Have you ever wanted to make your own homemade bacon in the smoker or even the oven (if you don’t have a smoker)? Well, it’s easy to do and I’ll show you exactly how in this video. Let’s get started!
**DISCLAIMER**
Curing salt can be dangerous if used in very high amounts. The amounts used in this recipe are WAY below what is unsafe and you can rest assured that if you follow this recipe, you are WELL within limits and don’t have to be worried about it.
I studied this for years before I attempted to tell anyone else how to do it and, even so, I only recommend wet curing, semi-hot smoking and cooking the meat to safe eating temperatures since that is the safest method. I leave the dry curing and cold smoking of bacon to the professionals.
The 1 ounce (heaping TBS) that I use and recommend for 1 gallon of water in this recipe is bare minimum usage and only for reproduction of flavor that we have come to expect in our bacon. It is extremely safe in these amounts.
Having said that, you should always be cautious when using curing salts to make sure that you measure correctly and follow safe curing and cooking methods.
This video tutorial is not a declaration that I know all things about curing bacon. I am a student of curing bacon and simply share what I have carefully researched and learned over the years. Everything you do is at your own risk and if you do not feel that you are able to follow these instructions carefully, then do not proceed. Buy your bacon from the store already made and be happy.
Moving on now..
**HELPFUL INFO**
Prep Time: 30 minutes
Cure Time: 10 days
Fridge Dry Time: 24 hours
Cook Time: 6-8 hours
Smoker/Oven Temp: 180°F
Meat Finish Temp: 145°F
Recommended Wood: hickory, pecan, maple
**INGREDIENTS FOR CURING BRINE**
1 ounce (equivalent to 1 heaping TBS) curing salt #1
½ cup coarse kosher salt
½ cup white granulated sugar
½ cup dark brown sugar
*** Written Recipe ***
https://www.smoking-meat.com/make-your-own-bacon-at-home
**VIDEO SECTIONS**
Intro – 00:03
Make curing brine – 00:46
Begin 10 day cure – 05:04
Fry test – 05:23
Air dry – 08:09
Ready to smoke – 10:17
Finished smoking – 11:42
Freezer/slice – 12:26
Outro – 15:17
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* JEFF’S RUBS AND BBQ SAUCE *
– Bottled products: https://thinbluefoods.com/collections/barbecue-essentials
– Recipes: https://smoking-meat.com/order
* JEFF’S BOOKS *
– Smoking Meat: The Essential Guide to Real Barbecue
https://smoking-meat.com/book-amazon
– Smoke, Wood, Fire: The Advanced Guide to Smoking Meat
https://smoking-meat.com/book2-amazon
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PRODUCTS USED AND/OR SHOWN IN THIS VIDEO
REC TEQ RT-700 Pellet Grill (The Bull) – https://www.smoking-meat.com/bull
Chefs Choice 609 Slicer – https://www.smoking-meat.com/slicer609
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FAVORITE PRODUCTS THAT I USE
* SMOKERS, GRILLS, ETC.*
Pit Barrel Cooker – https://www.smoking-meat.com/pbc
REC TEQ RT-700 Pellet Grill (The Bull) – https://www.smoking-meat.com/bull
Camp Chef Woodwind Wifi – https://smoking-meat.com/woodwind-wifi
* THERMOMETERS *
ThermoWorks Infrared Thermometer – https://www.smoking-meat.com/IRK-2
ThermoWorks Smoke – https://www.smoking-meat.com/smoke
ThermoWorks ThermoPop – https://www.smoking-meat.com/thermopop
ThermoWorks Signals – https://www.smoking-meat.com/signals
ThermoWorks Chef Alarm – https://www.smoking-meat.com/chefalarm
FireBoard – https://www.smoking-meat.com/fireboard
Meater – https://www.smoking-meat.com/meater
* TIMERS *
ThermoWorks TimeStack – https://www.smoking-meat.com/timestack
* KNIVES *
Mairico Brisket Knife – https://www.smoking-meat.com/mairico-knife
* OTHER TOOLS *
Kitchen Shears: https://www.smoking-meat.com/kitchen-shears
SS Pan with rack – http://smoking-meat.com/ss-pans-with-racks
GrillGrates – https://www.smoking-meat.com/grillgrates
Meat Slicer – https://www.smoking-meat.com/slicer609
Weber Grill Pans – https://www.smoking-meat.com/weber-grill-pan
Cooling Racks – https://www.smoking-meat.com/cooling-racks
* I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn commissions by linking to Amazon.com and other affiliate sites.
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