Episode 2: How To Make Bacon | Nitrate Free | John Quilter
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- Опубликовано: 10 сен 2024
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CURE
500g Demerara Sugar
500g PDV Salt
25 Black Peppercorns
25 Juniper Berries
4 Bay Leaves
METHOD
1. Apply a 1/5 of the rub every day for 5 days. Drain off the excess moisture everyday.
2. On day 6 wash off the salt, pat dry and then clean with malt vinegar
3. Then if in late autumn, winter or early spring you can hang outside. Choose a place that is not in direct sunlight. In the spring you will have to watch out for flies laying eggs. You can cover it with a muslim cloth or a Jamon sack.
4. After 5 days its ready to eat. If you wanna smoke it then hang it for 10 - 12 days. Smoking is next week so tune in.
FRIDGE METHOD
1. Set fridge at its lowest setting to get its highest temperature of 10c.
2. If you have a freezer compartment at this temperature the ice wont form and water will flow. You will need to make sure this is cleared away regularly so it doesn't drip on to your bacon.
3. Use a thermo-hygrometer to keep an eye on humidity.
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#Bacon #JohnQuilter
I'm a British chef, entrepreneur and make films about food on RUclips. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Episode 2: How To Make Bacon | Nitrate Free | John Quilter
• Episode 2: How To Make...
John Quilter
/ foodbusker
Love this video I have no idea why anyone would dislike even vegetarians should appreciate that it’s meat at its best. Not blooming veggies for the dislikes just can’t get my head around it.Good stuff food busker top man.
In my remote Nagaland I had been having nitrate free bacon since birth...How blessed am I
Food Busker + French Guy Cooking = BEST COOKING SHOW EVER
Food busker is a "maker" of the kitchen !!! Bacon DIY!!! thanks for your instructive video John
Superb !
The last brummie i knew who made bacon (ace bloke) made it wonderfully.
A small thing : Nitrite free, not Nitrate free. Big difference, if you count oxygen atoms.
Sodium Nitrite is commonly used as it makes the stuff last longer on shelves, despite being carcinogenic.
Amazes me that there is any Nitrite left, given how much water they inject into supermarket 'bacon'.
I'm a Brit living in China, you totally inspired me to cure my own bacon, I tasted the first fruits this morning and it is still a party in my mouth! Thank you so much for sharing your recipie! If you thought the bacon was bad from the supermarkets in the UK, you have not seen the stuff they call bacon here...shudders...Peace
Just my wishlist:
Vid 2: The smoking.
Vid 3: The comparison with "supermarket bacon".Vid 4: The recipes!I really love the new style of your videos, and I am quite sure I am not alone in that. There are a few things that I don't understand, the most important thing is, you have "only" 190K subscribers compared to a chef John with over 2 million. You deserve way more Busketeers.
Busker does a great job, but don't knock on Chef John! He's OG food youtube!
Huge undertaking John. I hope for your sake you can pull this off. I live in Australia, the only way we can get nitrate free bacon is to make it ourselves so far you're on the right track. Good luck in your endeavors. I look forward to seeing your progress.
Yep you truly are a Knight of nature and a Lord of life . . Lovya mate (and the smoker)!
Your first bacon vid inspired me to hit the farmer's market and pick up a pack of bacon from a local butcher/processor. I can't believe I've never done that before, and I'm now angry that I've spent my life having sub-par pre-packed "bacon" all my life. Looking forward to the next video!!
This smoker is absolutely genius!
Mate, isn't using a filing cabinet rather dangerous? The paint could be lead based and the galvanization of the metal, cadmium plated metal or hexavalent chromated metal may lead to heavy metal poisoning.
I was thinking the same, and no one in the comments seems to have noticed. The idea is nice and original but honestly I wouldn't taste this bacon. Be cautious people!!
The temperatures used in the smoking process is nowhere near high enough to vaporize any coating of the metal. This is nothing new, filing cabinets have been used for decades by DIYers for making smokers.
To add to this, bacon is cured with an extremely cold smoke, you're not exactly starting a fire in the cabinet or anything.
Cold smoke, hmm ow you get that then? ahh like watery ice yeh.
