Natural homemade bacon. No artificial preservatives. (No Chemical Nitrites)

How I make bacon at home. No Nitrates. No Nitrites. Just salt.
Recipe:
79 Busch Lattes
5 lb pork belly (per batch)
1/2 cup water
1/8 cup brown sugar
1/4 cup KOSHER salt
1/8 cup coarse ground black pepper
1/2 cup PURE maple syrup
Keith Bettag's Channel: / @keithbettag598
T-Roy Cooks: / spacecowboytx

[@toolbox0001]

Glad it wasnt a bud gay lite beer😂😂😂

[@JohnJones-th8by]

Fantastic video brother. The beer thing was hilarious. Gonna try this soon. Cheers

[@LenHordyk]

Thanks for this fantastic recipe! I've tried many different ones over the years and this is the best one I've used. Made a 10lb batch a few weeks ago. So good!!

[@sixstringkitchen4493]

Dude! I'm super glad to hear that. I've been so absent from this channel but every once in awhile check back in. Good eats!

[@RobertKohut]

Great video. Finally someone that has "all the steps" in the prep of homemade bacon... 🙂

[@susanlbk]

First time I've seen you,you were in my recommended videos for makin bacon and I subbed because of your intro. Can't wait to see how you make the bacon! 🙂

[@jamesrobar7100]

Want to thank you for the recipe. This was the first year we did our own pigs and your recipe was amazing and turned out the best bacon and I used the recipe on my hams as well and then best bacon and ham we have ever had. Thank you again great video

[@sixstringkitchen4493]

Love that!

[@veronical3135]

First time to cure bacon, watched tons of videos but yours is the most accurate and informative, great editing and lots of fun. You got me with that beer, thought you would have a latte as in coffee. Smoking the bacon tomorrow, great tip on leaving it to dry in the fridge overnight. Really curious about the taste but something’s telling me I ain’t going back on the supermarket version.

[@sixstringkitchen4493]

Awesome. Hope it turned out.

[@JimDeGennaro]

My 1st batch came out perfect a few months ago, and the second batch just went into the fridge. Thanks for the tips!

[@sixstringkitchen4493]

Awesome!

[@tomcote4880]

Yep.. very instructive: I thank you very much! Can't wait to try that out in the upcoming weeks: still freezing here in Quebec City - Canada. Also, I might go the dangerous way by skipping few beers while proceeding with the recipe, I'll take my chance !!!

[@joebridges3165]

Great video and recipe, I'm doin this, without the Busch beer...Kentucky bourbon instead my friend. Nothing against Busch, just beer in general at 65, beer and I don't get along like we used to.

[@bcasey101]

Love the video, Well done. I've been a long time subscriber of Troys and Keiths (I found ya from Keiths last video), Great guys. Love your sense of humor. Quick question, about how thick do you slice yours? Thanks and I agree, you need to do more cooking / smoking videos. You are a "Natural" :-) Cheers

[@sixstringkitchen4493]

B Casey thank you! Like I show, I let it get firm in the freezer first then I slice. I slice by hand with a very sharp chefs knife. It is the worst part, but the meat slicer I own isn’t big enough to run the whole slab through so it’s the only way I can get full slices. One day I’ll buy the right tool for the job. A meat slicer would be ideal if you have one. By hand does work though. Cheers

[@48peon]

Bro. Great stuff.

[@lucraymond2198]

great video!! Love the "Lattes" LOL

[@Mount2Mount.Homestead.Garden]

Thank you for great video

[@anthonypayne2101]

15:15 'Pellicle' I believe. You had me rolling with the beer, because I honestly thought for a minute you added it to the cure.

[@sixstringkitchen4493]

Anthony Payne ah yes, you are correct. Thanks!

[@haus05]

Canadian guy here from Northern Ontario Canada, clicked your video as I just cured and smoked my first pork belly this weekend ... havent tried it yetbut will soon. also a big fender guy! love your recipe starting with two lattes lol we call them that up here in the north too ! subscribed and liked and notifications on!

