How to Make Bacon at Home Like a Pro Butcher (JPV Method) _ The Bearded Butchers

Most of you know what this probably is , this is an entire pig .

And today we're gonna show you how to make bacon and who doesn't love bacon .

We are going to start with the cutting process .

We're going to show you where it comes from on the pig .

We're looking for pork belly .

There's going to be 21 per side .

We're going to take one belly .

We're going to cure it with celery powder and sea salt .

We're going to take the other belly .

We're going to cure it with sodium nitrates using a curing salt .

Stay tuned .

We're going to break this pig apart and we'll show you the entire process .

Not only are we going to show you how to cut it ?

We're gonna show you how to smoke it and then we're gonna take it to a cast iron skillet and we're gonna fry some up .

You can do this at home with just a few pieces of equipment fall along .

Gonna start with busting these hams off of here , cutting through the right there at the end of the sirloin .

So we get both of these broke off .

We move to our soul , our trusty butcher boy .

First thing we want to do is break the shoulder off .

Now , we want to break the belly off of the pork loin .

Now that we separated that belly from that loin , I'm going to show you how we fabricate the ribs from the belly .

First thing we do is we make a score right here .

Not going too deep because we don't want to cut into that beloved bacon to take our knife starting at the top of these ribs .

Being careful that we don't put deep score marks in that , that bacon work our way down through removing that spare rib .

Now , what we'll do is we're simply going to square this belly up , take this end off , we square this side , square that side up .

Now , when we square it up here on the table , what that does is after it's smoked and you slice it , that gives you a nice uniform piece of bacon .

If you have one portion that's just slightly thicker than the rest , you can always remove that , that fat .

That way it cures nice and evenly throughout .

So there's one belly .

Let's get the second belly .

Number two , same process .

Go ahead and get this one broke down , making that score , moving this spare rib .

Now , chances are when you go to a local butcher and you ask for pork belly , this part has already been done .

So you most likely you won't need to remove the ribs like I am .

However , we just want to show you exactly where these bellies come from and this is just part of the process .

Let's go ahead and get this one squared up .

This was belly one , this was belly two .

We've got them all trimmed out and ready to go in our cure .

Now , I want to talk about this for a second .

We skin our pigs .

So what that means is when we butcher this animal , we remove the hive .

When you go to your local butcher , you may find a belly that has what they call the rhine , the rhine on that you can remove it before you smoke it .

You can remove it .

After my opinion , it's probably going to make a little bit better looking product if you remove that rine prior to curing and smoking .

So don't be alarmed if you go to your local butcher and you do buy a pork belly and it has the rhine on it .

So keep that in mind ours .

We did remove the skin now that we have our bellies cut , we were shooting for 10 pounders .

So let's see how we did .

Boom .

I think that will work .

Belly .

Number one weighed £10 .

Let's see about belly .

Number two .

Not too bad .

We hit her pretty close .

Now that I'm done fabricating these beloved bellies , I think that's going to be our word today .

So in our videos , we talk a lot about incredible eating experience and there's different little slogans we use throughout our videos .

So I think today it will be beloved bellies .

We're not talking about mine or Scots .

So now that I have these done , Scott is the master curer here at White Feather meats .

He's gonna take them from here and show you how we cure them .

That's right .

This is where I come in .

This is going to be a super simple , just plain vanilla , basic recipe .

Um Of course you can take and you can add different spices to this .

You can kind of take these any direction you want .

This is just gonna be your base recipe to get you of great bacon with nothing added and maybe we'll get into a little bit more of that um adding some spices at the end .

So first thing we're gonna need , we're gonna need something to cure these in this made with meat tub is gonna work out perfect .

Now , I'm gonna be using the scales today and that's my father in law always said the only thing that separates the amateurs and the professionals are the tools that they have at their disposal .

That's why it's really great to have some nice tools here .

So I'm going to use this to weigh out my water .

I'm going to be doing two gallons of cold water .

In this case , I'm using tap water .

I let it sit overnight .

So any chlorine that's in it evaporates , you can use spring water , but it's essential that it's cold .

So I'm going to be doing two gallons of cold water , £2 of sea salt .

And then I'm actually going to make this recipe twice because the one I'm going to be using 1.3 ounces of celery juice powder on the other one I'm going to use in the pink cure , the sodium nitrate .

