Special Bacon Recipe, How to Make Fancy Bacon.
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- Опубликовано: 10 сен 2024
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In this video I will share my recipe and process on how to make this special bacon recipe or what I call fancy bacon.
It is a big hit in our store. It is a combination of the pork loin and the pork belly. Both dry cured then wrapped around themselves.
If you are wanting to make this and don't have a pig as your butcher (if they deal in whole hogs). You will need to ask them when they are breaking the pigs down to leave the belly attached to the pork loin and de-bone it leaving the pork loin attached to the pork belly. Tenderloin removed.
Recipe:
Salt 25g/kg
Brown Sugar 20g/kg
Cure #1 2.4g/kg
Sodium Erythorbate 3.5g/kg
I hope you guys get a chance to make it and I hope you guys enjoy!
Thanks again for watching!
If you feel up to it here is a link to Patreon:
www.patreon.co...
Hey there guys this one is a bit out of the normal for what your used to seeing I hope you like it! Look forward to seeing what you guys think.
Definitely
I asked for how long do you bake or cook it. Not how high.
Like what does that mean? Do you turn it off as soon as you get to 135 ferenheight?
@@mabelchoocomolin5660 yep
Definitely going to try this on next pigs I butcher! Excellent idea
In the UK this is called Middle bacon. We also have back and streaky as well.
Made your regular dry cured bacon to rave reviews. Now to see if my butcher will cut me up one of these to try. Thanks. Great videos and explanations Duncan!
Great video. For those that don’t have a vacuum sealer…put it in a ziplock bag. Fill the sink with water and displace the air inside the bag then seal.
Asked and answered in this video. 👌 no brine recipe since dry spices and hickory smoke is my favourite taste to date. Thanks again
In Ukraine we call it roll bacon. It can also be done as a Sous vide. You should add garlic, black pepper crushed, bay leaf crushed,marjoram,and juniper berries crushed to your cure ….. delicious on fresh kimel rye bread or onion rye bread with mustard.
In the UK it’s simply called ‘Middle bacon’ when the loin is cured attached to the belly. The loin, when cured by itself is known as ‘Back Bacon’ and the separated belly is Called ‘Streaky Bacon’.
Great job Duncan Thank you
Thank you sir.
@@duncanhenry Duncan I am a old school butcher 68 years old not good on this phone can’t spell at all never had any one one that would give you their resape for any thing ever thing we make is what I have lurnd over the years I can’t download your resapes if I can’t hear them I don’t get them I am great full for every thing you do I love the way you do your your video I watch every one of them keep doing what you do Thank you very much from south Texas
You are correct. It is called schinkenspeck. Ryteks' book has the recipe in it to. I've made it, but in his technique unflavored gelatin is used to bind a separated loin to a porkbelly tied with twine.
Talk about being head and shoulders above American style bacon. Well worth the effort to make. Thanks for doing the video.
O really well ill have to look it up in there. Got his book on the shelf. Using gelatin as a binder sounds interesting.
Thanks again for watching!
just got a couple in and thought i would try this....thanks
I really enjoyed watching this, thank you.
I keep coming back watching again. Picking up the details and techniques I missed. Great job. I'm making 10 lbs of Bologna tomorrow and about 10 lbs of beef hot dogs.
An experiment worth trying is to take the usually available kind of pork belly slab (small) and wrap it around tenderloin...
I just cooked up some of your fancy bacon while I watched this... delicious! Thanks for sharing Duncan.
Lol glad you liked it, try the back bacon tomorrow haha
I haven`t seen this bacon since i was a child, blast from the past can you ship to the UK 🙂
I’ve never heard of this. It looks like it would be a very fun process to do! Great job man!
Thanks, its a good way to get extra bacon out of your pig.
Schinkenspeck is closer to prosciutto - made from the leaner cut - it is also dry cured and can be eaten after dry cure- hot or cold. I do believe we do something similar - to where it still needs to be cooked after completion, but I forgot all the terms. However it may be a regional term, depending which area in Germany you are from. In Bavaria, I remember Schinkenspeck to be enjoyed without further cooking on dark bread on a charcuterie board. But I will like to make this one too, it looks very interesting. Thank you for all your videos - such clear instructions and brilliant videography! I could only dream of such a nice setup. You are so very informative.
Another great video Duncan, and I can speak from experience that your fancy bacon is excellent.
Thanks Dad!
Very nice! Reminds me of italian porchetta, altho is not smoked
Thank you for this how to video.
You betcha Rick!
Awesome! Being Italian, we always made pancetta. Definitely going to give this a shot when I get done making my smoker. Thanks for the idea!
Ooo yum its also tough to beat good pancetta. I hope you enjoy it! Good luck 👍
Kytek's book has this in it, think it's called "schinkenspiel".
If memory serves right the pork belly is wrapped around a trimmed to size ham. Unflavored gelatin is utilized to bind the two together and is tied while brining.
Called Loin bacon in NZ we leave the skin on . Good vid thanks
hmmm that would really give it a bit of a texture difference. Glad you liked it though Mike.
That looks delicious
Nice Duncan! The only thing I would do differently is weigh cure for each piece individually. You will get a much more consistent bacon that way.
Thanks Carroll, ya I got this twice now I didn't think of it but it is a good point.
Hey Duncan, When Rudy had Rocky meats open they made a lot of Schinkenspeck, or "Speck". It was just a dry cured boneless loin that was cold smoked and then dried. It never had a heat treatment and was eaten raw, sliced super thin like prosciutto.
