Today I smoke up a homemade bacon recipe, and it turned out amazing. Making bacon at home is perfect for beginners and lets you change the flavor profile and thickness. Give this recipe a try!
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Chud Bacon
400g salt
200g sugar
60g pink salt
15g garlic
15g pepper
5g sage
5g pepper flakes
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41 Comments
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“Widgebidgeawidgea.” Did I nail the spelling? Put that on a shirt please!
Would 1/2 of this cure recipe work for just one 4 pound pork belly? I know you pulled just 3% weight from what you mixed up, but I was looking to have less "left over" cure – don't want it to go to waste just sitting around for too long
Just used this smoking technique for my first batch of bacon but did a wet brine and only for 5 days instead of 7 and came out with a very ham like taste. Don't know where I went wrong besides either not curing long enough or the hot smoke it was reading 150 when I pulled it and smoked it at 185 for 7 hours. Have another half of a pork belly to try it again
Crispy! Awesome content Bradley. I really enjoy your enthusiasm for cooking and I'm learning a lot. 10-4!
Please explain your coffee!!!!!!!!!
I have made this bacon on 5 occasions now, and it’s always really good.
Bad advertising
Do you leave the skin on, or is it removed. Thanks
I'd buy that for a $!!!!
Do we really have to go 7 days for the cure? And what happens if we ain't patient enough ? Dangerous?
I think you should forget the breakfast series and just do a BACON SERIES. Sounds Fantastic.
Floppy for me thanks
You about 5 lbs
Team thicc cut floppy bacon
Hi my friend, I'm starting my own artisanal flavored smoked bacon business and I'm still trying flavors and smoking technics, I'd like to ask if you keep the skin on your pork belly or remove it, since I kept it and when I smoked it, I didn't know my smoker (off set type) and the one right next to the smoke hole got way too hot and the skin kinda got chewy and when I sliced it for the pan, got even more rubber like, so before removing it and ruining it I'd wanted to ask someone who knows about this because I think it was mainly my fail for overcrowding the smoker and putting one too close to the smoke exhaust, thank you in advance and have a terrific weekend.
Does this curing rub "keep" for use at a future time if not all used?
Great video. I would of cooked the eggs on that bacon griddle to soak in that extra flavor
Can the sugar be replaced with more salt? I can’t have sugar, but love bacon
Hard to tell … I think the answer is no but … Is the skin still on this bacon?
Team! Floppy!
I just made this bacon and it's really good. I did a 10lb belly. Cured for 7 days. No spices in the cure. Black pepper on half and smoked at 200F until 150F internal on a pellet grill.
Pink salt ? Like pink Himalayan salt?
Do you use pink curing salt number 1 or number 2
Crispy is king.
Can you use this method on doin Canadian bacon pork loin?
Need to give bacon burn ends a try.
What was that coffee deal at 10:38?
Forgive me for being a little slow , But if I mix your cure less the flavor spices like Garlic etc. would the bacon still cure. But Blandly. And could I mix my own flavor contrast and add to the basic cure. If so at what percentage would you add that custom mix to the base ?
Is there a tip to gage the amount of the other spices to use if trying to make your own recipe? If using the salt(s) and sugar from this recipe, would 40g weight of other spices work?
Perfect eggs !
Followed the recipe and it turned out way too salty but second batch did 1/2 the salt and it was phenomenal! My wife's family is Ukrainian so they ate it cold and loved it!
I have apple and blueberry baking going right now
Crispy, YES PLEASE !
Crispy bacon hands down
In this video you said rib trimmings… would you use some of that cure for rib trimmings?! because I’d love to hear more about that. Thanx Brad!
Dude chud thoes eggs look so perfect that’s incredible…or and the bacon looks goodtoo
Cajun rub 🥰
why hot smoking?? cold smoking soooooo many times better for bacon
Love thick, crispy and chewy bacon here! ❤️
I want to see a video on omelet in sausage.
Crispy is best