Making Three Kinds of Bacon with The Meat Hook Butchers - Prime Time
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- Опубликовано: 13 май 2024
- On this episode of Prime Time, The Meat Hook butchers, Ben Turley and Brent Young, explain how to make bacon from start to finish. They also discuss the differences between jowl bacon, Canadian bacon, and pork belly bacon.
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Хобби
Lisa: I’m going to become a vegetarian
Homer: Does that mean you’re not going to eat any pork?
Lisa: Yes
Homer: Bacon?
Lisa: Yes Dad
Homer: Ham?
Lisa: Dad! all those meats come from the same animal!
Homer: Right Lisa, some wonderful, magical animal!
“It’s still good, it’s just a little airborne!”
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits RUclips. Here’s how to watch: trib.al/3pa4igE
"inverted belly"- ah yes, the back.
Found the jowl in South Carolina years ago. Dropped the slices into a deal fryer. Mind blowing amazing. Still trying to recapture the moment.
A weekly episode with this pairing is my Christmas wish
I learn so much from these videos, but all I take away is that I miss Ben's mustache.
Did ben get botox or is his skin just smooth asl
@@martinvarner It's just smoooooooth baby
Brent's coq must slide in much easier without the mo.
They HAVE to be married. The bromance is on another level! Hahahaha love them!
Back bacon at least in UK has a fatty tail. Was slightly disappointed that u did not make middle bacon
You guys and your team are always on top. Thanks.
Skin on thick bacon like that is awesome. Crispy and chewy at the same time. It's what i've grown up with and I love it.
It's a rare thing in the UK any more, but when I was growing up (30 years ago) it was possible to get middle bacon - where the belly is left attached to the loin and folded over.
Also, smoked bacon in the UK tends to be cold smoked, so it still has the flavour but the meat is uncooked (similar to smoked salmon), and requires grilling or frying.
I learned about the book charcuterie from the Great Lake Anthony Bourdain. And I am so glad that I grabbed a copy of that book from my local bookstore. Yes I had to order it and wait but it was better than doing it online I actually got to talk to somebody in person. In my opinion the best recipes in the world are in this book and I suggest to anyone grab it and try making your own bacon or ham or pancetta if you have the room.
In England we have back bacon and belly on ever shelf everywhere all the time
I live in a city where you outta grab belly bacon from the Asian store
You also have an old lady you bend the knee to. Your country is pathetic.
@@WembyShesty A lady with more time in uniform than yours, and she can still negotiate a ramp.
We call yo' mamma back bacon and we have her on everrryyyyy shelffff cheeoowww
@@WembyShesty thats a bit harsh man and yea old traditions die hard especially royalty but Japan has a prime minister as well as a emperor are they pathetic to you as well ?
You guys are so cute! This is a year ago one it just watched but I can see from your up to date ones your still adorable and very informative! I've learned so much from you guys and I thank you for making videos that help me learn and make me smile!☺👍💕
These 2 need longer episodes!
0:06 is the guy in the back drinking cooking wine out of the bottle then putting it back on the shelf?
Possibly, he could be reusing the bottle, like when some cooks use soup containers for their water bottles. But by the way he is stammering I guess wine
It's perrier
Great episode thanks. What is your ratio of salt to sugar? I have cooked bacon that leaves a lot of residue in the bottom of the cast iron frying pan and I think that is from the sugar in the bacon so I want to get it right.
Thanks!! You guys are great, I've learned a lot about meat and butchery from you. Sweet smoker set up too!! A NYC back alley with a pan of meat sitting on a trash can. Lmao! Thanks again
Another great episode guy's.
4:27 I was like wtf! why they wearing the same thing 7 days later ?lol u guys are funny
The reason Americans call back bacon "Canadian bacon" is because peameal bacon (one of the most common types of back bacon) originated in Canada.
DustInMyBum isn’t peameal good
I thought that it was because Canada is on the back of America.
@@tarmac1697 peameal is amazing
Love this show
The dude slamming a drink in the back ground 😂 0:07
You guys are awesome!! "Canadian bacon. We dont kow what happens in Canadia" 😂😂👊👊👍👍
Brent reminds me of King Abdullah II of Jordan and it cracks me up watching the King make a turducken🤣🤣🤣
TY guys for vid. One question what could you do with rest of hear other than head cheese?
Love your content.
Question - since you do not wash off the cure, how much salt do you use per pound or kg?
Awesome video! It'll be great to see a video showing different uses of the beef knuckle.
How about making Jowel bacon burnt ends? that was my first thought when you asked the question, how or what to eat it with
I love Ben's t-shirt, does anyone know where it's from?
Great video. What is the mix ratio of salt, sugar, and pink salt #1
You guys are so funny love your videos
Watching you trim the 'Canadian' bacon made me realise that here in Australia, 'Canadian' bacon is what we consider normal bacon. It's also sometimes known as 'eye bacon' because of the large round eye of meat at the end.
