Tried this method a couple of times now Scott, to everyone who reads this IT IS AMAZING the bacon tastes like it used to years ago, I will never ever again buy the crap from supermarkets. thanks so much Scott.
i am learning alot from you, going back to oklahoma and starting my own homestead and needed to know things like this, i always had my meat butchered and wrapped, but....to be able to do it myself would be very cost effective
Hi Scott big fan of yours I watched your video on making bacon so decided to have a go I ordered Duxford old sweet cure from butcher's sundries and used a whole loin of pork divided by 3 And played around with two of the cures one just old Duxford which is nice the two others were chilli smoked paprika and garlic And brown sugar honey and garlic I have to say thanks I'm a meat inspector by trade and this bacon is easy to do and fanominal to eat People give it a go you won't regret it Thanks scott
Mr Rea You sir is cocking up my Diet . But it looks delicious and as you said No white shite it's been a long time since I have seen Bacon with clear dipping fat ( mouth watering ) . I'm going to sit in a corner and sulk now . Keep making the videos most enjoyable .
Where do you hang it please? I live in Australia and have never cured any sort of meat .. am a total beginner. So your advice is appreciated and well, absolutely necessary if I don't want to ruin this. My brother in law got given a 'smoker' (for all sorts of meat and fish) at Christmas but I am so impressed you didn't need to use one. I love your youtube channel and get a real kick out of reproducing some of your recipes at home. Thanks for all the hard work you put into these videos.
The first time I made bacon (same brand of cure, via Amazon) I immediately a) bought a bacon slicer and b) vowed to never buy premade supermarket bacon again. Yours seemed to shrink a fair bit in the pan? I find that happens with Asda supermarket pork, but not with others. YVMV. For storage, I vacuum pack and freeze in packs of about half a dozen rashers (or, as I call them, single sandwich packs) But the delight of finally getting bacon fat, you're spot on there. I collect it and roast potatoes in it. Liquid gold indeed.
Great to show making bacon, people don't realise how easy it can be, I make ours from 150kg home reared pigs using Maynard Davies recipes, and cold smoke some of it, can't beat it.
Stupendous. Can't get decent bacon where I am so I need to make this for myself. Man you made me hungry! Can you show us how to cut a piece of back bacon please?
My husband can buy me flowers, cards, candy, jewelry, and pay all the bills. But I know beyond a doubt that he loves me when he homemakes and or cooks me bacon. I hate homemaking and or cooking bacon. The microwave, oven, or stove top...I will do it...but hate it. The smell and the taste are everything. If I were in a coma...wake me up with the smell of bacon. If I went vegan or something....I could survive if I could just smell bacon. You're wrong...the hard part wasn't the first part. The hard part is....waiting!!!!😁 You have never disappointed. Continued success!!! You are the last of a rare breed!!!
Bacon!!! ❤️❤️❤️❤️❤️ it will wake me from a dead hard sleep!!! I loved that SRP pork pellet braid!!!! OMG my girlfriends went crazy over it!!!! Ty for all you do!!!
Followed your instructions for making home cured bacon to the letter 1 kilo of belly pork 30 g of curing salts the bacon is far too salty at the end of the curing process what can I do to stop the taste of salt being too strong. Hope you can help. Keep up the good work
I've been curing my own bacon now for about a year and I probably gone through a hundred pounds 250 who's counting laugh out loud but you're right once you start curing your own bacon it is so easy I've gotten it fresh from the local butcher shop and Chesterville I've ordered it through my local butcher shop here in town by the case it's came in Frozen with the skin on it oh my God talk about cracklin's whoa it's the simplest thing in the world folks learn how to do it and enjoy your grandparents did it
Can any meat be cured this way to make bacon? New to this whole fresh meat thing. I raise my own chickens but we just got our first ever deer. Wanting to learn all I can about preservation.
Yes, the most amazing trait is that there is no spitting in the pan, no white smudgy sludge and no curling up with bubbles down the rasher. Just finished curing and smoking my first pork belly, and for the first time in 3 decades, I cooked bacon in a pan on top of the stove (have been laying it out on parchment covered cookie sheet in oven). I did not get spattered. I did not get burnt. I did not have to immediately wash the stove top. And since our favourite bacon is now $15 per kilo on sale, and I can buy a 2+ kilo pork belly for $16, I don't think I will ever buy commercial bacon again. Now, on to part 2.
