I do real BACON! You will forget about store-bought bacon forever!

[@НатальяИванова-ц7м7ж]

Спасибо за подробные и детальные рецепты, с наступающими праздниками! Спасибо, Москва, 🇷🇺

[@ВикторМаслов-ц1х]

+

[@ninelcoloboos6723]

Я приготовила бекон по вашему рецепту. Спасибо огромное! Это, действительно, очень вкусно, а ещё очень просто в приготовлении и дёшево! И что ценно не надо стоять у плиты, загрузил в духовку на определённое время и занимайся чем хочешь.

[@НаталияАндреева-й4з]

Вы очень добрый человек.и умничка.спасибо за рецепт.я из Алматы Казахстан 25 лет солю сало мясо.и очень уважаю людей которые своими руками делают такие вещи и делятся рецептами.это трудолюбивый человек может кормить свою семью поделится с окружением.удачи вам.необращайте внимания на завистливых умников...

[@АлександрЛопал]

При чем тут добрый?

[@Ольга-л7б1и]

Абсолютно не почитаемые продукты. Будда какая то. Фу!

[@ГалинаГорохова-ф7ч]

Действительно,

[@AleksandarJakovljevic-rd9uk]

Bijeljina

[@НинаР-я7р]

Харьков вас приветствует. Всем желаю веры,надежды,любви и Мира,и здоровья!!!

[@Людмила-ш3м9ы]

Мой любимый Харьков ❤!

[@ВадимКонстантинов-ы1и]

Я делаю сыровяленый бекон, а так же варёный в духовке по колбасно-ветчинной технологии термообработки, когда температура в духовке 80°, и держу до температуры 70° внутри куска, за счёт этого сохраняется сочность продукта, он не запекается. Посол делаю как сухим, так и мокрым способом.

[@quiddivinum5279]

Здравствуйте, а есть видео вашего шедевра??? Просто исходя из вашей информации я хотел бы сделать по вашему рецепту, если нету, то может ссылку дадите на рецепт!?

[@ЕвлампийХарламов]

@@quiddivinum5279Да, киньте ссылку)👍

[@пвн-ш5я]

Как это, варёный в духовке?

[@ВадимКонстантинов-ы1и]

@@пвн-ш5я как делают варëные, варëно-копчëные колбасы и ветчины, окорока... Технология та же. Зайдите на канал к Агапкину "емколбаски", он настолько популярно объясняет, даже ребёнок научится колбасотворчеству...

[@aleksandraprvacki7840]

Ovo izgleda fenomenalno👏👏.Pozdrav iz Beograda,glavnog grada Srbije🤗

[@jacquelinerodenbush6691]

I'm watching from a tiny town in southern Illinois, USA. This was really cool! Thank you for sharing it with us.

[@bhodges75]

I am watching from southern Illinois too. Great minds think alike.

[@jonathanwiggins5366]

Ha! Southern Indiana

[@dvuschka.v.uschko]

Волгоград смотрит

[@Victoria_Astakhova]

Здравствуйте! Спасибо за интересные рецепты. Очень понравился набор пряностей для бекона. За это - лайк. Бекон будет ещё лучше, если не использовать пластиковые пакеты. Вместо пакетов, возьмите эмалированную миску, положите туда бекон, накройте фарфоровой или стеклянной тарелкой. Сверху - гнёт. В таком виде уберите в холодильник. К сожалению, пластиковые пакеты и пластиковая посуда не соответствуют принципам приготовления здоровой пищи и охраны окружающей среды, поэтому я их никогда не использую. Будьте здоровы!

[@7423-vb5ft]

Если хороший пищевой качественный пластик то вреда от него меньше чем от вас.😁🤣

[@Victoria_Astakhova]

@@7423-vb5ft , чем я Вам навредила?

[@Айлин76]

​@@7423-vb5ftзато от тебя вред распространяется на всю вселенную. Не захлебнись собственным ядом.

[@prostuschka_adel]

Для лучшего налипания специй сначала натереть кусок небольшим количеством растительного масла.

[@Victoria_Astakhova]

@@prostuschka_adel , точно!

[@alex_shest]

Супер ! Обязательно попробую сделать! Спасибо вам огромное! Я из города Костанай! Казахстан!

