How To Make The Best Homemade Bacon

Making bacon at home is insanely easy, requires minimal ingredients, and little time commitment. Long story short you should be making it, and I'm going to show you the easy way. All it takes is some pork belly, salt, sugar, and a little bit of patience for curing and maybe some smoking. Now this is real DIY goodness.
The Curing Salt I use (prague #1): shop-links.co/...
A Smoker Like Mine (They don't make the same one I have anymore): shop-links.co/...
Michael Ruhlman's Book:amzn.to/2CYMYyX
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman....
---------------------------------------------------------------
Music - Saib: / saib_eats
---------------------------------------------------------------
Ingredients you'll need:
Large Batch of Dry Cure-
2 cups (400g) kosher salt
1 cup (200g) granulated sugar
6.5 teaspoons (60g) pink curing salt (NOT himalayan pink salt. The link to the curing salt that I use is closer to the top of the description here.)
Curing the Belly:
at least a 3 pound (1360g) or more, skin on pork belly
The most accurate way of curing (my preferred method):
Cure the pork belly at a 2.5 percent cure. Multiply the weight of your pork belly in grams by .025 and the number you get from that will be the amount of dry cure that you need to use on the bacon. So in other words a 1600g pork belly would require 40g of dry cure.
The non gram scale version of curing:
Basically sprinkle a generous layer of cure on a baking sheet (about 1/3 of a cup) and dredge your pork belly in it to thoroughly coat all sides. Less accurate, could result in slightly salty bacon, but it works in a pinch if you don't have a scale and don't plan on getting one.

[@drdough7982]

Start by planting two bacon seeds,

[@timewellspent8137]

WAAAA

[@minecr4ft1z]

I moved into an apartment next to a Karenus tree. I was there for quite a while, but a few months in me and the tree (I'm mango, myself) started talking. My parents warned me but I didn't listen. We moved to a suburban area, y'know, really started planting our roots. Pollination season, etc, from there, two beautiful little hybrids started to grow. Work was getting stressful, I turned to drinking. (I never was abusive.) My wife got upset and started getting really toxic and controlling, manipulative, and just kinda crazy. One day, I woke up and everything was gone. That god damn Karenus tree. She took the kids, half my money, and many of my possessions. My parents were right. Karenus, if you're reading this, please, just let me see the saplings again. I miss them.

[@mr.jazzmoose1937]

Wait, isn't bacon a bug? I read that it was a bug (Type: Bacola scertopia ).

[@user-zg7qn1yb5v]

Everyone here is wrong. Bacon doesn't grow. It is mined in a baconmine and it is extracted from bacon ore.

[@panpaneletric7050]

I was trying to find an r/woosh in here but damn everybody is to smart

[@danielmoran1891]

I find your lack of B Roll disturbing.

[@DarioSpeed.]

Daniel Moran he got better

[@marlon778]

But ya know what's BETTER than BACON? No. I can't say something so obviously not true...

[@sushidope1701]

Marln Chinese food obv

[@staceyleeweeaks-hernandez8583]

That's why there is no B roll...NOTHING is better than bacon.

[@danielmoran1891]

God damn this is a lot of likes go to (not actually gonna link my site, that'd be garbage behaviour, my bad) and buy my fucking shit But yknow what better than my shit? B roll...

[@thomasbrown3791]

FINALLY SOMEONE WHO SAYS BOTH MEASUREMENTS

[@mustacheudark3088]

oi brother

[@tonyj4435]

Freedom unit is the only legitimate measurement system

[@celticbeltic5642]

Tony J This man is a Texan Patriot Also A bitch If u don’t like me I’m in Australia bitch Come at me I FUCKING DARE YOU BITCH

[@chairofthebored]

@@celticbeltic5642 cringe

[@tjailinht9412]

Ishaan Dasgupta cringe

[@colina1330]

I feel like an important, often-overlooked step in bacon preparation is having at least one bourbon during the process. Not enough bacon manufacturers drink bourbon while they make it, and it shows.

[@brienpike4220]

Bacon and Bourbon are two of the best B words!

[@cutum]

I've heard tale that some smokers wont even light unless you have a drink in your hand! Im too scared to try because I always want mine to light.

[@bdickinson6751]

@@cutum simple solution: light it first then get your beverage

[@bdickinson6751]

@@brienpike4220 I've got a book cookbook "Bacon and Bourbon" with nothing but recipes for both.

