WHICH is BETTER? No Nitrite Bacon vs Celery Powder Bacon

[@texaschopper3091]

Beautiful house. Somebody did alot of work on those boards. :) I really like the comparison test on the bacon. Thank so much guys. Really enjoy these videos. Thumbs up.

[@janetjones7880]

we just cure with salt, brown sugar and black pepper and sooo good. I do enjoy your videos more when there aren't any other voices - just yours. Thanks for what you show

[@imari2305]

Hey Danny and Wanda. I always get excited when it's time for you all to smoke bacon. I've watched you all do this before and I never get tired of watching. I love your entire process from start to finish. I remember when Danny built that beautiful smoke house and I must say, Danny is looking amazing!! That bacon looks delicious! Thanks again for always sharing your knowledge with the rest of us.

[@ChrisCalmtheCrazy]

THANK YOU SO MUCH!!!! for these videos! And, for your clear explanations and instructions! I pause and type the instructions down so I will have the recipes and guidance in my books!

[@vickisavage8929]

What you show us of your camp is AMAZING and definitely a labor of love. I hope you have planned ahead for when you are not as mobile as you are now.

[@pecangrovems]

Oh yeah we've tried to take everything into consideration.

[@Mycrookedlittlehomestead]

You did a good job the bacon looks amazing. When my daughter did our bacon she tried it with a wet cure instead of a dry cure and boy does it taste delicious thank you for your video it was amazing

[@rodjendrysik3444]

Thanks for showing this. I want to start smoking my own bacon. Eventually would like to build a smokehouse rather than using a smoker. Both my Grandfather and greatgrandfather had a brick one on the farm in Wisconsin

[@nancytharp8213]

I wasn't sure about the green color. The suspense during the taste test. I thought for a moment Mr.Danny was going to ask Ms.Wanda to cook more additional bacon. Thanks for sharing 🙏 😎 🏝 🏖

[@loukrudewig3414]

Danny is so funny when he tries something. You can’t tell by the look on his face. 😂

[@emilyb5972]

Love this kind of stuff! made my own charcoal this week end with a bolt bucket a hole in the bottom. Bilt a fire in a 30 gallon drum. Ir worked😂👍nice you all 💕💕nj

[@emilyb5972]

💕

[@PepperplacewithShawna]

Thanks, Danny and Wanda.

[@ComfortablyNumb1969]

Man, I love my Victorinox kitchen knives. I have the 5 inch chef's knife, 7 inch Santoku, 4 inch kitchen utility and 4.5 inch steak knife. They all arrived sharp as a razor and still don't need resharpening. The 5 inch chef's knife was less than $20. Yes they are made from stamped steel, but they use that Swedish, sheet steel that Morakniv makes theirs from. It's good steel.

[@wandaparker3681]

Gee Wanda, that's an excellent suggestion. Like mines teaming up together. Awesomel🙇‍♀️

[@weathermanplus]

Good morning! That is some good looking bacon :)

[@pecangrovems]

Morning brother the rain didn't really happen but the wind is up and the temperature is dropping.

[@AlleyCat-1]

It's interesting that the celery powder neutralizes the salt & brown sugar "flavor" & it didn't harden the meat the same way as with the sugar & salt did.

[@sueyates3555]

Nice job on smoking that bacon that just makes my mouth water thinking about that. enjoy Danny and Wanda. God bless you both.

[@pecangrovems]

Thank you, we enjoyed making it!

[@elizabethjohnson475]

Danny and Wanda, I really appreciate all your videos. You've shown us this before, but I like seeing it again. At my "homestead" I can't do this because my husband doesn't want me to. When the grid does go down, he'll wish we were on a proper piece of land. Until then, I've bought and canned bacon. Regards from conservative, far north, rural California.

[@pecangrovems]

Thanks for watching and we hope you enjoy our videos!

[@ronsilva516]

Nice little smoke hose ,and the good thing about letting the air get to it it helps get the moisture off it and dried it out to . Now the celery powder acts like a nitride rather it is a nitro.

[@thomasrape4616]

Love the videos, me and my family are trying to get the crap out of our diets and now are moving towards the cured meats. We've been raising our own meats for a while now so the next natural step is curing. We've been canning a lot of it for some years now since that deep freeze failed and we lost a half a calf. Slowly getting back to what our grand parents did. I'm living on land that's been in my family for over 125 years in the original home my mother was born in and my grandfather built from a mix of sawmill lumber and salvaged lumber around 1900.

[@Jomama02]

Even though I'll probably never be able to raise my own meat or cure my own bacon, but i really love these videos. If i need to know, I can always bring it up in memory how you basically did it and research what i don't quite remember!

