Salting Bacon for Curing

all right what are you doing with the bacon here we're laying the bacon out and just barely salt and it just enough salt to give it a little flavor we're not actually trying to cure the bacon okay and then next step is the bacon what else can we do with it well stack it up for a couple of days and let it take salt and then we'll let it out and let it dry after drowse will take us a little liquid smoke and we'll put a little liquid smoke on it let that dry maybe maybe a tablespoon full of brown sugar a little salt not much and it'll just start the meat process dry the water out what we're trying to do here is to pull the water out of the bacon guys so that when we put it in the pan is don't steam steam and turn into mush we want it nice and crispy we want it to taste like corn-fed ho we don't want it to taste like any preservatives or additives or anything we wanted to taste like oak meat corn-fed hog now can you leave this bacon out and need to be in a cool area cool area with the wind blowing through it such as today 55 degrees or 25 degrees is still fine no problem at all oh just once it gets done curing after a couple of weeks you're gonna keep it refrigerated until time to eat it right you can freeze it you can refrigerate it do anything you want to do with it you can was if you have a lot of kids you can just eat it plumb up but you can leave it in a refrigerator from a couple of months or you can stick it in the freezer in an airtight baggie and it will keep a couple of years so now this is the type of bacon people are designed now because everybody's looking for hand-cut baking nobody wants the machine cut bacon they want it thicker now it's Tanner or ever how they choose to cut it so they definitely don't want factory produced bacon that been soaked in a brine they want to do it the old-fashioned way now the salt has begin to take as you can see it's gone away can't see it to me will begin to sweat which is wets that means it's taking in salt the thick of the piece the more salt you use at the end of the piece the less thought you'll use will continue now the salt you can't even tell I put any on it but it's still on there and it says begin to soak in had the hull completely chilled and the weather's been freezing cold then we would have had to warm it up to get it to takes off because if he gets too cold and it meets frozen it will not take salt so where we go from here guys