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
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.
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.
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.
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.
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.
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 .
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
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!!!
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.
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
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!!!
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?
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?
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
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?
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?
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.
Hi Scott, I've just made some this and the results are encouraging, how long should it last and how should i keep it, the climate is hot so room temperature isn't an option. is uncovered in the fridge suitable. thanks
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.
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!
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 👍
We have been making our own bacon for a few years, but you have no excess water at the end, what kind of season do they use? Here its 1 cup Kosher salt, 1 cup sugar, and 1 Tsp of instant cure #1 and what ever else you want to put in with it. Coarse black pepper to jalapeno peppers. Just curious why there was no water in the bag at the end, Rock on and carry on
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 2](http://i.ytimg.com/vi/af0phKxitX8/mqdefault.jpg)
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.
Any chance of one on back bacon 🥓 please,thank you for your precious time ❤️🏴
Wonderful way and so delicious too really amazing video thanks for sharing
When I've had a long day This channel is my guilty pleasure. It truly relaxes me to watch. Just lovely
Looks bloody magnificent mate 👍👍👍👍
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
Loved the video Scott. The first sandwich eating moment alone lol classic.
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 👍
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....
Love your vids Scott! full of great content and very easy to watch and listen too, thank you
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
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
Delicious, looking forward to part two.
Amazed again, and also hungry again. Well done!
You are such a tease !! That bacon looked so incredibly good !! I agree, bacon is the nectar of the Gods.
Bloody starving now! Brown sauce too - proper job! Thanks Scott.
And that's what bacon should look and cook like brilliant 👍
Great video, and a special thumbs up for Anthony Bourdain, may he enjoy Heaven as much as he enjoyed life on Earth.
WOW!! Amazing.........
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.
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.
I’ve never had a bacon sandwich. I’m gonna try it.
Damn ... delicious looking bacon Scott!!!
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.
Nice touch with the frying pan towards the end there... :)
Fantastic stuff, I'm starving now!
That’s proper bacon 🥓 🎉
Great video, discovered weschenfelder are round the corner, so my first couple of home cured bacon bellys are already in the fridge. Cheers 👍
Well done video. Thank you!
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.
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
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.
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 .
awsome video buddy!cant wait for part 2!!!
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!
Loving it😍. Finally a curing video. Hope their will be more...
GOOD JOB MAKING -WITH OUT THE RINGS-BUDDY
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
Nice! Looking forward to part 2
You're killin me man....looks great!
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!!!
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
Looking forward to Part 2!
Can’t wait for part 2!!
A good’un. .. wondering if there is another butcher block video?
Only one word......YUMMY!
Thank God, finally someone who understands good food and isn't terrified of wonderful, tasty fat.
Need one on your beef Bacon suggestions!! Please do one for beef Bacon.
Excellent! Amazing way! Keep it up sir!
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.
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.
THE DOG'S NUT'S, BEAUTIFUL, LOL.
michael jeffries would that be the mutts nuts or poodles privates
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!!!
A GOOD ONE THERE !! I HAVE JUST SUBSCRIBED. PLEASE CAN THE CURE BE USED FOR FISH? THANK YOU.
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?
? Is the U.K. Butchers cure the same as what we yanks call Insacure, Prague Powder or Pink Salt? Or different something different?
Scott. I’m gumming for rind on bacon. Any difference with the rub/method/time?
How easy is it. Gunna try this for sure
How many days did you hang it for fella to dry and where o and get them knives sharpened cool video
Scott, what brand knives are those with the colored handles, Victorinox? Love the videos
Hello Scott. You did'nt mention how long you have to dry the bacon after washing it. How long do we have to dry it?
till it dries
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?
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?
Im going to try this scott
Stuff of the gods indeed.
Life is too short to not enjoy bacon.
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
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?
Banging mate, been waiting for you to do Bacon, and so easy, I’ll report back when I’ve done mine 😉 👍
Can you just use a regular ziplock bag, or does it have to be vacuum sealed?
One of my favorite pizzas is Canadian bacon and bacon with extra cheese.
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?
I miss Anthony rather badly. I like what you did. I like to put fresh cracked mixed color peppercorn on the bacon just before the air dry stage.
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.
Nothing better than a bacon sandwich.
Thanks scott .
Great vid Scott. How long does it keep for once released from it's curing bag please ?
Hi Scott, I've just made some this and the results are encouraging, how long should it last and how should i keep it, the climate is hot so room temperature isn't an option. is uncovered in the fridge suitable. thanks
thumbs up before watching because - BACON
how to glue it up so it keep it's shape like that? 11:32
Hey Scott, may I know how long did you dry the meat for? Thanks. Was done in the refrigerator right?
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
How long will this keep in a fridge . ?;. I really want to try it
BACOOOOON!!! 💓 Pigs do have superpower! Take notes Marvel! Lovely video Scott! 👌Cheers 🍻
How long do you dry it in the fridge for? Just until it’s dry or is there a set length of time?
Mate that looks so good once it's in the pan
Is the process the same for back bacon? Really wanna try my hands at doing some back bacon.
Whatever happened to oyster cut and longback rashers??
Good video, but did you really need to put oil in the pan before you fried the bacon?? Never seen that one before!
What can you do if you don't have a fridge to hang the bacon to dry please?.
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.
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!
Its Gold Scott! Gold
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 👍
do the same rules apply (thickness not weight ) if you are curing back bacon ?
We have been making our own bacon for a few years, but you have no excess water at the end, what kind of season do they use? Here its 1 cup Kosher salt, 1 cup sugar, and 1 Tsp of instant cure #1 and what ever else you want to put in with it. Coarse black pepper to jalapeno peppers. Just curious why there was no water in the bag at the end, Rock on and carry on