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In this video I am going to show you How to make bacon, from start to finish.

The curing time, spice mixture, and how to smoke.

The recipe I am using is this:
Salt 25g/kg
Golden Brown Sugar 20g/kg
Cure 5% (Sodium Nitrite) 2.4g/kg
Sodium Erythorbate 3.5g/kg

Cure Penetrates at 1" per week

Dry 1hr @ 150f
Smoke 1 1/2 to 2 1/2hr @ 155f
Cook to internal temperature of 135f/57c

Chill overnight
Slice
Enjoy!

If you feel up to it here is a link to Patreon:

https://www.patreon.com/user?u=84459342

If you guys need a grinder to get you started on your home sausage making journey here is a link:

https://amzn.to/3ptuhdb

If you guys need a stuffer to make your sausage making process smother here is a link:

https://amzn.to/36UwYOy

If you guys are looking for a nice knife set here is a link:

https://amzn.to/3sPVg4I