[@guterezepte]

Я благодарю вас, что написали. Очень приятно. Всего вам самого хорошего. Буду рада видеть вас на своем канале. 🤗 На канале вышел новый ролик. Буду рада, если он вам понравится.

[@ВераПряхина-я4д]

С благодарностью за рецепт из Великого Новгорода!

[@marina-3931]

👍

[@TheTriplelman]

Dos vredana from America

[@davidszakacs6888]

My family is of Hungarian descent and we used to have our bacon seasoned and smoked not for eating per se but to roast over a wood fire and allow the drippings to fall on rye bread covered with onions, peppers and tomatoes. It’s to die for!

[@Mistressofthegroove]

Ooh sounds delicious!!

[@Horatiu.P]

I am from western Romania and in the tiny town from where my mother comes, my grandparents from there used to do just the same when I was a child and spent more time there. So I guess that there are some common culinary customs around here.

[@XXX-tw6zm]

I love your country the food was amazing

[@VINvIN344]

bleh

[@babajaiy8246]

Haha...my father was Hungarian....I remember he use to create a jar of lard and use that like butter on rye bread - It was so good.

[@russian_rider]

Делал точно по такому же рецепту, только в коптильне. Результат бомба. Такую вкусняшку можно смело добавлять в карбонару. Вкус изумительный получается

[@guterezepte]

Das klingt fantastisch! Ich freue mich, dass dir das Rezept so gut gelungen ist. 😊

[@beccal.5369]

Hi I am Italian descent, my partner is Polish. We make home made salami and smoked meats/spec but have not yet tried making bacon. After seeing your recipe - i will have to try it out as it is hard to get good bacon anymore. We live in Australia.

[@breannaobryan1120]

It's really good, especially if you smoke it. Hickory and apple chips makes magic bacon:)😊

[@Franzen_leila]

Tenho muitas saudades do bacon que eu comia na infância e adolescência, pelos anos 70, o sabor era outro... saudades tb das batatas que havia na época, saborosas, amarelas e pequenas, não como as de hoje, brancas, grandes e aguadas, essa aguada, a binja surgiu depois e como a dona de casa escolhe pelo tamanho por preguiça de descascar, a outra foi eliminada, saudades tb dos alhos que eram menores e apenas 2 dentinhos tinha muito sabor, saudades tb do leite, que não tinha conservante e eu sempre fazia iogurte, hoje não é possível fazer iogurte pq tem conservantes em todos, saudades de muita coisa que desapareceu pq foram substituídos por algo mais rentável para a economia...

[@euridesbernardo6026]

Sdds da vida na roça , colhendo tudo na hora , não havia tanta doença .

[@karstenrosen856]

Für Joghurt etc Rohmilch bzw. Vorzugsmilch nehmen, diese ist nicht homogenisiert oder pasteurisiert. Viel Glück und guten Appetit.

[@vova4600]

Буду делать! Обычно использую похожий рецепт для SOUS VIDE, но мне понравилась идея запечь при низкой(100∘С) температуре в духовке! Спасибо за идею, живу в Выборге, Россия. ♥🤓

[@Antoxa1185]

Приветствую, так же Выборг!

[@МаринаМонахова-ь4ъ]

Привет из Питера!

[@kalleculkay2212]

Ein sehr schönes Rezept auch diese Kombi der Speck und passend dazu der Salat. Werde ich auch probieren ist mal was anderes als nur immer diese Klassischen Salate mit den Alttypischen Beilagen. Ich Danke für diese Rezepte würden prompt gemopst 😉

[@conniesedona116]

One year my ex's aunt and uncle sent us a slab of bacon as a Christmas present; I think it was from Wisconsin but I don't remember. I thought that was the dumbest or at least the weirdest gift ever ... until we tasted it. It was incredible! We weren't able to slice it thin like store-bought bacon, so we had these thick strips of yum! Have never forgotten that.

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video was released on the channel. I would be glad if you like it.

[@ST-kn9si]

Best BLT s ever

[@davidjacobs8558]

It’s a good thing that Muslims and Jews have food taboo against pork.

[@thedoor5442]

You probably had Nueske's Bacon from Wittenberg Wisconsin. It's the best bacon ever! P.S. They do mail order!