Scott, love the channel and has inspired me to do a few things like sausages and bacon. I moved from the uk to Australia and it’s virtually impossible to find a gammon joint. Could you do a video on how to make one please?
Thank you...I will be definitely having a go. I already make my own Tallow for years. But it is lovely to have someone here in the UK with great advice/help.
Another great video, cheers fella that bacon looked so good. Did your bone marrow toast a couple of weeks back, wasn't convinced until I tasted it .. Stunning , many thanks 👍
Cor! That made my mouth water..... Just one thing Scott, I noticed you had a few drops of oil in the pan when you put the bacon in, is this just habit? I remember as a young lad, you just put the bacon in a dry pan and as you cooked the fat ran out just like yours (only yours looks much better). You cooked the bacon first and fried an egg in the fat. Nowadays the supermarket bacon is full of water. There used to be a shop near me that did traditional cure bacon, it was wonderful. Great vid so many thanks for uploading this. Very informative as always.👍😋
I'm not a fan of pre-packed rubs as I don't know exactly what is in them (what poisons and what proportions) so I do my own rub 50/50 salt and sugar. So in the end I have the exact recipe and can produce bacon even in this current apocalypse! Another excellent video, thanks Scott.
I totally agree. Half salt, half Demerara sugar, then, optionally, some cracked black pepper corns and a few shredded bay leaves. These cure packs always have nasty nitrates in them... Hence the pink colour at the end. There's just no need for it. I've been making my own bacon and pancetta without nitrates for the last 15 years or so... It's beautiful!
Any chance you could do a video on curing pork for gammon/ham? Ideally, one for a Christmas ham and one to produce gammon steaks, unless the process is the same?
If you dont have a vacuum sealer you can use a ziplock bag, put your pork in the bag keep the opening of the bag at the top and lower it into a tub cold water until just below the bag opening, the pressure of the water will expel the air from the bag. zip up the bag and jobs a good un.
Hi Scott, Very interesting Vid but do you have any experience of hanging the bacon to dry in a muslin cloth ?? I remember as a kid in the late 60's and early 70's helping out on a farm just up the road from where I grew up. We used to get the cows in, Milk one by hand ( for the farmhouse for the day ) go to the orchard to find the eggs then back to the farmhouse where the farmers wife would cut a bit of bacon that had been hung in muslin from the ceiling. That was breakfast. I want to re- create that bacon as I am fed up with the shite you buy from shops
I was wondering if you'd dip the bread in the pan. I've been doing this for a good few years now, built a smoker from a whiskey barrel and bought a slicer. No more white shite for me.
Nicely done Scott! I've been curing my own bacon for about a year now and I could never go back to the store bought crap! I make my own cure from scratch and add a bit of pure maple sugar to mine along with various seasonings to suit my mood... garlic & black pepper and chipotle & maple sugar are my families favorites. Some gets smoked on the wood pellet smoker some stays as is but all of it is pure bliss on a butty with brown sauce! Loved the close up "pork porn" shots and the pan wipe at the end was pure gold!!
Brits don't tend to have a sweet a tooth as Americans. Although I've cured using Maple syrup before, I didn't find I liked the sweetness (it's not wrong, it's just that we prefer our bacon without). But the real problem I have with using any form of sugar in the cure is that it tends to make it difficult to fry properly. Without it, you can really get bacon crispy.
Hi Scott, many thanks for a fantastic video. I'm getting on a bit now so I can remember when all bacon came with the rind still on (my favourite bit Mmmm), is the process the same for this or are there different steps?
Using bread to sop up the bacon grease in the pan.
Mr. Rea, you are the man!
Turnips/swedes to soak up the fat, new spuds, butter and a scallion. What more could a body want?
I love how you talk, it makes the kitchen experience fun and chatty. And its so casual. I'll definitely do this.
Tried this method a couple of times now Scott, to everyone who reads this IT IS AMAZING the bacon tastes like it used to years ago, I will never ever again buy the crap from supermarkets. thanks so much Scott.
Hi Scott recently discovered your channel much to %appreciate and love about your skills dare I say the old fashioned way very much appreciated in HK
Wonderful way and so delicious too really amazing video thanks for sharing
Loved the video Scott. The first sandwich eating moment alone lol classic.
