Homemade Smoked Bacon - Simple to make and BETTER THAN STORE BOUGHT

This bacon, though it takes 10-14 days to prepare before you cook, is super simple and so good, you will not want to go back to store bought.

[@hermandemello2200]

V interesting n awesome beacon recipe, A2Z speaking explained at well ending results,I'm pleased n happy watching ur post from TANGA Tanzania,

[@michaelb2906]

outstanding!

[@stoatyboy]

I see your channel is pretty new, we’ll this bacon recipe has me intrigued! No commercial equipment, no expensive layout. I can’t wait to see more! Subscribed, my friend! Keep em coming.

[@NABDCooking]

Thank you for the sub! Lots more coming!

[@tomfranceschiello3784]

You did not mention the need to flip the meat over every day during the curing process.

[@umayfindyourself9381]

Nicely done, but WHY is the white drug (sugar) needed?

[@megancable151]

Why do you rinse off the seasoning?

[@NABDCooking]

The seasoning gets well absorbed into the meat over the curing period. The rinsing helps to keep it from being overly sweet/salty. The flavor is already really strong throughout. I may in the future sprinkle some extra black pepper on top after rinsing, but the flavor is already so strong that it is not necessary.

[@davidl8425]

I have done hot smoke and cold smoke and to me the cold smoke is way better....

[@NABDCooking]

I have only done a cold smoke for salmon lox/lachs (I definitely had a harder time keeping the smoke flowing for that, but it still came out great), but I will have to try that sometime. Any particular tips for doing a cold smoke with pork belly?

[@NABDCooking]

Trying out the cold smoke today. I can see why it could very easily end up better than the hot smoke. Looking forward to tasting it! Nevertheless, I stand by what I said on the hot smoke being better than store bought.

[@NABDCooking]

Meant to let you know sooner, but I tried it with the cold smoke and... ...I like the hot smoke better. Cold smoke had a stronger smoke flavor for sure, but the difference was fairly marginal other than the meat being uncooked after the fact. Nevertheless, it was a good experience. Thanks for the feedback!

[@steverussell1500]

How long did you cure, then smoke, this? 15 minutes? These sides look like they have only been slightly warmed, not 2 to 3 hours minimum to internal temp of 150° minimum. I wouldn't eat this under any circumstance, even with your dreamy western-style musak. 1.7k views??? No wonder. Back to school, dude!

[@lindarylands6685]

10 days he said he did the cure