Thanks Ross - appreciate you comment - I don't buy anymore either. I hate the water content they pump in for one - - water content should be NO MORE than 10% and MOST commercial makers pump up to 20% that cos everyone on weight not good ripping folks off. Best, Rik
Good video, I've already had several goes at making back bacon, I usually leave the bacon in a container and let the liquid drip off, will try the bag method next time - thanks
Intersting that you cook it. The recipe I use is similar. I use 1 tbsp of Morton's quick cure salt and 1 tbsp of brown sugare, and 1.5 tsp of liquid smoke per pound of loin. I always add 1 more tsp of liquid smoke for good measure. After 7 days is up I soak in cold water for a few hours, pat dry, and put on a rack in the fridge for three says to dry. I don't cook it like you did. I partially freeze it for easir slicing and divide into small bags and freeze, I thaw out just what I need. I didn't realise that you need to cook it as well ecept when you fry it up.
I brine mine also pumping brine into the meat using a receipe my great grand father used in the early 1900s However I cold smoke mine using the cold smoking attachment in a bradley smoker using beech wood sawdust works very well
Hi Rik. Funny today i made your corned beef, baked beans and cheese pastry. I used the same pastry as you. Wow they are delicious. I will definitely be trying both of your bacon recipes. I like bacon. Now then, Rik, how about you making salt beef bagels this is something i want to try.
Hey Roger - they are addictive mate!! Are we boiling the beef for 3 hrs etc or are you thinking of brisket both pricey out here! With pickles etc long time since I had - and with cheese in also, as a melt. Those were the days when I tried everything that was pu8t in front of me - ( still do within reason these days). Best, Rik
@BackyardChef I got nearly 4kg of untrimmed brisket from makro a couple of weeks ago. It was 1200 THB. I did a reasonable trim up (well the dog was happy) I made beef one sun. I used to have roast salt beef bagels in Brick Lane, East end of London. Pickles and English mustard. I would like to try it here. You can still buy saltpeter here.
What a lovely lovely man you are. What you don't know about food and cooking isn't worth talking about. Thank you for sharing your knowledge, i am learning new things all the time because of you. Love all your videos and this one is as good as all the rest. Not long subscribed to your channel, but i am here forever now Once again thank you 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Hi rik, do my own bacon a similar way,but only use cure,for those who like streaky bacon, like my self,you can use belly pork,(I find strips best) just remember,the cure will not cure the fat,but when cut not too thick,it crisps up nicely,
Recently bought a Hysapientia off the back of your review video. Could you advise if possible, does the top of your oven door sit ajar ever so slightly after you’ve shut it? Mine seems to by 1-2mm and doesn’t seal shut entirely. Not sure if that’s by design or mines faulty I’ve subbed as loving the videos, been binging them last few days. Keep it up. Thanks
Hey there - the answer NO - its a real snug fit - you may have a slight fault there - send it back the company are absoluetly first class when sorting a problem - there is a new FB page if you are on FB - thats the oldies platform - I joined it facebook.com/groups/hysapientia.fans folks talking sharing etc - may be worth a visit. Best, Rik p.s. I should work for the company
Ha there is me saying sorry but the link is there just have to scroll down. Here its is anyway. Best, Rik. eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/bacon-curing-calculator/
Sorry I missed it, I guess I am getting old and stupid. My being an ex-pat from Surrey - now living in Florida USA I dearly miss good bacon. One cannot find back bacon here although Canadian bacon is close to it.The way things are going with both our useless governments we may soon need to make all our own food. @@BackyardChef
No appologies - Ive lived in Thailand 20 yrs. I'm not political or religious in anyway - I do believe you should be able to put a meal on the table! The prices of everything and the manufactures pumping water into meats to make the weight ratio is off the charts. Its not regulated enough. Crack on with the recipe and you will not be turning back to store bought. I make a couple of kilos every week for personal use. I use the belly for the lardons in pasta - an amazing little touch! Best, Rik
Sorry about my remark about our governments. I thought that you were in the UK, not living in paradise. I will however stick with the mess we are in here in the US due to the old man wit dementia .My old school chum, (I say old as I am 72 years old) married a lovely Thai girl he met in England. They lived in the UK for a wile before moving to Thailand. They both enjoy Thai dancing. He often sends me videos of him dancing and having fun. @@BackyardChef
I have just tried to do this I have 1 kg of pork loin, 20g of brown sugar, 20g of salt, curing salt number 1 and I’ve added maple flavoured syrup and liquid smoke is this correct.