When I've had a long day This channel is my guilty pleasure. It truly relaxes me to watch. Just lovely
i am learning alot from you, going back to oklahoma and starting my own homestead and needed to know things like this, i always had my meat butchered and wrapped, but....to be able to do it myself would be very cost effective
i know it's quite off topic but do anyone know of a good website to stream new tv shows online?
@Sergio Lucas Flixportal =)
@Hezekiah Bruce thanks, I went there and it seems to work =) I really appreciate it !!
@Sergio Lucas glad I could help =)
Just been to Weschenfelder in Middlesbrough for some bacon cure, roll on the weekend, cheers for the video 👍
Looks bloody magnificent mate 👍👍👍👍
Great video, discovered weschenfelder are round the corner, so my first couple of home cured bacon bellys are already in the fridge. Cheers 👍
Any chance of one on back bacon 🥓 please,thank you for your precious time ❤️🏴
Love your vids Scott! full of great content and very easy to watch and listen too, thank you
WOW!! Amazing.........
Hi Scott big fan of yours I watched your video on making bacon so decided to have a go I ordered Duxford old sweet cure from butcher's sundries and used a whole loin of pork divided by 3
And played around with two of the cures one just old Duxford which is nice the two others were chilli smoked paprika and garlic
And brown sugar honey and garlic
I have to say thanks I'm a meat inspector by trade and this bacon is easy to do and fanominal to eat
People give it a go you won't regret it
Thanks scott
You are such a tease !! That bacon looked so incredibly good !! I agree, bacon is the nectar of the Gods.
looks good might have to have a go at making some
It's not hard at all and is SO much better as he said, even better if you have a smoker though. IMHO.
Mr Rea You sir is cocking up my Diet . But it looks delicious and as you said No white shite it's been a long time since I have seen Bacon with clear dipping fat ( mouth watering ) . I'm going to sit in a corner and sulk now . Keep making the videos most enjoyable .
Where do you hang it please? I live in Australia and have never cured any sort of meat .. am a total beginner. So your advice is appreciated and well, absolutely necessary if I don't want to ruin this. My brother in law got given a 'smoker' (for all sorts of meat and fish) at Christmas but I am so impressed you didn't need to use one. I love your youtube channel and get a real kick out of reproducing some of your recipes at home. Thanks for all the hard work you put into these videos.
Bloody starving now! Brown sauce too - proper job! Thanks Scott.
I’ve never had a bacon sandwich. I’m gonna try it.
Amazed again, and also hungry again. Well done!
Delicious, looking forward to part two.
And that's what bacon should look and cook like brilliant 👍
Nice touch with the frying pan towards the end there... :)
You should do some Pancetta, Prosciutto, or Capocollo maybe a whole Series on cured meats.
I’ve done duck breast prosciutto, and plan on doing a venison prosciutto this fall.
Great idea!
I had no idea there was so much sick meat out there in need of medical intervention.
Okay, that was lame. I just go sit in the corner....
Well done video. Thank you!
Damn ... delicious looking bacon Scott!!!
Only one word......YUMMY!
You're killin me man....looks great!
Great video, and a special thumbs up for Anthony Bourdain, may he enjoy Heaven as much as he enjoyed life on Earth.
The first time I made bacon (same brand of cure, via Amazon) I immediately a) bought a bacon slicer and b) vowed to never buy premade supermarket bacon again.
Yours seemed to shrink a fair bit in the pan? I find that happens with Asda supermarket pork, but not with others. YVMV.
For storage, I vacuum pack and freeze in packs of about half a dozen rashers (or, as I call them, single sandwich packs)
But the delight of finally getting bacon fat, you're spot on there. I collect it and roast potatoes in it. Liquid gold indeed.
I just finished smoking my bacon yesterday. Cheers from Pennsylvania
nice
That’s proper bacon 🥓 🎉
Fantastic stuff, I'm starving now!
Great to show making bacon, people don't realise how easy it can be, I make ours from 150kg home reared pigs using Maynard Davies recipes, and cold smoke some of it, can't beat it.
awsome video buddy!cant wait for part 2!!!
Can’t wait for part 2!!
Stupendous. Can't get decent bacon where I am so I need to make this for myself. Man you made me hungry! Can you show us how to cut a piece of back bacon please?
Im going to try this scott
A GOOD ONE THERE !! I HAVE JUST SUBSCRIBED. PLEASE CAN THE CURE BE USED FOR FISH? THANK YOU.
Need one on your beef Bacon suggestions!! Please do one for beef Bacon.
