How to : Dry Cured Bacon

[@rickyburton4642]

Another great video!!! Thanks Steve! 😊👍👍🇺🇸

[@blackhatbushcraft]

Great video Steve! Thank you for taking the time to go through the process. Take care.

[@SurvivalOnPurpose]

Thanks for the lesson Steve.

[@3flashcan]

Criter ! Good to see you back have been missing your videos . Hope you can do a bunch for use this year. Any plans to help Dave out . Also miss seeing you on his videos too. Man that bacon makes your mouth water bet it's real good .

[@robertk3850]

I really enjoyed this video Steve.....good to see you.....Digger

[@Maverick4600]

I'm going to try this this summer. Been missing your videos a lot! Keep up the awesome work!

[@stevebuckskinner5482]

Being a long-haul truck driver my time is extremely Limited four processes like this, but I'd sure like to give it a go someday. Thanks Steve!

[@19fiddlinscott57]

good morning Steve. I am impressed with the thickness of your slabs. are they trimmed by a butcher for consistent thickness? I live here in ohio as well. up near Cleveland. if you don't mind sayin' I'd be happy to patronize your source. thank you very kindly.

[@BamaBoat]

Great job, missed seeing your vids. Thanks cb75

[@TheLordsxdad]

nice Steve thanks

[@southjerseybushcraft4299]

Awesome to see you back at it, I've been missing your videos, and now im hungry, lol, great job,

[@cowtownprepper7623]

Thanks for the info! I have two hogs that I will be butchering this fall or early winter. I will definitely give this a try. I am new to your Chanel but I love it. Keep up the good work!

[@joshuapennekamp4333]

Greatest bacon hack of all time. Thank you!

[@benterwellen]

great video, your videos are always great tutorials, ty for sharing

[@Shadow2967]

Great vid.planning a couple of reenacting outtings this summer and have been wondering about cured meats, will be giving this a try.

[@eightgeorge]

Curing should be a big part of prepping because if the grid went down all your frozen foods will be no good. I think that curing meats is better than canning because you don't need to buy all the jars. Also you can do this with fish, prawns, eggs etc. Look at all the dried goods they have in Asia.

[@daegannlongstrider1293]

Both are definitely useful. What I like about canning and lactofermenting is that once you have the items, it only only requires very little in the way of experience ingredients like salt and spices.

[@tranders365]

Thanks for another great video. Keep em coming

[@cassandraschubert7902]

Awesome video!

[@cavemanNCC1701]

Love these videos . 😁😁😁

[@LuckyShitZu]

Fantastic! Thank you!

[@childerstodd]

Can the bacon be previously refridgerated? Can you keep it in the fridge during the curing process? And does the salt need to be non iodized? Thanks.

[@RickNethery]

Looks Tasty, Very good instructional Video, thanks for sharing.

[@BornRandy62]

good to see another video from you. The first video of yours that I watched was your deer butchering video for the other channel. Before I knew that the other channel was owned by a famous name. The reason I subscribed there. Any video subject is good. Even rehab a Pickup Box Shell Cover for a S10 would be interesting.

[@gw1404]

Great video Steve. I was just wondering if you wash the salt/cure off between saltings or just scrape it off

[@robaldridge6505]

no water just brush it off

[@iSTAYuGO]

Steve, thank you for taking time to show me how to fix the beacon.

[@TomsBackwoods]

Great tutorial Steve! Thanks for the info I will give it a try!

[@petemcpherson2259]

When you mention cleaning off the salt between applying another application do you simply brush it off?

[@robaldridge6505]

yes, I use a stiff bristle brush

[@virginiacopeland108]

Good video! Clark

[@asepulvida1]

Thanks so much for this video Steve, I'm only familiar with wet curing with Pink salt and was wondering about dry curing. I have some quick questions if you don't mind...What is the maximum air temp for the hanging process? It's now almost April and if I start this today, would it be too late for the 3 weeks process to make? Also what is the difference between this and salted pork? Thanks in advance.

[@woodcrafter76]

I like to have the temps in the 50s for the hanging process. If you have a basement that's dry it should be fine in warmer weather. Salt pork is layers of meat and salt packed in cask.

[@Certawin]

Very great video. Curious after the initial process is complete. Can you add some spices to the cure? Say like garlic, pepper, or even maybe a little cinnamon? To add some extra flavor prior to the cool smoking process. Otherwise very cool seeing you do this. Thanks for taking the time to show how this is done.

[@grendelgrendelsson5493]

Thanks for a really informative video mate. I'm going to have a go at curing my own bacon. Is it possible to put herbs and spices in the cure?

[@lesliesadler8524]

Thanks I have never seen the process before.

[@Donniek0otp]

Good timing, just butchered a hog. Have to try this. Thank you for posting these videos

[@DCHobbs]

I make South African Biltong. It's an air dried cured meat, when finished it'll last 50yrs. Tastes great.

[@pointgirl-ku3oh]

Yummmmmmmm! Thank you!

[@KnifeCrazzzzy]

I Love You For this! Thank you!!! I found your channel because of Dave's channel your awesome man! I am just getting started out with all this. Does it matter what type of salt and can you do any type of meat and how do you cook it?

[@TheCharliebeardog]

could a person use rock salt for the first part of the drying process?great video. thank you

[@RedDogBushCraft]

Oh man, that looks good Steve.

[@scottbartl9988]

hi Steve. quick question. did you leave the skin on the bacon piece? thanks.

