Homemade Bacon .. it doesn't get any better than this

[@jceven1981]

What was the bottle of stuff you added that wasn’t the maple syrup?

[@PITMASTERX]

Ketjap Manis.. also known as kecap manis

[@budisuharto3440]

sweet soy sause in english

[@HobiesGarageBBQ]

budi suharto Thank you for the description.

[@MrChrist741]

jceven1981 sweet soy sauce

[@somadxd4305]

All this time I thought you were saying "ketchup mayonnaise". I was so confused.

[@HobiesGarageBBQ]

Some years ago my wife told me that she was going to leave me if I didn’t stop eating so much bacon. I often wonder how she’s doing nowadays.

[@GalaxyTeeHunder]

Oh I get it, you ate her too!

[@BillM1960]

LOL

[@wolfy9005]

@@GalaxyTeeHunder If he ate her well enough, she'd let him eat as much bacon as he wanted

[@JRvonP]

rotflmao

[@marshaunsmith1001]

She's doing good my guy.

[@billcoyne7717]

I just stumbled onto your Chanel today. I thoroughly enjoy your episodes. I look forward to watching all your past shows. Thanks for what you do. Bill

[@duaneclarke9891]

He's funny. He made sure he fed the cameraman. Cool video.

[@HerrinSchadenfreude]

The eyes darting when he was eating the bacon. I know that's damned good, lol

[@mikerhaburn9141]

Okay you had my mouth salivating, and that's because wasn't hungry😋

[@sydieonshaw2707]

I just bought pork belly strips and I can’t wait

I was a vegan before I watched this video.

[@picklerick8954]

Haha ik ging stuk hoe je ketchup manis te zeggen maar echt love je video

[@Jeroenvdv]

Ziet er lekker uit, ga ik zeker proberen!

[@dannytempleman6853]

I’m going to try

[@bbqwesterwald1879]

Great Stuff 😄👍 That‘s exactly the way I do👍 Ronald from Bbq Westerwald

[@PITMASTERX]

Awesome.. goed bezig

[@bobcarson4847]

so cool i love pork

[@tristann3895]

It's better when you vacuum seal it.

[@JJ-ji9xx]

I heard kecap manis i press like

[@Eder418]

Oh man da bekommt man gleich wieder Hunger. Roel wo bekommt man Ketchup mayones her?

[@bagalut76]

Ketjap Manis. Asialaden.

[@artcook1976]

Let's get real hickory is the best 👌 👍 😍 🥰

[@samothemano]

Is it absolutely essential to take off the skin on the top side?

[@barnabyclark1652]

Sam Booker no

[@YohanesDennyChristian]

Kecap Manis = Indonesian word for Soy Sauce. I'm little bit shock, when first you said Kecap Manis.

[@gersoncuevas8137]

What is he gonna add..??

[@saschahuisman9176]

je eet die bacon alsof het haring is😂😂

[@thejesuschrist]

Definitely NOT kosher, but damn does it look delicious!?

[@KathEriall]

Forgive my sins

[@Seabass1206]

Rip Jesus

[@Dubbor]

Father forgive me for my sins

[@Herr_Scheissemann]

So, jesus loves bacon too eh? 😂

[@6EviL6Rhino6]

GOOO BACOON!!!!😍😍

[@robhimself79]

If your camera man gets sick or can't make it to work... Can I volunteer? I don't know anything about operating a camera, and I will probably stare at the food the whole time, but I will be dedicated

[@DimceIvanoski]

I will be a help in that dedication!

[@daddygirlchanelhines4600]

RIGHT ON🍻✌

[@yeetusmcfeetus1031]

robhimself79 i

[@10RexTheWolf01]

Dedicated....to staring and the food and wanting samples?

[@sandborghiniracing6482]

I like when people say both, "AM in the morning"... One or the other... NEVER both! AM means After Meridien, morning! ...and 'morning' means AM... Time is complicated because people can't seem to count to 24. 12 twice makes WAY more sense... LMAO!!!

[@shanianottwain6917]

"In my case I'm going to add... you guessed it! *says some word I've never heard in my life*... lol.

