Today, we're going to walk through the end to end process of curing and smoking your own bacon at home. We'll see a little bit of the breakdown of the pig before setting the bacon on cure, and smoking it. Why Szechuan peppercorns? Well, we got inspired after eating hot pot in NYC, so we picked up some Szechuan peppercorn and decided, why not? Let's make some bacon.

► GREAT BACON / SAUSAGE BOOK RESOURCE: https://amzn.to/3aNl7yV
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► RECIPE LINK: https://www.ethanchlebowski.co....m/cooking-techniques

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► CHEAP, but useful Kitchen Gear
- Whetstone for sharpening: https://amzn.to/35lvnuv
- Scale: https://amzn.to/2SMht25
- 8-inch Chef's knife: https://amzn.to/2QLYvWr
- Cast iron: https://amzn.to/2tu4Bmo
- Saucepan: https://amzn.to/2tu4Bmo
- Wood cutting board: https://amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: https://amzn.to/2rW8wYY
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #Bacon

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Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.