[@FrankSpencerFranklySpeaking]

I add maple and Jack Daniels to the curing process. And, the drink on the side is a great idea

[@fakecubed]

It's not homemade bacon unless you knew the pig from birth.

[@Forevertrue]

I do , I make fun of them and call them names so it will not be organic.

[@daviddet]

It's not homemade bacon unless you give the pig suck from your teat.

[@grendelkhan3082]

Not homemade bacon unless you, yourself give birth to the pig. The fruit of your loins.

[@gabrielconstantin3544]

@well done steak damn, that îs a good joke

[@kennethdwightboja7456]

@well done steak get out

[@mariogabrielg]

Funny, using KOSHER salt to cure PORK! :)

[@oskarelysee9076]

Gotta keep it kosher u'kno

[@johngregoryhouse]

LOL

[@SS-tt8le]

@@liaam4853 pork is not kosher :)

[@BarrySuridge]

Nothing to do with Judaism - "kosher salt" simply means rock salt, not sea salt!

[@chuusily44]

Joost the Egg r/wooooosh

[@markschaffer167]

I learned how to make bacon from an old time butcher. You don’t need those exact measurements. He taught me Kosher salt, light brown sugar. I now add dark brown sugar. Way more flavor than regular white sugar. He also taught me flip those bags every day for 10 days. Wash the salt off then soak in cold water. Empty the water n do that 2 more times. Dry the belly and let sit in frig on a rack uncovered over night. Then start your smoke. 6-12 hours of smoking till internal meat temp is 159 to 163 degrees. Then put in the frig overnight before slicing. He was butchering over 55 years and I’ve been making bacon for over 12 years. Definitely add the brown sugar it will make the flavor of the bacon 10 levels better than just white sugar!! Delicious!!

[@kellykoistinen1934]

100 vegans didn’t like the joke in the beginning

[@MaZEEZaM]

Or could be the use of nitrates 🥵

[@braddyhyperchavz2335]

Or maybe he is referring to vegan bacon, if there are any

[@user-sl6ou3qb9l]

athon penter Reee

[@user-sl6ou3qb9l]

MaZEEZaM Any alternative?

[@killham1337]

And the rest of them nodded sadly in agreement

[@GlenAndFriendsCooking]

This is pretty much the way we do bacon - so many great ways to flavour it , and different smoke flavours you can add.

[@polipmeister]

ur recipe is good too

[@michaelvickrey6407]

Glen be sounding funny on .25 speed!

[@lzrnurse79]

Glen I love watching your channel as well my man. Everyone you should check him oot! (Canadian accent)

[@joehartley182]

GLEN IS HERE! My 2 fav KZbin chefs!

[@markschaffer167]

He’s a rookie. Use brown sugar not white and smoke 6-12 hours not 2 or 3

[@sitnslide]

Poach or steam the skin until it's really soft. Dry on a rack. Deep fry (350 maybe). It puffs up into bacon chicharrones. Oh my.

[@braddyhyperchavz2335]

Nothing's wasted

[@realchezboi]

Tastes amazing

[@AP-pk9gw]

Why, i would eat that skin exactly the way it came out of the oven/smoker.

[@venomf0]

@@AP-pk9gw chewey. Its not crunchy unless you scorch it.

[@AP-pk9gw]

@@venomf0 Chewy is not bad, try it. and even if you find it dull make it on vinagreta (vinegar, oil, oregano, chilli flakes, parsley, hard boilde eggs, and others you like).

[@Jamison996]

This is so awesome when I first started watching this channel I used to cook hamburger helper every night now I have way more confidence in the kitchen I cook our own bread, bacon, and many more dishes I thought I could only buy pre made or in restaurants thank you so much Josh for giving confidence to beginners in cooking!!

[@Vamqirr]

“You know how to cook bacon, is not rocket science” I legit burnt more bacon than you can imagine

[@woBsquared]

oven 400 put bacon on foil lined baking sheet bake for 20 minutes. you'll never burn it again

[@brienpike4220]

Do you know my wife?!?

[@MrEazyE357]

@Chicken Nipples He's talking to/about normal people, not the mentally disabled.

[@jorymayer707]

My brother once set 2 minute noodles on fire.

[@someonenotimportant6829]

@@jorymayer707 toasty 🤤

[@lyndamckinlay7734]

I just made this bacon again for about the 5th time. It's by far the best recipe I've ever tried. Every recipe of yours has turned out perfectly. Now if I make something and it doesn't turn out well my husband asks me 'Is this from the bacon guy'? 'Why did you try anyone else you know he does the best recipes. Thanks for the video. Measuring the cure according to weight is absolutely fantastic. Love Your videos.

