To all those new cooks out there, I retired and needed a hobby. I've started cooking. While old habits may be hard to change, cooking or preparing in Metric is SO much easier than by volume. Listen to Ryan, then try it. Not only is it easier in the end, your results can actually be duplicated for consistent results!

Everytime I want to try something new with my Weber, I rely on this channel. You always make it sound doable and easy. Thank you for the time you put in your content!

Thanks for a very helpful video and also for using metric system as well as weight versus volume for the ingredients 👍

Informative and concise. Much preferred! Thanks

Great video! I have been making homemade bacon for a quite a few years now myself and it is a very fun hobby. Another work around for people who do not or cannot have a smoker at your home is to get a smoking gun. Just pipe in your choice of wood smoke either outside or under the kitchen vent every day during the refrigeration curing process, turning the bacon in whatever container you use (bag or Tupperware). It is a good thing to do as you drain off excess moisture being wicked away from the pork belly by the salt. Cheers!

Great results and thank you for high light pork to how much salt to use great 😊

That is really, really good bacon! Thanks for sharing.

great you showing the oven method aswell, cheers

You produce really great videos! Thanks for putting out such great content. Keep up the good work!

Well done, informative, direct, no bullshit

Very helpful video!

I had absolutely no idea that you could do bacon like this!I Likely a great way to save money!!!

Very informative

Looks Delicious!

How long will it keep in a Ziplock in the refrigerator?

I make all of our own bacon. Commercial stuff can't compare. I have also cured pork loin too. Great video.

So today was the day I smoked my first home cured bacon using your recipe. Very happy with the results. Sliced a few slices so I could use them in the stuffed pork tenderloin I made for dinner (and one for testing of course). Very easy, very tasty will definitely do it again. Thanks for the great and easy to follow video. Only difference was I used my Smokey Mountain and brown sugar instead of maple sugar.

This was great. I've been using your recipe from an earlier video to make my bacon in the oven since I don't have a smoker. I also started using smoked sea salt and smoked paprika in the rub/brine, liquid smoke gave it a kind of funky taste but the smoked spices give it a nice hint of smokey flavor

Great video

best video and on point.

I bought a 14 pounder from Costco and was so ticked off after trimming the fat off. I was left with about half of what the original size was. That thing cost me $70 and some change. I'm gonna half to be very picky of where I buy from for sure, I might try the meat lockers around, hopefully they'll have something better.

Beautiful job. Well done.

anyone did the oven version? if so, how many hours exactly did it take?

🤷‍♂️👍 sound right for the bacon making by commonsense 👍.. Thank you very much 🤷‍♂️💕👌👏

How is the salt? I love salty bacon.

I'd go to 3% salt for sandwiches (BLT). Appreciate your use of Kilograms. I also prefer the use of pink salt for safety. TKS

If I do not have maple flavored sugar can I add some maple syrup from trees we taped with the normal amount of salt and sugar to add some maple flavor?

You don't let it sit in your fridge for a day after removing the cure?

thanks! well produced vid! of course, everyone has their own tricks.. I think the cure should be 2.5% of weight (and split that 50/50 salt/brown sugar).. 2.5%salt AND 2.5% sugar is going to make it too salty (plus the .0025Pink as u note) 7 day cure min is good...9-12 is better Let the cured pork rest in the fridge overnight after rinsing (before smoking)--thats the best time to put on some pepper as you note..

Lol. Currently watching KZfaq while I have a batch of sausage on the pellet smoker... Set it forget it. Phone goes ding when it's done 😅

What temp do you put the oven on?

What if I added the liquid smoke during the cure process? Would that make it too much?

What elevation are you at?

What if i can only find skinless pork belly? Will it still work?

THAT INTRO!!!!!!

is curing salt mandatory?

Liquid smoke (the company) also pulls out the carcinogens that come from direct smoke.

One problem...pork belly is so pricey now.

2 things to know. 1. the cure does not penetrate fat to any great extent in the time that you are curing a pork belly, so put most of the cure on the meat side of the belly. 2. If you vacuum bag the pork you don't have to mess with it as the brine that is created in the bag will be in contact with the whole surface of the belly as you have evacuated the air and it has no place else to go. Using a vacuum bag you if you want to can turn it over halfway through, but you really don't need to. The smoking methodology you are using is too hot and too fast for the most flavor. Most that are experienced in making and smoking bacon starting at 120F for an hour, then start smoke and raise the temperature in 3 or 4 increments until you get to 180F then you leave it at that temp until you get to 145 internal, some leave it until it gets to 155 internal. This lower temperature does not render out as much moisture or fat giving you much more flavorful bacon.

Something dumb like vegetables lol

Give ya meat a good ol rub 👁👁

I don't think you really need science to make good bacon my God how did they ever do it back in the 1800

Bro.... sharpen your knives....

I always give my meat a good rub then I get my girlfriend to smoke it for me she’s an expert been doing it a long long time