[@rankandvile]

Are there any special precautions that need to be taken with the bacon after you cut away part of it... the inner part being exposed? will it keep?

[@4n6psych]

It is recommended that you NOT use regular table salt (Iodized salt) by most as it can lead to off flavors and colors. Many people taste the iodine as a dominant metallic flavor after iodized salt is used to cure, and because of the fineness of the grains, the meat becomes far too salty. Many of those same people would recommend Kosher salt if you want to avoid the Nitrite/Nitrate issue, or Morton's Curing Salt if you are not put off by all that.

[@19fiddlinscott57]

Hi Steve, did you remove the skin before you started the process? i couldn't tell on the video.

[@shaneschannel9289]

Does this work just as well with other cuts of pork? Also when you clean it are you rinsing it off or just wiping it down with a dry rag?

[@BlueHighwaysTraveler]

Thanks for the video steve. I tried this and it seemed to come out fine except when i started cutting rashers off it was still wet in the middle. Is. This normal or did the salt not penetrate far enough? It didnt smell or anything, i tried some at it was good but im wondering with the end exposed now the way it is if it will go bad.

[@woodcrafter76]

machineryrepairman Mine is the same way. the exposed end will just dry off and kind of reseal itself. I've never had a problem with it.

[@TXCannoli]

Any specific tubs you use for the rub part?

[@billmazzocco5275]

What was the second salt that you added with the sugar?

[@rickyburton4642]

That sure looks good 👍👍😎

[@WilliamThomasAnderson]

Love the straight ahead approach to your videos, very few bells and whistles yet high in quality content except now I'm hungry... bastard.

[@trevorh6438]

Is there anything you can do with the excess salt/juices from the first steps during the salting process

[@worddunlap]

You can't pour it out at a mosque...I grew up making it and we never did anything with the brine except kill some weeds on the fence...

[@trevorh6438]

worddunlap I was just wondering. It appears you use a lot of salt in the process, and salt can be expensive (relatively speaking), so I didn't want to waste it just dumping it out if there was something useful I could do to recycle it.

[@MrOldclunker]

Salt is cheap. 50 cents a pound in containers, about $8 for a 50 lb bag

[@trevorh6438]

MrOldclunker Waste is always expensive, regardless of magnitude.

[@buginone3640]

Good stuff friend :-)

[@brociousplumbing]

nice steve

[@tomslongguns443]

You clean the old salt off, how did you do that?

[@jasonwisemiller5291]

Can you eat it without cooking ?

[@smd482000]

are from still water pa?

[@urflofit2010]

Would this work on say fish or any beef? And could you eat this raw if need be?

[@virginiacopeland108]

Thanks again! Happy New Year 2017! Clark

[@MrCoyote52]

Do you need the brown sugar? I can’t eat it

[@2bonosc]

Ok. Total Rookie , non country boy question ( woah is me) where exactly is the " bacon", cut on the Hog? I enjoy butchering my own game and once I cut a layer of meat from between the skin and the ribs... Tasted similar, close?

[@davidclarke4040]

hi good video buddy

[@woodcrafter76]

2bonosc Sorry for the late repy. It's the belly meat. Jowl bacon is the cheeks.

[@2bonosc]

Thanks...you saved my bacon makes more sense now :)

[@rickward7110]

thank you I remember doing that with my father.

[@lordraveneyeofra]

If you live in the bush, where do you get salt other than the ocean?

[@robaldridge6505]

salt licks, salt springs, salt mines,and YES sea salt was an important commodity too

[@wildfire53575]

So lets see if this Northern boy has it right! First step "salt cure" 3 days. Second step "cold smoke" to supply secondary cure, smoke taste. Third step hang with cheese cloth loosely placed around till ready to use. LOL did I miss anything, isn't this an Italian process of curing.

[@hartmuthvogler6341]

hallo, das ist aber sehr viel salz mit dem du pökelst. ich wiege das salz ab, ich nehme 45 gramm pro kilo fleisch. du machst schöne videos.

[@austinklinefelter8297]

How Salty is it when it's done

[@MrOldclunker]

You will want to soak the sliced meat in a couple of fresh turns of cool water for about 30 minutes.

[@littleriver8859]

Or you can boil it and drain the water off. Repeat until it suits your taste.

[@daltonvickers7977]

man that looks good. Love me some bacon

[@martymclean4355]

Perfect for beans or a hash.

[@independentthinker8930]

Now I'm really hungry!!!! Can almost smell it

[@Mr_Green892]

I will take any opportunity to have bacon, now I need to try this so I never run out of bacon again.

[@EastWoodlandSurvival]

Bacon.... enough said.

[@tfvugcwavybud809]

what is "cure"

[@MrOldclunker]

Cure has the nitrate salts. Essential for proper curing of meats. Plain salt does nothing to prevent botulism. Botulism is not something you want to risk.

[@CplSkiUSMC]

Well DAMMIT!! You made me hungry for bacon and it's time for bed... Well, shit fire and save matches, that sure looked mighty good. The fat in wild game meat gives it that gamey flavor, have you tried this process with game meat?

[@jhenry0615]

Bacon Is meat candy!

[@DIXIECONFEDERATEDAWG]

AMEN TO BACON.....

[@ncacia8]

too slow, i nearly fell asleep during just the time it took for this guy to just "salt" the stuff. arrgh!

[@geraldswain3259]

Stop playing, silly school boy games,and get to McDonald's like the rest of us! and stop all this prepping NONSENCE because it ain't gonna happen!!!.