Using a thing for decades doesn't necessarily means that it's totally good or healthy =) but it is just my opinion I could never be careful enough regarding food
Love the new direction and your energy!
Sooo watching this series. I have not had bacon really since my dad died in the nineties. He made his own awesome bacon that was awesome. The commercial stuff here in Australia smells moldy to me when it is being cooked, con't stomach it unless it is mixed with other foods that smother the smell. My work colleagues think I am a bit strange not eating it, but I am now planning on doing this recipe and will serve them up what bacon is supposed to taste like.
As an ‘ old timer’ (1946 model) who has been rearing, killing curing for all too many years, it is interesting, to put it simply, to see someone re invent the wheel😜
The intro/ending track is definitely on point here.
This is top 0.0001% youtube content. Great job dude!
Mind you that there are a lot of youtube content out there. If you only consider food this is top5 EASILY.
the cut looks a lot like videos from Alex "the French guy cooking"
take it as you want, that's the beauty of the internet
calahan59 I thought the same! No bad thing!
awesome trick with the filling cabinet can't wait to see the finished product !
What a nice edit, what a superb job you do bringing not only amazing content, but amazing FOOD!!!! THANKS A MILLION PAL!!!
You offered the bacon, now you have to deliver! :D
Loving the edits, John. Keep it coming!
Love where this channel is going. Need that bacon in my life.
Top tip, add mace and/or allspice to the rub, been doing this for a few years, works well.
We finally have Food Busker Bacon
can't wait for the next video! i've been super excited about the bacon series so far
Wow wish I was one of the lucky ones who got some of your lovingly produced Bacon my friend!! Looks absolutely beautiful sir!! Cheers
I love bacon and I already wanna try this with my friends at home! It seems a lot less complicated than I thought it would be, thanks for showing us how!
You are doing better and better. Great job as always
So good. Love the format
Oh fun tip I have found a lot of people do not know pork belly is just unsliced bacon, so if your butcher has pork belly and you have a knife then you can have bacon.
Superb, everyone should make their own bacon. I've been doing it myself for a little over a year now. My very first batch was some of the best-tasting bacon I've ever eaten, certainly better than any supermarket bacon. Do a bit of research, visit your local butcher and have a go. It's quick, easy, cheaper and a hell of a lot tastier as well.
my lord, you are so funny i watched this over and over and sent it to friends. I am going to try your recipe in about two weeks. I just butchered my first hog this weekend and will be doing her sister next weekend. i will be doing all of her bacon at one time. and bratwurst and italian sausage.
cheers and thanks for sharing
You are such a tease... next week smoking, I can not wait.
Another amazing vid mate, the edits are top my guy. Looking forward to your next vid. Great work.
Hey John, I am in the process in making some unsmoked homemade bacon. It's day 3 now and I am still curing it with salt and sugar. I change my curing mixture everyday so that the bacon is dry and also to remove as much moisture as I can from the pork.
Thanks John. Hope to hear from you soon.
Filing cabinet smoker! I LOVE IT!
DAMN JOHN! GOOD VIDEO AS ALWAYS.
You are a hero John. My Food Hero!
Cracking video.
My suggestion for for organising and funding possible new equipment and stuff is kickstarter, figure out what you need funds-wise and how much bacon you can then feasibly produce and set the funding tiers as amounts of bacon desired.
Maybe do a deal with one of the good online butchers? You could use their meat and then their own delivery service? You could also do a sponsored video so it’s a win win deal! 👍
I look forward to your videos every Week! You put such a smile on my face! If you ever give up the cooking you could be a comedian! I just wish you had your own tv show! Well done Jon. 👍
You could definitely start a nitrate free bacon business!
at least in the us im not sure if such a thing would meet legal standards for safe. im not sure if it could pass an inspection, nitrates and nitrates are there for killing microbes. certain microbes aren't killed by the salt alone, like botulism and salmonilla. this could cause it to be spoiled. its unlikely to spoil, the salt will do the job most of the time but maybe 1% of the time it would spoil and that wouldn't be good enough for the fda.
