How To Food

  This video walks through my entire curing process for pork belly (Bacon) and Ham over a week. We are going to talk about Nitrates and how important they are to the curing process and go over injecting the hams for proper penetration. After the cure, I will share with you my final step.. The last 12 hours is a brown sugar and molasses soak that really makes my bacon and hams stand out. We even tossed in a couple of girls in bikini's in the spa to keep it from getting boring!! Throughout the video, the girls will be jumping in to keep it light so you don't fall asleep in class! Enjoy, and please let us know what you think. We are having fun documenting what we are doing here at The Crouch Ranch and if you have an idea for a video that fits our life up here, we might just put it together for you. All the while, the girls are chilling in the Jacuzzi... Please Subscribe to our channel if you liked it.