[@shirleybarber9735]

Good morning, That meat looking good just morning.Thank you for teaching up how to survive in hard time,We all need try to do what, people done in our parents time.

[@pecangrovems]

Morning

[@survival7691]

That bacon looks awesome, made me hungry this morning.

[@Mycrookedlittlehomestead]

Good morning Danny and Wanda I can't wait til you cook and taste the bacon cured with the celery powder

[@rikwen96]

The one that didn't have any flavor for Danny in the video was the one that they cured with celery powder. That was why Ms. Wanda asked if the powder could have kept the seasonings from penetrating the met.

[@scotthall3816]

I like to use cold smoke but your way is just fine😊 much love and respect to you all

[@pecangrovems]

It doesn't really get cold enough here to do cold smoking on a regular basis.

[@sshumkaer]

I like that Log Cabin smoke house, was that easy to build?

[@scotthall3816]

You have a wonderful video Nice smokehouse little warm 😊

[@wildturkey8752]

Oh my that looks great. I wish we had SmellaTube. Thank you for sharing this information with us. I greatly appreciate your knowledge.

[@beverlymichael5830]

That bacon looks fantastic. I like mine cooked like Wanda does. My mouth is watering.

[@monkeyfoodgarden]

Good morning Mr. Danny and Ms. Wanda. That bacon looks amazing. Makin me hungry LOL. Interesting to know about the celery powder. I never had heard about that before. Thank you for sharing and have a blessed day.

[@pecangrovems]

Good morning!

[@design2c436]

So the celery cure tastes more like uncured-bacon. I grew up with uncured bacon with rind, so its a treat to taste it that way, for me.

[@mindlessmanpwr9530]

How do you keep bugs off it?

[@carricowherd3826]

Good morning from a very cold sw Missouri.

[@pecangrovems]

Good morning from Mississippi!

[@bobralph5072]

Your way works good. I keep sawmill saw dust in buckets. Get the fire going dump the saw dust on. Serious smoke. Usually, do a 3 day cycle of smoke. there generally smoke 18 hours a day. January/Feb, cold days. I guess it would be a cold smoke process. Learned from my granddad.

[@pecangrovems]

Yeah that's cold smoking. It doesn't get cold enough long enough here to do that.

[@byronholmes2496]

Good day to all.

[@pecangrovems]

Good day to you too!

[@MrTate1970]

Is that your new smoke house. I was watching you a couple years ago and you had a different one. I've been making bacon every sense. Thanks for the videos.

[@pecangrovems]

Yes it is!

[@sshumkaer]

Are we smoking meat? or are we COLD smoking for preservation?

[@janis6697]

Thin and crispy. Yes!

[@JoyceSwansey]

I think celery adds more of an herbal taste which might dull flavor. That’s my experience in adding it to soups. so if I don’t want to herbal of a taste or a flatter taste I don’t add as much celery.

[@lorenstribling6096]

I'm with Ms. Wanda. I want a little char on my bacon. And that bacon grease is pure gold.

[@B0BBY-Q]

Love the wood walls did yall build a new house at Pecan Grove?

[@pecangrovems]

Yes it a camp house we're not finished yet.

[@travisjohnston857]

thats beautiful bacon. What size of slicer is that 10 inch12 inch 110- 240

[@pecangrovems]

10 inch 110 volts.

[@nathanadams5722]

I’m curious about the size of slicer you are using for slab bacon

[@DeepSouthHomestead]

It's an atvantco 10 inch I believe.

[@Lolah_b]

Yum can’t wait to try some of these recipes

[@pecangrovems]

I hope you enjoy them!

[@geoffoutdoors]

Bearded Butchers! Danny... they're my local meat shop for good cuts here not far from me up the road...wow! That's great

[@BrendaLeigh1630]

Good morning! I bet that bacon is smelling good. ♥️ 🥓 I looks delicious.

[@pecangrovems]

Morning it was smelling good.

[@HARVIELL1]

Why didn't you use the smoke house fire box and cold smoke this round of bacon? I want me some of that smellavision and tasteavision looks goood

[@pecangrovems]

I don't have it built yet.

[@HARVIELL1]

​@@pecangrovemsThat makes perfect sense... That cast iron kettle is a heck of an idea. One day, the one my mom has won't have flowers planted in it and maybe I'll inherit it and do the same 👍🏻

[@pecangrovems]

@HARVIELL1 It works better than I thought it would.

[@suestaley844]

You used oak to start the smokehouse fire. Did you change it to hickory at some point?