[@sixstringkitchen4493]

Awesome!

[@keithbettag598]

awesome vid dude, gonna be hard for me to look at a piece of pig in my ice box for a week without cookin it, but im gonna try this, good to finally find someone on video that drinks as many beers as me, lolololol----hope u had a good time last sunday and my bacon is going into a jalapeno an cheese casserole this weekend,,,,,have a great weekend

[@sixstringkitchen4493]

Thanks buddy. Had a great time, man. Real great time. Casserole sounds divine! Cheers. Have a good weekend too. Thanks.

[@TRUMP4PRISON2024]

Great video- really thought you were Ryan Reynolds....thank you sir👍🏽

[@CH-sl5eq]

I almost backed out of the video because I didn't care how Ryan Reynolds makes bacon.

[@genecodr908]

I’m definitely going to take your advice and get plenty of beer

[@ayeshaPH]

Usually i soak it in ice water for about a day after the 7th day do remove the salt. The I slow smoke it for 6-8 hrs at about 150-180 degrees. It always comes out great!

[@bks7842]

Does the soak remove any of the other ingredients such as, the maple syrup?

[@ayeshaPH]

@@bks7842 not that i have found, you still have the wonderful honey flavor. It mostly just removes the salt.

[@garrymcminds1507]

Good info. I smoked one with maple wood. good work with the Bug-A-Salt, I've got one. So sorry about your beer, what are you drinking this week?

[@mikelargent6297]

This is the absolute best bacon video I’ve seen. Nobody explains about soaking it long if the bacon is to salty. And the wife and I keep the fridge stocked with bush lattes and we both have salt fly guns! I’ll be watch for another cooking video. Guitar not so much.

[@dont_talk2me]

Thank you

[@gilberthardy8002]

fun video good work

[@andrewcarr3650]

Waaaay to go bro! :)

[@LeagueOfGaming1000]

"This next step is very important, grab your beer, take a drink..." A man after my own heart.

[@sixstringkitchen4493]

Divide hahaha. Thanks for sticking around!!

[@gilberthardy8002]

keep the dish cloth out for sure and have a clean sink first. looked good

[@ricsgarden7394]

Wow you really do a great bacon video. The bacon prep is really good to add between the important beer drinking part, Ok I have been doing bacon salt and brown sugar cure for about 8 years now. I know a few tips you can try or you can just drink a beer. If possible I leave the skin on during the brine and smoking. The bacon will fully cure, it makes less salt on the finished product and is easier to wash. I never do anything less than 1 hour soak and several scrubs. You cannot ruin the bacon by removing TOO much salt Most importantly.. Cold smoking the bacon 1 hour MAX will leave the bacon more a store bought consistency. If you cook it to an internal temp your bacon will almost always burn when you fry it. You cannot really make crispy bacon once it gotten to 145 internal Humor me and do one with 1 hour of smoke at about 150 degrees or less on the smoker. You will be forced to slice when its almost frozen if you cold smoke but thats the price you pay

[@jamesmangiafico6498]

It’s called a pellicle versus deckle. I add bay leaf and crushed juniper berries. Nice job, especially the beer breaks.

[@sixstringkitchen4493]

Yeah....I am a dingdong. Thanks for the correction! Too lazy to edit!

[@ALPHAJACK78]

I'm about to make 20lbs of this tomorrow, after 7 days of curing. I did a test run a few weeks back and it turned out great using cherry wood. I also used your recipe as a base for all 4 slabs, with variations to flavoring. Tomorrow I will be using 1/2 apple wood, and 1/2 hickory. I will report back after the smoke and give my opinions on my alternative recipes. Thanks again for the inspiration and motivation and also the gonads to take over the frig for days! My wife loves it.

[@sixstringkitchen4493]

Hey AlphaJack! How did things end up for your cook?

