How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives

This is an update to my first traditional bacon curing video. In this update I will show a less-salty curing method and smoke the bacon in my cold smoker.
Many viewers tried the method in my first video and said it was too salty. With the help of Brandon Sheard - Farmstead Meatsmith - I refined the method and now cure bacon which results in a much less salty end product. There was a lot of disappointment in my last video because I didn't smoke the bacon. I built a cold smoker and smoked the bacon in this video!

Cold Smoker build: https://youtu.be/x1eAQTcXaVI

My original bacon video: https://youtu.be/g55zobFpHcA

Видео How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives канала The Grass-fed Homestead