The meat looks excellent but can I please ask why you essentially roast your bacon after curing it? British Back bacon is normally fried from its raw cured state
Cooked this, won't be buying supermarket bacon again! Brilliant channel, love cooking your recipes!
Thanks Ross - appreciate you comment - I don't buy anymore either. I hate the water content they pump in for one - - water content should be NO MORE than 10% and MOST commercial makers pump up to 20% that cos everyone on weight not good ripping folks off. Best, Rik
My wife and love your channel from RIner, Virginia! Making the back backon starting today.
Damn autocorrect - bacon what was the intention.
Thank you. Best, Rik
I understood. Thank you. Best, Rik
Looks more delicious than any bacon I have ever had or seen!
Just ordered my cure!!! Off to the butchers to get some loin!!
Have fun. Best, Rik
that looks easy enough to do I will have a go at that , thank you Rik
Got some in the fridge now - will be done in a couple of days. Thank you. Best, Rik
What a great channel!! Thank you.
Thank you. Best, Rik
This looks very do-able! I loved the wireless thermometer probe!
Thank you. Best, Rik
Good video, I've already had several goes at making back bacon, I usually leave the bacon in a container and let the liquid drip off, will try the bag method next time - thanks
Intersting that you cook it.
The recipe I use is similar. I use 1 tbsp of Morton's quick cure salt and 1 tbsp of brown sugare, and 1.5 tsp of liquid smoke per pound of loin. I always add 1 more tsp of liquid smoke for good measure. After 7 days is up I soak in cold water for a few hours, pat dry, and put on a rack in the fridge for three says to dry. I don't cook it like you did. I partially freeze it for easir slicing and divide into small bags and freeze, I thaw out just what I need.
I didn't realise that you need to cook it as well ecept when you fry it up.
Thank for sharing, great recipe. You don't. Your way is good. Don't change. Best, Rik
I brine mine also pumping brine into the meat using a receipe my great grand father used in the early 1900s
However I cold smoke mine using the cold smoking attachment in a bradley smoker using beech wood sawdust works very well
Sounds good. Would be willing to share the recipe for the brine your are using? Best, Rik
Hi Rik just found ya bacon recipe, looks delicious and not too complicated, I'm looking forward to making this, ta very much Rik.😃👍🏼👍🏼😃
Thank you Rik for showing us the meat temp probe very useful if worried about undercooking meat.😃👍🏼👍🏼👍🏼
Thank you. Best, Rik
Thank you. Best, Rik
Hi Rik.
Funny today i made your corned beef, baked beans and cheese pastry. I used the same pastry as you. Wow they are delicious.
I will definitely be trying both of your bacon recipes. I like bacon.
Now then, Rik, how about you making salt beef bagels this is something i want to try.
Hey Roger - they are addictive mate!! Are we boiling the beef for 3 hrs etc or are you thinking of brisket both pricey out here! With pickles etc long time since I had - and with cheese in also, as a melt. Those were the days when I tried everything that was pu8t in front of me - ( still do within reason these days). Best, Rik
@BackyardChef I got nearly 4kg of untrimmed brisket from makro a couple of weeks ago. It was 1200 THB. I did a reasonable trim up (well the dog was happy) I made beef one sun.
I used to have roast salt beef bagels in Brick Lane, East end of London. Pickles and English mustard. I would like to try it here. You can still buy saltpeter here.
What a lovely lovely man you are.
What you don't know about food and cooking isn't worth talking about.
Thank you for sharing your knowledge, i am learning new things all the time because of you.
Love all your videos and this one is as good as all the rest.
Not long subscribed to your channel, but i am here forever now
Once again thank you 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Wow - don't know how to respond to that - Thank you! I'm learning everyday too and I love it. Best, Rik
Hi rik, do my own bacon a similar way,but only use cure,for those who like streaky bacon, like my self,you can use belly pork,(I find strips best) just remember,the cure will not cure the fat,but when cut not too thick,it crisps up nicely,
Nice one Russ. Best, Rik
Going to have a go your way. I use the pea meal recipe for loin bacon.
