Have you ever wanted to make your own homemade bacon in the smoker or even the oven (if you don't have a smoker)? Well, it's easy to do and I'll show you exactly how in this video. Let's get started!


*DISCLAIMER*

Curing salt can be dangerous if used in very high amounts. The amounts used in this recipe are WAY below what is unsafe and you can rest assured that if you follow this recipe, you are WELL within limits and don't have to be worried about it.

I studied this for years before I attempted to tell anyone else how to do it and, even so, I only recommend wet curing, semihot smoking and cooking the meat to safe eating temperatures since that is the safest method. I leave the dry curing and cold smoking of bacon to the professionals.

The 1 ounce (heaping TBS) that I use and recommend for 1 gallon of water in this recipe is bare minimum usage and only for reproduction of flavor that we have come to expect in our bacon. It is extremely safe in these amounts.

Having said that, you should always be cautious when using curing salts to make sure that you measure correctly and follow safe curing and cooking methods.

This video tutorial is not a declaration that I know all things about curing bacon. I am a student of curing bacon and simply share what I have carefully researched and learned over the years. Everything you do is at your own risk and if you do not feel that you are able to follow these instructions carefully, then do not proceed. Buy your bacon from the store already made and be happy.

Moving on now..

*HELPFUL INFO*
Prep Time: 30 minutes
Cure Time: 10 days
Fridge Dry Time: 24 hours
Cook Time: 68 hours
Smoker/Oven Temp: 180°F
Meat Finish Temp: 145°F
Recommended Wood: hickory, pecan, maple

*INGREDIENTS FOR CURING BRINE*
1 ounce (equivalent to 1 heaping TBS) curing salt #1
½ cup coarse kosher salt
½ cup white granulated sugar
½ cup dark brown sugar

** Written Recipe **

https://www.smokingmeat.com/makeyou...


*VIDEO SECTIONS*

Intro 00:03
Make curing brine 00:46
Begin 10 day cure 05:04
Fry test 05:23
Air dry 08:09
Ready to smoke 10:17
Finished smoking 11:42
Freezer/slice 12:26
Outro 15:17



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