So I just went ahead and put this on the scale , Put my tub on there .

I can hit tear .

Now , my scale is zeroed out .

Water weighs £8 per gallon .

So I can just go ahead and dump in to them up to £16 .

Looks like I need to take a little out .

I like to be super precise when I'm weighing out anything .

There it is .

There it is .

There we go £16.02 gallons of water .

Now , at this point , um I'm gonna use my my cell reduced powder again .

This scale here .

It's different units .

I've got ounces .

I can go ahead and tear it for the way to my little glass dish .

This is um Vegetable Stable five oh six .

That's the brand name of this .

We're going to put links .

I'm going for 1.3 ounces here .

This scale is super precise as well .

Take out just a pinch there , we have it .

All right .

So I'm gonna go ahead and put my sour juice powder in first .

Give that a little mix .

You can just use your hand .

I like to use a gloved hand .

Um , work out any clumps you have in there .

This will dissolve hair pretty quickly .

I always start with my cell reduce powder .

Once I have that completely dissolved , then I'll go ahead and add my sea salt .

All right .

Next is the salt today .

We're using sea salt again .

I'm just gonna tear my little um You can , you can substitute table salt for sea salt .

We like sea salt just because it's a little bit more coarse .

Um , looking for £2 here .

So I'm in my units here are in ounces .

If I want , I can just switch it over here .

So we're going for 32 ounces .

Yeah .

So after years and years and years of working , you know , in the commercial world with the USDA obviously precision with regard to measuring ingredients is paramount .

Look at that nailed it just like at the gas pump .

All right , 32 ounces , sea salt go into the mixture again .

You can just , I like to use my hand because you can actually feel when you've dissolved all those granulars time for the belly to go in the drink .

So you can just submerge that in there .

I do like to use a couple of these tubs .

You can use plates , whatever that's going to help hold it down .

Minimum of eight days , we're going to look at about a quarter inch of penetration per day .

This will creep into there .

So , quarter , half , maybe .

So , a minimum of eight days , we won't touch this thing .

It's better to go 10 , 12 , even up to 14 days .

Now , this just soaks in your fridge and your cooler .

And we've got one more to do with the regular curse .

So let's get started on that one , same process .

Part , two , two gallons of water .

I got a pack here .

This goes by , she cure .

This is just a pink cure .

The reason why it's pink is that you don't want your uh wife or kids to mix it up for uh table salt .

Good golly .

This thing must be made out of Teflon .

There we go .

All right .

So one ounce for two gallons of water , swirl that around and get it mixed up .

We go in with £2 £2 translates to just about 3.5 cups .

All right .

I'm a little disappointed why I haven't heard you say beloved bellies yet .

Beloved bellies .

That was the word , the words .

We just , we just got them two more times .

We'll have more at the end of the video .

All right .

So now these are going to soak like I said , 8 to 14 days .

Let's call it 10 to 12 goes into the cooler , goes into the fridge and after that , we really make the magic happen because we'll be going to the smoker .

So stay tuned for the fun part .

We're 12 days in you can see the two bellies in front of me .

This one has been cured with the curing salt , sodium nitrate .

This one has been cured with the celery powder .

So both of these have contained sea salt .

This was the sodium nitrate .

This one is the celery powder .

What we're gonna do is we want to do some comparisons here .

We're gonna season half of one with our black seasoning and half of one with pepper like we mentioned earlier during the curing process .

You can really season these however you want , you know , maybe you want to use maple syrup .

Maybe you want to use brown sugar .

You can use cinnamon .

You can use whatever herbs and spices you'd like to do .

You can even use jalapenos , maybe an Italian seasoning .

It's just whatever twist you want to put on it by all means , go for it .

But today we're going to do half of one with black , half of one with pepper .

So we're gonna move one out of the way and let's get started with that slab that was cured with uh pink salt .

Get our weights out of there , pull this belly out .

So get it on her cutting board .

We're going to start with grabbing a few paper towels and just patting this slab dry .

Get that seasoning to stick real nice on there .

If we pat it dry a little bit .

Nothing too crazy .

Just get some of that cure off of there .

And you can see that this belly has turned just slightly off color .

