How To Make The Best Homemade Bacon
1,970,355
Published 2018-10-20
The Curing Salt I use (prague #1): shop-links.co/1736286412581544210
A Smoker Like Mine (They don't make the same one I have anymore): shop-links.co/1736286569527507487
Michael Ruhlman's Book:amzn.to/2CYMYyX
FOLLOW ME:
Instagram: www.instagram.com/joshuaweissman
Facebook: www.facebook.com/thejoshuaweissman
Twitter: twitter.com/therealweissman
Website: joshuaweissman.com/
---------------------------------------------------------------
Music - Saib: soundcloud.com/saib_eats
---------------------------------------------------------------
Ingredients you'll need:
Large Batch of Dry Cure-
2 cups (400g) kosher salt
1 cup (200g) granulated sugar
6.5 teaspoons (60g) pink curing salt (NOT himalayan pink salt. The link to the curing salt that I use is closer to the top of the description here.)
Curing the Belly:
at least a 3 pound (1360g) or more, skin on pork belly
The most accurate way of curing (my preferred method):
Cure the pork belly at a 2.5 percent cure. Multiply the weight of your pork belly in grams by .025 and the number you get from that will be the amount of dry cure that you need to use on the bacon. So in other words a 1600g pork belly would require 40g of dry cure.
The non gram scale version of curing:
Basically sprinkle a generous layer of cure on a baking sheet (about 1/3 of a cup) and dredge your pork belly in it to thoroughly coat all sides. Less accurate, could result in slightly salty bacon, but it works in a pinch if you don't have a scale and don't plan on getting one.
All Comments (21)
-
Start by planting two bacon seeds,
-
I find your lack of B Roll disturbing.
-
I feel like an important, often-overlooked step in bacon preparation is having at least one bourbon during the process. Not enough bacon manufacturers drink bourbon while they make it, and it shows.
-
FINALLY SOMEONE WHO SAYS BOTH MEASUREMENTS
-
Poach or steam the skin until it's really soft. Dry on a rack. Deep fry (350 maybe). It puffs up into bacon chicharrones. Oh my.
-
This is so awesome when I first started watching this channel I used to cook hamburger helper every night now I have way more confidence in the kitchen I cook our own bread, bacon, and many more dishes I thought I could only buy pre made or in restaurants thank you so much Josh for giving confidence to beginners in cooking!!
-
i’m so glad to see this! We’ve been smoking our own bacon for a couple years now and it is so easy and better than any bacon you have ever had! We use brown sugar and sometimes put maple syrup and lots of cracked pepper. We also flip the pork belly every day for 5 days. Costco almost always has pork belly that’s nice and meaty. No skin on it so both sides get lots of smoke.
-
I can't express how much I've learned from Joshua... My family has been super grateful for me cooking the food, but the thanks should all go towards Joshua
-
I always look forward to two things when I open a Weissman Video.... his iconic conversation with the camera in the cabinet and the awesome recipe.... always witty, always well-made. A TV show, perhaps?
-
This is pretty much the way we do bacon - so many great ways to flavour it , and different smoke flavours you can add.
-
Literally every video Josh makes is incredible. My fave YouTube cooking channel!!
-
thank you for including percentages and ratios. This is the first homemade bacon video that actuality gave me the information I need
-
Funny, using KOSHER salt to cure PORK! :)
-
Dude you are truly a hero among men. Keep this up, you have a bright future ahead of you.
-
Dude, I am so freaking glad I found your channel! You go and show us things other cooking shows don't touch. Thanks man!
-
Dude I really love this channel. I also love the old videos the most, just a true culinary guy and his camera sharing knowledge. Love the success and growth of the channel but there is something very special about the early videos and him having all the control and personal touch. Much love to the channel man.
-
I just love all joshua’s work, so mesmerizing and well balanced 💛
-
I'm a recent subscriber and I just have to say I really enjoy all these videos. They make me more confident in cooking and they make me super hungry!! Btw love the hair!!!💕💕
-
I just finished making this today and it was delicious! Maybe a bit over smoked, but still really good. I liked the fact that the cure is measured by weight, not volume. It made it much more pleasant and no faffing around with soaking it to remove any cure. 💯
-
A favorite of mine from a local butcher is black pepper crusted and smoked with pecan wood chips...🤤 sooooo good...