[@temujinkhan6326]

@@davidjacobs8558 Muslims wanting to be jews

[@usnchief1339]

I can't control my salivation! Bacon with the skin? Hell YES!!!

[@tim7757]

Dallas, Texas here. This looks wonderful! I usually get the thick sliced bacon at Sam's but the price has increased close to 60% now so I pass it up. Thanks Brandon...

[@sidneybales9062]

Question. What is the "breast" ? Is it pork brisket? Pork belly? I am trying to figure out what he started with.

[@breannaobryan1120]

Belleville, IL, USA. I just finished the bacon. I smoked mine instead of baking. I just ate my first piece and it is divine. I've smoked bacon for several years using different methods of curing and seasoning, but this one came up with the best taste. Thank you for sharing, I will be using this recipe for years to come.

[@guterezepte]

Wow, ich freue mich sehr, dass dir der Speck geschmeckt hat! Das Räuchern klingt nach einer köstlichen Variante. Vielen Dank, dass du deine Erfahrung geteilt hast! 😊

[@zoi9796]

Смотрю из Любимой Беларуси г. Могилёв! Спасибо за рецепт! Свинина у нас по доступным ценам и в продаже всегда есть! Попробую сделать!

[@guterezepte]

Спасибо. Посмотрите, у меня на канале есть еще варианты. Недавно выкладывала. Может вам какой-то больше понравится.

[@pavelmoiseev8880]

Могилёв на связи))

[@АленаКарева-б7з]

Отличный рецепт.Обязательно попробую приготовить!Казахстан город Алматы.

[@guterezepte]

Мне очень приятно. Большое спасибо! На канале вышел новый ролик. Буду рада, если он вам понравится

[@vitaly6312]

I make real bacon and here’s a few tips I’ve learned over the last 10 years: 1-50/50 salt to sugar ratio works best 2-any spices should be dried (so for example dried garlic powder instead of fresh garlic) 3-the amount by weight doesn’t matter as the meat absorbs what it can 4-the time you bribe your meat matters more 5-rinsing and drying the salt and sugar off is important for smoking. So when I wash the meat off and dry it, I put the meat back into the fridge for at least a few hours or overnight to dry a bit - it helps the smoke stick 6-nitrates and nitrites aren’t important - they simply keep the color in the meat (red). I make mine without as it’s healthier and the bacon is a bit more brown than bright red 7-if you use the belly with skin on, make slices in the skin in a cross pattern to help the brine penetrate the meat 8-don’t overcook your bacon. I smoke mine until it hits 140-145 degrees Fahrenheit. 9-you can make it without a smoker if you want. Simply add “liquid smoke” to your brine (just a few drops) and it’ll add some flavor. It’s not ideal but it works if you want good bacon without a smoker, a smoker is king though.

[@jasonallen332]

Very helpful! Thanks! I’m a beginner and I’ll keep this in mind!!

[@paulaclayton-beatts6263]

Hello. This sounds interesting. What cut of meat do you use and how lo g do you leave the meat to absorb the flavours please.

[@sirnica94]

apparently natrium nitrite is cancerogenic aka e250 in processed foods so yeah...

[@Herobox-ju4zd]

Nitrate also kills bacteria, which is neat if you don't want some botulism developing in your meat during curing and because bacon is usually made with a temperature between 140 and 149 farenheit that is a bit of a problem because those temperatures don't kill botulism like other bacteria. Only at 158 Farenheit you will kill botulism but not its spores. The botulism toxins will not get killed until 176 Farenheit and the spores will only get killed at 250 Farenheit. As for nitrates causing cancer, yeah there is data on processed meats causing cancer, but the best thing to do is just handle it in a responsible manner and don't eat too much processed foods or get your meat from a very good source and work in a hygienic manner.

[@jasonallen332]

@@Herobox-ju4zd excellent info and thanks for sharing!

[@raimundasantos8880]

Maria Raimunda eu sou de Belém do Pará e amei a receita.Obrigada Deus lhe acrescente. Nota 10 com louvor. Parabéns!❤❤❤❤

[@Meta9871]

I'm sure this is great but I won't forget about store bought bacon because it's literally effortless

[@Mike1962nz]

Crap too

[@Mike1962nz]

😂

[@MainahTony]

i think i may try your recipe. when i do my bacon, i will put in a smoker and cold smoke for 8 hrs. here is a hint i learned. if u get spices on ur zip lock part of bag and wont close? before you put in the bacon, fold the sides of opening of the bag down, so spices dont get on the zip lock part

[@henryian]

thanks,

[@markymark8]

A small but useful tip! Definitely a problem I've had before! Thank you!

