Gidday Karl! Nice to meet you :-)

Your hubby is a great teacher! Great video both of you ❤

Love home cured bacon cant wait to try.

Fun video with your husband

Love the bloopers! ..excellent

It's great to meet your husband, as well as to see him make his premier on your channel and showing us how to do this! We have wild boar here in Texas but I'm not certain on the regulations on hunting them. But we have a smoker just like your husband's and can get pork belly at the store, so this would be a fun and interesting project! Good to see you doing well and so chipper Stacey!

What a lovely couple..good luck to you abd yours..regards Karolyn Melbourne

Just watching your home cure bacon programme. Loved it, so helpful and interesting. Thankyou both.

Loved seeing you guys work together! ❤😂

Cracking husband!!

Loved this! And so fun to see your husband joining you, as well! 😊

I just love this video lol😂

Thank you, thank you, thank you! We were going to attempt to make bacon. I will go through this video very slowly and write down each step for the hubster.

Hi Stacey, l also hate flies. And need to> open our windows in the summer. So last year i bought a piece of net curtain from the local charity shop that fitted my window completely.l fix it to the frame with velcro them pull the curtain tightly onto the tape.l open the window first of course. Then when you want to close up for the day you just pull the net away from the velcro that is near the open window,close it and replace the net. I hope this makes sense but it does work xxx

Aww the hubby. He has to have some Irish heritage 😂

That was really nice having your husband showing how to correctly do it thank you oh that 🥪 looked delicious 😋 the seal & vac machine is very handy for alot of things

Thanks for tonight's episode, brought back loads of memories. My Dad always done the hams for Xmas, him and three brothers were hunters and fishermen too, plus all butchers. Lovely to know that hubby does the extra yards in preserving too. Say hi to him and that he explained things pretty well.

Well now thats a real farmers sandwich. Yummy

Maple cured bacon is very good. I grew up on a farm and I remember my momma and daddy cursing hog meat

Would love to see the New Zealand views

Just watched your video about curing bacon and it made my mouth water because it looked so good. You are doing a great job in your videos. Keep up the good work. It was nice to meet Karl and find out that husbands can clean the sink. I'm new to your channel and it is nice to see you cooking from scratch while living on the farm.

Thank you Carl, I have always wondered how you cured bacon, I thought it was a longer process than it is. We no longer have the availability of wild pigs and have to buy the pork but will think about trying this as it seems so much nicer to know what is going into our food. Carl you did very well, I too think the baked beans would go well with the bacon. Hope you can help again, it was nice to see you with Stacie, sorry if I have spelt your names wrong, but couldn't find any mention of them so I could be true to your name.

Very interesting, bacon looks so good😊

Thank you for this video! It was fun meeting your hubby. I can’t wait to try this method! I’ll let you know when we do and how it turns out. 😊

Hello from Missouri, just watched this and itvwas sooooo interestin. I dont know if i will ever try it but it is tempting! Let your husband know he did GREAT Edited to say: LOVE THE OUT TAKES AT THE END!

I love making bacon, but/and I will never have a chance of using wild boar. I use plain old pork belly, and as I think you said, the nitrite is not necessary. We have fridges and freezers to preserve our meat, so we don't need the chemical (I do use it when I make Spam and formed ham - I really prefer the colour). After weighing the meat, I mix 2% of its weight in salt and 1% of its weight in brown sugar with about 1 to 2 tsp of black pepper. Sorry, don't have a smoker, so use about 1 tsp of liquid smoke. Leave in fridge5 to 7 days, then out and rinse, then back in the fridge on a rack at least overnight to form a pelicule. During the summer I will turn one burner of the bbq on minimum setting and leave the bacon on its rack and tray on the other side of the bbq until I get an internal temp of 150F. In the winter, I have found that I can use my dehydrator set at about 125 or so for about 6 to 8 hours, until the bacon firms up. The hardest part comes now. It has to sit in the fridge another night to finish off. I have also tried omitting the sugar, but when you cook the final product it really is just fried pork belly, so I will continue with the sugar. I have used maple syrup, but I use the bacon as a starter and flavour background for a lot of soups, to the maple doesn't work well for me.

Looks terrific. You call some pieces Canadian cur. Just curious what you mean as I've never heard it. In the USA, they call back bacon Canadian. What tou are holding looks like part back bacon and part side bacon(streaky) to me(am a Canuck). Looks yummy whatever it is called. You mentioned wild pig. Do you yave trichinosis in New Zealand?

That was awesome!

Yay😅. Myna birds.We don't have them down south 😊😊.

Hi Stacy, having access to wild boar meat, do you and your husband make smoked sausages as well? They'd be delicious! Great Vids, thanks!

wHAT is wild pork - is it boar :? D you hunt ? Thanks