Hey there Don, mmm that sounds pretty good. I don't think I ever got to try that while he was in operation.
Recently bought a meat grinder and made your Italian sausage recipe first thing. It is delicious. I need to buy a stuffer because stuffing sausage through the grinder is jittery and uneven. I'm looking forward to trying more of your recipes. Thanks.
I feel your pain! After I stuffed my first sausage batch with my grinder. I immediately went online and ordered a stuffer. It is not fun trying to stuff using a grinder.
Hey Steve I am happy you liked it. Yes a sausage stuffer is a luxury, and it helps alot with air pockets.
Nice, enjoy the new toy!
I have been using bacon cure on pork loin and sirloin. I then smoke it like Duncan does with belly.
Yum so sort of like a back bacon?
Yes. I don't use any meal coating, just the smoker finish. I try to pick meat with just enough fat to cook it. I use less sugar than your recipe about 10 g per kg. Makes for less scorching and still tastes pretty good. The outside pieces make great potato bacon soup!
OH MY GOD!!
Haha I stopped eating regular bacon. These are nicer with that lean loin in the middle.
Good Stuff, Great Tips😃👍🏿
Glad you enjoyed it!
very nice! I especially like the look of the final product.
I'm hoping to put my hands on 2 lambs next week, if I manage I'll make a video doing this.
I love the creativity
Are you going to cure it as well?
I'd be really curious to see that. I have never done it or had it.
For lamb add garlic, whole black pepper & cracked, crushed bay leaf, oregano, juniper berries, mint, ( don’t know about marjoram), with a nice Greek salad and some baked spiced potato wedges.
Good looking bacon.
Finding a pig is not a problem, they are all over the place at my cabin, just have to shoot one when they come to the feeder.
Dragging a 200+lb pig from the feeder to the cabin and getting it hung up is a bit of work for one person. lol
The wild pigs I shoot dont have that much fat one them and are smaller than the one you had there.
If I were to guess, Id say I would get a round bacon about 1/4 the size of the one you just showed. Definitely one to try though.
Thanks for another great video.
Thank you.
Haha I wish I had a pigs walking around my property. I'd like to try the wild hogs out of the states one day.
Glad you liked it. Take care.
that was cool! thanks for the video!
No problem!
Wish I could bye a couple bacon rolls looks great!
Show your local butcher maybe they can make you some up!
That looks Delicious!!
Thank you sir!
awesome video!!! thank you so so much duncan!
Glad you liked it!
I can imagine that on a gourmet burger made from prime rib and topped with Gruyere cheese. It would sell for $100 easy! LOL
Lol if I could get 100.00bucks for a burger I'd quit what I'm doing right now!
Oh baby! Beautiful! From my southern European point of view it looks a bit like a hybrid of pancetta and porchetta.... different spices of course... This is impressive! Great job Duncan!
I love what you're doing! I see you're moving into whole muscle. I don't know if there's much interest in your area but if you're looking to try a really amazing and unique cured sausage...... I have a suggestion...
Thank you Joe, and I'm always interested. What are you thinking.
@@duncanhenry Thank you. Ever heard of N'duja? It's very regional to Calabria, Italy. If you're into a bit of spice it's outstanding. It's a spreadable salami. Made with pork. Changes slightly regionally but generally 50/50 lean to fat. Ground fairly fine. (I use belly but you don't have to). 3% salt. And the most important ingredient. 30% (300g per kg) of ground chilli pepper. We use Calabrian chili but you can use local.This is where you dial it in. Some use all hot chilli but what we normally do is add until we reach the desired spice then make up the rest of the weight with sweet chilli. I usually end up with about 100g of hot and 200g sweet chilli powder per kilo. Stuffed into casing of your choice and dry cured for minimum 45 days. I use 55-60mm beef middles. Anyhow.... food for thought... if you want to try something different and have some fun. Again, it's totally spreadable. Can go directly on crusty bread or pasta. On pizza. It has many uses. There are videos on youtube but most in Italian.
Could you use netting instead of twine?
In Australia we use the loin and the belly to make Bacon, but we don't roll it.
GREAT VIDEO !
Thank you Pete.
Yummy!
😋
Too much fat in Bacon is that really a problem? Lol. Never seen this before but I have seen people make porchetta with the same cut. Both look amazing
Haha well I agree with you. It seems to sell a little better around here if I lean it up though. Thanks again for watching Rusty. Keep up the good work on Instagram!
@@duncanhenry thanks!
can you do this with the skin on? can you apply the same seasoning to the skin side??
You could there would be a portion of the loin that would maybe block the protein extraction because the skin of the loin would be touching the belly. Other than that though you won't have a problem. Maybe another couple days of curing time since it doesn't go through skin well.
Wish I could get half a hog !!!
Would be interesting to see you use meat glu for this
You could use it but I find you don't really need it. just add a bit of gelatin powder if you'd like to give it a go.
Still waiting for a Banger recipe!
I'm a bit intimidated by the Brits. One day, maybe in april.
How long to bake or cook it?
I usually cook at 180f until internal temp hits 135f
Obviously salt calculated for equilibrium cure..., don't feel like doing the math so what percentage did you use..,2%?
Looks like 2.5%
2.5%
Yup 2.5%
You must like salt I tried this bacon. Way to salty
Fat content is WAY too high !!