[@DeepSouthHomestead]

Pecan

[@brettbrignac7591]

Are y'all from Texas? I'm so glad y'all used celery powder. In Louisiana, the creole, and NOLA, vegetable trinity is ionions bell pepper and celery. I'm a True CAJAN. We use celery only in some soups and tuna salad, and chicken salad. As a kid, my grandma boiled wild celery n the Spring to harvest the salt from the celery. I am gonna share this video to learn dem creole and NOLA people that celery is NOT what it is seems for adding flavor. Thank you for this video... 💯💯💗💗

[@cathybehle-ernst5796]

Either way . . . beautiful bacon! Bravo!

[@sherrystephenson3657]

Bacon looks yummy! Have you built a place on Pecan Grove, or is this your cabin your cooking the bacon in?

[@pecangrovems]

We're building a camp house we've shown parts of it on the channel.

[@fotoejunkee6247]

Good to know it lost the green coloring, but a shame it lost some flavor too.

[@joannb6330]

Me i love pepper bacon, too😊😋

[@franpaterno486]

The bacon looks delicious. Thank you for your videos.

[@KimAtHomesteadDaze]

Based on your findings I would likely skip the celery powder unless using for flavor

[@pecangrovems]

We probably will

[@murdok1100]

just found your channel we're not that far apart i live just northwest of hattiesburg in bassfield. i was just curious when you did the deer bacon what parts of the deer and hog did you cut up.

[@pecangrovems]

The whole deer and the trimmings on the hog.

[@joshuasmith4547]

With those temperatures you could make ribs and pulled pork. I have never heard of of cooking your bacon in the smoker though I want to try it!

[@lalemley1460]

Loved your video. Made me want a piece of GOOD bacon. My grandma smoked hams and my mom said people would travel from all around to buy one of her hams. Unfortunately, she didn't teach my mom before she passed and never wrote it down.😢 You said you used celery powder to replace nitrates but as far as I am aware celery powder is a nitrate.. Someone correct me if I am wrong. Keep up the good work😊

[@pecangrovems]

It is a vegetable nitrite.

[@carolleversole1437]

Curious. When you said you only used celery powder on the one slab, is that all you used, or did you add realsalt and brown sugar to try to get the same flavor as the one with the curing salt?

[@DeepSouthHomestead]

It was the same as the others.

[@hollycatledge6699]

Love the smokehouse. Nice design

[@billmitchell7731]

Your smokehouse was too hot so you're baking leaked out with the fat. A lot of your flavoring . That's why when you tasted the fat that was dripping from your bacon, it tasted very good because that was the flavoring dripping out. You shouldn't let your smoker get over 180° inside. That way the fat won't melt . And all your good soft brown sugar flavor will stay in the bacon and not drip out. Me and my brother has smoked lots of bacon . You need a smaller fire and a longer smoke time.

[@pecangrovems]

Yeah it really got hotter than I wanted. I'm still learning this new smokehouse. I haven't got the smoke box built yet out to the side yet. It still turned out okay but not like my past bacon from my other smokehouse.

[@chriswinger7881]

Learning is a process, don't worry you'll get perfection I'm confident in you.

[@billmitchell7731]

​@@pecangrovems👍👍👍

[@tammiestafford3471]

Good morning Mrs Wanda and Mr Danny ❤

[@pecangrovems]

Good morning!

[@dianelyons3033]

OH MY THAT BACON LOOKS GREAT. HOW LONG DID YOU SMOKE YOUR BACON

[@pecangrovems]

Three hours

[@pamsmith9541]

Well yeah cuz the darker you cook it, the more flavor you get. I just finished making Canadian bacon with celery powder and acerola cherry and there was plenty of salt and flavor! Give it another go!

[@watermanone7567]

Good video, isn't celery juice powder just another form of nitrates? Other green veggies also contain nitrates. Thanks for a great video.

[@pecangrovems]

It is a vegetable nitrite.

[@sshumkaer]

I wonder if you could hang it in North Dakota this time of year? lol it would Air Freeze Instead of Air Dry

[@curtisking2962]

Good morning. That bacon sure does look good.

[@pecangrovems]

Good morning! It was so good.

[@tammiestafford3471]

Looks delicious 😋 thanks for sharing

[@sshumkaer]

I want to see you make Holiday Ham

[@andrepatterson7058]

Straight grain lighter 👍🏽

[@lelandshanks3590]

Looks dandy, store bought has so much pirates you gotta cook it an hour to get done.😮

[@Nonama-w4x]

Great video. I am like you two, I rather not have sodium nitrate.nitrite in my bacon.

[@RosalyndaHasch]

Hello from Angola Indiana ❤️🙏🔥♥️

[@pecangrovems]

Hello!

[@janis6697]

What is the purpose or rationale of brown sugar in the mix? Never liked sweet meat.

