Smoked Maple Bacon - Smoking Series (Traeger)

[@jimkubic7112]

Jack gave me some of this bacon and I had it for dinner last night (with eggs, biscuits, and gravy). It was incredible! Jack, you are the man!

[@cookingwithjackshow]

Jim Kubic thank you Jim. So glad I could share it. Wait until i smoke the turkey. Are you a leg man or breast?

[@reneebear3641]

Cooking With Jack Show Choose your wording, man. Lol that’s amazing.

[@tubelvr23]

This was delicious. My husband and I tried it. We used brown sugar instead of white and a Kentucky brand of honey whiskey. Loved, loved, loved it and so did my co-workers!

[@ShawnTalbot]

I can almost taste the bacon through the screen. I can't wait to try this recipe, and the tips from the OregonOutlaw. He's spot on.

[@cookingwithjackshow]

Here is my best smoking (meat) video ever! Smoked Maple Bacon - Smoking Series (Traeger) ***** Traeger Pellet Grills

[@FinalLasting]

Cooking With Jack Show J

[@rajendrakumar-uv8lc]

Cooking With Jack Show

[@kinglord5429]

This looks like one of them things is it any better than just buying it already made. Seams lot of trouble and expense to do yourself just better to buy already made

[@JoseDavila-hd4fs]

Jack I don't see the recipe anywhere.. where is it at?

[@vociferonheraldofthewinter2284]

I started this cure today. I have two nine-pound pork bellies and I don't know if quadrupuling the recipe was enough. I'll mix up some more of the cure and add it after I get to the store in a few days. Fingers crossed.

[@toronto19792008]

Gr8 job on the smoking vids jack.. They are great!! Keep em coming

[@JohnPaynekj4wzo]

Love, Love, Love the Smoking episodes !

[@ki3r4n09]

Hey Jack, First time viewer here... Just wondering, when you take your bacon out of the fridge and the cure wrap, do you was the salt off or do you leave it on when it goes into the smoker? Awesome video!

[@cookingwithjackshow]

Rinse the salt off. Pat dry it. And then add any further seasoning you want before smoking. Maybe black pepper, cayenne pepper, etc.

[@RicardoGonzalez-wh7em]

Hey, Jack, did you wash off your pork belly before you threw it in the smoker? Cooking With Jack Show

[@beerbbqman2644]

Nor did he let it dry to form a proper pellicle before smoking, he's an amateur.

[@arcturusbbqsausagemaking2435]

@@beerbbqman2644 And he cut it with the grain

[@mattemen36]

Hope you get 1 million subscribers man.

[@303Lyons303]

I like the fact that you used bourbon. That was a nice touch.

[@ImjustKelly73]

Great video Jack. The bacon looked yummy of course! Have a great weekend! Tc :)

[@billobrien4761]

I'm building a smoke house. Will be butchering two hogs in about a week, Good Lord willing. And I plan on smoking some bacon. Thanks for the recipe!

[@kimberlyb1858]

At what temp. do you set your traeger at?

[@andymann1667]

Watching this video with my wimpy piece of bacon in front of me.! Great job Jack!

[@DavidChan857]

Jack thanks for the video. Great job on the bacon!

[@imacrazyguy5831]

My mouth is watering. Dangit, I want this.. NOW!

[@Nardo_stpierre]

That looked so good! And we that's gonna be way more special than just buying a turkey! Hope u have fun hunting! And if you have time to reply, what kind of gun did you get?

[@cookingwithjackshow]

codnoob1998 Remington 870 black synthetic 12 gauge shotgun with 3.5" rounds

[@giuliocesarvideos]

Wow it looks great jack love all your videos !! :D

[@Wife-Stealer]

cant you technically just eat this after the grill since it's been cured?? It looks really good even before the pan fry

[@RicardoGonzalez-wh7em]

Also, when you doubled your recipe, did you double the curing salt?

[@tomskerke1826]

Can you use morten quick cure

[@williampuckett2729]

Did you use the front half or the back half of the pork belly?

[@MysticKnight38]

Bacon should really be done with a cold smoke not hot, wet or dry cure is up to the person making it. I know that pork legs done with a dry cure and cold smoked blow the doors off anything you can buy in a store.

[@magdalene74]

you took the words right out of my mouth. :)

[@Paulismyhero777]

looks great :) best of luck with your hunting adventure!

[@UrbanSoulChef]

It’s definitely worth the time to make your own bacon. You will never want to buy from store again

[@finleycharlt]

Delicious. Great video keep making them:)

[@thomasfuchs3769]

can you vacuum seal the meat during the curing process?

[@funnyassvidsboy]

Thomas Fuchs yes it actually helps the curing agent penetrate faster.