[@MainahTony]

@@markymark8 you are welcome :)

[@АлександраИщенко-ш9д]

Спасибо вам, что поделились рецептом, Бог да благословит вас, как раз к стати брат прилетел из Владивостока, вот я и приготовлю, благодарю вас, это из г. Н. Тагила, Божиих вам благословений и храни вас Бог

[@olgicaivanovska2584]

Bravooo odlicno izgleda i garantirano e vkusno. Ke probam da go napravam ovoj recept na istiot nacin kako i Vie. Golemo Blagodaram. POZDRAV od Makedonija.🇲🇰.

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. Showing 2 great recipes in one video. I'll be glad if you like it.

[@НадеждаШ-о1д]

Россия республика Хакасия, надо попробовать, потом напишу отзыв, спасибо за рецепт. Да, ещё город Абакан.

[@roksalanas7565]

Ну и, каков ваш вердикт?

[@ЗемляХорса]

​@@roksalanas7565Да никакого.Главное - это слово Абакан))

[@bycorina7224]

I was born in Romania, but I live now in Germany.... thanks for sharing this receipe 🙂

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video was released on the channel. I would be glad if you like it.

[@gracymiranda373]

Contagem Minas Gerais, Brasil.Amei essa receita de defumar o bacon.Obrigado.

[@linagranieri8670]

Sei BRAVISSIMA!!!! MI piace molto guardare come lavori ordinata e molto pulita , MA lì fai anche per vendere questi prodotti? O solo per la tua famiglia? Io ti guardo DALL'ITALIA . Complimenti per tutto quello che condividi nei tuoi video. GRAZIE 👏👏👏♥️👍

[@forestcookingman1614]

Классный рецепт и отличный бекон! Однозначно 💯👍

[@флоренция-т8ф]

Слюнки потекли, я очень люблю бекон и все мясное домашнего приготовления.

[@АллаШлей-х2г]

Бекон попробую, а вот салат...под вопросом. Челябинск.... спасибо за рецепт.

[@user19_61]

Мясо с мясом ?... Я готовлю грудку подобным способом и это отдельная история + овощной салат 👍👍👍

[@ИмяФамилия-е2щ]

Надо взять себе на заметку такое блюдо😁. Я думаю оно вкусное, если вы сами готовите для себя😊. Благодарю вас за рецепт 👍 💞💞💞😁👍

[@meiriconejo8204]

Brasil obrigado por compartilhar a receita ficou um bacon com ótima aparência deve ser muito bom

[@ТетянаЖурилко-ъ2е]

Сегодня повторила, будем ждать) Спасибо за рецепт! Славутич Украина

[@НадеждаГолубь-у1к]

Спасибо огромное.А нитритную соль обязательно? Привет из Израиля

[@АннА-т5к7е]

Цвет мясо изменит, если не положите нитритную соль.

[@rebeccahuddleston8093]

Greetings from Sydney, Australia. Recipe looks good. Can’t wait to try.

[@rogeriodelpinoduarte1210]

Estou assistindo de Rio Grande RS, Brasil, com certeza vou experimentar esta receita , já fiz outra ficou deliciosa.

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. Showing 2 great recipes in one video. I'll be glad if you like it.

[@rustyshackelford312]

Another amazing thing to try is following a pastrami recipe with a little bit of curing salt in the brine but doing it with pork belly instead of a brisket flat and then slicing and frying like bacon.

[@guterezepte]

I thank you for writing. Very nice! 😊 All the best to you. I will be glad to see you on my channel. 🤗

[@thinkingoutloud6741]

THAT sounds interesting. I make both Pastrami and Bacon at home, and it never occurred to me to try pastrami seasonings on a pork belly. Thank you for the idea. What I really love is the freshly smoked bacon, straight out of the smoker. Just slice it and start eating. It’s like silk.

[@lucianocardozo1321]

Sou brasileiro gosto muito de bacon ,acompanho seus vídeos Braga Portugal!

