmusements]

Instead of subtracting the weight of the bowl, cant you just set it there and then turn it on so its zeroed out with the bowl already on the scale?

[@CookingWithRy]

Sure can.

[@alfonsocastro6478]

I followed step by step this process, but it’s got a bit salted. What could cause this ? …the seven days or the amount of salt. ?

[@michaelgerald7542]

I may have missed something. How did you come up with the 124 grams of salt to use?

[@christopherbareja996]

Weight of pork belly x 2.5% = 4989 x 0.025 =124.725

[@chris818529]

How do you figure out the brown sugar weight

[@stevedenhup]

You don’t rinse off or soak after curing, is your bacon salty ?

[@CookingWithRy]

Don’t usually rinse. Maybe if I used more salt in the cure.

[@stevedenhup]

@@CookingWithRy thanks for the reply. Going to try your recipe next time I smoke some belly.

[@stevedenhup]

If you use more salt it would taste salty. Is your Recipe salty?

[@CookingWithRy]

@@stevedenhup To me it's not, but I've experimented to get it to this taste. You may have to adjust for your own taste :)

[@mblais213]

Why don't you use sodium erythorbate, it counters the bad effect of nitrites

[@imac2612]

I both loved watching this video and was extremely jealous I couldn’t taste the bacon lol

[@jinhayu]

Why don't you just vacuum seal the pork bellies? The brine that develops then surrounds the meat perfectly 👌🏻

[@CookingWithRy]

One thing that can happen when you vacuum seal is you draw moisture out and lose that as part of the process. It’s possible with some vac sealers but not all.

[@rodneyhaymon1628]

Looks good

[@jm92gt03gt]

If you don't cold smoke it then why use pink curing salt. I thought that was for cold smoking meat.

[@CookingWithRy]

Not only for cold. It helps preserve and maintain color.

[@BigChucksBbq]

Looks tasty

[@genefulghum7549]

Got to have mayo

[@engc4953]

Why sugar?

[@christopherbareja996]

A lot of salt is used in curing, sugar balances that out a little bit.

[@charleskoch6487]

I didn't hear how long you smoked the bacon to reach 150

[@CookingWithRy]

Until it reached the target temp. It’s about temp, not time.

[@campguy]

another great ingredient is from Europe called "Apple STroup"......it apple juice boiled down like we would do to sugar cane juice or sorghum here in the USA........imagine a dark dark brown almost black syrup like molassas except made from apple juice.....very thick and sticky.......I had to order it from amazon

[@robmclendon3111]

If someone hasn't mentioned it you can hit the tare button on the scale and it zeros the weight of the container out for you..one less math problem..

[@robmclendon3111]

lol..guess i should've watched a little further

[@CookingWithRy]

😉

[@PaulMcLove]

‼Yummy 👍😉😀

[@johnjordan1357]

Ry, I'm a fan but why Grams rather than Ounces?

[@CookingWithRy]

Grams are far more precise and useful when getting to these fine ratios.

[@deborahdshahan2014]

The measurements were only in grams. Can you convert to regular measurements since u don’t use a food scale please

[@jackwebb5917]

You had me until you started doing math!!🤪🤪

[@fortmill4007]

That’s not a classic BLT in South Carolina. Needs Dukes to be a classic BLT.

[@CookingWithRy]

Next time I’ll come to SC and make it 😊

[@joshperry4521]

I'm in Canada never had Dukes mayo but i do hear great things about it though, I'll have to see if there is somewhere I can order it from and have sent here so I can give it a try cause hellmann's is a pretty commonly used around here.

[@joshperry4521]

Now that's a BLT!!

[@StevenIW]

Belly in the fridge tonight!!!! I’ll give you an update in 8 days!!!!

[@mrglass3617]

So what happened? 😁

[@e4300]

You lost me at Nitrates (pink salt)

[@voyager8195]

Looks like more fat than meat. I like more meat

[@AspyreFGC]

This looks awesome Ry. I definitely need to try this!

[@jacksonjackson2914]

Your way of making bacon is way different than my way of making bacon...

[@CookingWithRy]

There are a lot of ways to make bacon.