185K views · 9.5K reactions | How to make homemade bacon. 20.2 pounds of pork belly sliced into 6 pieces or about 3.4 pounds each. $4.54 per pound in Canadian dollars (or $3.25 USD per pound). A package of bacon in Canada costs about $9.50 per pound ($6.84 USD per pound). They pump so much water into the packaged and thats why it shrinks so much. So you are paying for water! My bacon does not shrink that much. So you save money making your own bacon but homemade bacon tastes so much better! For 3.4 pounds of pork belly I add 1/4 cup salt (6%) 1/2 tsp pink salt (0.8%) 1/3 cup of maple syrup. So using the fancy curing calculators, it recommends minimum 2.5% salt and 0.25% curing salt for safety. My recipe goes way beyond the minimum due to my saltiness preferences. But as you will see, I do aggressively wash off the brine before drying the bacon. Everyone has their own preference of saltiness so you can play around with the amount as long as you don’t go below 2.5% salt and 0.25% curing salt. Cured it for 6 days turning the bag every day. It pulls the liquid out of the pork belly. Then air dry it in the fridge for 1 days. Smoked it with hickory for 4 hours at 250F until the internal temperature hits 150F Best bacon ever! #bacon #baconbacon #baconbaconbacon #baconlovers #homemadebacon #homemade #foodiesofinstagram #cookathome #smokedbacon #homecuredbacon #foodie #foodporn #instafood #smokeshow #porkbelly #pitmaster #homechef #cookingathome #bbq #baconporn #baconislife #tastyfood #fyp #DIY #toronto #recipe | Charles Lee | cookingwithcharlesto · Original audio
185K views · 9.5K reactions | How to make homemade bacon. 20.2 pounds of pork belly sliced into 6 pieces or about 3.4 pounds each. $4.54 per pound in Canadian dollars (or $3.25 USD per pound). A package of bacon in Canada costs about $9.50 per pound ($6.84 USD per pound). They pump so much water into the packaged and thats why it shrinks so much. So you are paying for water! My bacon does not shrink that much. So you save money making your own bacon but homemade bacon tastes so much better! For 3.4 pounds of pork belly I add 1/4 cup salt (6%) 1/2 tsp pink salt (0.8%) 1/3 cup of maple syrup. So using the fancy curing calculators, it recommends minimum 2.5% salt and 0.25% curing salt for safety. My recipe goes way beyond the minimum due to my saltiness preferences. But as you will see
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Anova Culinary on Instagram: "Oldie but goodie inspiration for the day. @see_jay91 hooked us up with this Mosaic “Porchetta” Pork Tenderloin recipe and we can’t help but bring it up often. Shameless plug: Precision Cooker is on sale right meow. Find the recipe on site for ingredient and method details. SV temp: 135*F SV time: 3 hours"
Emrah ilk on Instagram: "Ruhun elle birlikte çalışmadığı yerde, sanat olmaz. . . . #kebap #steak #keşfet #mangal #ızgara #steakhouse #salt #keşfetteyiz #pirzola #beyti #bonfile #dallas #antrikot #restorant #et #kobe #kuzueti #kuzu #dubai #nusret #saltbae #instegram #cznburak #lezzet #yemektarifleri #etiler #dryagedbeef #dryaged #kadikoy #istanbul"
Cuban Mojo Pork from The Food Charlatan
Cuban Roasted Mojo Pork from The Food Charlatan. A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is some of the best meat I've ever put in my mouth. It's fresh, citrusy, garlicky, fall-apart tender, and so darn juicy. And I mean, just look at that delicious crust! Does it get any better than that? This Cuban pork recipe takes a quick 10 minutes to prep. Is your mouth watering, too?
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