Homemade Bacon Recipe – Delicious, Easy, and Keto (and NO NITRATES) – Low Carb, No Sugar

Homemade Bacon Recipe – Delicious, Easy, and Keto (and NO NITRATES) – Low Carb, No Sugar

August 1, 2019 3 By William Morgan


hey there it’s Steve from SeriousKeto.com
and in this video we are making bacon I
got turned on to making bacon at home by
Michael Ruhlman in his book Ruhlman’s 20
he’s got recipe for both a savory
peppercorn and garlic bacon as well as a
honey mustard bacon the recipe that
we’re going to do though today is a
maple bacon that came off of Michael
Ruhlman’s website now why would you want
to make bacon at home first off cuz it’s
delicious but also you can save an awful
lot of money by making your bacon at
home I priced out pre sliced bacon at
Costco and the average was just a shade
over $5 a pound that means a 10 pound
pork belly like this would cost me about
fifty to fifty three dollars to make
instead it’s gonna cost me thirty two
dollars and sixty cents plus a few
ingredients so what are you gonna need
well you’re gonna need the pork belly in
about that 10 pound range you’re gonna
need a jumbo ziploc bag you’re gonna
need a smoker and you’re gonna need a
fridge and you’re gonna need the wood
chips of your choice likely I’ll be
using maple in order to make the cure
for your bacon you’re gonna need a
quarter cup of kosher salt it can be
Morton it can be diamond crystal doesn’t
really matter you will also need 1/4 cup
of sugar free maple syrup I’m using the
log cabin if you watch my video from
prime pantry ketogenic reviews love this
stuff this is really great 3 tablespoons
of coarse ground black pepper 4 crumbled
bay leaves 2 teaspoons of pink curing
salt and one teaspoon of fresh ground
nutmeg I will include the links to the
salt well you know Union probably skip
that at your grocery store but I suppose
as long as you’re ordering the long
cabin you can throw that in your cart
too as well as the pink curing salt I’ll
put the links to all of those below so
let’s make our cure
once mixed your cure is going to have
this very thick sort of pepper paste
sort of characteristic to it you’re
gonna want to cut that 10 pound pork
belly into two fairly equal pieces and
Pat it dry one of the things that I
learned the hard way in doing this
recipe before
don’t put the cure on your meat before
you put it in the bag
put in the bag that way it kind of
contains the mess will rub down the
first piece with a cure and then we’ll
add the second piece
if need be once it’s in the bag you can
rub it from the outside to kind of
distribute any large clumps of cure that
you might see but doesn’t have to be
perfect
what’s gonna happen is as this cures in
your fridge over the course of the next
five to seven days it’s gonna start
making its own sort of curing fluid and
every other day you should get out and
kind of redistribute the seasoning and
the curing liquid but for right now
we’re just gonna get as much air out of
this as we can zip it up be very careful
if you get any pepper granules in the
zipper it may keep the zipper from
sealing and having this leak out in the
bottom of your fridge that’s one of the
last things you want so it doesn’t hurt
to give the zipper one good wipe before
you seal it and in fact if you want to
be safe double-bag and into the fridge
this goes our pork belly has been curing
for seven days we took it out of the
fridge we rinsed it off we patted it dry
and now it’s gonna go into the smoker
we’re gonna smoke the bacon at 200
degrees for probably ninety minutes to
two hours we are going to use a probe
thermometer though just to be sure that
we hit that 150 degree temp on the
inside
for our smoking would we’re going to be
using maple chips so we’ll check back on
this in about 90 minutes it actually
wound up taking us about two and a half
hours to get our internal temperature up
to 150 now we’re gonna let this cool
properly overnight and tomorrow we’ll
slice it up and cook it if you decide to
make your own bacon you can slice it
with a knife but I strongly encourage
you to get a deli meat slicer your
slices are gonna be a nice uniform
thickness and as a result they’re gonna
cook more evenly let’s get to slicing
some bacon
it took a little bit less than 10
minutes to slice all of this bacon with
the deli slicer probably yielded about a
pound and a half of scrap you’re gonna
get some of that on the ends but we can
chop that up and cook it and turn it
into bacon bits in the mood for some
bacon let’s cook some bacon oh yeah
another thing I recommend if you’re
gonna be doing any sort of bulk cooking
bulk smoking bulk food prep is to get
yourself a vacuum sealer I use the food
saver very happy with it this will be
going in the freezer let’s try out our
bacon mm-hmm wow this is really good I
think I may prefer the savory bacon
recipe that’s in Michael Ruhlman’s book
romans 20 I’ll list the ingredients to
that in the description below but I’m
happy with this I mean bacon the bacon
on its worst day is still great bacon
and homemade bacon is great no matter
what if you enjoyed this video please
click that subscribe button and you know
hit like if you’ve got questions
comments whatever throw them down in the
comments I will do my best to respond to
them promptly see you soon