Hey all, i am about to cure and smoke my own bacon using Meathead's recipe but cannot find the video for it. I wanted to watch it again before i started curing it but cannot locate the video. I know this should be a simple job but cannot locate it on the videos tab or even when i go to the link for making your own bacon. Help please.
thanks
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Meathead recently removed it since in the video Jason didn't use the exact recipe of cure Meathead currently recommends. The conflicting info was causing confusion to some new readers.
Ok, thanks for the explanation. I thought i was going crazy there for a minute. I knew i saw it a few days ago and couldn't figure out where it went. Thanks Huskee!!!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'm not entirely sure about a new one. But, you can find all of Jason's videos on his YouTube channel "The Backyard BBQ Show- BBQFOOD4U" His bacon recipe is here, just remember to use the current updated cure recipe in the article not on the video.
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You will be SO stunned, delighted, amazed and ready to file a false advertising claim against Hormel! I also use my bacon in my meat mix for meat pies. we use 2 parts ground beef, 3 parts ground pork and 1 part ground bacon and it ROCKS!
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