[@ALPHAJACK78]

@@sixstringkitchen4493 it came out fantastic, best recipes ever, thank you again looking forward to some more

[@sumonthachanphet4351]

Its beer thirty dooooood love it

[@papasmatersbackyardfarming8439]

One question: does the pink salt, or lack thereof change the flavor at the end?

[@markspc1]

Six String, I do bacon just like you did, less the theatrics of course. I have done wet brine and dry mixture but I use 3.5% Kosher salt by weight so this way it does not becomes too salty even if you let it stay in the refrigerator 10 + days because the salt to meat ratio is just right. This method of curing (not using the carcinogenic poison sodium nitrate/nitrite) needs to be done in the refrigerator internal temperature of 42 to 36 F. This method is not intended for room temperature curing. Dry cure, that is no wet ingredients and no plastic bag needed, it gives the bacon a better texture and better flavor. If you like the flavor of maple syrup you can buy maple syrup sugar. Cure it on a rack because some moisture will come out.

[@sipzter]

Sorry I'm a math dork - 3.5% of 10 pounds is 0.35, correct? So that means 1 1/2 teaspoons per pound correct or am I totally off Base? Thank you.

[@timkline162]

This looks great. If I don't have a smoker, can I just add liquid smoke into the brine? Or would that mess it up and be gross?

[@sixstringkitchen4493]

Hi Tim. I have NO idea. If I was in your position, I would probably wait to add the liquid smoke until the last day of brining just because of its potency. And you'll probably have to experiment until you get it "just right." Alternatively, if you have a grill, grill the bacon on low heat with some wood chips, soaked and wrapped in tin foil with some tooth pick holes to create a little make shift smoker. Otherwise grilling a little bit over some charcoals could give you some smoke too. Can't speak to either method because I've never tried them; just offering what I would do in your situation. Cheers!

[@joealta3450]

@Six String Kitchen .... I've really been wanting to smoke bacon but I've searched all over and I can't find papers big enough!

[@TheScoonDogg]

A second beer yaaas. Maybe mine won’t be soo salty this time lol

[@1stGenRex]

I have a belly in the fridge now I'm going to do this to. The tip of mixing the cure twice saved me a potential disaster! I was just going to double your recipe and send it.

[@skullheadwater9839]

what's the best way to store it in the freezer without getting freezer burn? I go through about 1lb a week. will this keep ok for 20+ weeks?

[@allredtail]

I was going to try this recipe, but I don't drink beer. Guess I will have to find another recipe.

[@David-burrito]

Good video, it looks like you cook responsibly. I am not saying I know this for a fact, and it would be a step that would add about 2 more Lattes, but perhaps warming your brine solution to about 140 degrees might help dissolve the salt. Otherwise, your way works.

[@zero1rising254]

Your a legend mate haha

[@davidbrayman4071]

I have seen your recipe for this bacon, but you left out cooking temp of your WSM 22. I am very interested in trying this recipe, and hopefully add my home grown jalapenos from the garden to see how it turns out.

[@David-burrito]

@David Brayman he said 220. Right about the 17:54 mark.

[@Tank1179]

I do a dry bacon cure. I find it works well and has loads of flavour

[@jeremymcmichael7371]

Me Too! I do a garlic bacon rob that sits under refrigerator for 7 days

[@garrymcminds1507]

I've done one like that, too salty. Does the soak in clear water trick work for those?

[@alexryan9869]

Add beer to the brine dark beer works good on steaks. Might work good on bacon.

[@alfonsoaguilar5871]

Good looking salt pork

[@susanlbk]

Dissolve the salt first in the water,then add the syrup 😉

[@mikec8123]

I did mine the same way with your recipe and I'm disappointed in the flavor or lack of. I did let it cure for 7 days instead of 6. Just tasted bland compared to store bought bacon. Also could have used more salt as I didn't taste any salt in it.

[@submoaat500yds6]

try dissolving your salt in the warm water then add it to the mix it should blend much better

[@sixstringkitchen4493]

Great idea. Thanks!