[@EstieDestie]

Looks delicious!.... Bananas and cake mix in the back, are you going to make a video with those? Lol

[@cookingwithjackshow]

***** hahaha. Yes. Making Banana Poke Cake

[@bryanclapp1241]

Hey Jack, At what temp did you set your Treager pit at ? For how long until you hit 158 degrees ?

[@elroyface404]

This is a pretty big detail to be leaving out! For it to hit 158 after 3 1/2 hours I would say the smoker was set around 210-225

[@p.francesca.oo.t.2309]

drool! thank god I have a smoker! I'm going to smoke some bacon tonight. and Jack we go gaga over bacon too. trust me=)

[@jaceaser]

What temperature do you set the grill at?

[@MrMoneyAD]

That Traeger Does Its Thang! - A.D.$

[@TheFreakInstinct]

Why is the cayenne pepper so brown ?

[@nightninja879]

so between buying and making it which would you prefer now? and question ab out the pellet smoker can you leave the pellets in like if you had some left from cooking would it matter?

[@cookingwithjackshow]

nightninja87 I will make my own from now on. It freezes well and that is about 3-4 lbs of bacon so it will last awhile. The pellets burn away. There is no residue. so whatever pellets are in the hopper are unused and can stay in the hopper until you want to cook again.

[@nightninja879]

awesome

[@Laurentziu7691]

It can also be made without Sodium Nitrate.

[@JGDeRuvo]

I like the old opening better.

[@markspc1]

Jack, I have cured hundreds of pork belly with salt, sugar and maple syrup (a 1/3 each) and I am proud to say that I have never used "Pink Salt", else I wold just buy my bacon at the market, it is cheaper and less work. Pink salt is a fancy word for sodium nitrite and sodium nitrate. Sodium nitrite and sodium nitrate was initially used to preserve meat before refrigeration, but when you cure meat and smoke and then refrigerate there is no need to use "pink salt" Feral hog bait pellets with sodium nitrite is a toxin used to control the population of feral pigs so why would you want to put sodium nitrite in your bacon?

[@Sam_Holladay]

and brown sugar, not white.... thanks

[@traviszuluaga5672]

For future reference, you should really let the fire burn clean before you put the meat on.

[@mrmandel3077]

How hot do I set my smoker?

[@JohnSmith-gm3qm]

Well who made the slat....

[@mikeinnewengland]

this sounds like the bomb !!! I raise my own Livestock, ( to include pigs ) and enjoy grilling,smoking, of our own livestock that isn't loaded with steroids or any other unnatural BS !!!!

[@JoseDavila-hd4fs]

Wheres the recipe at?

[@TianaSunshine]

How about Smoked Beer Can Chicken.

[@iraAlbucher]

Hi Jack, did you leave the skin on the pork belly?

[@cookingwithjackshow]

ira Albucher I had the butcher remove it before curing.

[@iraAlbucher]

Okay thanks

[@GMDEALBA]

LOOKS AMAZING..............................:!

[@harrismeredith]

this makes me want a smoker just so I can make my own bacon.

[@richardpoche1991]

Look so good

[@BrennanStruif]

I bet that was spicy with all that cayene

[@moazselim2298]

"let's see if it's real metal" wtf

[@blackknightjack3850]

Oh man I want to see how the raw chicken man screws this one up.

[@lesismore7478]

His voice sounds like Tom segura

[@madampolo]

I understand that the meat must be very dry before smoking or the smoke won't "stick" to it. You dry it off and leave it to dry two days in the fridge before smoking. If it were me, I wouldn't add the liquor as I don't like the taste of it, and wouldn't put the syrup on it when it comes off the smoker.

[@mepipeline]

Joyce T ...YOU'RE CORRECT, BUT TRY OMITTING THE PROCESSED SUGAR TO *MAPLE SYRUP & *HONEY-BEE FOR SWEETNESS IN YOUR RECIPE.

[@h8u4ever]

4:30 everydayayay hahaha :D

[@JohnSmith-gm3qm]

Use more rub

[@daveb3357]

You should be ashamed of yourself for putting up that delicious pork porn...wow my mouth is watering right now LOL. GREAT video. I'm really glad you used a Treager as I am looking at buying one.

[@curtishinkle7885]

Dude, i knew you were a christian,,,, ptl. curt

[@trantronghoa9531]

i will smoke weed every friday

[@Cvazquez1332]

Did I just see cross-contamination happen?

[@djn3882]

Maybe, but we're a politically correct bunch in here. We don't care who is cooking.

[@kkarall5060]

What you don't use chunks of raw pork as plates?

[@jaredrichardson78]

It hurt me, too

[@Graeme758]

I'll give it a miss, there are plenty of bacon curing recipes that don't turn it into confectionery.