What can you do if you don't have a fridge to hang the bacon to dry please?.
When you hang the bacon to dry it.... for how long, and where? Fridge? Thanks.
Oh my, we would perhaps add a little smoke here in PA USA but, I like how you role on this! Cheers
Hi scott what if you put the cure on the pork belly and then put in the fridge in a plastic box, should i pour away the liquid every day
Nice! Looking forward to part 2
Loving it😍. Finally a curing video. Hope their will be more...
Banging mate, been waiting for you to do Bacon, and so easy, I’ll report back when I’ve done mine 😉 👍
My husband can buy me flowers, cards, candy, jewelry, and pay all the bills. But I know beyond a doubt that he loves me when he homemakes and or cooks me bacon. I hate homemaking and or cooking bacon. The microwave, oven, or stove top...I will do it...but hate it.
The smell and the taste are everything.
If I were in a coma...wake me up with the smell of bacon. If I went vegan or something....I could survive if I could just smell bacon.
You're wrong...the hard part wasn't the first part. The hard part is....waiting!!!!😁
You have never disappointed. Continued success!!! You are the last of a rare breed!!!
Bacon!!! ❤️❤️❤️❤️❤️ it will wake me from a dead hard sleep!!! I loved that SRP pork pellet braid!!!! OMG my girlfriends went crazy over it!!!! Ty for all you do!!!
How easy is it. Gunna try this for sure
Excellent! Amazing way! Keep it up sir!
Followed your instructions for making home cured bacon to the letter 1 kilo of belly pork 30 g of curing salts the bacon is far too salty at the end of the curing process what can I do to stop the taste of salt being too strong. Hope you can help. Keep up the good work
Did you weigh your meat after bone removal and trimming.
My salt said to use it as a percentage of the trimmed meat in my car 3% which equates to 19g.
I've been curing my own bacon now for about a year and I probably gone through a hundred pounds 250 who's counting laugh out loud but you're right once you start curing your own bacon it is so easy I've gotten it fresh from the local butcher shop and Chesterville I've ordered it through my local butcher shop here in town by the case it's came in Frozen with the skin on it oh my God talk about cracklin's whoa it's the simplest thing in the world folks learn how to do it and enjoy your grandparents did it
Looking forward to Part 2!
how do know if the belly hasn been injected with brine?
Can any meat be cured this way to make bacon? New to this whole fresh meat thing. I raise my own chickens but we just got our first ever deer. Wanting to learn all I can about preservation.
Yes, the most amazing trait is that there is no spitting in the pan, no white smudgy sludge and no curling up with bubbles down the rasher. Just finished curing and smoking my first pork belly, and for the first time in 3 decades, I cooked bacon in a pan on top of the stove (have been laying it out on parchment covered cookie sheet in oven). I did not get spattered. I did not get burnt. I did not have to immediately wash the stove top. And since our favourite bacon is now $15 per kilo on sale, and I can buy a 2+ kilo pork belly for $16, I don't think I will ever buy commercial bacon again. Now, on to part 2.
Scott, love the channel and has inspired me to do a few things like sausages and bacon.
I moved from the uk to Australia and it’s virtually impossible to find a gammon joint. Could you do a video on how to make one please?
Thank you...I will be definitely having a go. I already make my own Tallow for years. But it is lovely to have someone here in the UK with great advice/help.
My local butcher (real country butcher) cures his own bacon and it's heavenly with a few mushrooms fried in the fat. No white slime at all. Yummy!
How long do you hang it to dry and would you spike it if leaving the rind on and rub all the cure on the meat side?
Another great video, cheers fella that bacon looked so good.
Did your bone marrow toast a couple of weeks back, wasn't convinced until I tasted it ..
Stunning , many thanks 👍
A good’un. .. wondering if there is another butcher block video?
Thanks scott .
Whatever happened to oyster cut and longback rashers??
How many days did you hang it for fella to dry and where o and get them knives sharpened cool video
how to glue it up so it keep it's shape like that? 11:32
GOOD JOB MAKING -WITH OUT THE RINGS-BUDDY
Can you just use a regular ziplock bag, or does it have to be vacuum sealed?
Thank God, finally someone who understands good food and isn't terrified of wonderful, tasty fat.
Cor! That made my mouth water.....
Just one thing Scott, I noticed you had a few drops of oil in the pan when you put the bacon in, is this just habit?