A little bit gray , maybe even a little bit bluish purple to it .

And that's the cure that went to work during the last 12 days .

Now that we're padded dry , pretty simple process , we're just going to cut this belly in half .

You can see how that cure worked on the inside .

Someone's going to ask about the cutting board .

Epicuren , they're on Amazon .

We'll toss in a link .

It's a really nice cutting board and you probably wonder why I have a cutting board on top of a cutting table .

It's simply because I'm going to be seasoning on this and I don't want to get our cutting table dirty for the remainder of today .

So if you want one go to Amazon , you can find the link there without further ado butcher's black pepper .

We're just gonna coat the surface area real nice with this nice course black pepper .

And if you haven't had pepper bacon , you're really missing out because it is a special treat .

And you can see that pepper sticking to that slab real nice .

That way during the smoking process , it won't come off .

No real worry about over seasoning .

Just get a , get a nice coating on there , all sides .

You can even hit the end .

And the beauty about doing this , especially if you're gonna be doing it at home is you can do it however you want you can put less pepper , you can put more pepper depending on the palates of your family , whatever they enjoy , base it off of that .

Let's go ahead and layer these in our meat made with meat lug .

We're going to separate them by using some butcher paper .

I'm gonna go ahead and wipe my cutting board off and we'll season our next belly .

Now , the pork belly that was cured with celery powder and sea salt .

Same thing you can see this one has a different color .

That celery powder is naturally has that just a little bit of that brownish green tint to it .

And that's transferred on to that , that belly .

You can see that it doesn't have that gray bluish look .

It's more of a brown with a little tad of that green tint .

So let's just get it padded dry .

Now , if you remember from when we processed this and showed you how to cut the bellies , both of these slabs weighed right at about £10 .

So if you're wondering the size £10 pork belly and I used about a half of jar of pepper and I assume we're probably gonna use about the same amount of our black seasoning .

Just go ahead and cut it right in half .

Very similar look on the inside with both of these bellies .

The belly cured with nitrates and the belly cured with celery powder .

They look very similar on the inside black seasoned bacon .

The coffee and the molasses inside here , it's really , really good on bacon and if you're going to be doing a bunch of them and you're worried about running out with one of our jars .

One of our shakers don't forget if you grab a bucket on our website shaker comes for free , you can keep refilling the shaker .

So same thing here as we did with the pepper , just put a nice liberal coating on here and I can already smell those profiles coming through with that coffee and that molasses on there .

If you have a pack of bacon at home that has already been cured and smoked , don't be shy .

Grab your beard to butcher blend , seasoning out of the cupboard , put some on it as it's in your skill at frying , you'll be impressed .

Now , the nice thing about the black seasoning is , is the , the the slab has already been cured with celery powder and sea salt and with the black seasoning that sodium isn't going to come through real heavy .

So when you season it up like this , it isn't necessarily going to make the end result super , super salty like some might think .

So there's your black season .

Now , what we're gonna do is get it in our tub .

We've got quite a stack of bellies going for the smoker .

Last piece is going in , we put butcher paper in between each piece that way it doesn't , they don't touch each other and you don't get the seasoning on a portion that you don't want or the seasonings mixed together .

Now that we have them in our tub , let's go get them on the trigger .

Caught us in a little rain here in Northeast Ohio .

Trigger Iron 18 85 .

It's set at 185 degrees .

We're going to hit super smoke mode .

No , Scott already had it on super smoke mode .

We want the super smoke mode on .

We're going to get our grill opened up .

We put a tag on each portion of belly identifying what it is .

So we're going to put the no nitrate belly on this side .

Here's our little trick we talk about double up those gloves that way you don't get the other seasoning on them .

So we want to put the seasoned bellies on the bottom and the unseasoned on the top that way , none of that seasoning falls down below .

Now , we want to take our probe .

We want to put it in the thickest portion of this belly , which I already know is going to be up here at the front .

So we're going to go ahead and push this probe right into that thickest portion just like that boy .

Don't those look just absolutely Danny 185 degrees .

We expect this to take probably about six hours .

We can manipulate that a little bit by adjusting our temperature up if needed .

So if we need to go to 202 25 part way through .

We will .

However , our finished internal temp on these were shooting for 152 degrees .