The editing on this video is brilliant. Props
Food Busker lol not a chef but I do love your videos. Looking forwards to the next one
These videos are great. I like the way it’s going, you can deliver on the bacon John! Where there’s a will there’s a way 👌🏻
This is awesome been waiting all week for this video! Great stuff m8
Hey John! I was the nosy lad who dropped by your stall last week. Feels so surreal to have seen the bacon for myself even for just a few seconds! All the best!
Loving the Alex The French Guy Cooking video format here! Makes everything seems more interactive and real 👍
I like the new videos bro! High quality stuff
awesome idea using a filing cabinet ......cool stuff
Absolutely loving this new style of videos and editing! Good job chef!
This has inspired me. I think maybe I'll aim to get together a solution for next year and get myself making bacon. Thanks for the video! You delivered, oh knight of nature, lord of the world.
I guess that brand spankin new Weber kettle in the video was not sufficient to smoke your bacon?
Sweeeeet mother of GOD!!!!!! It looks amazing!!! Congrats!
You should try using apple cider vinegar as a wash. Definitely more southern US touch, looks good though.
Nitrates aren't too dangerous unless you like your bacon crispy. You typically need high heat to do that and that is when nitrosamines are created. I don't worry about botulism with my no nitrate bacon because I use brown sugar with my rub which inhibits botulism growth and if there was still botulism present cooking it at a temp over 180 degrees destroys the toxin.
I'm in for bacon. Live in Sydney Australia. Can't wait. Kev
Love how you've improve yourself in all ways... fan right here
Love how you took the bacon baby away to Cornwall!!! You're passionate man, I'll give u that. Great idea for the smoker.....DIY tips now, as well as cooking 😄
do a smoked brisket in that cabinet.
Please try hot smoked salmon too! We fell in love with it in Lisdonvarna in Ireland! It’s gorgeous with colcannon! 😋👍
When you went to Cornwall it reminded me of Snatch when Avi comes to Britain. Funny stuff.
Mate missed you so much while I've been in India. I think I might have to try this!
I really hope that the wire mesh used was not galvanized, as it would release toxins into the meat and zinc fumes which are harmful to breathe. But, I am going to try this at home later on! It looks great!
YEAH BACON FOR EVERYONE!!! AND FREE, I'VE DIED & GONE TO BACON WORLD!!!
I was on your website filling out the form for FREE BACON, & I was looking for the recipes for the BACON RUB you used & I couldn't find it. Could you please put it up on your site so I to can try to make some BACON to please my BACON GOD that lives in my husband & I. It would be epic to try it. I'll have to hit a thrift shop to find a filing cabinet... lol...
I'm going to try it for sure. Thanks for showing me, us, how to make BACON!!!
Chris from Missouri
I have no doubt you will get more views and attention with this editing, its real Sharp and professional, maybe you should try to find a way for more publicity from other food channels!
Love your vids, keep it up
MASSIVE SUPPORT TO MR QUILTER! Keep on the good work chef! I know at times this can be tough but you've came a long way and I'm sure you'll get there! (you just need one viral video and BOOM!) This is from your long time supporter since the ham and cheese crep that I sent you years ago. Best wishes mate ;)
Great bacon! My tip is take that hotplate out and get a cold smoke generator they are only cheap and a whole lot less dangerous as they only use a little tea light candle.
Ahh yeah...Bacon! 🥓🥓🥓
*Drooling*
OMG,..just waiting to try your way! Love your work!
Hold up, I'm confused..are you a Chef or a handyman? cause i'm freaking impressed and you deserve more subs.
Time to get a vacume seller and a very very big frezzer.
I really want some! (PS: Video production on your videos is top notch now)
Very good video on “how to”. All the detail you need and nicely presented. So much better than the poor quality River Cottage video on how to make bacon and told em so. Thumbs up!
Good job man...!! Even though I am in Canada and I know it's not possible to ship internationally but I still want some REAL BACON..!!
Dhruveish Patel make it yourself it is sooooo easy especially in Canada, the home of Maple Syrup.
