🔥 Check out all of our seasonings and pick your favorite for your homemade bacon. We used Black in this video. https://bit.ly/2YJpJBs

From an entire pig all the way to how to make bacon.

Straight from The Bearded Butchers, we're going to show you how to make bacon. Who doesn't like bacon? We're going to show you where does bacon come from on the pig. We'll cure bacon with natural celery powder and how to cure bacon with curing salt. After that, we'll smoke bacon for you and cook bacon on the stovetop. Follow along!

Jump ahead and watch us sizzle this bacon at 39:34!

45:38 - What's the difference between sodium nitrites and celery juice powder for curing? Scott explains.

🔥 https://amzn.to/3wFb0YH Here's a great cutting board from Epicurean. You can't buy Seth's big one on Amazon so this is a great non-slip alternative.

4:25 - If you buy a pork belly from a local butcher, be sure that the rind (skin) is removed. We butcher our own pigs and remove the pork rind ourselves, so if it's still attached, you'll get a better product if you remove the rind before you cook the bacon.

🔥 https://www.greensbury.com/r?id=pubhh8 NEED to order some bacon NOW?? Check out Greensbury and get it shipped to your door. Over $200 is free shipping so stock up on pork!
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RECIPES:

🥩 Scott's MEAT gear 🥩
- 50lb MEAT lug https://meat-your-maker.pxf.io/vngKBj
- 440lb digital scale (for the meat lug) https://meat-your-maker.pxf.io/x9qKWv
- Small dry goods scale (better for weighing the powder) https://meat-your-maker.pxf.io/NKYxOV
- Vacuum Sealer https://meat-your-maker.pxf.io/15KYj9 (Scott's hot tip at 36:41)
- 10” Meat slicer https://meat-your-maker.pxf.io/KeY6nN

1) 10lb Pork Belly with Natural Cure:
a) 2 gallons cold water (not chlorinated) - water weighs 8lb per gallon
b) 2 pounds of sea salt
c) 1.3oz celery juice powder (https://bit.ly/3rkD4OG)

2) 10lb Pork Belly with Nitrites the Old Fashioned Way:
a) 2 gallons cold water (not chlorinated) - water weighs 8lb per gallon
b) 2 pounds of sea salt
c) 1oz pink salt/sodium nitrite (https://bit.ly/3Ki62Y8)

- We smoked the pork bellies (super smoke mode on our Traeger https://traeger.uym8.net/4e5nB9) at 185 F for 6 hours. Our probe goal was set for 152 F. If you need to bump up the temperature, it's ok to go to 200 F or 225 F if needed. We smoked with hickory.

- We finish by frying the bacon in our cast iron skillet on the Burch Barrel. Want to see what this unique cooking item is? Check it out here: https://burchbarrel.com/products/burch-barrel

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Here's a couple more things for clean food prep

🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe

🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves

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Index:
1:03 - Bust off the hams from the end of the pork sirloin.
1:25 - Break off the pork shoulder next with the saw. Then, the all important pork belly is cut off of the pork loin.
1:58 - The ribs get cut out of the pork belly. Don't cut too deep! Then, Seth likes to square up the belly.
6:00 - How to cure bacon with nitrites and how to cure bacon naturally.
12:36 - 12 days later, the bellies are cured, time to cut the bacon!
20:22 - Take the pork bellies out to the smoker and smoke the bacon!
28:55 - The slabs of bacon have had a chance to cool off overnight, now, how to slice the bacon from a pork belly.
40:25 - How to fry bacon on cast iron
45:38 - What's the difference between sodium nitrites and celery juice powder for curing? Scott explains.

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