The grill is loaded up with hickory wood pellets .

So this is going to be plenty of pellets to do the entire smoke .

15 to 20 hours per £20 bag of pellets .

There's going to be no issues there .

We're going to leave these on the trigger and we're going to keep an eye on them through the app on our phone and we'll be back in a few hours to check them out .

It's time , isn't it ?

We're cutting pigs .

We need to go rotate some bacon inside the trigger .

So what we want to do , oh boy .

Look at those .

We're at a core uh probe temp of about 1 16 , 1 17 .

So we just want to move things around .

So we're gonna go ahead , pull this one down to the bottom , set this one on the top .

We want that heat to circulate evenly throughout this grill with all four slabs .

So that's all we're going to do is rotate them top to bottom .

Let's get them finished off .

And now you can see that , that the pepper and the black seasoning that's set up on those slabs real nice .

So we don't have to worry about it falling off now onto the plain ones .

So we've got about another 35 40 degrees to go .

We'll have some bacon six hours in and it just happens to still be raining .

We were hoping that we could ditch the tent .

But anyways enough about the rain , let's talk about these bacons .

Let's crack open this trigger and see what they look like .

Boy , don't those look tasty hickory smoked .

Internal temp of 152 degrees .

So , what we've done is we've taken the meat , your maker lugs and we've put a couple of baking racks in the bottom of it .

So we're going to go ahead and set these slabs inside the lug .

That way , it keeps it up off the bottom a little bit .

We'll place them in the cooler overnight , we'll let them rest .

And then tomorrow we're going to slice these , we're going to get them vacuum sealed and we're even going to fry them up in a cast iron skillet on the birch barrel .

So without further ado , let's just start with this regular cured bacon that nice color on there .

Beauty .

So there's the chunk that we didn't season .

Now let's do the peppered .

So this is the regular cured and by regular , I mean cured with the sodium nitrate and I think that one's ready to rest too .

So if you look inside this tub , non peppered , peppered , both cured with sodium nitrate .

Now off to the celery powders slab , there's that one nice color .

Both of them , I would say very consistent in color and they smell just wonderful .

It smells like bacon Charlie .

Do you approve ?

That is the black season .

Look at the color on that smell .

Is it hitting ?

It's coming ?

It's coming .

Look at that .

So here cured with celery powder and sea salt , plain bearded butcher black season .

This one curd with cured with sodium nitrates , plain and coated in cracked black pepper .

Of course , you could just put these like on a fridge .

Maybe you've got a fridge in your shop , whatever you put it on the , the rack .

But um , make sure they're gonna drip some .

So that's why it's great to have these in this tub .

But yeah , if you put them until they cool down , they're gonna drip a little bit to just put something underneath of them , but it's nice to get them raised .

So that air circulates all the way around there .

So , as you can see up to this point , obviously , you know , we butchered the pig .

We hung it in our cooler .

We fabricated the bellies out of it .

What was our word beloved bellies ?

Beloved bellies ?

These do nest too .

Just if you need to stack them one over each other in a fridge , they nest together like that .

So we , we did fabricate these beloved bellies out of that pig .

We ended up with two slabs and they weighed about 10 and 9.90 .

So £20 of pork belly , we'll weigh these after they've sat in the cooler overnight .

So we'll tell you how much shrink loss we had .

It's probably not a ton , but in the end , if you think about , you know , economically eating bacon , especially if it's a large family , maybe you don't get to treat yourself to bacon a whole lot because of the cost .

Well , this is a good way to produce it more efficiently and more affordably for your family because you can go to your local butcher and you can buy a plain pork belly and you can cure it at home .

So now we do understand that you have the investment in the smoker and the meat equipment .

However , this is stuff that's going to last you a long time certainly isn't a one time deal .

And you can never have these products again .

So with the trigger , you've seen us make the hot dogs using the meat equipment .

You've seen this , make the summer sausage , the beef sticks , so very versatile items .

And in the end , it's all about bacon sizzling in that frying pan .

So what we're going to do tomorrow , let's let these rest overnight .

We're going to get them in the cooler .

It's the next day our bacons have had time to sit overnight in our cooler and you can see some of that moisture is coming out of the slabs a little bit .

But man , I can smell them .