[@karljameson98]

it would be much perfect to smoke large amounts of bacon when you have a muslim neighbor, oh god that would dispel the demons away from the community

[@mepipeline]

Mark Marek ALLAH HO AKBAR, ALLAH HO AKBAR, ALLAH HO AKBAR TO THE INFIDEL...! INVITE ME WHEN YOU'RE MAKING BAR-BE-QUE PORK...HMM ME SO HUNGRY ALREADY, YUMMY...!

[@whitepitch5188]

Mark Marek Damn! ISIS hates this....

[@viking1ur]

Bushit .ScamThis is not about smoking bacon - trikk sale = scam

[@Klink52]

Jack, regarding the iDevice, you can monitor your cooking temp in the BBQ or oven by sticking the 2nd probe through a small potato with 2" of the end of the probe exposed. The potato will support the probe on the grill or oven rack. Call me cheap, but I can't see spending $25 on a clip. HTH

[@GWHcraig1088]

if you start a series on hunting and cooking your own wild game you just became 1 of my favorite youtubers!!!

[@SNiiXsBii0tch]

hey, have you checked out Deermeatfordinner ?? they're AWSOME!

[@GWHcraig1088]

I do subscribe to them already

[@SNiiXsBii0tch]

awsome!

[@zee229]

Just WHY am I watching this at mid of the night?!

[@Farhan_in_Delhi]

Maybe because you love bacon man

[@tannerplatt7556]

My last attempt at bacon came out saltier than heck ! Did you rinsed and if so how long?

[@granttabor1338]

First batch was to sweet for me, second batch I didn't do the second swab with maple and it turned out just right. Used a mix of Apple and Maple smoke.

[@ososuperpowers]

Hi Jack If you factor in the cost of the smoking pellets, electricity, pork belly, and all the other ingredients; would this be less or more expensive than purchasing the same thing from the market? I suspect it could be more expensive homemade but most likely a much higher quality and better tasting. Thanks for the video, I enjoyed watching this and since I love cooking, looks like a lot of fun. Hopefully see ya tomorrow. :)

[@finleycharlt]

I've had at a restaurant a Tennessee burger with bacon and jack Daniels honey so nice:)

[@ov3rcl0cked]

Jack, you should try starting out with a fruit wood like Apple, and then finish with maple.

[@rickwhosit7725]

Jack, You MUST tape your Turkey hunt!!!!! After that, the show will be known as, "Cooking with Bawana Jack". The bacon looks like it came out great AND here I am without a single slice of any. I'm going into a "no bacon rage". Be well, stay safe, and I bid you & yours peace. Rick

[@cookingwithjackshow]

Rick WHOSIT yes I will be wearing a head cam and my phone when I go hunting.

[@theskinnychef7865]

I have really enjoyed this year's smoking series, but I bet your family is ready for it to come to an end. It's great fun watching these videos, but you guys have to eat all the food afterward. I would assume you guys have left overs for at least a couple of days. And right when that one is gone, boom, it's Friday again and time for more smoking. ha! Looking forward to the smoked turkey this year. I personally prefer deep fried turkey the best, but I've had smoked turkey and it is amazing as well. Should be a great video. And, hopefully, you take advantage of that smoker all year around even if you don't air the videos. There is just something very satisfying about standing out in the blistering cold, watching the snow fall, and having something amazing on your cooker or smoker. I can't wait until November to see if you get the same thrill or end up with the "It's too cold, I'm going in" mentality. :)

[@cookingwithjackshow]

The Skinny Chef LOL. I hear ya. We shared a lot of our smoked meat with friends. I also just filmed a TEXAS BRISKET CHILI with left over smoked brisket. Best chili I've ever made. Next weeks video. Can't wait to go hunting for my turkey.

[@3zPx]

wow, this really looks amazing! I wish I could have a smoker here in swiss haha! Great video!

[@cookingwithjackshow]

***** you won my show hat but never sent me your address. Can you privately send me your address and I will mail it to you.

[@3zPx]

No way I forgot that! Thank you for reminding me!

[@dmithsmith5880]

3zPx What do you mean you cant have a smoker in Swiss ?

[@James-os2eg]

You should always weigh out Prague #1 according to weight of meat. Always. .25%

[@actuallowroller]

Fantastic video Jack! I am telling myself I am NEVER allowed to make my own bacon because I know how amazing it must be and I will eat way too much! Loved it. Thanks Jack and your amazing family too...

[@mepipeline]

JACK, AVOID PROCESSED SUGAR IN YOU COOKING, USE HONEY-BEE & MAPLE SYRUP....TRY IT, YOU'LL LIKE IT...!