[@pecangrovems]

Sugar is also a means of curing.

[@janis6697]

@ thank you.

[@SuLaDean]

But you also washed the celery one and not just rinsed it like the others

[@pecangrovems]

We did all them the same.

[@JH-4058]

Love the smoking videos.

[@patience1226]

YUM!!! BACON!!! Great video!

[@Bama_J]

Good morning

[@pecangrovems]

Morning

[@Miss1776-ic5ic]

I have been using celery powder for about 16 years on our bacon. I’ll never go back. It’s the best stuff ever and it’s healthy.

[@Maddy_might]

Awesome video. My SIL just cured and smoked some bacon. Shhhh...yours looked better.

[@theIAMofME]

This was very interesting. Like Wanda said, thank goodness you didn't use it on all of them.

[@pecangrovems]

Yeah it's such a good thing I put it on the last one!

[@berthaprince9097]

I just love me some bacon 🐷

[@kikitaube-hansen]

So, I WILL Be AT Your PLACE 🍽😀🍀😘.

[@sshumkaer]

I have no Idea, but Bacon is good

[@bradh74]

Store bought that's cheap usually tastes like salt. I personally don't like Ham or Bacon that has a lot of salt. So you guys only did the bellies and didn't make neck or back bacon? Which is great if that's what you like but my nephew did every cut He could and it was equally as good. I would think you could put a diffuser plate in your smoke house across where the grate goes but it didn't look like you need it but a screen would keep the ash off of your meat. (not that it hurts anything)

[@pecangrovems]

We don't put the meat in till most of the ash and smut has went away.

[@daviddaughenbaugh1080]

Grrreat

[@jimlippi4001]

I'm hungry 🤤

[@milliealford8968]

Those slices are perfect. I know that is some good bacon. GOD BLESS!! ❤

[@pecangrovems]

Thanks it was delicious!

[@midwayfarms]

Great video God bless

[@samanthamctague4538]

why did you use celery powder? for sugar free people?

[@pecangrovems]

I'm not sugar free. I'm hypoglycemic I need sugar.

[@Tennessee101AB]

Celery powder is used in curing the meat to add the nitrates needed to prevent botulism poisoning.

[@RandallOlson-o6z]

You two are so cute!!!!!!!!!!!!!! keep it real ya all

[@Dunlap-uj5zl]

👍

[@billmitchell7731]

Like number 68? Not telling you how you should do your bacon. But usually bacon is smoked at not over 170°. You don't want your bacon to drip we smoke our bacon till it reaches 128° to 130° Fahrenheit in internal but the bacon has to be cooked. You can't just slice the piece off and eat it. It has to be cooked. That's how most smokers do their bacon. But you do it the way you like. There's no wrong way 👍💛🙏

[@pecangrovems]

I was really hoping to just go to 130 degrees but it being a new smokehouse I didn't know how it was going to smoke the pork bacon. Well it ended up getting hotter than I really wanted. End results was still really good.

[@billmitchell7731]

​@@pecangrovemsit looked delicious

[@deidredawson6685]

Mrs Wanda you burnt that bacon up. I'd go make another batch i cant do crunchy bacon

[@pecangrovems]

She loves burnt meat.

[@MarshaShelley-t3n]

I would Never buy meat from Walmart. Yuk!!

[@pecangrovems]

We definitely don't

[@milliealford8968]

Never quit years ago. Don't trust.

[@remix381]

😂 at our age folks we don't have any taste buds any longer.

[@tinanieves9881]

Smoked coffee and bacon? Lol

[@abcxyz-io7wt]

💝👍👍💝

[@margot9260]

Why don't you use your respirator and eye protection when you do things like this? You are risking lung and eye damage. I know you have them because I've seen your video when you talked about it. Then you killed a skunk and didn't use the respirator. You were choking on the smell 😅. Stay healthy Danny. I enjoy your videos.

[@johnlogan5152]

Lol 😂 you worry to much ! Living life is never safe .

[@margot9260]

@johnlogan5152 you wouldn't say that if you Had lost a loved one to inhaled chemicals in the air (like I have). Safety is never to be pushed aside.

[@johnlogan5152]

@ True . My bad. I’ve been very lucky (blessed) in my 75 years of life.🙏🏻

[@BillyFlowers-dm7ye]

Nice smoke house but too hot to be smoking. Your cooking meat before the frying pan.

[@pecangrovems]

It got hotter than I wanted it to. Plus it's usually not cold enough here to smoke it safely on a regular basis.

[@brianbost8184]

Your bacon burnt quickly because you cooked it twice.

[@pecangrovems]

Actually it was the high sugar content in it.