They look awesome .

Let's get the slicing .

You wanna start with the uh celery powder or the sodium nitrate slab first , which doesn't matter to me .

Do you know , nitrate ?

Yeah , I'm gonna start with the one that's not seasoned first .

We're gonna have to do our plain ones first .

So we don't keep our slicer clean .

I wanna start off by showing you which direction to slice these .

So if you look at this half slab , this was the , the top end where that , where that spare rib was and then this was the bottom .

But we wanna slice this this direction .

Not long ways .

We want to slice it across width wise like that .

At that point , we'll just get it on our slicer .

Have this set at a nice old fashioned style thickness .

Let me just kick this off for a second .

Take a look .

I don't know about you guys , but that looks like some mighty fine bacon .

We're going to slice up maybe a half a dozen or so slices of each kind before we go to the frying pan , beautiful , beautiful slices of old fashioned style hickory smoked bacon .

If you told somebody that you made this yourself , they might not even believe you .

I had to take a look .

Look at that color .

That's , that's the sour juice pot or the no nitrate cure or the naturally occurring nitrates .

And it's got that nice pink color just like you would get out of your sodium nitrite .

That is our celery powder cured , unseasoned bacon .

It's time for the regular cured bacon with the sodium nitrates .

And we'll compare the regular cured to the one cured with a celery powder and sea salt .

Same thickness .

There's the sodium nitrate cured .

There's a celery powder cured .

I can't even tell the difference just to get some slices going and get them laid out on our tray .

Of course , you could do this by hand with a nice sharp knife but having the slicer um just , I mean , you see what short work that's making out of that .

And of course , you're gonna be able to use that for not just bacon but like the summer sausage , the boloni um of course , cheeses , anything you want sliced , precise and thin and you can adjust your thickness also .

So like I said , I have this set on a kind of an old fashioned style nice thick bacon .

There is your unseasoned .

This is a celery powder .

This is a sodium nitrate side by side and you can see that uh you can hardly even tell the difference onto the pepper , cracked black pepper if you've never had it .

I highly recommend it .

This is going to get a little messy on our slicer .

So we're gonna do the black pepper and then we'll go to our beard butcher blend , black seasoned slab , starting off with the pepper .

Yeah .

Look at that .

Puts that nice crust on there , that beautiful color .

Imagine having that frying in a skillet around the holidays .

The fact that you can produce something like this at home .

It's pretty awesome .

And we're , we're here to show you how to do it , the satisfaction out of knowing that you can do this .

That my friends is beautiful down to the last one seasoned with our bearded but butcher blend black has the Molasses has a coffee in it .

You can see all the other , the other three that we've already done now it's time to see what this one looks like .

We left the messiest one for last .

That way , we didn't have to clean our slicer in between each one .

Look at that nice color on there and we've fried this up before .

Um , we've made it a couple of times here at White Feather Meats our shop and it almost has a little bit of a pepperoni taste to it .

And like I mentioned earlier in this video , if you want to just Sprinkle some of our spice blends on your bacon as it's frying .

You can certainly do that there they are see that nice coating of seasoning on there , that beautiful color inside that beloved belly .

Now let's just get it set up and get these shingled and then we're gonna pass them off to Scott and he's gonna get some , I always take your first one back here .

That way you have a , you you can hide it that way .

That first slice .

It's a nice , nice pretty one .

So there they are black season cracked black pepper , plain celery powder and plain sodium nitrate .

Let's get them sealed up , get them on the skillet .

So I'm gonna vacuum seal the , some of the strips to just demonstrate the best way to preserve your bacon is vacuum sealed .

We're gonna be using the meat vacuum sealer .

Admittedly terrible at this job , especially when it comes to bacon .

So I'm gonna put , um , I think I'll do about six slices in a bag .

I'll drop them in here , then you can squish them down , shingle them up a little bit .

Make it look like you're professional .

But like I said , admittingly terrible at this job .

No .

Yeah , I want to show you a little Scotts Hot Tip .

Um , so when I put this in here , it's gonna want to fall off the seal bar because this bag right here is just so I can use something like Seth knife right here and I can chop that up .

So that way I catch my seal bar .

See what I did there .

I'm full of more Scott's Hot tips .

All right .