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. Showing 2 great recipes in one video. I'll be glad if you like it.

[@philmort1080]

I will try this recipe. From Sydney, Australia 🇦🇺 💕

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. I'll be glad if you like it.

[@odairgomesoliveira4172]

Ótimas receitas principalmente a do Bacon. 👏👏👏👏👏👏👏

[@Анжелика-ж7й]

Всем здравствуйте. Готовила , он и вправду восхитительный. Спасибо.

[@TheDfly141]

Watching from Queenstown New Zealand 🙂 Looks so good. I will try. After all the process, would I need to fry it or eat as it is after the oven?

[@АллаПетрова-з6г]

Ся из г.рудного. Казахстан. Сегодня сделала по вашему рецепту бекон. Обалденный. У меня грудинки получилось 3,7 кг. Я его в духовке держала 7 часов. Вытопилось жира 0,5 чайной ложки. Всё осталось в куске. Как копчёный. Очень и очень вкусный. Буду практиковать. Прям сразу захотелось пива! Спасибо вам большое. Правда духовка эл. Посмотрю, сколько намотало.

[@yukkla9182]

How delicious it is. I never cease to admire you.😍😍😍

[@АлександрБогуш-т6ч]

Спасибо за рецепт! Любимая Беларусь смотрит!!!

[@expressoevangelism80]

This looks so much more satisfying with all of that potential in the new taste that is bound to come through. It’s got to be miles better than the Danish rubbish generally available in the Uk. I’m sending this from Plymouth England. Thank you for your recipes.

[@CharlieZelenoff]

Bacon is a CLASS 1 CARCINOGEN...........You eat this>??

[@freezegopher7054]

@@CharlieZelenoff Yeah, well if only vegetables looked, smelled and tasted like bacon I'd be good to go.

[@dodge7729]

@@CharlieZelenoff eating every day every week then yes will be bad for you but eating once in a while whilst offsetting with other foods which are known to offset cancer cells then there isn’t a problem.. the old add saying of everything thing in moderation..

[@CharlieZelenoff]

@@dodge7729 Class 1 carcinogen. Not a good thing

[@sirreus3003]

@@CharlieZelenoff Proud for you being so pure but as for me I easily got the top 10 carcinogens knocked out in addition to multiple others. I've had a great life and lots of fun living it. Much better than living in a dark padded room hoping my air filtration system is working properly. Heck ya it's been a great ride! Gimme some bacon wrapped pork chops. Peace out.

[@JaimeTovarChavezJ7A7T7C7H7]

Gracias Gute Rezepte, una excelente preparación paso a paso y por si fuera poco una deliciosa ensalada. Desde Berlín, Alemania,

[@ponohawelu4608]

Watching from Hilo, Hawaii. Thanks for the video!

[@paulosergioespezim2242]

Assisti ao vídeo aqui de florianopolis sc Brasil. Uma maneira simples de fazer o Bacon, no forno e sem a forma tradicional que é com a defumação. Interessante.

[@АлександрШикунов-и6э]

Спасибо за прекрасный рецепт!

[@ЛюдаМалащенко]

Спасибо за рецепт. Попробую! Привет из Минска, Беларусь! 🌹

[@victorm.photovic9983]

3:15 am NYC. Now I feel like having some bacon…🙄😁

[@Elena-cc4sf]

Оригинальный салат!!!! Я бы ещё при подачи украсила красным луком,но это моё мнение,а бекон 🥓, бомба!!!! Спасибо Вам огромное за рецепты!!!!

[@МацишинаОльга]

Рецепт, понравился,думаю приготовить на Новый год,спасибо,Мариуполь, Украина.

[@НаташаБекирова-р6м]

Попробую сделать на праздник г.Чирчик Узбекистан

[@b213videoz]

В Мариуполе мясо едят только по большим праздникам?

[@Хаски-о5о]

@@b213videoz Мне вот интересно сколько у тебя хромосом? Ведь у людей с таким высоким интелектом как у тебя, их явно больше 46.

[@WillieStubbs]

After I fry it to a crisp then I can love it. And need my buttered grits, over easy eggs, sorghum syrup with butter and buttered biscuits. Good video.

