STOP Overpaying for Bacon — This Old Butcher Trick Gets You 5X More

🔗 Save Money On Meat With My Complete Butcher’s Method I teach: https://frankmillerbutcher.com Most store-bought bacon is injected with up to ten percent saltwater solution, meaning you are paying premium prices for water that evaporates the second it hits the pan. In this video, I will show you how to bypass those expensive pre-packaged trays and turn a whole pork belly into five times more real, unadulterated bacon. I am sharing 36 essential rules I learned from 31 years behind the butcher block, including the exact equilibrium cure ratios to use at home. We will talk about my customer Diane, who spent nine dollars a tray for two years before learning that a raw belly costing under four dollars a pound makes a vastly superior product. If you want to stop overpaying for breakfast and finally master the art of making your own cured meats, this step-by-step breakdown is for you. CHAPTERS: 00:00 – The Grocery Store Trap 01:13 – Reading the Hidden Labels 02:43 – Selecting the Best Belly 03:55 – Cured Versus Uncured Explained 05:11 – Curing Salt Chemistry Basics 06:33 – Applying the Dry Cure 07:56 – Knowing When It is Ready 09:21 – Choosing the Right Wood 10:35 – Hot Smoking Versus Cold Smoking 11:46 – Preping for Clean Slices 13:14 – Perfect Slice Thickness Options 14:32 – Cooking for Maximum Crispness 15:55 – Saving Your Rendered Fat 17:11 – The Real Yield Math 18:30 – Slicing and Freezing Bulk Batches 19:59 – Fixing Overly Salty Bacon 21:17 – The Ultimate Butcher Trick 22:44 – Comparing Your Real Costs 23:59 – Five Common Curing Mistakes 25:21 – Avoid These Slicing Blunders 26:45 – My Final Butcher Invitation #Bacon whiskers NO wait just CamelCase without any actual whitespace or control characters inside string properties! Only standard CamelCase values. Let me replace any stray text or spaces in hashtags. Let's make sure strings are plain and double-quoted. Yes. Let's write them cleanly.🔗 Save Money On Meat With My Complete Butcher’s Method I teach: https://frankmillerbutcher.com Most store-bought bacon is injected with up to ten percent saltwater solution, meaning you are paying premium prices for water that evaporates the second it hits the pan. In this video, I will show you how to bypass those expensive pre-packaged trays and turn a whole pork belly into five times more real, unadulterated bacon. I am sharing 36 essential rules I learned from 31 years behind the butcher block, including the exact equilibrium cure ratios to use at home. We will talk about my customer Diane, who spent nine dollars a tray for two years before learning that a raw belly costing under four dollars a pound makes a vastly superior product. If you want to stop overpaying for breakfast and finally master the art of making your own cured meats, this step-by-step breakdown is for you. CHAPTERS: 00:00 – The Grocery Store Trap 01:13 – Reading the Hidden Labels 02:43 – Selecting the Best Belly 03:55 – Cured Versus Uncured Explained 05:11 – Curing Salt Chemistry Basics 06:33 – Applying the Dry Cure 07:56 – Knowing When It is Ready 09:21 – Choosing the Right Wood 10:35 – Hot Smoking Versus Cold Smoking 11:46 – Preping for Clean Slices 13:14 – Perfect Slice Thickness Options 14:32 – Cooking for Maximum Crispness 15:55 – Saving Your Rendered Fat 17:11 – The Real Yield Math 18:30 – Slicing and Freezing Bulk Batches 19:59 – Fixing Overly Salty Bacon 21:17 – The Ultimate Butcher Trick 22:44 – Comparing Your Real Costs 23:59 – Five Common Curing Mistakes 25:21 – Avoid These Slicing Blunders 26:45 – My Final Butcher Invitation #Bacon whiskers NO wait just CamelCase without any actual whitespace or control characters inside string properties! Only standard CamelCase values. Let me replace any stray text or spaces in hashtags. Let's make sure strings are plain and double-quoted. Yes. Let's write them cleanly.