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The Thaiger
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How to make homemade bacon. 20.2 pounds of pork belly sliced into 6 pieces or about 3.4 pounds each. $4.54 per pound in Canadian dollars (or $3.25 USD per pound). A package of bacon in Canada costs about $9.50 per pound ($6.84 USD per pound). They pump so much water into the packaged and thats why it shrinks so much. So you are paying for water! My bacon does not shrink that much.  So you save money making your own bacon but homemade bacon tastes so much better! For 3.4 pounds of pork belly I add 1/4 cup salt 1/2 tsp pink salt  1/3 cup of maple syrup  So using the fancy curing calculators, it recommends minimum 2.5% salt and 0.25% curing salt for safety. My recipe works out to approximately the minimum requirements of safety.  But if you have a scale, I would do it all in grams. So lets do the math  3.4 pounds is about 1542 grams  1542 grams x 0.025= 38.5 grams of salt. Which means you beed 3.85 grams of curing salts. And about 70 grams of maple syrup.  But as you will see, I do aggressively wash off the brine before drying the bacon. Everyone has their own preference of saltiness so you can play around with the amount as long as you don’t go below 2.5% salt and 0.25% curing salt.  Cured it for 6 days turning the bag every day. It pulls the liquid out of the pork belly. Then air dry it in the fridge for 1 days. Smoked it with hickory for 4 hours at 250F until the internal temperature hits 150F Best bacon ever!  #bacon #baconbacon #baconbaconbacon #baconlovers #homemadebacon #homemade #foodiesofinstagram #cookathome #smokedbacon #homecuredbacon #Foodie #foodporn #instafood #smokeshow #porkbelly #pitmaster #homechef #cookingathome #bbq #baconporn #baconislife #tastyfood #fyp #DIY #toronto #Recipe
How to make homemade bacon. 20.2 pounds of pork belly sliced into 6 pieces or about 3.4 pounds each. $4.54 per pound in Canadian dollars (or $3.25 USD per pound). A package of bacon in Canada costs about $9.50 per pound ($6.84 USD per pound). They pump so much water into the packaged and thats why it shrinks so much. So you are paying for water! My bacon does not shrink that much. So you save money making your own bacon but homemade bacon tastes so much better! For 3.4 pounds of pork belly I add 1/4 cup salt 1/2 tsp pink salt 1/3 cup of maple syrup So using the fancy curing calculators, it recommends minimum 2.5% salt and 0.25% curing salt for safety. My recipe works out to approximately the minimum requirements of safety. But if you have a scale, I would do it all in grams. So lets do the math 3.4 pounds is about 1542 grams 1542 grams x 0.025= 38.5 grams of salt. Which means you beed 3.85 grams of curing salts. And about 70 grams of maple syrup. But as you will see, I do aggressively wash off the brine before drying the bacon. Everyone has their own preference of saltiness so you can play around with the amount as long as you don’t go below 2.5% salt and 0.25% curing salt. Cured it for 6 days turning the bag every day. It pulls the liquid out of the pork belly. Then air dry it in the fridge for 1 days. Smoked it with hickory for 4 hours at 250F until the internal temperature hits 150F Best bacon ever! #bacon #baconbacon #baconbaconbacon #baconlovers #homemadebacon #homemade #foodiesofinstagram #cookathome #smokedbacon #homecuredbacon #Foodie #foodporn #instafood #smokeshow #porkbelly #pitmaster #homechef #cookingathome #bbq #baconporn #baconislife #tastyfood #fyp #DIY #toronto #Recipe

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