[@gijsbothof7989]

@@elvypenswick well yes but it’s sweet, the regular sushi soy sauce has a more umami/salt flavor

[@faltenpitt6266]

Kecap Manis, Indonesian words for soy ketchup.

[@jeffcowden7079]

Great comment! Had the same exact thought

[@jahelli]

Hahaha

[@stefanristovski2917]

do not watch this at 5 am in the morning with an empty fridge!

[@joehenderson7434]

@@Rukoschillin Those idiots with their am/pm. What the fuck does 0:00 pm mean?

[@nathanieltenedero5503]

@@joehenderson7434 post meridian

[@lowcontrast]

@@joehenderson7434 Midnight

[@10RexTheWolf01]

Joe Henderson Noon

[@blaws6684]

0:00pm? Means it’s time to buy a new clock

[@literate-aside]

I came here expecting a shill video. Instead I find a chill dude (Nederlandse?) just makin’ bacon. Noice.

[@judecafferty7941]

Dutch😂

[@mariocabrera381]

ComradeCafferty Dutch is Nederland

[@judecafferty7941]

marc Mark people from the Nederlands are called Dutch. Not nederlandse😂

[@literate-aside]

As far as I’m aware, Nederlandse literally means Dutch.

[@VochtigePizza]

Nederlandse is Dutch in Dutch

[@haydenlake1617]

"Grade A maple syrup...make sure you get the good stuff" Actually grade of maple syrup have nothing to do with quality. Maple syrup is graded based first on color and second on flavor. People assume that "fancy" grade syrup is the best. fancy syrup is the lightest grade, with the least amount of flavor. the darker the grade, the more robust and flavorful the syrup will be. dak syrup would be best for brining, baking, and cooking in general

[@kichapi]

My mouth watered just by watching this. I'll try to make one (it will not even last in our house for three days if my bacon experiment is a success lol) tomorrow.. wish me luck! 🍖

[@sacredham9782]

Did it work

[@thetsarofall8666]

@@sacredham9782 it takes seven days my dude. Wait till then to ask

[@sacredham9782]

@@thetsarofall8666 didnt know that

[@authenticNL2]

Kichapi did it work?

[@kevlar5150]

Half of the video is cooking bacon, and the rest is just "mmm" sounds.

[@johndyer7526]

Foodie-porn

[@PhillipSiddiq]

I don't eat bacon. But you are making me rethink my position!🤣🤣

[@leethurston4774]

Even vegans eat bacon in secret

[@thomasevans8522]

@@leethurston4774 No we dont

[@leethurston4774]

Thomas Evans, then why were you watching a video on making bacon.

[@PhillipSiddiq]

@@leethurston4774 Because this guy can BBQ! And watching from the states to observe how others do it. I gave up bacon in 1989...

[@leethurston4774]

Phillip Siddiq he certainly can and that bacon looked amazing. I have made my own in the past and it is way better than store bought.

[@Jur4.0]

I was vegan once for 3 years, 3 years i'll never get back..

[@imRushie]

you poor poor man...

[@brad_neal]

What the hell were you thinking?

[@Chubby1010107]

Im sorry for your loss

[@dwiqi12droider]

"Kecap manis" easy to find here in Indonesia

[@Nativeaboriginal]

I like that you interact with the cameraman usually they dont get enough credit for their work

[@MADSTEVE_]

“We gonna eat good tonight Marta”

[@PITMASTERX]

Hahah yes

[@fredelmo]

And through the miracle of time....

[@toprod9493]

You're on the wrong damn channel...

[@HobiesGarageBBQ]

You smell that?

[@Cristianron1]

@@HobiesGarageBBQ it smells good!

[@ustank1280]

What are u 😂I swear yo accent changed four times

[@fro8]

U Stank He is from the netherlands

[@joehenderson7434]

@@fro8 I think he's from Helmond.

[@Ubovethclouds]

😂😂😂

[@thePizdec]

he is from Ukraine

[@UranijaZeus]

Bacon is life 💕

[@PITMASTERX]

😍👍

[@daddygirlchanelhines4600]

Yes Dear Yez

[@piedpiper7051]

It's decidedly after life for the pig.