[@trishsmith2811]

i’m so glad to see this! We’ve been smoking our own bacon for a couple years now and it is so easy and better than any bacon you have ever had! We use brown sugar and sometimes put maple syrup and lots of cracked pepper. We also flip the pork belly every day for 5 days. Costco almost always has pork belly that’s nice and meaty. No skin on it so both sides get lots of smoke.

[@jameshaulenbeek5931]

A favorite of mine from a local butcher is black pepper crusted and smoked with pecan wood chips...🤤 sooooo good...

[@MaZEEZaM]

I was wondering about different spices to cure the bacon. At the same time, I don’t want to see it treated like American brisket where it’s coated in so much spice, you are never going to taste the actual meat.

[@terrypease7410]

We pasture raise our own pork and do all the processing. Including making bacon and country hams. You're dead on with this video. Not bad for a city boy. Lol I really enjoy your videos. Very Informative and well done. Chock full of details, which I thoroughly appreciate. Keep up the good work!

[@emaboo592]

How do you cure your hams? Wet brine then smoke?

[@ernestsmith3581]

Processing out a hog means your family is doing lots of good work too, Terry - exhausting, but rewarding work!

[@toshiyukisuzuki7610]

I always look forward to two things when I open a Weissman Video.... his iconic conversation with the camera in the cabinet and the awesome recipe.... always witty, always well-made. A TV show, perhaps?

[@breadhellabreadmilkcereala5390]

Me: Homemade bacon I should try that. Video: It will be quit simple. Me: ok Video: let it rest for 7 days. Me: All right i’ll just buy the usual $5 bacon in the store.

[@ilfautdanser9121]

ok. but once you've tried this version you'll understand why it's worth the effort.

[@Avianca-rr3rf]

It is simple its just time consuming

[@TFWPLSSUB]

Quitting is indeed simple

[@stinkybritches4540]

Avianca2005 time consuming? Ya ain’t gotta babysit it. Know what I mean?

[@Avianca-rr3rf]

Ernest P. Worrell Well I mean you need to wait I didn’t mean you need to watch it lol

[@hjlin8289]

When did Michael Reeves start cooking?

[@NoCokeOnlyIce]

hj lin He sounds so much like him.

[@jz4774]

@@NoCokeOnlyIce looks kinda like him but tall with longer hair

[@jungleballs5593]

When he grew 20years older

[@wumboqwark]

Holy fuck I'm not the only person who thought this 😭

[@cammy649]

Sounds but not looks. Deeper voice

[@stevenodell5315]

This may be my first comment on YT ever…but this one is worth it. I followed his recipe straight up and was shocked at how easy this is. Smoked on a pellet grill with lumberjack hickory, and took about two hours. Results have changed my life. Now looking for workout videos…. Thanks man!

[@jonathan8122]

Dude, I am so freaking glad I found your channel! You go and show us things other cooking shows don't touch. Thanks man!

[@kellysoo4473]

That is so true. Well commented. My children get inspired to cook better. We like your channel. Even my 3 years old think you are cool! Children don’t lie.

[@k0nnaxd769]

I can't express how much I've learned from Joshua... My family has been super grateful for me cooking the food, but the thanks should all go towards Joshua

[@mattjns]

I love re -watching these old pre B-Roll ghetto Josh vids. You’ve come so far, I’m a proud Papa! 😢

[@AlecCapel]

Josh you are still my favorite cooking channel, even now in 2023. Crazy how life happens! Love from Texarakana tx!

[@hellosunshine8019]

I just love all joshua’s work, so mesmerizing and well balanced 💛

[@mr.wizard2974]

Hanna can I mesmerize you?

[@chumincoomim]

@@mr.wizard2974 not bad quite smooth

[@lionelhutt9119]

thank you for including percentages and ratios. This is the first homemade bacon video that actuality gave me the information I need

[@Concolorproductions]

Dude I really love this channel. I also love the old videos the most, just a true culinary guy and his camera sharing knowledge. Love the success and growth of the channel but there is something very special about the early videos and him having all the control and personal touch. Much love to the channel man.

[@frogonmytoe2946]

Literally every video Josh makes is incredible. My fave KZbin cooking channel!!

[@Bears_]

Dude you are truly a hero among men. Keep this up, you have a bright future ahead of you.