[@guterezepte]

I thank you for writing. Very nice! 😊 All the best to you. I will be glad to see you on my channel. 🤗

[@TheJerrydon575]

Soooo, what time do we all need to be there for breakfast!?! I am not 100% sure what sorghum syrup is, but it sounds amazing!

[@WillieStubbs]

@@TheJerrydon575 Sorghum syrup is amazing. It is sometimes mistakenly called molasses or black strap molasses which tastes a little burnt. Sorghum is made from squeezing sorghum cane which is similar to sugar cane and boiling the juice to boil off the extra water. About 10 gallons of juice will give you 1 gallon of syrup. It tastes a little bit like Dark Karo syrup, but it is richer in taste. When I mix it with butter it tastes a little bit like caramel, so yep, amazing.

[@TheJerrydon575]

@@WillieStubbs I would definitely not mind having that lol.

[@GK-sh7ck]

Watching from Terrace, British Columbia Canada! Great method! Great video!

[@zeelowsguys]

This bacon looks so amazing! What would you recommend for the meat to use like would you say pork belly or speck?

[@ilmichels]

Assistindo do Brasil. Um jeito fácil de fazer bacon, gostei.

[@ЛюбовьШаповалова-р5ф]

Господи!!! Ну как же нудно смотреть. Рецепт не плохой, но очень пустого много.

[@Astrophysikus]

Vienna, Austria here. We can buy ready-to-eat bacon similar to you recipe just fine here. Problem is, it is pretty expensive and yet often also quite bland. So, I will definitely give this a try!

[@louisdebruyn4395]

Atleast it is not smoked with injected chemicals like the only product found on shelves these days!!

[@tomrobards7753]

Most Bacon in the USA is bland anymore , people who haven't processed their own HOG have no idea what good pork tastes like .

[@tomrobards7753]

@@louisdebruyn4395 the only chemical in my grandfathers pork was salt ,in his sausage it was sage and red pepper flakes , some of his ham was the way they made old country ham , he had a large wooden box the size of a coffin that was half full of salt that was used for ham and bacon I think he did smoke some of the meat a little

[@СашаКочетова-ч1й]

Вена, Австрия,делайте надрезы на коже и немного больше молочной смеси.Я из России, Воронеж.

[@pomarrosa1]

Hola Soy Beatriz. Vivo en Cúcuta, Colombia. Tus recetas son excelentes. Muchas gracias por Compartirlas.

[@ТатьянаСавва-ц2с]

Рецепт бекона отличный👍а вот салат я бы такой не стала готовить, Ставрополь

[@alenapiragova1066]

Меня тоже поразил этот,, белковый венигрет".

[@ЦовинарКарагезян]

Огромное спасибо! Думаю будет очень вкусно, я смотрю вас из Волгограда.

[@zeniliacampos7963]

Sou brasileira , Parabéns, este bacon parece muito bom , obrigada !

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. I'll be glad if you like it.

[@brankomarelja4766]

Iz Livna. Ove godine ću uraditi li vašem receptu. Mora biti super.

[@ОльгаВладимировнаС]

Люблю такой салат,не мешанина, а чувствуется вкус каждого компанента. Бекончик супер,спасибо и удачи вам!

[@РиммаСпиридонова-и5д]

Очень аппетитный бекон,у меня текут слюнки.Спасибо за рецепт.

[@Balamyrgan]

Так возьми и сделай.

[@richdixon1572]

Up until adding sour cream, it had me interested and was looking good

[@ЕленаПалагутина-в3б]

И ещё вопрос - с какой целью перекладывать мясо, в другой пакет? Очень интересно!

[@rgsx69]

Основная влага выйдет в первые 4 дня. Перекладывать чтобы дальше грудинка находилась в более сухой среде

[@ВалерийБаранов-п1л]

@@rgsx69 можно положить влаговпитывающую пеленку.

[@ЛюбаЮрина-л6ш]

@@ВалерийБаранов-п1л нет=подвешивать требо=прямо в холодильнике=как колбасу=

[@НинаМучкаева-ъ7ю]

@@ВалерийБаранов-п1л оно должно сохнуть,дышать.

[@Александр-е1п7ц]

Время приготовления 8 дней и 3 часа! Класс! А потом на ночь в холодильник.