[@cizma27]

In Croatia we don't smoke it like that. We leave them in basements, hanging of the ceiling and they stay there for year or two. And these basements have fireplaces which we use so bacon is slowly smoked and dried over the log period

[@conorryan3035]

I really need to visit Croatia!

[@gudadada]

And it doesn't spoil?

[@josipmalnar3636]

And thats the real bacon, not this shit....

[@brandonreal916]

For a year? Bullshit

[@milenkobatanjski]

It's not really a year or 2 I'm from Serbia we leave bacon to smoke for like 2 weeks and then put them in basement (as you said) or somewhere on the open

[@ecobutcher9010]

Hey, Roel...!, you made it look so easy to prepare, so I have no more doubts about it: I’m gonna try by myself...! Thanks again. 👍🏻🇲🇽

[@LeDVagabond]

You should add Mexican flavors always 😂 Awesome video! Cheers from Mexico!

[@PITMASTERX]

Hahahaha.. thanks

[@triplekxi_tk6047]

to bad that i dislike pork, it makes me gag, the taste is awful but it looks daaamn good in this video.

[@MrFabianPeq]

Am I the only one that thought in 8:53 he was going to give that piece an anaconda style

[@morrisonhulshof3224]

next video i will make him do it, thanks for the tip!

[@MrFabianPeq]

Morrison Hulshof so you are the camera man?

[@morrisonhulshof3224]

@@MrFabianPeq Yes sir

[@MrFabianPeq]

Morrison Hulshof 😱

[@alaboutfood2326]

what is "anaconda style"

[@PatrickAllenNL]

Great video! I am Dutch and thus knew you're a Dutchmen as well. When you said you're European I was sure 😁 But your accent is great! Compared to most Dutch people.

[@brammarkwat3135]

Ik denk dat u Nederlands bent. De bacon ziet er geweldig uit, ik denk dat het ook lekker is met een goeie scheut Bourbon en een lekkere hand bruine suiker.

[@PITMASTERX]

Klinkt goed Bram

[@miehlexol]

I read Bourbon. Can only be something good if the Pitmaster answered with "sounds good"!

[@UniqeTricKz]

@@miehlexol bourbon and brown sugar

[@james4582]

I don’t eat processed pork I’m just glad bacon comes from cows

[@blitzm4nn511]

The floor is made of ceiling

[@derrickash6889]

Good stuff! Replicating this weekend in Calgary, AB

[@BigDismal]

Just did ribs tonight (I know, not bacon) and made boerenkool for the first time. Bloody awesome! 🙂 Goes so well with bbq. Great content, keep up the good work 👍

[@oliverhall8166]

Every time I made bacon it’s super salty, I have fallowed so many recipes, even soaked it in water after the cure. Super salt every time 🤔

[@GlenAndFriendsCooking]

You should try a 'measured cure' where each ingredient is added based on the actual weight of your piece of pork belly. It's the method we use, and it never turns out too salty.

[@oliverhall8166]

Glen & Friends Cooking I will try thank you.

[@handcannon1388]

If you like the flavor balance, but it's just too Strong, you could reduce marination time - though you should follow directions if you are adding special "curing salts" to your brine. In the absence of curing salt, and if you will be cooking or freezing within a few days of smoking, you could just put a lower percentage of salt in your brine.

[@oliverhall8166]

Harry Vlone I was waiting for someone to make this smart ass comment. Of corse I thought about that. I have only tried this twice. This isn’t just throwing down a steak. It’s not a cheap cut and it takes 7days to cure. I want to make sure my ratios are correct the next time I try it so I don’t waste my time. Read the replies above. They provided Helpful ideas.

[@JJTheFoodie]

@@oliverhall8166 😂😂😂

[@Cristianron1]

Awesome video once again Roel. Or should I say... Mr. Ketjap Manis

[@inna.rudenko8571]

kzbin.info/www/bejne/fpLUe6pjjrZ8bZI

[@MattFGA]

Didn't know youtube allowed porn

[@GBCRS]

First time watching you. He seems so chill, looks like a nice guy. Here in Brasil we would call him "gente boa" :)

[@joehenderson7434]

É como 'vocês' me chamaram tambêm. Deve ser que os Brasileiros gostam de Holandêses.