[@schW3De111]

My butcher sold me 1 kg (= 1.000 grams) of curing salt for like 2 Euros. So if I did my math right, based on the measurements from this vid, I have enough curing salt for... 416 kg of pork??

[@rudidekok]

It's been 2 years I hope you have made good use of that curing salt

[@calvinatwood5376]

Hey Joshua! This is the easiest and best recipe I've found for bacon. Excellent job young man! As an old bacon loving American living overseas for many years I wanted to tell you, way to go! Import bacon is ridiculously expensive. Bacon made overseas is #1 expensive and #2 goes off real fast! I've tried so many recommended recipes for curing bacon only to have it come out too salty, burning easily and sticking to any skillet in the house. This recipe works!

[@robertholmes6336]

We have been curing our bacon for at least 3 years, sometimes use pre mixed Buckboard Cure from the shop or make our own as per the video but with brown sugar and powdered smoke. Very tasty, cooked nearly every morning in a hooded barbecue. 😋

[@Dr.Nagyonfaj]

For those who do not have a smoker - powdered smoke sounds like a great way to go. May I ask how you use it - in the marinade, or just before it goes into the oven? Also - how much (to taste)?

[@badamc]

But how so I substitute in my sourdough starter?

[@crazyisme1]

Bosco Albert instead of the salt just smear starter on it. It’s like the same thing 😂

[@JoshuaWeissman]

I audibly laughed in an empty room when I read this. Thank you.

[@JT-ic6rx]

Pwahaha!!!

[@stevethea5250]

@@JoshuaWeissman plz include metric units in video at least!

[@GerdRiesek]

Put some bacon in your next sourdough bread :-)

[@emily6967]

I'm a recent subscriber and I just have to say I really enjoy all these videos. They make me more confident in cooking and they make me super hungry!! Btw love the hair!!!💕💕

[@EdieCornelius]

I watched this video many moons ago, but i came back to it cuz i knew it would be awesome. We raise our own pigs and normally we would have the butcher do it when processed. This year i did our own. Let me just say, this was the most amazing bacon i have ever have and i did it myself!!!!!! I own both of your books and I will buy every single one you publish! Love you!!!

[@jackhaller9628]

Dude this is my favorite JW recipe. I'm smoking 15lbs right now. And Ive probably made >100lbs since I first watched this video last year. I don't even need to watch the video anymore I've got it all down. Follow JW's recipe and you will have awesome bacon. I don't do any of the aromatics cause my kids hate that stuff. But add in 1/2cup of maple syrup to the cure and oh mama... So good.

[@queenofcreepsville]

LMAO@ The pop up tent for protection from the rain. That is severe dedication!!!!!!!!!!!!!!! Appreciate!

[@CB-nk4hr]

I make bacon about once a month so I'd like to add a couple of comments. To kick up the sweetness I rub the belly with maple syrup before adding the brine. Use brown sugar instead of white for more flavor. If you are smoking it, always let the cured belly dry, uncovered, in the fridge overnight before taking it to the smoker. This gives the belly a sticky texture that helps the smoke do it's job. I am also wondering why you would smoke it with the skin on only to remove it afterwards. The skin insulates the meat/fat from the smoke. And lastly, the longer you can wait to slice it the better. At least 24 hours will make it easier to slice and the flavors will mellow as it sleeps.

[@mayamachine]

I make my bacon too. I never hot smoke. I never refrigerate as I don't have electricity. I don't use pink salt nitrates, I do use celery salt it has plenty of naturally occurring nitrates, I want to try arugula. Your so write about letting it dry and get tacky the smoke will stick,, I keep the skin, it dose block some smoke, but 6 hours smoking no loss of flavor. Plus I eat it skin on. Nice to see others who make smoked cured foods.

[@duanehenicke6602]

Drying is a myth. I have tried both ways. I can see no difference. Mine goes straight from the bag to the smoker. No need to rinse if you only put what is needed.

[@kweber8013]

Thank you Josh this helped i did this i used my trager smoker and did hickory pellets i set that puppy on smkke for 20 min then started the cooking process and man it was perfect thank you again i just ordered a full pork belly from work hehe gonna have lots of bacon for a while

[@tonyclark9155]

OK, I just fried the first slices of my bacon using this recipe and I have to say it is fantastic! I was expecting the traditional store bought bacon flavor but that is not what this tastes like. It's like a mash up of bacon and crispy/smokey pork belly. I will never buy store bought bacon again!!! Thank you for sharing this video, Joshua!