So while that ceiling I can get started on a new one again .

Just kind of working through my plane because the seasoned ones make a little bit of a mess .

Oh , we're done .

Let's get my favorite part .

Spencer .

Can you get that in there ?

Here it goes .

Look at that .

Doesn't that make that look like an absolute professional packet ?

All done with homemade equipment ?

I know we're in the commercial setting , but we're using literally made for home use .

So let's keep packing .

Where's that knife ?

It's right here .

Don't you wanna show you something ?

So if you want , like if you're gonna do like sandwiches , you can take um slices like this and this is another Scott's Hot Tip .

You can just , you can just rip them right down the center and then you can pack these up like .

So Seth wants to show you too , you can back that step up one step further .

You can just rip your , your slab and then that lets you have a little bit more control on the slicer .

And he's going to do some super thin slices just to show you move right up here to do it .

Because while there's nothing like a thick cast iron , sliced bacon , if you want to have a nice real thin strips to put on sandwiches or something like that , he's going to show you just how thin you can get it with the slicer way thinner than you would ever get with a knife .

So if you like thin bacon , this is for you .

So maybe you think that , you know , ours is a little bit too thick by all means just change that thickness on that meat slicer .

And you can have nice thin crispy slices of bacon just like that pretty simple .

And then um you know , we're , we're using this slicer for bacon .

But if you do summer sausage or you do boloni or make your own smoked ham at home or whatever you can use it .

You can chip it , you can sandwich , slice it however you want .

Now , let's take these to the frying pan .

We've got the birch barrel fired up .

We're gonna throw them in a cast iron skillet and we're gonna have some breakfast .

I've got a 17 inch large cast iron skillet .

This is actually mine from home .

It's gonna go on the birch because there's nothing like bake and sizzling cast iron over an open fire .

Let's get that skillet heated up .

Which flavor are we going to start with ?

It's going to be one of the unseasoned ones .

You wanna just start with the celery powder cured what we call no nitrate added .

Just build up .

It's gonna be a flight of bacon .

I like it .

How could you go wrong with a flight of bacon ?

Sounds if you're against the flight of bacon , that's , that's un-american in my book .

Wait for the skill to get hot .

Let's fry some up .

Let's get the bacon in the skillet .

Have the lodge cast iron on here .

Let's just get it laid in there .

Listen to that sizzle a lot of action around here this morning .

Seth .

It is .

But hey , oh man , that smell hit you .

Wow .

The only thing that would make us better is if we were on the side of a mountain somewhere .

First batch coming off the Birch barrel wanted to make sure that we didn't burn it .

Some people like super crispy bacon but different strokes for different folks .

I guess we think this is perfect .

Let that cool for a minute while that cools .

Let's go ahead and get the unseasoned bacon slices on here that uh were cured with sodium nitrates .

So we talked a little bit about our coals and where to place them underneath the skillet and you can see where we have them right there .

We've got the Rockwood charcoal in there , but we know that we didn't want this fire to get completely out of hand because then this stuff would just cook so fast that we'd have a harder time keeping it from burning .

I got a coffee coffee chaser .

I'm just , I'm going just full on , full on slice .

Uh-huh My mind screams back to like a farm mooring before school .

Oh , that is , that is absolutely bacon at its fine .

Its not too salty and the great thing about this one , this is the , the no nitrate .

Um It's just like I said J PV bacon , just plain vanilla .

It's just like it's just bacon with just like the salt , really , really , really good bacon .

Throw a little coffee behind that .

Wow , unbelievable .

So this bacon is sizzling Scott .

And I mentioned to Scott this morning , I looked at our youtube channel this morning and 80.4% of our views come from viewers that aren't actually subscribed to our channel .

Let's see how we can fix that because we're uploading videos constantly , but not to the point where you'd get annoyed with it .

So we don't want you to miss out .

We have people that reach out to us and they inquire about a video that's already on our channel .

So the way you avoid that hit that bell for notifications and please , if you don't mind , subscribe to our channel .

Let's get that percentage way , way , way up in our favor and subscribers .

So just thought we'd mention that we're done .

Now , this is the slab that we cured with sodium nitrate .

So we'll sample this one .

We just had the one cured with celery powder and sea salt .

So let's see how they compare .