[@Bman-vv4ww]

A week later. Marshall the camera guy: "Hey! Where's my paycheck?" Pitmaster X: "Dude, I paid you in bacon!"

[@artonline01]

I'm thinking. Teriyaki bacon

[@garethdavies9848]

Great idea going to try that too

[@jethrosketch]

This guy sounds like a happy Clint Eastwood... with a slight european accent

[@hiramfeliciano2667]

You always make me Hungry Great Work!!

[@PITMASTERX]

Mission accomplished 🤘😎🤘

[@barnabas979]

you are the first person I saw who uses kecap manis in western cooking. it is one of the ingredient used in most of Indonesian recipes. The last time I smoked bacon, I accidentally poured some kecap manis in the charcoal, it turned out good. After seeing this video, now I am going to use kecap manis when making my own bacon lol.

[@barnabas979]

I just made the bacon following your brining mixture. The taste was amazing. It is way way more flavourful than all the previous bacons I made. Who would ever thought that kecap manis is good for bacon lol. Thanks for sharing the awesome video. Although I do have a question, after 1 week of brining, I tasted the meat (pan fry) before smoking, it turned out very salty that it turned bitter in the taste bud. Any tips?

[@John_Doe_6932]

Roel is Dutch - they had 350 years to like our kecap manis 👍🏻

[@dwaynewladyka577]

That bacon looks fantastic, Roel. You are in control of what you put into it, when you make it yourself. Great job there. Cheers!

[@Disco-nnected]

Hey, just found your channel, this bacon looks amazing! you made it look so easy, but have a question.. how long did it roughly took to smoke the bacon? and what is the dutch word for the pork belly with a lot of meat? i'm just a beginner, so gonna try out a lot! immediately geabboneerd, ik weet eigenlijk ook niet waarom ik engels typ, want ik kom gewoon uit nederland🤣 keep it up!

[@PITMASTERX]

Als jij op een temperatuur rookt van ongeveer 120 graden kan hij zomaar in een uur a anderhalf uur al klaar zijn. maar check altijd de inwendige temperatuur, cheers!

[@Disco-nnected]

@@PITMASTERX Super! dankjewel voor je snelle reactie !

[@kilpanjaitan1095]

Halo from indonesia. I love your video keep it going 😁😁

[@joeface03]

I thought ketchup mayonnaise was ketchup and mayonnaise.

[@GlenAndFriendsCooking]

We love making bacon!!!!

[@RF_N]

Sup

[@bluedemo4595]

Great video, and awesome bacon. Just one question, how long did you smoked the pork belly for??

[@allmetalrules666]

I did this recipe and used a probe thermometer and set it to 153 F... When it beeped, it was done... Don't remember how long but if you use a thermometer you can't go wrong....

[@bluedemo4595]

@@allmetalrules666 thank you for the follow up.

[@PrimitiveTim]

Thanks for this video! I'm raising two pigs in the backyard and will butcher them in November. I can't wait to do this with the bacon I get off my pigs. Also, raising pigs in the backyard is much simpler than keeping a dog and I think more people should do it. If anyone would like to learn how, I have ever some videos on the topic.

[@sadkfjasdkl4543]

Anyone else think he said “ketchup mayonnaise” at first?

[@RobertOrtiz1015]

Looks amazing! Is there a way to do without sugar?

[@farticlesofconflatulation]

Robert Ortiz you can use honey

[@jonathanhill8691]

pitmaster definitely been smoking some of that good kush lately, these videos are gold.

[@lilsolarpanel6696]

That good gas

[@bernesesennenhund9364]

Bango brand Kecap Manis is an ingredient in my locally famous small batch BBQ sauce. Been using it for years. Great stuff. Or play with a mix of double black soy sauce, molasses or palm sugar if Kecap isn't available. Gonna use some in my honey baked Christmas ham too ! Yum : )

[@PhillipSiddiq]

Will you ever make pastrami? Please...😎

[@maxm.1163]

Oh yes pls

[@funkymonk2743]

First time I made bacon I used black treacle. Aside from it being a little too salty it tasted amazing so if anyone sees this give it a try :3.