[@gideans]

For a sec i thought "Wow, we are going to raise a pig at home!" hahaha

[@briancolligan1380]

Making my second batch of bacon, the first batch did not last very long as I let friends and family try it out...As I am on a Keto diet bacon is a great addition to any Keto meal and if nothing else, making my own bacon bits is nice to be able to do too...Thanks, Joshua for your channel.

[@MrGilbert9v]

I work in a meat market and I see people going ape shit buying bacon when it’s on sale when pork belly is still cheaper I did it in my oven on a plank and it worked fine I’m so happy you had a recipe for it I love watching your videos even if I’m a year late lol

[@MichaelKaykov]

I’m addicted to your channel

[@Poschel]

Thankyou for ingredients measured in gramms

[@LukeVenables]

+1 to this. I wish more KZbinrs did this with weights and temperatures.

[@leenaright3949]

Fantastic !! I am newly retired and can't wait to do this 🐷

[@breejames6323]

Kaa Pii how’d it turn out?

[@MrSockKing]

I’m smoking my bacon today. Thanks for the video. It was extremely helpful.

[@Mrv1960]

No curing salt needed just salt really good. 50 years making italian pork products and have never used curing salt.

[@barbarahampton771]

I don't want to use any sugar, just salt will work won't it?

[@vm7859]

Just watching this I haven't had bacon in awhile now I want some

[@ayieethea]

math and bacon, two things i love!!!

[@dcm_r]

Lol, thought it was meth

[@stevethea5250]

0:14 even Muslims 👌

[@rockyomac1884]

M e t h

[@maxhermann4117]

No matter how often i saw this shelf opening its epic every time

[@ragejessica5107]

Im just a amateur on cooking basic things and I've been trying to fill my information paletteand looking at your videos it's making me think on how to make these and how to improve my cooking skills

[@KLemonLime]

The vegans are crying from the aesthetic of this video T.T Also I'd love to see some more dessert recipes as I love baking haha (But keep up doing what makes you happy :))

[@JoshuaWeissman]

KLemonLime totally happy to do more desserts. Thank you for suggesting. 😊

[@KLemonLime]

Np! I can't wait to see them :)

[@Roma_ant942]

You sir are god damn right, I'm vegan and keep watching this kind of videos hahaha

[@amitalkintome2429]

Teach us how to make a homemade coconut with activated almonds next

[@santosmichelena3519]

Kek

[@prussianeagle1941]

Bro that intro gave me chills! "WRONG" *CHILL OVERLOAD.

[@nickchristopoulos5151]

Awesome to see you showing how to make home-cured stuff JOSH!!! I make pancetta and it’s so simple. Keep cooking dude!! Love your channel😊

[@castironchaos]

"Why are you opening the cabinet and talking?" "I'm talking to the people living in my cabinet..."

[@asquithmainlines699]

I really like your channel, you remind me of a Young Alton Brown. Keep them coming.

[@JoshuaWeissman]

Huge compliment to me, I love Alton Brown!

[@heyitsemily677]

Thy are rebooting good eats!!

[@dobypilgrim6160]

When Alton still had some hair.

[@lhtsnakes1]

Can you explain the purpose of both curing it with sodium nitrate and then smoking it, even though you still have to cook it? Thank you!

[@Zenocide]

What people said were true. There's a lot of charm in the older videos. I really liked this one.

[@MaverickZ89COD]

Keep them coming Josh! What about a korean dish?

[@JustViperz]

Mommmmu I’m hungryyy. How long is breakfast almost done Mom: don’t worry only 7 more days

[@backwardsaussie9677]

i found your channel yesterday and i have almost watched all your videos! I love your channel your style of food is right up my alley plus the B Roll is super sweet!!!

[@DietWokeZero]

I usually hate seeing these comments but now I get it 😅 you deserve more subs and attention to your channel

[@EnderShard]

Being a vegan cook is like being an artist who only paints with blue red and yellow

[@garfield5179]

Ender Shard It's more like being an artist who hates the smell of paint

[@EnderShard]

@@garfield5179 yeah true

[@user-lt9sy4uc6c]

i saw how to make bacon and i immediatley thought; "aint no way he gon build a pig"

[@emaboo592]

I just finished making this today and it was delicious! Maybe a bit over smoked, but still really good. I liked the fact that the cure is measured by weight, not volume. It made it much more pleasant and no faffing around with soaking it to remove any cure. 💯

[@efaldridge]

Just butchered a Heritage Breed Guinea Hog today and cannot wait to make my own bacon out of the belly! Thanks for the tutorial.

