Ever wonder how bacon gets from the carcass, to your skillet? In todays video we’ll be showing you just how we take a pork belly from slab, to slice!
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How To Make Bacon At Home Like A Pro (JPV Method): https://www.youtube.com/watch?v=8fuOmhzGAtg
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May I ask do you do non-smoked baking? I find I can’t eat it. To salty.
If you do how do you do
It.
nice bacon prep
Question about your smoking process. The temp is running up to the 155 F range and I would assume that some fat is rendering.
What do you do with that fat and is it hard to clean out of the smoker?
Nice production line. And amazing product. Congratulations
Just as I'm fasting for a blood test in the morning and you guys post this ????
I feel like some mornings I could demolish the whole belly to myself hahaha
Love love love y’all’s content is their a way y’all can show us how to keep a good edge on a knife in a video ?
“The bellies are hung, in the smoker with care…”
Are pork carcasses always skinned in America? I'm from Australia and we seldom ever skin our pork.