I remember as a young lad, you just put the bacon in a dry pan and as you cooked the fat ran out just like yours (only yours looks much better).
You cooked the bacon first and fried an egg in the fat.
Nowadays the supermarket bacon is full of water.
There used to be a shop near me that did traditional cure bacon, it was wonderful.
Great vid so many thanks for uploading this. Very informative as always.👍😋
Are there nitrates in the cure?
Its Gold Scott! Gold
I'm not a fan of pre-packed rubs as I don't know exactly what is in them (what poisons and what proportions) so I do my own rub 50/50 salt and sugar.
So in the end I have the exact recipe and can produce bacon even in this current apocalypse!
Another excellent video, thanks Scott.
I totally agree. Half salt, half Demerara sugar, then, optionally, some cracked black pepper corns and a few shredded bay leaves. These cure packs always have nasty nitrates in them... Hence the pink colour at the end. There's just no need for it. I've been making my own bacon and pancetta without nitrates for the last 15 years or so... It's beautiful!
How long do you hang it in the fridge for?
God thats looks so good, well done, your right about that supermarket shite that boils in the pan, I'm going to give this go, cheers
Mate that looks so good once it's in the pan
How would you do it without nitrates !!!
at what point would you add in the smoking process. to make smoked bacon, please???
BACOOOOON!!! 💓 Pigs do have superpower! Take notes Marvel! Lovely video Scott! 👌Cheers 🍻
When I was a kid, my dad had the bacon and me an r’kid had the bacon dip :)
Any chance you could do a video on curing pork for gammon/ham? Ideally, one for a Christmas ham and one to produce gammon steaks, unless the process is the same?
If you dont have a vacuum sealer you can use a ziplock bag, put your pork in the bag keep the opening of the bag at the top and lower it into a tub cold water until just below the bag opening, the pressure of the water will expel the air from the bag. zip up the bag and jobs a good un.
How is a day for every half inch 6 days for a 2 inch thickness? 2 inches is 4 half inches!
How long will this keep in a fridge . ?;. I really want to try it
Hi Scott, Very interesting Vid but do you have any experience of hanging the bacon to dry in a muslin cloth ?? I remember as a kid in the late 60's and early 70's helping out on a farm just up the road from where I grew up. We used to get the cows in, Milk one by hand ( for the farmhouse for the day ) go to the orchard to find the eggs then back to the farmhouse where the farmers wife would cut a bit of bacon that had been hung in muslin from the ceiling. That was breakfast. I want to re- create that bacon as I am fed up with the shite you buy from shops
THE DOG'S NUT'S, BEAUTIFUL, LOL.
michael jeffries would that be the mutts nuts or poodles privates
Scott. I’m gumming for rind on bacon. Any difference with the rub/method/time?
What kind of sauce is that?
What was the brown colored sauce you put on?
Brown Sauce. Seriously
@@RoryAherne
lol :)
I was wondering if you'd dip the bread in the pan. I've been doing this for a good few years now, built a smoker from a whiskey barrel and bought a slicer. No more white shite for me.
What other companies sell Dry cure for bacon.
Nicely done Scott! I've been curing my own bacon for about a year now and I could never go back to the store bought crap! I make my own cure from scratch and add a bit of pure maple sugar to mine along with various seasonings to suit my mood... garlic & black pepper and chipotle & maple sugar are my families favorites. Some gets smoked on the wood pellet smoker some stays as is but all of it is pure bliss on a butty with brown sauce!
Loved the close up "pork porn" shots and the pan wipe at the end was pure gold!!
Brits don't tend to have a sweet a tooth as Americans. Although I've cured using Maple syrup before, I didn't find I liked the sweetness (it's not wrong, it's just that we prefer our bacon without). But the real problem I have with using any form of sugar in the cure is that it tends to make it difficult to fry properly. Without it, you can really get bacon crispy.
Is the process the same for back bacon? Really wanna try my hands at doing some back bacon.
Hi Scott, many thanks for a fantastic video. I'm getting on a bit now so I can remember when all bacon came with the rind still on (my favourite bit Mmmm), is the process the same for this or are there different steps?
Can I use Frozen belly of pork - make bacon and then freeze it?
No
do the same rules apply (thickness not weight ) if you are curing back bacon ?
? Is the U.K. Butchers cure the same as what we yanks call Insacure, Prague Powder or Pink Salt? Or different something different?