[@reeffeeder]

I used tofu with this method. Didn't end well.

[@chikennuget3634]

Gene tofu is pretty good when done right

[@rlpn6710]

Gene Try tofu with meat. It sucks as a meat substitute.

[@brownie3454]

that's what you get

[@chikennuget3634]

@@rlpn6710 fried tofu is the bomb honestly

[@jz4774]

@Gene ever heard of something called asians

[@easproductions1305]

I had a vegetarian friend who always emphasized that he was vegetarian. He even showed me the vegan patties he ate. But when I found him eating bacon, he told me he was still vegetarian but bacon was his weakness. Like what, are you a vegetarian every other Breakfast???

[@devinthomas4866]

"you know why the Vegan crossed the road?...To tell another person he was Vegan"

[@inna.rudenko8571]

kzbin.info/www/bejne/fpLUe6pjjrZ8bZI

[@tweakypoppy]

A vegan told me chimpanzees were vegan. They are except when they hunt warthogs, antelope and monkeys every six weeks. Imagine going on a vegan dating site (if they exist) and calling yourself a vegan except for eight times a year when you hunt for two or three days and gorge yourself on meat.

[@tiptanx]

Tried this. You nailed it .yum!

[@davidh9844]

Curing time, as per a suggestion from one of your UK competitors: 24hr per 13mm or ½ inch thickness of the chunk of meat, plus 2 days. I've been doing dried Italian pancetta from pork belly for years, but never attempted American bacon. Have to figure out the cold smoking method, but the cure sounds right. Thanks for the tips.

[@williamhobson8314]

Master chef junior winners: 1:09- HOW DARE HE!!

[@kamote1049]

I made it a month ago and i smoked it with mariju*na leaves.

[@robinsuj]

@montanadoctor You can do the first 2 without the last one, you know?

[@tjeerdobbes6188]

ThaNKS this looks much more easy than others.

[@jerrypb1able]

I am not going to buy a store bought again.. wow, this is awesome. Thank you

[@cheeeps]

Ok, i don't understand "lasts 2-3 weeks" mine wouldn't survive the first days 🤔

[@blackknightjack3850]

It should survive more or less indefinitely. That's suppose to be the result of curing in any case.

[@jplaysyt2779]

"Everyone loves bacon" My GF who's a Muslim: DiSgUstEnG Me who's a pinoy: ah

[@etghanasif464]

Bacon is disgusting,so do you

[@Illusionati420]

Of course you would have my go to video/recipe for making bacon. You deserve more credit for making these videos... You are a wizard.

[@timkieler7866]

I am looking forward to making this bacon . It is a very informative video that Josh put out there.

[@jupremejucifier6920]

Please keep it away from animals *uses it on a animal*

[@brownie3454]

"Please give it to specific animals"

[@elijahmikhail4566]

It’s been a nightmare trying to source saltpetre, so I’ve been making my bacon with only salt, sugar and msg. I just found out today that saltpetre is illegal in Canada. 🙁

[@princessarialeer]

My grandma and grandpa make a LOT of home made bacon (they live on a farm) and it’s always the best.

[@constantinedinocopses6806]

Great video, curious what you do with the skin? hoping to make pork rinds but didn't know if you have a recipe for that...

[@TheDeathmail]

"You know how to make bacon. It's not rocket science" My Phd and NASA both disagree...

[@Muskelfabrikken]

"Everybody loves it, even vegans" Try and say that to a Muslim

[@geo77707]

Jewish too

[@boboscurse4130]

Their loss.

[@RandomPerson-gh5jf]

LOL 😂 i'm muslim btw i find this funny as hell 😂

[@helloitsme9255]

Turkey bacon...

[@nuddin99]

I used to be Muslim and finally tried bacon couple months ago. It was good the first couple times but now I really don't like the taste.

[@mariemedlin8423]

Just made this recipe and I smoked the meat with applewood and it is sooo good. Definitely something I will be doing again!!!

[@mikerlawrence]

I just made my first slab of bacon. Then this video was recommended. I’ll try your technique next time. I will say my homemade bacon is delicious.

[@ShadowVipers]

Can you cure it longer than a week? I've never tried to cure meat before but would that increase flavor or just make it spoil?

[@JoshuaWeissman]

ShadowVipers Sometimes it needs like an extra day or two but that’s not a good idea. Overcuring is a thing, it could end up becoming too salty or eventually even go bad.