Oop .

You better test out those tongs for that little slip up there .

It looks like they're still in good shape .

Yeah , they're still working .

These are my like my favorite tongs .

We've used them and think about every video .

So pepper , black pepper .

Let's get this one .

I personally love peppered bacon .

You know what ?

I I was just sitting here thinking and I , I like the height of this birch barrel .

Um It's super handy because I mean , we're outside and if you think about cooking over an open campfire or whatever , usually you , you know , you're bend over and you're way down here , but it's just a nice comfortable height to cook on .

It's time for the regular bacon .

Hm .

Virtually the same .

I couldn't tell the difference between the two .

Both delicious bacon .

Cheers .

So un cured , cured nitrite , no nitrite .

It's a long explanation .

Naturally occurring nitrates found in celery juice powder and sea salt are going to have the same effect as sodium nitrate .

However , obviously , celery juice powder is not a , not a man made chemical .

It's a chemical , it's not a man made chemicals naturally derived sodium nitrate .

Literally a man made compound .

So there's an argument they do the same thing they perform the same way .

My money is on something that's growing out of the ground naturally produced .

I know we've extracted it , made a powder out of it .

So that's a little bit of the difference .

Same , same effect .

And that's kind of what we're proving here .

Just one's natural ones .

Man made ready for some peppered bacon .

I am .

I already know the peppered bacon is cooling .

Let's get the black in the skillet .

Time for the pepper to see that pepper on that edge of that bacon .

Oh , man .

Do you realize that we're doing it to Spencer again ?

It's a tough job .

Somebody's got to do it .

I love like the , the back end of the pepper because you get like the with salt and the hickory and the smoke coming through that pepper comes through there .

Pepper bacon has always been one of my favorites .

Incredible .

Yeah .

It's the last flavor .

It's that black seasoned bacon .

Look at the color on these strips .

Let those cool down for a little bit and then we're gonna sample them .

Wow .

There you have it .

Time for the last of the four different varieties .

This one season with the bearded butcher black crusted .

Right on there on the edge .

Oh , my gosh .

That's such a unique flavor .

Like you mentioned .

It's like a tiny bit pepperoni but it's , it's all the goodness of bacon .

Mm .

That is fantastic .

I love that .

Do you have a favorite ?

I think I have a different , a favorite for each different occasion .

This is special .

This is like something you can make .

And somebody's like , wow , I've never had bacon like that .

Like you talk about occasion , maybe even different time of the year because like pepper , you think about , you know , Christmas time , the holidays .

Um Yeah , this is just kind of that .

Wow .

Wow .

Your guests with something maybe that they've never had , but you could get one slab , 1 £10 slab , cut it in quarters and you can make four of these or three of these or whatever because the curing is the same .

Well , the curing on that entire slab would be the same slice it into four slices and then do each , each quarter a different way .

Unbelievable .

If , if I'm just looking for like the , wow , I would probably be the black like something I've never had , never had bacon like that .

That's , that's impressive bearded butcher , black , beloved bacon .

What do you think about that ?

So you saw shoes , um , obviously the pig , um , livestock we butchered right here .

We cut the belly out .

We use the J PV .

The just plain vanilla curing process .

Super easy to replicate that at home .

Probably the biggest challenge will be if you go after the vegetable stable 56 sour juice powder , it's a little bit hard to find , I think just on the home user market , but you can use the sodium nitrate instead .

Obviously , the salt , the water , easy stuff .

Then we get into the trigger , which we found is an absolute wonderful device for smoking .

The 885 our favorite model , we had £20 of bacon didn't perfectly get that great flavor .

And then we finished it off with the cast iron skillet and the birch barrel .

Obviously , you can use a skillet at home and then the meat equipment all along the way just made this process .

It turned it from what used to be commercial available only to the home user equipment .

So you're able to turn out perfectly sliced , perfectly packaged bacon just like you see here .

So using all that equipment made all the difference to turn out what we would consider homemade bacon that's identical to what you would purchase from a commercial resource and it's not difficult to do yourself might be intimidating .

We talk about this a lot .

However , with those tools with the knowledge .

Go step by step in this video .

You can absolutely do this at home .

So I think it was a success .

Bacon .

We did it .

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See you .