Thank you. Best, Rik
Recently bought a Hysapientia off the back of your review video. Could you advise if possible, does the top of your oven door sit ajar ever so slightly after you’ve shut it? Mine seems to by 1-2mm and doesn’t seal shut entirely. Not sure if that’s by design or mines faulty
I’ve subbed as loving the videos, been binging them last few days. Keep it up. Thanks
Hey there - the answer NO - its a real snug fit - you may have a slight fault there - send it back the company are absoluetly first class when sorting a problem - there is a new FB page if you are on FB - thats the oldies platform - I joined it facebook.com/groups/hysapientia.fans folks talking sharing etc - may be worth a visit. Best, Rik p.s. I should work for the company
Bought one as well. THey should not be open around the door at all. Jill and mine is fine. Check the screws in the door for looseness.
You forgot to add the link to the bacon calculator. Nice video and well done.
Sorry will have a look now. Best, Rik
Ha there is me saying sorry but the link is there just have to scroll down. Here its is anyway. Best, Rik. eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/bacon-curing-calculator/
Sorry I missed it, I guess I am getting old and stupid. My being an ex-pat from Surrey - now living in Florida USA I dearly miss good bacon. One cannot find back bacon here although Canadian bacon is close to it.The way things are going with both our useless governments we may soon need to make all our own food. @@BackyardChef
No appologies - Ive lived in Thailand 20 yrs. I'm not political or religious in anyway - I do believe you should be able to put a meal on the table! The prices of everything and the manufactures pumping water into meats to make the weight ratio is off the charts. Its not regulated enough. Crack on with the recipe and you will not be turning back to store bought. I make a couple of kilos every week for personal use. I use the belly for the lardons in pasta - an amazing little touch! Best, Rik
Sorry about my remark about our governments. I thought that you were in the UK, not living in paradise. I will however stick with the mess we are in here in the US due to the old man wit dementia .My old school chum, (I say old as I am 72 years old) married a lovely Thai girl he met in England. They lived in the UK for a wile before moving to Thailand. They both enjoy Thai dancing. He often sends me videos of him dancing and having fun. @@BackyardChef
I have just tried to do this I have 1 kg of pork loin, 20g of brown sugar, 20g of salt, curing salt number 1 and I’ve added maple flavoured syrup and liquid smoke is this correct.
Yes. did you add the cure no 1 at 2.4g? There is a narration mistake saying 7 days turn - its turn everyday for 7 days. Best, Rik
Hi Rik another video, after cooking it until it's 64c do you have to cook it again? Or can you eat it like it is?
It's actually cooked - however, sliced and dropped in a pan - you get that fried bacon taste. Thank you. Best, Rik
@@BackyardChef thanks Rik I understand
@@eddie1330 Thank you. Best, Rik
Can this be made without the maple syrup and smke flavouring......i cant get those where i live
Yes indeed! Thank you. Best, Rik
could this be done with turkey or beef?
I will be putting a beef one up. Thank you. Best, Rik
Thanks Rik, you're the best
I was in England for 3 weeks and had bacon every day. Can't get it, very easily, in Canada.
Easy to make to be honest - and no watery content in the pan either. Home made is the way to go cut it as thick or as thin as you like too! Best, Rik
Why do you cook the bacon at 140F?, since you still have to fry the bacon to eat it?
You do not have to cook - that is your choice don't get hung up on that. This is my way that's all. Best, Rik
@@BackyardChef I thought that was the case - thanks
I believe it's in the oven at 140C, which is about 285F. Any frying after would be to crisp it up.
im confused with this as its cooked roasted and not bacon then fried?
Dave, you can fry it and it looks just like bacon. Thank you. Best, Rik
I don’t understand why you say turn it every 7 days and then you say you turned it everyday for 12 days.
There is a narration mistake I say every 7 days turn it - it's turn it for 7 days every day. my mouth was working quicker than my brain. Best, Rik
Sorry but you lost me when you started waving devices about.
Easily lost - no worries eh! Best, Rik
You're only mistake is using vedge oil and not animal fat to cook in.
Cant beat lard - didn't have any made. Best, Rik
Sorry but way to complicated 😕
Thank you. Best, Rik
Being the fat bstd that I am, I would like to see a bit of internal fat on the joint but this is a super recipe and will be done soon!
Thank you. Best, Rik
The meat looks excellent but can I please ask why you essentially roast your bacon after curing it? British Back bacon is normally fried from its raw cured state
That's personal preference, so you can keep it raw. Thank you. Best, Rik
@@BackyardChef Ah ok Rik, cheers for getting back to me so promptly! Either way it looks bloody delicious!
@@aml1234561 Yes its safe to store and can be sliced and cooked like bacon in a pan - delicious! Best, Rik