[@bryanboateng]

🥓

[@tomynoks]

Dry cure and cold smoke is bacon. Basically cooked it in the smoker, making a fully cooked product, which shoukd then be handled as left-overs. It is not preserved at all. It only needs to be cooked once. In the frying pan.

[@Burboss]

Thickly sliced bacon? Yesss, sir! That's the way!

[@SlemTurnThePowerOn]

Can you eat it right after the smoking or di you need to cook it?

[@JoshuaWeissman]

Yeah so you actually can eat it once it's been cooked to the mentioned temp (150). I always like to cut a small piece to eat right out of the smoker or oven, absolutely amazing. With that said I actually prefer to let it chill then slice it and cook it in a pan like you would normal bacon. That way the fat has time to solidify. So so good.

[@SlemTurnThePowerOn]

@@JoshuaWeissman Thanks for the information! I will absolutely make this as soon as possible

[@fandomxeditz]

I am currently crying so hard right now. This is seriously the most beautiful, well put together story ever. I can’t believe how magical it was 1:12. That part truly made me shed a tear. And especially at 6:34 that part was just so truly heart touching words can not describe the series of emotions I felt. I absolutely loved the climax it had insanely excellent detail. Oh and we can’t forget the conclusion. The conclusion was the greatest and saddest conclusion I have ever seen better than any of the books I have read. Thank you so much for creating this absolute masterpiece. This is essentially the most important masterpiece of film history. It is a tragedy that this, it can’t be called a film, but a transcendent emotional experience, will be inaccessible for most. It beautifully encapsulates the human struggle to its basics; suffering, pleasure, faith, despair. It connects with the characters within the viewers, individuals suppressed within our own subconscious. It stays vibrant, fresh, and revolutionizes the art of storytelling and filmmaking while making a damn of statement on what it means to be human. Entertaining, gripping, and simply exhilarating. This might be the most impactful piece of art I’ve come across in my life, and I’m definitely coming back to it in the near future to study it more deeply. this is an absolute masterpiece , I was brought to tears listening to this and seeing the bacon go whirly swirly in a circle countless times. it absolutely moved my soul , and I don't think I can ever be the same. this bacon has changed my entire mental state , I am now at peace with who I am and what I will be doing later in my life. i have forgiven all my enemies and now I am a man of a pacifist life. I will move on , gotta move on , as the song says. the bacon is so inspirational , it shares it vast wisdom with all of us , and we are all so lucky that it would bestow it's great words with us. we are all children on bacon. hail bacon. hail bacon. The spinning bacon, rotating in one direction with this music... This made me tear up. How could such a bacon do such a thing? I'm struck by awe by this masterpiece. Especially when the bacon spins, showing its lightly salt covered tan skin. I can hear the crunch just from here, and so as the beautiful sound of the bacon scraping the dark, smooth velvet floor. The flavor, music and everything can be heard, tasted, seen and felt from a screen. You can really hear the breaths between the music artist, empathizing her love for this rotating bacon. Truly what I call modern art. This was the most legendary performance by any piece of bacon I have ever watched. The acting was top tier and very life changing. This is one of the greatest work from a piece of bacon I have ever seen especially on 57:42.I am currently crying so hard right now. This is seriously the most beautiful, well put together story ever. I can’t believe how magical it was at 1:12. That part truly made me shed a tear. And especially at 6:34 that part was just so truly heart touching words can not describe the series of emotions I felt. I absolutely loved the climax it had insanely excellent detail. Oh and we can’t forget the conclusion. The conclusion was the greatest and saddest conclusion I have ever seen better than any of the books I have read. Thank you so much for creating this absolute masterpiece. This is essentially the most important masterpiece of film history. It is a tragedy that this, it can’t be called a film, but a transcendent emotional experience, will be inaccessible for most. It beautifully encapsulates the human struggle to its basics; suffering, pleasure, faith, despair. It connects with the characters within the viewers, individuals suppressed within our own subconscious. It stays vibrant, fresh, and revolutionizes the art of storytelling and filmmaking while making a damn of statement on what it means to be human. Entertaining, gripping, and simply exhilarating. This might be the most impactful piece of art I’ve come across in my life, and I’m definitely coming back to it in the near future to study it more deeply. this is an absolute masterpiece , I was brought to tears listening to this and seeing the bacon go whirly swirly in a circle countless times. Tt absolutely moved my soul , and i don't think I can ever be the same. this bacon has changed my entire mental state , I am now at peace with who I am and what I will be doing later in my life. i have forgiven all my enemies