The effects of meat-curing agents on the germination and outgrowth of putrefactive anaerobe 3679h (PA 3679h) spores were studied in microcultures. Nitrite concentrations up to 0.06% at pH 6.0 or between 0.8 and 1% at pH 7.0 allowed emergence and elongation of vegetative cells but blocked cell division. The newly emerged cells then lysed. With more than 0.06% nitrite at pH 6.0 or more than 0.8 to 1% at pH 7.0, the spores lost refractility and swelled, but vegetative cells did not emerge. Even as much as 4% nitrite failed to prevent germination (complete loss of refractility) and swelling of the spores. Sodium chloride concentrations above 6% prevented complete germination (i.e., the spores retained a refractile core). In the presence of 3 to 6% sodium chloride, most of the spores germinated and produced vegetative cells, but cell division was often blocked. Sodium nitrate had no apparent effect on germination and outgrowth at concentrations up to 2%., www.ncbi.nlm.nih.gov/pmc/articles/PMC547418/, TLDR, in other words, better eat or freeze it fast, oh also keep it out of the light, but you should do that any way to reduce oxidized cholesterol
Can you teach us how to prep other meats for smoking? For us kosher people.
Awesome! I forgot to say please in the original comment, but thank you!
I'm on at 0:24!!! Thanks for the great work JQ!!!
FAME AT LAST
That feeling in surrounded by all the cookware.. I know it all too well.
perfect and enjoyable to watch
Hi, I have just made 26kgs of bacon babies from my naturally fed free range Normandy pigs here in France. I am on day4 and ready to think of drying in my cave, however… you mentioned humidity levels would be in the comments below and I can’t find them. Please help as I will be starting drying in 24/48 hours. Video is fab and inspired we expat welshmen to produce our own pork, everything but the oink
I thought I was watching one of Alex's videos when I saw you build that smoker. Amazing work.
Loving the series
This is simply amazing!
Getting french guy cooking vibe on this video;)
Lan Nguyen happy to see I'm not alone on this one
Just tonight, inspired by this video, I started to cure my own bacon! After I’ve hung it, I will be smoking it. But just one question; any idea what I can do with the skin once I’ve removed it. It seems a shame just to throw it away.
the price of second hand filing cabinets is just insane. something to do with your vid perhaps? superb idea and execution. could you also use aluminium sheets for the side panels with a used stainless steel rack from and old cooker for the interior?
Supporter from Singapore and I want bacon too! Cheer mate!
Wow! you replied! I've actually been to London a few times, tried looking for you in the summer of 2016 but didn't manage to find you! I should be back summer of 2019! Will be sure to look for you when I'm there! Increase the peace!
You should collab with Robbie Knox. He's just had a class competition giving away all his potatoes from his crop.
VERY EXCITING STUFF.
Really enjoyed this video!!!!
I absolutely want some as well
Good vid, and your bacon looks good, I just have a couple of concerns; Nitrates are used in the curing process to kill botulism, as it's a concern that salt alone can't do that, and the second is the wire you're using in your smoker, is it galvanized? Because if it is, it might not be safe to put food directly on. Correct me if I'm wrong, it happens sometimes.
Packaging should be simple. I have a vacuum packer which uses rolls of plastic that you cut to your required length. Best kitchen appliance i have bought.
Love the DIY stuff, chef. Such a great idea to turn that cabinet into a smoker! Cannot wait to see the final product. Definitely gonna check out the website. Boom!
this guy is just brilliant... and he loves bacon
you make such a delicious video, i enjoy it!! tahnk you.. ^^ it deserves more than 500k viewrs!!
I love my bacon with KNO3!
Hi, may i ask what are the purposes of using juniper berries in the curing process? Is it optional? Also how long can i store the finished product in the fridge?
im all in john
Amazing thank you!
How long can you leave the meat curing before it goes bad?
We did a cure, the meat in air-tight bags within a water proof plastic container, leaving the meat for around 3 weeks and it all went bad.
(We were taking 2 bags out at a time as that was all we had space for within the fridge)
Was this just due to the time left or could there be other reasons?
That construction is Alex Frenchguycooking kinds of crazy. Approved!
I'd love to try Food Busker bacon :)
I am really looking forward to have my own smoker in near future. At the begenning of the spring, I made my own air-dried pancetta and it is like mega tasty! But it can't be made right now, because of the outside temperature while air-drying. So i would love to have the smoker to be able to create bacon like you're gonna present to us :) Looking forward for tips from you!
Yes, it definitelly was, thanks :)