Rick's Smoked Bacon Recipe | GE Profile Smart Indoor Smoker

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Rick's Smoked Bacon Recipe | GE Profile Smart Indoor Smoker

Рет қаралды 1,055

Күн бұрын

Rick's bacon breaks the internet! Starting with a 10lbs pork belly, Rick walks through how to properly cure, how to add extra flavors (like bourbon), how to perfectly smoke, and fry up the perfect thick cut bacon all from scratch.
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Пікірлер: 16

@DjC4 Ай бұрын

heck yeah thanks Rick, been wanting to try making my own bacon with this at some point

@paullenoue8173 Ай бұрын

Thanks for the video! I've made cold smoked bacon many times with a friend (great results) but only tried hot smoked once with very disappointing results. After watching your video I realized what we did wrong: too low, too slow, like how you had it set at the beginning. Going to try it again soon.

@bobbicatton Ай бұрын

That's awesome! I must make some! Thanks much for doing this bacon cook👍😊

@ericsteele6257 Ай бұрын

Don't even like bacon, but this looks promising

@loishomewood9163 Ай бұрын

Looks good. I do the brown sugar, salt, cure, cracked black pepper, and real maple syrup. I am not a drinker so I don't know what bourbon taste like, but I may try that one . Love your videos. I also smoke at 200 it temp to 140 I then wrap and the temp goes to 145. I leave them till room temp then refrigerate till next day, like you did. then slice.

@austinconnor6393 Ай бұрын

Get those Bacon wrapped Tomahawks ready

@ElitistMagi Ай бұрын

Can we please lower the smoke temp to 140 and have the ability to turn off the base heater for cold smoking with a firmware update? :'(

@Znumber1gamer Ай бұрын

Great video, can you try making smoked duck?

@ricksuel Ай бұрын

Interesting ... we smoked a whole duck in the indoor smoker during development and It was great! You have me wondering if maybe the smoked duck fat could be used for frying a side of fries/potatoes 🤔

@Znumber1gamer Ай бұрын

@@ricksuelThat sounds like a delicious idea, please consider making a video!

@jeremydumoit4487 Ай бұрын

I've been making homemade bacon for years. Just can't get into hot smoked bacon. So a-maze-n cold smoke generator and WSM it stays. Best brine is dry: 1 part salt, 1 part brown sugar, 1/4 part black pepper, some pink salt. Best bacon ever.

@user-je8zy6yq7f Ай бұрын

Rick do you think it would be same/better/worse if you just let it continue at 170 degrees and spend some more time ?

@ricksuel Ай бұрын

Yes, I think it might be even better if I had let it go at 170. I just ran out of time and decided to bump it up a bit.

@nancymay5933 Ай бұрын

Tell me about your black gloves, please.

@Firstbuild Ай бұрын

They are just plain disposable nitrile gloves for food safety.

@bitbangr Ай бұрын

Looks tasty! The nitrates (pink salt) are not necessary, and are a risk factor for colon cancer. Any more, since the bacon isn't expected to be shelf-stable, they're really there to retain the pink color of the meat. If you're going down the brine road, there's always pastrami! Really similar process, just a different brine, and the finished product doesn't need to be further cooked.