Folks, I do apologize for the sound issues in this video, I know it's in my editing software and has to do with the syncing of the sound of multiple cameras but beyond that, I'm lost. The problem is very distressing to me.
We're maki…
Folks, I do apologize for the sound issues in this video, I know it's in my editing software and has to do with the syncing of the sound of multiple cameras but beyond that, I'm lost. The problem is very distressing to me.
We're makin' bacon in this video, more precisely, "Buckboard Bacon" which is bacon made from some other part of the hog than the belly. In this case, I'm making it out of the pork butt. In this part 1, I make the curing brine, prepare the pork butt for the brine, and put meat into the brine to begin the curing process. I'm sure you're going to enjoy this video.
If you have any comments or questions feel free to ask away and I'll answer them if I can, I respond to everybody.
This video was shot using two Canon Vixia HF R800 video cameras, was edited using Davinci Resolve 15.2 video editing software, and the animated widgets were produced using a combination of Affinity Director and Davinci Resolve 15.2. The thumbnail was shot using a Moto G6 phone and edited using Affinity Photo, the overlay was produced using Affinity Director.
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Products I use in the making of my videos:
ThermoPro TP-08S Wireless Remote Digital Cooking Meat Thermometer Dual Probe for Grilling Smoker BBQ Food Thermometer - Monitors Food from 300 Feet Away
https://amzn.to/2SVlazB
Swing-A-Way 6090 Easy Crank Can Opener, Black
https://amzn.to/2TRKA1b
Canon VIXIA HF R800 Camcorder (Black)
https://amzn.to/2M94Bxp
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) Hardcover – September 3, 2013
https://amzn.to/2D9I5BI