[@middle-earthtroll5024]

We use to do this in the restaurant I was running. It's way better, it literally doesn't splatter when you cook it because it's not full of salt water (to add weight when sold at stores) that is mixed with pork fat on a hot stove. The taste is better, much more pure, even a light smoke goes a long way.

[@manuelpereira1356]

Thank You. I have tried your Bacon recipe. It works well. I am watching your video from Lisbon (Sunny Portugal)

[@guterezepte]

Thank you for trying the recipe! I'm glad it worked well for you. Enjoy your bacon!

[@mariangarlej1841]

Bekon wspaniale wygląda i zapewnie tak samo smakuje, a sałatka znakomita, Dziękuję .

[@РаисаКузьмина-г1и]

Я с Донецка это Донбасс.

[@ТатьянаМанунова-ю9в]

Спасибо, очень оригинальный рецепт. Смотрю из города Туапсе

[@winreum]

Диана, я тоже в Туапсе живу. У меня здесь дом и свое фермерское хозяйство. Давайте познакомимся. Как с Вами связаться?

[@bozennaolszewska180]

Ten boczek to musi być smaczny aż mnie skręca.pozdrawiam jestem z Polski 🙋💐

[@julitaalfonso764]

I am watching your video from Pasig City

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. I'll be glad if you like it.

[@НатальяБочкова-ф9б]

Отличный рецепт, обязательно сделаю также. Я из России, Московская область. Спасибо.

[@brianvandy4002]

You made ham out of a perfectly good pork belly. Bacon is brined and smoked, not just brined. That's called ham.

[@guterezepte]

I thank you for writing. Very nice! 😊 All the best to you. I will be glad to see you on my channel. 🤗

[@marcpatchett2690]

There is smoked bacon but it's not a prerequisite of being bacon. Bacon is simply salt cured pork, being smoked doesn't make it bacon.

[@jardarsundeolsen3123]

Actually ham is from a specific part of the animal, the hind portion, including the thigh. It is never the belly. This is unsmoked bacon.

[@conchejoraff]

You’re just wrong. Ham is pork leg. So he can’t have made ham out of pork belly.

[@annajarczynska7330]

This is definitely what in many parts of the world is called BACON.I am Polish and if I showed it to anyone in Poland they would say BACON.I suppose that it is also called BACON in Germany and many neighbouring countries. I have lived in Scotland for many many years and bacon here is different.Unless it is a streaky type,which is more like bacon in Poland.What we call ham is not what we see in this video.😁 The most important thing though is that this piece of meat prepared here looks delicious,so screw what it is called and enjoy it for what it is.

[@ladmandiola8868]

Can you make this without using Nitrite Salt?

[@soneyliston7902]

It won't keep, and you won't get the colour it will look raw

[@jimwilson946]

Not really as the Nitrite Salt kills the bacteria.

[@adrsza]

Yes you can. It will keep for a few days in the fridge and of course you have to cook the bacon before eating it. I would make the marinating plastic bag air tight so no bacteria can grow while you keep it cold in the fridge. Don't go under 5 celsius degrees in the fridge. The final colour won't be that bright red without the Nitrite Salt more brownish but it will be just as good and much healthier.

[@doloresbarrionuevo6338]

Te felicito ,cocinas muy bien!!!!me encantan tus recetas,pero me kede con la duda,cuando histes el jamón, lo hiciste con carne de cerdo?,soy Dolly de Argentina,

[@светаананенкова-е7л]

Огромный привет из Беларуси.Спасибо за рецепт приготовления бекона.💯💋

[@irenalucky9820]

Я бы это уже через 4 дня есть начала😂, без духовки

[@ДормидонтЧереззаборногузадерищ]

Вообще-то так и надо) Специи смывать не надо!

[@ЕкатеринаДадаева-о8ы]

А вы видео не смотрели ???

[@gerasyy4136]

Обязательно попробую, спасибо за рецепт. Город Ульяновск.

[@ДмитрийЛукьяненко-х1г]

Добрый вечер,смотрю вас в Санк-Петербурге, на всякий случай это Россия,рецепт супер! Спасибо вам,обязательно попробую! Ну я думаю у вас это не первое моё сообщение, вы прекрасно всё показываете и готовите! Ещё раз спасибо!

[@ТатьянаКарпенко-б7н]

Спасибо за рецепт, обязательно попробую. Привет из Киева, Украина.

