🔥 Check out all of our seasonings and pick your favorite for your homemade bacon. We used Black in this video. [ Ссылка ]

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.

🔥 Check out our small ([ Ссылка ]) and large ([ Ссылка ]) solid walnut, hand crafted cutting boards

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.

🔥 [ Ссылка ] 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!

Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: [ Ссылка ]
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RECIPES:

🥩 Scott's MEAT gear 🥩
- 50lb MEAT lug [ Ссылка ]
- 440lb digital scale (for the meat lug) [ Ссылка ]
- Small dry goods scale (better for weighing the powder) [ Ссылка ]
- Vacuum Sealer [ Ссылка ] (Scott's hot tip at 36:41)
- 10” Meat slicer [ Ссылка ]

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 ([ Ссылка ])

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 ([ Ссылка ])

- We smoked the pork bellies (super smoke mode on our Traeger [ Ссылка ]) 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: [ Ссылка ]

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Here's a couple more things for clean food prep

🔪 [ Ссылка ] Disposable cutting boards to keep things clean and safe

🧤 [ Ссылка ] Latex Free Food Prep Gloves

**For all things Bearded Butcher be sure to FOLLOW US on social media**

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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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