How to make your own bacon? Smoked pork belly 2 ways on the Kamado Joe 3 #bacon #porkbelly #burtends

hey I’m James from Sokka dad barbecueand today we got a treatwe’re doing pork belly two ways I’ve gota pork belly we’re going to cut in halfhalf of it we’re gonna cure into somebacon and I’m going to show youeverything to build a great tastingrecipe for some bacon if you want tomake bacon at home it’s reallyaffordable super delicious and the otherhalf we’re going to create some porkbelly bacon burnt ends you heard meright all those awesome words in oneamazing tasting sentence pork bellybacon burnt ends so you’re not gonnawant to miss this let’s go back in timeto about a week ago when we built ourdry brine and we threw these in thefridge for six seven days flippingeveryday to get ready now we’re gonnaseason them up and throw them on thecome out of joe all right welcome toabout five six days ago when it’s timeto make our cure to make bacon so I’mgonna make a double batch so the recipein the description will be for one batchI’m gonna make in front of you and I’vegot another batch off camera that’s justbecause I can’t fit this whole porkbelly in a single back so bag but if youhad a bigger bag you’d be more than ableto double the recipe and do that sowe’ve got some kosher sea salt blackpepper brown sugar pink curing salt notregular you know pink salt this is aspecial curing salt you don’t want tomix that with any of your other recipesmaple syrup and some distilled water soI’m gonna go ahead mix it up and thenwe’ll cut this and hop and start totransfer to our bag and then we’ll addin our curing solution let’s do it[Music][Music]all right it’s been about six days sincewe put our pork belly into the fridgeI’ve been flipping them every day afterabout 24 hours just to make sure we geteven doneness of our brining solutionpenetrating both sides and you canalready just tell the touch picking thisup it’s a lot stiffer and less Bend thanbefore it still moves a little bit butit’s definitely a lot firmer to thetouch so when it was raw so I’m gonnamove over to the sink and we’re going tocut these out of the bikesrinse them off as best we can and thenwe’re gonna put them in the ice waterbath and let that go for about 3-4 hourstonight before drying them off as wellas we can and throw them in the fridgethey’ll go in the fridge uncoveredovernight and then we’re ready to smokecome on come on Oh Joe and the reasonwhy this step really matters is to makesure that the meat is not too salty Idid this the first time nothing moreexciting after you know carrying a porkbelly for a week to get into it smokingand have some bacon but it was somethingwe had to throw out just completely notedible if you didn’t do this step sosome people all like to add potatoes orsomething like that because that helpsextract even more salt I didn’t noticethe big difference when we did that Ijust found a couple hours in an icewater bath is more than enough so we’regonna try and push these as far downinto the foil pans it’s my spot as wecan I’ll change the water maybe halfwaythrough and then that will be good to goso let’s move over to the sink and getready to begin rinsing these off andputting this ice bar back[Music]alright guys let me bring up to speed wehad a little mishap with the recordingand I lost some of the videos so I’mjust gonna walk you through what’shappened since we last left off so weput our pork belly into two pieces intothe Cure and the fridge and we’ve beenflipping it everyday for about the pastsix days then where I lost the video isgetting ready to go on the Kamado Joe sowe did two things we seasoned up ourbacon side of the pork belly with ahomemade rub so we just use garlic someonion powder and a couple savory accentsto help make a great pasting of baconand then we seasoned up the other half alittle differently and we did that bycutting the pork belly into about aninch and a quarter thick strips and theninto an inch and a quarter thick cubeswe have nice big square bacon cubes andwe added a third a cup brown sugar andthen some barbecue rub to that mixed itall uptoss them in a bowl and threw everythingon the Kamado Joe so you’re all caughtup so I’m gonna bring you a little bitcloser so you can see what’s going onbut we’re gonna have two different cooksgoing on we have our bacon slab whichwe’re going to try and bring to about aninternal temperature of 185 190 and thenwe’re gonna wrap it and throw that inthe fridge overnight before we slice itinto our bacon and those burnt endsthere’s no way they’re making it pastdinner but let me show you before badthings happen to them so let’s go alittle closer oh my goodness I wishthere was such a thing as smellivisionbecause what just hit my nose isincredible we just zoom in so you cansee that a bit betterand so we are now at about the two-hourmark so for about an hour at 250 degreeseverything was on the grill togetherafter about an hour we flipped the baconburnt ends so you see that brown sugarstarting to caramelize up real nicelet’s take a look at where we are fortemperature 207 214 so these are prettymuch done so I’m gonna get ready to nowsauce these up we’re gonna toss them insome sauce and put them back onQuattro just to finish and glaze andthen our bacon slab underneath I thinkthat’s also getting ready to pull off sothat’s a little firmer and that is 189and so that’s about perfect so we don’twant to take this all the way to whereyou would a shredded pork pulled pork ora brisket or anything like that becausewe want to cool it off we’re gonna wrapit tightly put it in the fridgeovernight and that will allow the smokejust to penetrate the bacon all the waythrough and then it’s much easier toslice when it’s cold so let’s go aheadand close the dome and get ready tosauce our burnt ends alright so we’regonna pull off our bacon and let it restonce it’s cool I’m gonna wrap that andsaran wrap and put it in the fridgeovernight and then we’re going to put inour burnt ends in this bowl goes allover some barbecue sauce which I’vereduced with some apple cider vinegartoss those up and throw them back on thegrill let them tack up[Music]just bring you in for a close-up here soyou can see what we’re looking at theseare going to be awesomeokay back to passwordso these are all coated up nicely we’reready to throw them on the kimono Joeand let that sauce tack up this is niceand sticky and dig in[Music]all right so we let our bacon cool off alittle bit after coming off the kimonodrill that’s just so it doesn’t meltthrough our saran wrap and so what I’mgoing to do is just stretch up some wrapwrap it really tight and put it in thefridge overnight I’m not just going tohelp that smoke flavor really absorbinto the meat so let’s wrap it up andI’ll see you tomorrow when it’s time toslice italright guys it’s time to slice ourcured smoked and ready to go pork bellyinto some bacon slices I’m going tobring you a little bit closer so you cansee what we’re doing when we’re slicingit but this is already cooked we’re justgonna slice it put it on some wax paperand freeze what we don’t use and anytimewe want some awesome bacon we’ll pullthat out and throw it on a cast-iron panand we’re ready to go so let’s get someslices some bacon alright guys thanks somuch for hanging out with me todayreally appreciate you spending the timeto learn how to cure smoke and enjoysome awesome homemade bacon this is justhalf of one pork belly we already cookedthe other half into pork belly burntends and so for twenty thirty dollarsyou just get a ton of utility out ofthis awesome product I hope you get toenjoy it as much as we do and it’s timefor the mandatory plug if you don’talready please hit that like andsubscribe button below to catch futurevideos and I look forward to seeing younext time until then I’m soaking dad seeyayou