This is Why you should make Bacon at home | Pastrami Bacon

When making homemade bacon you can pretty much use any kind of salt free rub to make a really interesting flavor profile. I went with a pastrami rub on this one but you can use anything you like - Jamaican Jerk would go really nicely here too!
#porkbelly #bacon
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[@stevelogan5475]

Nate my good friend, nice job, me being a 58 yr old ( turned 58 the 23rd of February), irish hillbilly from rural Kentucky we could make some good hickory bacon, but never had pastrami bacon, but it looks good. When it starts getting cold, hog butchering time, usually Oct/Nov., after scalding the hogs & butchering we'd sell off the choice cuts, ribs, tenderloin, pork loin, but hams, pork belly, hocks, etc... we'd keep. Packed them all in heavy curing salt in a 15×15 wood smokehouse with hickory wood kept smoldering in the middle of the dirt floor til spring. Great thing is cutting bacon as thick slices. I'll have to try your method sometime. God bless you & yours & you all stay safe pal

[@grassburner]

Great post. But you would smoke them for 4 months approximately? 🍗🤪 Would love to know, thanks. Sounds interesting!

[@stevelogan5475]

@@grassburner yes, but it is a low smoke with very little heat, & they are literally packed with curing salt so the smoke has a hard time penetrating. Plus the smoke comes from the floor, the meat is 8-9 feet above hanging on the ceiling & the smokehouse is not airtight my friend, trust me, it is not overly smoked.

[@grassburner]

@@stevelogan5475 Only been to Kentucky once. Lived in Little Rock for a couple years. But that meat hangs that long at 30-40-50 degrees (guessing) . Must be the curing salts that does it. And that low & slow smoking. Sounds just AWESOME!

[@stevelogan5475]

@@grassburner yes sir, actually colder than that through the winter months, more in 15-30 F range ( meat does not freeze with heavy salt pack & low/slow smoke heat) til early spring, gives the meat time to finish curing & cooking/smoking so it doesn't rot or go rancid. Then warmer temps won't hurt the meat. There are videos on you tube to show you how to build a small smokehouse, i suggest a fellow named Tim Farmer, he has a good one & he is from nearby in Kentucky my friend, give it a shot.

[@grassburner]

@@stevelogan5475 Awesome! Thank you for your time. And I'll watch his videos.

[@causeR]

Looks great, your vids are always amazing!!! Mmmm bacon uuuggghhhuuuggg (homer simpson voice)

[@WhiteThunderBBQ]

Dude - my boy brought me over a 6 pack of mickey's barrels today, not easy to find around here.

[@RayMacksKitchenandGrill]

My goodness...you rocked it.

[@WhiteThunderBBQ]

Thanks so much Ray Mack - too bad about Duke this year.

[@mesiroy1234]

Can you lamb bacon for the Jewiah viewrs

[@mesiroy1234]

Can you beef or lamb bacon Lalb has has less fat but still have a belly cut and it's like bacon but beefer?

[@WhiteThunderBBQ]

I have tried and tried to source beef naval locally - no luck :-(

[@rickbachman993]

Amazing Nate! Thanks. I mean AMAZING. I love bacon 😁✌🏻

[@WhiteThunderBBQ]

Who doesnt love bacon Rick :-)

[@Gman030]

Looks like a Wegmans pork belly. Hope it tasted half as good as it looked.

[@WhiteThunderBBQ]

Haha.... you know it was. Picked up a reduced one the other day and immediately made bacon with it. Happy easter Gary!

[@tatersalad6872]

I recently got a sous vide setup and its the most amazing thing ever!

[@WhiteThunderBBQ]

ohh yeah?? What do you cook in it Todd?

[@stevelogan5475]

Nate, btw, can you believe that in the 1850's or so, wealthy folks( plantation owners & such) threw out pork belly,hocks, etc... obviously did not know how to butcher, cut & cook/fry them properly, lol, now bacon is more costly per pound than ribs, loins, etc...also, if you get a chance, try to find turkey pastrami at your grocer's deli counter as is appx. 1/3rd to 1/4 the price of beef pastrami, I'm not a big fan of turkey cold cuts , but I will eat the smoked cuts, but my fave is the turkey pastrami, delicious. I think butterball brand is my fave, try it pal, maybe you can come up with a recipe for us, with a skinless/boneless turkey breast cause that would be great. I even have one of those big commercial style deli slicers on a butcher block table, for all meats, even my deer from hunting

[@WhiteThunderBBQ]

I have a couple other 'deli' meat videos - pork loin and roast beef. Check them out if you like. Smoked turkey breast sounds like a great video.

[@stevelogan5475]

@@WhiteThunderBBQ Nate, I'll check them out, yes,smoked turkey breast & turkey pastrami are 2 of my fave turkey products

[@degussem]

@@WhiteThunderBBQ I'd watch that one.

[@simonhenry7415]

wow Nate - that pastrami looked as stiff as a cutting board straight out of the brine!

[@WhiteThunderBBQ]

thats what she said?

[@simonhenry7415]

@@WhiteThunderBBQ lol chanelling your inner Greggo!!!

[@morton6485]

Excellent video. I’m always looking for a bacon recipe.

[@WhiteThunderBBQ]

Thanks Greg!! Its hard to get store bought bacon after having homemade....there really is no comparison.

[@morton6485]

@@WhiteThunderBBQ I absolutely agree!

[@sadafshaheen787]

Hi

[@WhiteThunderBBQ]

Hello!

[@staceymorrison1973]

Can this go longer than 1 week

[@WhiteThunderBBQ]

Might get too salty - look into an equilibrium brine recipe for that.

[@staceymorrison1973]

@@WhiteThunderBBQ Thanks.. Gonna go a few weeks. But cut the salt in half

[@426superbee4]

There a ideal sound good. Wish i thought of it. Only way i can get pork belly is, kill a hog, or have it shipped. The Mexicans are, eating every thing up around here. They heard things up on 4 wheelers, to a slotter pin. The Game Wardens are letting them get away with it.