and now I am a man of a pacifist life. I will move on , gotta move on , as the song says. the bacon is so inspirational , it shares it vast wisdom with all of us , and we are all so lucky that it would bestow it's great words with us. we are all children on bacon. hail bacon. hail bacon. The spinning bacon, rotating in one direction with this music... This made me tear up. How could such a piece of bacon do such a thing? I'm struck by awe by this masterpiece. Especially when the bacon spins, showing its lightly salt covered tan skin. I can hear the crunch just from here, and so as the beautiful sound of the bacon scraping the dark, smooth velvet floor. The flavor, music and everything can be heard, tasted, seen and felt from a screen. You can really hear the breaths between the music artist, empathizing her love for this rotating bacon. Truly what I call modern art. This was the most legendary performance by any bacon I have ever watched. The acting was top tier and very life changing. This is one of the greatest work from a bacon I have ever seen especially on 17:24. I am currently crying so hard right now. This is seriously the most beautiful, well put together story ever. I can’t believe how magical it was 1:12. That part truly made me shed a tear. And especially at 6:34 that part was just so truly heart touching words can not describe the series of emotions I felt. I absolutely loved the climax it had insanely excellent detail. Oh and we can’t forget the conclusion. The conclusion was the greatest and saddest conclusion I have ever seen better than any of the books I have read. Thank you so much for creating this absolute masterpiece. This is essentially the most important masterpiece of film history. It is a tragedy that this, it can’t be called a film, but a transcendent emotional experience, will be inaccessible for most. It beautifully encapsulates the human struggle to its basics; suffering, pleasure, faith, despair. The work put in to this is incredibly inspiring. The graphics, the animation, the music, so much thought was put into it. This has remined me that you can do anything you put your mind to. Not even mentioning the memories, this makes me feel like an infant again, just laying my eyes on this beautiful masterpiece gives me all the good feelings in life. I also understand what happiness is again from this. Not even to mention the most incredible part that is 2:10. Bacon spinning has changed my life for the better. It connects with the characters within the viewers, individuals suppressed within our own subconscious. It stays vibrant, fresh, and revolutionizes the art of storytelling and filmmaking while making a damn of statement on what it means to be human. Entertaining, gripping, and simply exhilarating. This might be the most impactful piece of art I’ve come across in my life, and I’m definitely coming back to it in the near future to study it more deeply. this is an absolute masterpiece , I was brought to tears listening to this and seeing the bacon go whirly swirly in a circle countless times. it absolutely moved my soul , and I don't think I can ever be the same. this bacon has changed my entire mental state , I am now at peace with who I am and what I will be doing later in my life. So much great graphic design, so much suspense, so much greatness in this one video. i have forgiven all my enemies and now I am a man of a pacifist life. I will move on , gotta move on , as the song says. the bacon is so inspirational , it shares it vast wisdom with all of us , and we are all so lucky that it would bestow it's great words with us. we are all children on bacon. hail bacon. hail bacon. The spinning bacon, rotating in one direction with this music... This made me tear up. How could such a bacon do such a thing? I'm struck by awe by this masterpiece. Especially when the bacon spins, showing its lightly salt covered tan skin. I can hear the crunch just from here, and so as the beautiful sound of the bacon scraping the dark, smooth velvet floor. The flavor, music and everything can be heard, tasted, seen and felt from a screen. You can really hear the breaths between the music artist, empathizing her love for this rotating bacon. Truly what I call modern art. This was the most legendary performance by any bacon I have ever watched. The acting was top tier and very life changing. This is one of the greatest work from a piece of bacon I have ever seen especially on 57:42. I am crying. This has made me go through an emotional rollercoaster. I cried, beat off, and also watched a movie while watching this premiere. This has made me go through so much. I passed depression because of this. It really inspired me to become an outstanding young man. Thank you.

[@crispy1661]

Patience is the hardest ingredient to find, trust me.

[@MrForcecon]

Nicely done. I made one batch that turned out too salty and cubed it as mentioned...it made the absolute best fried rice!

[@haiderbouzid3898]

Next time peel off the skin before curing the meat

[@jonpulicicchio5000]

Arrggg. It's not in your cookbook. Now i have to write it down. But, if my pork belly comes out as great as your chili oil recipe i will be a happy man. Cheers 😊

[@tomnook8730]

I wanna be in Josh's family so whenever it's Thanksgiving I get to eat his food

[@jordanchamberlain4377]

I truly appreciated this video when I saw the canopy