[@DarthInquirus]

Cool tip I learned: When scoring meat, use a carpenter's knife so your scores are even and always the same depth.

[@tracyherwig8334]

That bacon looks DEAD SEXY. Good job, Jack! Hope you and the Scalfamily are loving your new home!

[@melrosetaylor1062]

this video is very bad you don't even say or explain the flavors fully. good luck chef

[@andymann1667]

Watching this video with my wimpy piece of bacon in front of me.! Great job Jack!

[@tearaproctor9684]

Oh my god😍... I love bacon and this looks absolutely divine.

[@bachiii0079]

Why did you use the pink salt, (Insta Cure #2)? Isn't the cure salt more for Salami, Pepperoni, Capicola, meats for air drying and not actual Smoking or cooking?

[@Mininemi]

This video is just porn for my tastebuds! thanks Jack!!

[@mpuppybreath]

Great video.... like everyone here, i love all the Traeger recipes. really cool to see curing and smoking bacon. pepper and maple are the perfect combo. Any chance you'll do beef ribs on smoker in the next few monhs? Love smoked turkey too. Can't wait.

[@cookingwithjackshow]

M Puppybreath I plan on doing BBQ Beef Smoked Ribs

[@mpuppybreath]

Cooking With Jack Show Yay!

[@johnmontague69]

Pink Salt or curing salt, isn't that poisonous? and once the meat is taken out of the fridge I think you're supposed to rise the meat under cold water and then leave the meat in cold water for about 2 hours and rinse it again to make sure you've got rid of the curing pink salt? I'm no chef but all others I see using pink salt and rub always wash and steep the meat in cold water after they take it out of the fridge. I also see smokers wash the meat again after it's been smoked then they hang it up to dry. Just curious about this pink salt before I poison myself and others! I'm pretty sure the pink salt can be excluded as the normal salt will draw out any moisture in the meat after 5 or 6 days. Tell you what though, my mouth is watering looking at that slab of bacon lol.

[@tannerhughes6274]

It is poisonous after a certain point. We can consume small amounts of it daily, which is why only small amounts are used for curing.

[@h34evr]

Since when is real metal magnetic? Is Stainless steel not real? Titanium? Aluminium??

[@Raveneyes22]

Omg that is a thing of beauty! jealous!!

[@chasedixon1060]

This video qualifies as food porn.

[@CookingOutdoors]

Damn good looking bacon there Jack! 👍👍👍👍

[@mepipeline]

Cooking Outdoors BE AFRAID OF THE PROCESSED SUGAR, IT'S A NAIL ON THE COFFIN...! USE HONEY-BEE & MAPLE SYRUP.....INSTEAD...!

[@MrJOHN6T6]

Great job on the bacon

[@HRWWW]

So this would of been considered a hot smoke correct? What would happen if you cold smoke pork belly

[@PAMAROSHOUSE]

wow jusy awesomeness. have you ever considered using an offset smoker?

[@jeremymcmichael7371]

You should try a garlic bacon

[@vociferonheraldofthewinter2284]

I don't know what happened, but my subscription was dropped. I love this channel and it just stopped popping up. Sadly, out of sight, out of mind and I didn't realize it until this came up in my suggestions. I've heard about this happening, but (as far as I know) this is the first time it's happened to me. Glad I got you back! Got a lot of catching up to do.

[@initialfaust6888]

umm i am a bit concerned. unless the video didn't show the pink color id be careful of that bag of curing salt. i believe most companies that sell curing salt dye it pink because 4 grams is the lethal dose for humans. curing salt #1 (which is what should be used for something like bacon with shorter curing times) contains 6% ish sodium nitrite. the only time i have seen "curing salt" that wasn't dyed pink it was pure sodium nitrite.... not exactly something that most people should have in their kitchen.

[@shanerobinett2857]

I'm doin this in a few days.Thanks Jack. I think i will give the maple a miss because i'm diabetic but hangin to give it ago.Oh shit just dribbled all over my laptop.Can you give my any ideas on what herbs i could use? Hope I hear from you,cheers Shane

[@keytiax1128]

can use sea salt and brown sugar only

[@curtishinkle7885]

Jack, i love your videos, everything IS better with bacon!!! I've always wanted to do my own bacon,, but a little chicken to, well after watching your vid im jumping in!! thanks,, curt

[@rickott69]

I'm going for it today. Boy was it fun finding pink curing salt. After 8 different places I found some just down the road at a place called The Sausage Kitchen. Made my day. I'll report back next week.

[@stillnotdone]

I just bought my pork belly and have enough to do 2 batches. have you ever tried smoking cracked pepper bacon? If so do you have a recipe you'd suggest. id like to try and smoke them both at the same time if possible. i have a large enough traeger to do so. thanks for any info and all the good vids.