[@robertreynolds9607]

I'm going to try your recipes. They look very delicious. I live in Boerne TX by the way. I appreciate you sharing your recipes and look forward to trying them. Thank you.

[@guterezepte]

I thank you for writing. Very nice! 😊 All the best to you. I will be glad to see you on my channel. 🤗

[@VeganV5912]

@@guterezepte .. Bacon is number 1 killer of cancer !!!! WHO, NHS.... . Over a 5 minute hamburger etc !!!! Coooooward !!!!!!

[@VeganV5912]

.. Bacon is number 1 killer of cancer !!!! WHO, NHS.... . Over a 5 minute hamburger etc !!!! Coooooward !!!!!!

[@Itsumi_Nyanko]

Ohh that looks absolutely delicious 🤤 I'll try that for sure - from Montreal , Quebec , Canada

[@222ston]

Bangkok. Thailand. Thank for the recipes. Really. Look delicious.

[@neideeciadiversos149]

🇧🇷 Maravilha de receita, amo beicom e vou salvar a receita e fazer. Gratidão! 🙏

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. I'll be glad if you like it.

[@DukeCannon]

Greetings from the mountains of Tennessee, USA. Interesting idea. But everyone here smokes their meat. Kind of an obsession. Now what I wish I could get, a real rollbratten. I used to get them from butcher in West Germany and barbecue them. My absolute favorite! I'm getting hungry thinking about it. 😉

[@guterezepte]

I thank you for writing. Very nice! 😊 All the best to you. I will be glad to see you on my channel. 🤗

[@madpete6438]

Pararangi, Wellington, New Zealand.... We have a tree called Manuka or Tea Tree which is then used to cook it in the smoker rather than the oven for an extra layer of olfactory awesome. I am off to buy some nice home kill pork and try this mate - thank you.

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video was released on the channel. I would be glad if you like it.

[@marioballistreri5169]

Muyyyy bueno su trabajo .. desde Hurlingham BS AS ..ARGENTINA...FELICITACIONES

[@guterezepte]

I thank you for writing. Very nice. All the best to you. I will be glad to see you on my channel. 🤗 A new video has been released on the channel. Showing 2 great recipes in one video. I'll be glad if you like it.

[@Пелагея-п8з]

Харьков спасибо за рецепт

[@Bidonyuk1654]

Людмила, передайте всем своим, Бекон получается отличный, а Терехов - дурачок)

[@cincin4515]

Unfortunately in Australia the pork belly is almost unobtainable and very, very expensive due to restaurant demand but those chicken breasts are looking grand and right in my budget!

[@jimcondon9032]

It's just not right that we live in country loaded with cattle & sheep + plenty of pigs & chickens yet meats got so expensive . Chicken is becoming my go to meat as well . Dam overseas demand & price has also driven up the price here 🇦🇺👍

[@jackleentoop7693]

Jim Condon pork belly was 7.5 euros in the Netherlands two years ago. I nearly cried. I went past a butchers shop and they had piles and piles of pork belly in it. I couldn't believe my eyes. In great big slabs too. Not like the tiny bits we get here in Oz. Although Costco did have big slabs the other week for reasonable prices. I bought one and it was delicious. I think it was only $15 a kilo, so I got 2kg.

[@jimcondon9032]

@@jackleentoop7693 thanks jackleen that's a great price will be checking out costco ..I live in the Clarence valley NSW so don't think there is one here but will look into it

[@RespekfulFungus]

Here in Oklahoma it’s in every Asian market. I’d die if I couldn’t find it for my fried rice and ramen!

[@jimwilson946]

Make Back Bacon instead. Use a similar receipt But Leave Out The Garlic (unless you are a garlic fiend 😀) it has a far superior flavour and taste. I believe that in America it's called Canadian Bacon. Don't understand why as it came from Britain. Enjoy and get some Bread Cobs. Or for those with a bigger appetite use a Stottie and add a couple of Fried Eggs to it

[@АлексД555]

Отличный рецепт,возьму на заметку!👍

[@yuqueri100]

Watching from Concordia, Argentina. Excellent recepies,thank you

[@lorigraur7359]

Mulțumesc pentru rețete! Sunt minunate. 🤗

[@ЛарисаЧубченко]

Я из Киева. Шикарный рецепт!