[@stevendepauw3742]

When you can hear the Dutch in the man. ;D

[@garyelderman1229]

Yah. Holland meets Canada, and Indonesia. Maple syrup and Ketjap Manis

[@ImRicWooo]

The reason your bacon burns when you fry it is because you are basically frying cooked meat. There is no need to get bacon to 150 degrees. Just put smoke on it for no more than an hour . Dont cook it. I love brined pork belly ( which is what this is) but you CANNOT make crispy bacon with this method. It will burn because you hve rendered out too much of the fat and the meat is now dry. It took me a couple of times before I figured out not to cook the belly, just put smoke flavor on it. Even 30 minutes in a smoker is enough to get flavor.

[@rinsewagenaar143]

Boerenkool is kale in english

[@shadowagent6996]

Lmao

[@PatrickAllenNL]

Ik vond zijn accent erg Nederlands Engels en het was niet eens slecht

[@SuperCreen]

Hey Roel, ow man that looks so good! I was wondering though: isn't 7 days a long time? Is that risky at all? Thanx!

[@gplusgplus2286]

Fun fact: People who eat bacon are less likely to blow themselves up.

[@theresaharrison9321]

the same salt to sugar will give you very salty bacon, ask me how I know

[@gyrene_asea4133]

yep. really nice flavor, but too salty. I will experiment for balance. Or, did I just need to be a lot more aggressive when rinsing the "cured" pieces before patting them dry? It'll be worth while to try to dial it in. I used a 5-spice marinate instead of Kacip Manais and the aroma is heavenly.

[@narseselsina]

you know indonesian and kecap manis?thats great man

[@theuglykwan]

Former dutch colony was it not?

[@izurzuhri]

No

[@koenpvr5186]

@@theuglykwan Yes it was

[@galliano100]

Yeah indonesian food is big here in The Netherlands.

[@vibin7693]

Its indonesia Fix your grammar kid

[@donscott6431]

Never use nitrates for curing bacon. NitrItes are ok. NitrAtes have an extra nitrogen molecule, which eventually break down to nitrItes over TIME, but are for a LONG cure. PLUS, when cooking PORK products, like bacon, at a relatively high temperature, with nitrAtes in the meat nitrosamines form which are toxic to humans. DONT use potassium nitrate or sodium nitrate for bacon!!!!! (There IS a time to use it, but not for the uninitiated or those with inappropriate chem/measuring devices, which cost a LOT)

[@lovelife994]

Your voice and smile are really soothing.. Everybody like to eat delicious food, but you gave us more than delicious recipe.. This goodlooking man is really an eye candy to us!! Ps. We indonesian eat kecap manis everyday,😁😅😄

[@Michael85338]

where are u located? I'm in southwest 🇺🇸 yes in store bacon iz like $7 - $24 that helps me to know its ok there's liquid separation afterwards! I have jus made marinated 2 types of brown sugar bacon with 1. Caribbean jerk, maple brown sugar bbq and habanero! 2. maple brown sugar and peach Carolina reaper sauce smoked with apple cider vinegar and hickory chips 🔥🥓🌶😋

[@pramienjager2103]

For a moment I wondered, what does this European know about smoking or real bacon? But then you showed me and now I wonder what I am doing with my life without this bacon in it.

[@TYLERNAVYGUY]

At the Bacon Jelly part, my mouth had never held soo much saliva! I was like, "is this too much to swallow?"

[@seradellphine2206]

Love the video Love to see u use text for the bagground people now Keep it up!

[@tommysuditomo8943]

I just surprised that you using Kecap Manis for your flavour. What kecap manis brand did you use? So many brand kecap manis in Indonesia. Next time, maybe you should give a shot for Kecap Manis Tradisional. Some place in Indonesia have their own signature Kecap Manis. My fav is from Pati. Kecap Manis Cap Gentong.

[@Cambo212]

Man that looked great man!!!