[@daven953]

Ha! If you took all the beer time out, your vid would be ten minutes.🤣 Great EL Naturel recipe for some delicious home smoked bacon. I'm going to try your method and see where it leads me. Thaks and "rock on"

[@sixstringkitchen4493]

Rock on

[@lehry100]

So correct me if I'm wrong 1. marinate the meat 6 days inside the fridge 2. Grab and drink your beer 3. Flip the meat every 24hours for next 6 days 4. Grab and drink the beer 5. Repeat number 4 6. Rinse the meat 7. Drink yo beer 8. Put pepper 9. Drink yo beer 10. Let it sit on top the rack for 12 hours to let most of the moisture out 11.drink yo beer 12. Disinfect the sink 12.5. Drink yo beer 13. Cheers 14. Smoking time 15. And finally drink yo beer 16. Wrap it with cling wrap and put it on the freezer just to make it firm an easier to slice 17. Cheers 18. Fry it up 19. Cheers! Enjoy!

[@curtbradley549]

Use Coarse Salt not fine !! Always as suggested. Reg is tooooooooo salty learned my lesson .Cheers .well done ,just my 2 cents.

[@dianasullivan7454]

this video is good but why would you tell about adding the Curing Salt at the end after all the mixture is added to the bacon and why not cut back on the salt now I'm sure mine will be salty and I will be in trouble

[@michaellalonde6380]

Awesome but I prefer Natural Light lattes 😊

[@jeremymcmichael7371]

You should try a garlic bacon

[@bks7842]

So did the first beer go into the marinade...?

[@herndonxmarsh4992]

How do you preserve for a lifetime situation?

[@mizzrachel7]

Trying this recipe today! Do you ever substitute the maple syrup for something else?

[@sixstringkitchen4493]

I never have. Maybe honey or something else sweet could do the same thing.

[@joycenagy3140]

😊

[@gordonschlag]

Nice but a correction Deckle: The fat and muscle attaching the flat to the rib cage. Also, in in other words, another term for the point. I beleave what you ment was. pellicle: a tacky surface that the smoke will stick to.

[@danielwalker4056]

Why not use a blender to infuse the salt into the soluntion.

[@lehry100]

Don't forget the beer

[@David-burrito]

I would have appreciated seeing your setup on the WSM. Minion method?

[@sixstringkitchen4493]

Yes. Minion

[@David-burrito]

@@sixstringkitchen4493 thanks for your reply. You mentioned 220 degrees, that would seem to indicate that you either had a smaller fire or your vents were closed down somewhat. I've tried several "you'll never eat store-bought bacon again" recipes from utube, gave up, but your video is gunna make me try again. Pork belly is upwards of $6 per pound at Costco right now, I'm gunna follow your recipe to the letter except I'm in San Diego so I don't know if I can find the right beer. So I might not have the right mojo.

[@sixstringkitchen4493]

@@David-burrito yes. A combination of small fire and 2 of three vents almost completely closed. I promise it won’t turn out right without Busch light 😂😂. You’ll have to let me know how it turns out. Cheers, David!

[@David-burrito]

@@sixstringkitchen4493 yep, I just watched the intro again. "Skip the first step, ruin the whole slab. Guarantee it". What a challenge.

[@David-burrito]

@@sixstringkitchen4493 wow, it's too bad I can't attach images because there's this really good-looking Busch Latte shirt you should get.

[@user-gf4wf3mx1q]

On the matter of the bacon being too salty, cure it in the frige for 1/2 the time. Do it for 3 days. A cure is simply a more intense brine. I brine my Thanksgiving turkeys for 2 - 2.5 days and they're never too salty, b/c of the salinity of the water surrounding the bird. A cure has way higher salinity that the pork will attempt to equalize salinity inside & out at the cellular level by osmosis. Soaking it in water to make it less salty is the same process; the cells are equalizing the salinity inside & out to the environment around it. If you're not going to use less salt to cure it, then do it for less time.

[@sixstringkitchen4493]

Thank you, professor!!

