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
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!!!
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.
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 .
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.
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.
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.
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
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.
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.
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
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.👍😋
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 👍
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.
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?
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?
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!
Yes bacon isnt just pork it can be literally any meat you like. Beef bacon is awesome. The cut of meat is what matters must be the right amount of fat to protein so beef cuts you want to buy are the cheap ones but hard to get like skirt basically the flaps that cover intestinal or gut area. Bacon is an efficient way of using crap cuts normally thrown to the dogs brisket chuck silverside and flank could all be used you just want a good amount of fat as well.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/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.
Wonderful way and so delicious too really amazing video thanks for sharing
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.
When I've had a long day This channel is my guilty pleasure. It truly relaxes me to watch. Just lovely
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 =)
Delicious, looking forward to part two.
Just been to Weschenfelder in Middlesbrough for some bacon cure, roll on the weekend, cheers for the video 👍
You are such a tease !! That bacon looked so incredibly good !! I agree, bacon is the nectar of the Gods.
Amazed again, and also hungry again. Well done!
WOW!! Amazing.........
Love your vids Scott! full of great content and very easy to watch and listen too, thank you
Bloody starving now! Brown sauce too - proper job! Thanks Scott.
Looks bloody magnificent mate 👍👍👍👍
And that's what bacon should look and cook like brilliant 👍
I just finished smoking my bacon yesterday. Cheers from Pennsylvania
nice
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
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
Any chance of one on back bacon 🥓 please,thank you for your precious time ❤️🏴
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!!!
awsome video buddy!cant wait for part 2!!!
Fantastic stuff, I'm starving now!
Loving it😍. Finally a curing video. Hope their will be more...
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....
Great video, discovered weschenfelder are round the corner, so my first couple of home cured bacon bellys are already in the fridge. Cheers 👍
That’s proper bacon 🥓 🎉
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!!!
Great video, and a special thumbs up for Anthony Bourdain, may he enjoy Heaven as much as he enjoyed life on Earth.
I’ve never had a bacon sandwich. I’m gonna try it.
Nice touch with the frying pan towards the end there... :)
Can’t wait for part 2!!
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
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.
When you hang the bacon to dry it.... for how long, and where? Fridge? Thanks.
Nice! Looking forward to part 2
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.
Damn ... delicious looking bacon 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 .
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.
Only one word......YUMMY!
You're killin me man....looks great!
Thank God, finally someone who understands good food and isn't terrified of wonderful, tasty fat.
Looking forward to Part 2!
THE DOG'S NUT'S, BEAUTIFUL, LOL.
michael jeffries would that be the mutts nuts or poodles privates
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.
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.
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
Banging mate, been waiting for you to do Bacon, and so easy, I’ll report back when I’ve done mine 😉 👍
Well done video. Thank you!
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!
Can you just use a regular ziplock bag, or does it have to be vacuum sealed?
GOOD JOB MAKING -WITH OUT THE RINGS-BUDDY
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. I’m gumming for rind on bacon. Any difference with the rub/method/time?
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.
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.
A good’un. .. wondering if there is another butcher block video?
BACOOOOON!!! 💓 Pigs do have superpower! Take notes Marvel! Lovely video Scott! 👌Cheers 🍻
What can you do if you don't have a fridge to hang the bacon to dry please?.
How long will this keep in a fridge . ?;. I really want to try it
? Is the U.K. Butchers cure the same as what we yanks call Insacure, Prague Powder or Pink Salt? Or different something different?
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?
Good video, but did you really need to put oil in the pan before you fried the bacon?? Never seen that one before!
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.👍😋
How long do you hang it in the fridge for?
Im going to try this scott
thumbs up before watching because - BACON
Are there nitrates in the cure?
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.
Oh my, we would perhaps add a little smoke here in PA USA but, I like how you role on this! Cheers
Any nitrates in the cure scott?
Whatever happened to oyster cut and longback rashers??
How easy is it. Gunna try this for sure
About time! :-)
Nothing better than a bacon sandwich.
Its Gold Scott! Gold
Potentially stupid question: Is there a specific reason to skin the pork before baconizing it, or is it just preference?
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
Is the process the same for back bacon? Really wanna try my hands at doing some back bacon.
Stuff of the gods indeed.
Life is too short to not enjoy bacon.
How long do you dry it in the fridge for? Just until it’s dry or is there a set length of time?
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 👍
When I was a kid, my dad had the bacon and me an r’kid had the bacon dip :)
How many days did you hang it for fella to dry and where o and get them knives sharpened cool video
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.
Thanks scott .
do the same rules apply (thickness not weight ) if you are curing back bacon ?
How is a day for every half inch 6 days for a 2 inch thickness? 2 inches is 4 half inches!
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
Looks good. Is the skin the rind?
What was the brown colored sauce you put on?
Brown Sauce. Seriously
@@RoryAherne
lol :)
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?
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?
at what point would you add in the smoking process. to make smoked bacon, please???
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!
Could you use this process with beef?
Yes bacon isnt just pork it can be literally any meat you like. Beef bacon is awesome. The cut of meat is what matters must be the right amount of fat to protein so beef cuts you want to buy are the cheap ones but hard to get like skirt basically the flaps that cover intestinal or gut area. Bacon is an efficient way of using crap cuts normally thrown to the dogs brisket chuck silverside and flank could all be used you just want a good amount of fat as well.
How would you do it without nitrates !!!