[@inna.rudenko8571]

kzbin.info/www/bejne/fpLUe6pjjrZ8bZI

[@AzarAzosh]

Why are using sugar or any other sweets mixed with sour or bitter stuff and salt. Typical AMERICAN unhealthy cooking style. Spare us. Real, healthy food, in Europe but not in restaurants either.

[@semvanderknijff2]

WoW man je kanaal is echt goed. Je zou echt meer subs moeten hebben! Keep up the good work!

[@PITMASTERX]

Dank je sem

[@Chris-yb5pf]

Looks absolutely amazing I will definitely make this but how would it work cold smoking with back bacon (we English love our back bacon) 🥓

[@louizivkovic1752]

Chris cold smoking is best. I consider hot smoking cooking. Personally I can cook meat only once

[@christianhansen3292]

freakin' awesome

[@PITMASTERX]

Thanks Chris

[@ccodydc]

What brand is best to get in the states of ketchup manias

[@jpb2541]

Bacon makes everything better

[@PITMASTERX]

For sure

[@stizan24]

1. I started my bacon this morning. And 2. Sorry to dump this here but I have to talk about it. I’m crushing hard on a new woman at work. I don’t dip my pen in company ink but I might make an acception. She is gorgeous. Just a hint of eastern European accent. Brilliant blue eyes. I asked he a question, I don’t remember what, but she looked up and BAM hit me with those eyes. She is easy to talk to. I keep getting flashes of our life together. It bugs the shit out of me because it might be something, it might be nothing. She could be gay, she could be involved, she could just be friendly, or she could be the love of my life. Most likely she is just a coworker.

[@THEDIABLODOG]

SOLD! I'll Take 5 lb! Can you ship to Dallas? 😈 THE DIABLO DOG 😈

[@jonathan2real]

I mean that is bacon... looks very good but I think smoked pork belly is a better way to describe it. Commonly bacon is still raw after smoked ( cold smoked ) and originally preserved for hash times or traveled thus making it a salty / smoky piece of meat ready to cooked and won’t go bad easily. Like I said don’t eat me wrong your “ bacon “ looks amazing in fact I think it’s worth way more than any bacon. Restaurants serve “ smoked pork belly “ like a couple thick sliced for like 30 dollars a plate with some starch and veggies. If you re named it bacon they wouldn’t be as interested. lol I’m high as fuck loved the video wish I can eat that.

[@stuartmccloud307]

Er, you got me fascinated...Bacon is just belly pork that's been cured in the fridge? I feel a change of buying habits coming on!

[@patrickderdeyn3408]

It's not really bacon without being cured with Prague Powder No 1 in the brine, that's what cures the meat and gives it the real bacon-y flavor. This looks like really awesome smoked pork belly, and I'm sure is very delicious but it's just smoked pork belly without the real bacon flavor.

[@ralphdrury5101]

Just a little slow on the uptake here. "Grade A maple syrup, get the good stuff." Actually, Grade A is more highly refined (more good stuff removed.) Grade B is the choice for us nature lovers. More nutrition, thicker, better taste.

[@richhansen8617]

No cure no bacon, you made smoked pork belly A.K.A. side pork. Totally different color and flavor. Also the darker the maple syrup the stronger the flavor when use in cooking. That being said you made a fine looking pork belly.

[@grizzlybear73]

Everything seems normal until I get a hint of this (kzbin.info/www/bejne/rXWlY4WOfLiYY7c). Hey, just kidding. Thanks for the video. I'll be trying my own bacon this weekend.

[@ryleyw3684]

the crazy vegans must be mad.. lol PETA People. Eating. Tasty. Meat. that's what animals are for. Bacon for life why am I not subbed I seen a few other vid of his I'm hitting that sub right now

[@jennifermooney3801]

We were given this video to use as a guide for smoking our pork belly, and want to use this recipe, but the fella who is now doing it for us is insisting we use "pink curing salt", not white salt as indicated in video. In reading about it, it contains nitrites and it seems you should only use a very small amount (1oz for every 25# of meat) Can you give advice on this please? Thank you!

[@frankygoestocanada]

Have you ever tried it with canadian maple sirop? I'll soon try your recipe dude! God I love bacon! 😅