[@soisitimpossible]

Nah, you had me at maple syrup being Canadian....but only 79 beer!?!? I'm more of an even number guy. Got to have atleast 80 or the recipe couldn't possibly be complete!!

[@sixstringkitchen4493]

soisitimpossible hahaha

[@mattcochran9067]

Dude, you say that hate using nitrates. Have you ever eaten celery? It’s heavy in natural nitrates

[@bjones1042]

It naturally occurs in vegetables so there it's fine, the problem is when it's introduced to meats and forms into nitrosamines.

[@donnalazar3061]

I’m ok with a Coors

[@gabrielthemessenger7454]

instead of kosher salt, can you use Celtic salt?

[@sixstringkitchen4493]

Dunno

[@williamgrainger2660]

Are you sure you are not an alcoholic? I saw that you did not cold smoke the bacon but cooked it on the grill with internal temp between 145 and 150 degrees F. Later you cooked it in the oven at 400 degrees F. I never heard of double cooking bacon; is it just your thing ? I know it is better warmed after cooking but never double cooked.

[@mikesmicroshop4385]

Bacon is frequently cooked in the smoker and then you have the option of eating it after that or you can cook it by frying or baking to get it crispy as you like! There is nothing new or unusual about doing this, you have just not realized that some hot smoked bacon was already cooked before.

[@miltonloop3774]

How long does your bacon last in the refrigerator and freezer?

[@sixstringkitchen4493]

I'm not sure about the fridge. I've never left it in there for more than a week. It freezes well and I've stored it in the freezer for as long as one year, but I'm sure you could go beyond that.

[@1230mkelly]

Get yourself a vacuum seal and freeze the rest that you do not plan to cook that week.

[@XA-JJKILLERs]

What do you do to keep things from growing

[@sixstringkitchen4493]

Spray with roundup

[@bentontatum4175]

Can a Bush Latte be substituted with a Coors Banquet?

[@sixstringkitchen4493]

Absolutely. Whatever you like!

[@collinholt6278]

@@sixstringkitchen4493 Hey man, I know you’re getting tired of making guitar videos but I could really use some help on learning George Straits A Better Rain finger picking. If you’ve got some time and could help me out, I’d be forever grateful. Thanks man.

[@TXMamaM.O.]

I’m gonna try subbing with Heineken!

[@MrBobbo18]

Can I swap out the Latte for a herb stick?

[@drkevinchrist]

How much of the ingredients for 1kg(2.2lbs)?

[@sixstringkitchen4493]

I ain't no mathematician

[@Fornaxfornax1]

Nitrates are so bad for my asthma.

[@jimpowell9205]

So much WORK! As you get older, you will feel the pain of finger-pulls to those beer cans. Wake-up and ‘Man-up’, get yourself a Kegerator 👍🤭

[@kentauree]

Pink curing salt??? Isn't that nitrite?

[@sixstringkitchen4493]

This recipe has no pink curing salt. Nitrite vs nitrate. Thanks for stopping by!

[@perrypettie8397]

I hope Bush is paying you for promoting their beer

[@DYNASTY6846]

😱😂😢🤣😝😊

[@pf-e1750]

Look at that like a steak🤣😂

[@ATrain5485]

It's a bit of a stretch to trust the taste evaluation of a person drinking Busch light. Not only does it have no taste it has little alcohol. C'mon man!

[@steverussell1500]

In the beginning of your vid, are your sure that those black spots on the skin (rind) side are pepper and not hair follicles? You really want to get rid of the follicles next time, dude....nasty stuff.

[@sixstringkitchen4493]

Yeah. No hair follicles.

[@lawrencebecht660]

Little too much talk and Busch beer will not make

[@sixstringkitchen4493]

Go watch another free video

[@brucejohnson1712]

Making bacon looks hard. All through the video you look Bushed.....

[@pepper419]

What a waste of space.

[@marlenebwye8936]

Talk to much

[@joejuska5390]

Dude talks too much.

[@sixstringkitchen4493]

I love the shit talk on free videos that people watch on their own free will. Classic.