The commonwealth tends to do bacon with round and a bit of belly. Oddly enough for whatever reason we in Canada tend to forgo the bit of belly, doing a cross between the American monstrosity that is Canadian bacon and back bacon. It's an absolute travesty, but don't tell that to the the peameal loving east coast
You're right, in England "Canadian" bacon is known as just bacon or occasionally back bacon. We call your belly bacon "streaky" bacon. The bacon in Eastern and Central Europe is interesting, it comes pre cooked and smoked but not sliced.
Adam Smith I’m from the west and I’ve never heard it called streaky bacon. We call belly bacon just bacon. And the back bacon
@@sk1ppercat912 The West of England? I would be extremely surprised if you were from England and had never heard it called 'streaky bacon'. My point was that in England that's how we call it, if you're from the West as in the Western world or American West then I'm sure you have other names. www.tesco.com/groceries/en-GB/products/281037392?sc_cmp=ppc*GHS+-+Grocery+-+New*PX+%7C+Shopping+GSC+%7C+All+Products*New:+F%26D:+Fresh+Food:+Fresh+Food+-+DTS*PRODUCT_GROUP281037392*&gclsrc=aw.ds&&gclid=CjwKCAiAx_DwBRAfEiwA3vwZYrhJK6TGa9W9IsORGT0AVV_kZYV38Qg0h1gBKkjDx81etK5uRpErihoCFsEQAvD_BwE
Jowl bacon equals new deliciousness for Korean bbq
I’m glad bob belcher and biff from back to the future found each other
Hi, we’re starting to do more smoking here on the farm and I’m wondering how long you all smoked the bacon or to what temp internally you took it to? Thanks 😊
It usually takes a couple hours and I wait until about 150-155f internal temp
Jowl bacon, one local grocery store was selling it and I fell in love, but this stuff I just saw makes that look pretty weak.
How long did you smoke it?
What brand of knife was used at the end to cut the smoked product
I'm a meat cutter and I approve this show
A meat cutter and not a butcher? Seems legiy
@@classified_0923
The dudes who break whole animals down into sides and primals are meatcutters, not butchers. They may be butchers too, but that job is called meatcutter or just cutter.
*Just finishing off the second coat now!*
These guys are comedy gold
All of their videos make me wish I were more patient with cooking. My only desire if I win the lottery is to hire a personal chef to prepare all my meals. There’s just so many dishes out there that I’ll likely never know about that looks so good.
Here in Australia, "Canadian bacon" is just called "shortcut bacon". Most delis however sell it in a strip together with the belly bacon, so you get some of the marbled fatty part and some of the lean loin part.
Middle bacon! best or both worlds.
In New Zealand we call it middle or loin bacon. You guys don't wash off the excess salt and sugar after it is cured ? Hmm may have to try that next time
I was stationed in GA 18 years ago and was invited to a few parties called “hawwwg jaaawwwz”. I went because it was a party, I left understanding that the head of a hog is really dang edible. Next time someone invites you to a hawg jauw, accept. Them: Haayee main, want to come to ma gamaawz hawwg jaw dis weekend? You: yes, what can I bring?
This comment was a cultural experience and a delight.
Ive been eating pork jowel since i was a little kid so delicious and you can fry off the rind and make dog treats or human treats if you like super hard crunchy pork rinds.
What do you recommend for amount salt, brown sugar, and cure#1 per pound of meat?
Great episode ... next bacon episode do shoulder bacon from the coppa/money muscle
Guanciale is so hard to find In the states usually have to resort to using pancetta or regular bacon for pasta dishes. Especially carbonara.
Although they didn't make guanciale, at least I think, pretty sure it can not be smoked to be guanciale
All I gotta say is, Ben has definitely woken up after a long night of drinking and had to go immediately to work. Excellent acting.
Hey guys. Excuse my silly question l. If you dont have access to a smoker can you cure it and go straight to cooking it in a pan?
Hi, can you please tell us the amount of salt/sugar/pink salt that we need in %? Like 40% salt, 40 sugar and 2pink salt? Thank you!
This is entertainment. These guys are funny 😄
good show , thanks u
I'm used to the bacon having the skin on (Norway). What are the pros one cons of that?
Pros: skinning things is tedious, collagen is healthy for you in small amounts. COns: hard to digest causes during to be slower on the skin side and toughened when cooking so texture sensitive waters may not want it.
Just my own opinions
@@joshschneider9766 thanks Josh for taking time to explain
Anyone else see the guy in the back at 0:05 drinking out of the huge bottle?! LMAO
We miss you guys
These guys have the best series on this channel
What is the good condition to keep the bacon ? Can i keep it in fridge?
BRING BACK THE STACHE! I'M FURIOUS!
Back Bacon is best cured in brine and then rolled in cornmeal called Peameal Bacon origanted in Sothern Ontario when a immigrant butcher from England came over in 1850's i'm Canadian and live in Niagara (Southern Ontario and hardly ever see just Back Bacon in stores mostly just Peameal Bacon)
I miss the magic that was 'turning some random dish into a sausage'.
You guys are my favorite couple on RUclips. Great job guys!!
I miss that stache my man!
Peameal bacon (also known as sweet pickled back bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal and is found mainly in Southern Ontario. Originally from Ireland and/or England. Don't know what you should call your smoked loin product but it sure sounds good.
I came here to leave this same comment, thanks
What is the ratio of salt to sugar that you use in the cure?
i whipped up a pork jowl brussel sprout ramen a few times jazzing up some store bought stuff. cabbage and fat can give you the runs.
What’s the rub ratio salt to brown sugar to curing salt?
How’d you get the reflection in the knife
After having traveled outside the US for a bit I had to get used to american bacon after Canadian/UK bacon. Grilled cheese with that stuff is so damn good.
Grilled cheese and ham my friend
Sadly I don't have a smoker but have sous vide. Would you recommend using LESS salt if cooking sous vide or use the same amount and perhaps soaking in water prior to cooking? Thank you
You can add liquid smoke and sous vide it without any other changes, although a smoker is quite easy to to just jerry rig.
doomblitz1993 yes I have some liquid smoke. Not the same but not bad. My main concern is that since sous vide retains much more moisture will it also retain too much salt. If so should I cut down on cure and risk non cured parts or soak in fresh water for a couple of hours prior to sous vide.
I quite like to finish in hot oven for an hour and add some liquid smoke to my glaze. It leaves a bit of a weird aftertaste if adding before cooking I think. Thanks for your heads up. When the weather improves I'll try my luck at making one of those 1000 gallon offset smokers!!!
is there a difference in double smoked bacon? technique wise
Uk viewers know it’s all about that back bacon in between two pieces of bread
Yup with some ketchup but before that dip the slices of bread in the fat left over in the pan and gently fry the bread for a few minutes after nice and crispy spread some butter and ketchup and place bacon on the said bread and enjoy
American bacon is better. Sorry.
@@SmellsLikeNirvanna Never had a proper rasher though, its another level
@@phauntis Im from the UK lol, my mum would buy it all the time until us siblings told her to go for american belly bacon, its just much better, the ones they import are cherry wood smoked. Americans just do food better. Theres a reason why bacon sandwiches are doused with ketchup.
SmellsLikeNirvanna because you’re literally just eating fat. And the reason the ketchup is there is because the sweet salty flavour is undisputed.
Brent totally reminds me of Biff! 😆
I am now questioning whether I've ever had real deal bacon and my life is now in shambles. (Subscribes)
May we know the recipe of your bacon? How much sugar and how much salt? Thanks
Animal cells do not have cell walls. Love your channel!
I think he was just refering to the membrane
@@MelissaFlaquer yeah i think so too. And kinda missed osmosis. But over all i love these vids!
Do you wash the meat after the curing?
Yes. You always give the meat a good wash in cool water after curing. Then pat it dry
In Australia our bacon it both American bacon and Canadian bacon in one and what you would call thic cut
Peppercorn Bacon's one of my favorites
I love how hard they're trying to not use pasta as an example for what the Guanciale ish bacon would be good with 😂
4:16
Brent : how movies portray waking up
Ben: how I actually wake up.
I LUVZ me some guanciale, though I've never had it's dry-cured version... I can only imagine how lovely that'd be! You guys need to move to the West coast, like maybe Portland Or. 🤔 Definitely, Portland Or! 🥓🥩😉
Don't yall already have Olympia up there?
Dry cured version is same flavor just concentrated. Think of beer then imagine licking a billion cube lol. You would not want to eat thick fried slices of it trust me lol
Anyone else saw the guy on the back downing some booze at 0:06? XDD
Thats a bottle of perrie sparkling water
I love the seven day bacon hibernation joke.
"Traditional belly bacon" 😅😂 God bless America!
The center of the universe
Hey ben i want your mustache back mate 😁
you guys should try making fancy pork roll/taylor ham!
When my uncle gets and butchers pigs himself u makes these breakfast chops. Basically bacon or ham brined pork chops. They are my favorite breakfast meat ever hands down
In England we have back bacon and bell bacon in every shop,cafe and restaurant. the only real difference is there both a bit thinner
DID HE SAY CANADIA 0:28 WHAAATT!! LMAO
Have you guys heard of Buché tacos? It’s jowl I always thought it tasted like Uncrispy bacon. It’s delicious
So canadian bacon is basically the same as german Kasseler. Interresting
I see the word bacon I ask no question and click...FACTS
What’s the salt sugar ratio ?
Ben: “just need to get the skin off. Every other bit of this is delicious”
Me: Wait...what about pork rinds?
Me again: the lack of mustache must make the brain cold and cause brain farts.
LOVE HOG JOWLS!!!!!
So delicious !