scott, watched for 4 years. love it! once actually went to a butchers in a supermarket asking for twine... told him im trying butchery. The young guy calls me his ear... he wispers "you need to go on youtube and see Scott Rea" the lad was 18 at best. obviously id already seen you, but it was great to see a Young butcher so keen to share his secret.
I always take the skin off here in Texas and so does everyone else I know. I add Juniper berries, and little clove along with the sugar. Allowing the salt to distribute is important. After the distribution, I soak it for a couple of hours to leach out some of the salt. From here, I smoke mine with apple wood. I would smoke a piece that size about 4 hours to about 63 C. internal temp. Thanks Scott Great video.
Followed the instructions to the letter. Butcher removed the spare ribs but I removed the skin.. The bacon is absolutely delicious. No scum. Not too salty or sweet. I can’t believe it was so simple. Just an absolutely small amount of saltpetre used as directed. Thanks a lot.
Another great video, Scott. Could you do one on the different types of bacon, Middle, Back, Ayrshire etc, showing the cuts and where they are on the pig?
Yeah the salt Peter or what I use here in the U S is Cure #1 adds the great Flavor and gives the Bacon that nice pink Color I make my Bacon with Kosher salt brown sugar 100% maple syrup Applesauce & spices Love it
Potassium nitrate preserves the pinky/red colour, if you don’t use it, the bacon will appear a little whiter than if you do. The taste is the same as the salt is the key curing (or drying) ingredient and the sugar as Scott mentions adds a softer flavour. Another great source of information on anything to do with pigs is the bible of charcuterie by Jane Grigson.
Can't buy good bacon in Thailand so I make my own. I don't put my meat in a plastic bag but put it in a plastic container with a fitted lid. For the first two or three days, lots of liquid comes out. The cure goes in and the liquid comes out. I see that with your "bag" method, there is no liquid loss. My cure is 4 rough salt to 1 brown sugar. In the fridge, turning, cleaning and reapplying every day for app. a week. Your posts are the best mate. I will try your bag method next time. I cannot hang anything here because of the heat and flys. My Mrs. puts up with me pinching a part of the fridge.
Now I’m hungry for bacon😋😋😋😋😋😋😋Problem, all I have is supermarket 🥓 😪😪😪😪😪😪😪 Just love this channel Scott. I’ve learn a lot. Deer season is just months away and now I know what to ask my butcher for. Yes, believe it or not, close to my little town we have a butcher that everything other than the regular beef, pork and chicken.👍😍😋❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🇨🇦🦋
I smoke my bacon with garlic, sugar and pepper rubbed all over it. Long and slow. Chile really does not have bacon so to speak. Also I do not have but want a meat slicer so that i can get even slices that cook up right. Your job is fantastic to say the least. We like to cook our bacon in the oven and it makes it just perfect. Jim in Chile.
And here I am thinking I was the only gringo in Chile watching these videos. I just got a jar of Prague powder and set to have a go. Chilean bacon is not cool to be fair and I like dry cured when I'm home in NZ. Scott, I'm a lean bacon dude so how about doing a shoulder bacon for us mate.
Scott, love your videos, very informative for an ole country boy! Question, would smoking interfere with this curing method and would you smoke after your entire process?
I watched part one and the next day I went to my butchers and got a 1.7kg belly pork, my mistake I bought a 2 kg bag of easy cure. My bacon is due out of the bag tomorrow and I'm going to dry it for 4 days. Cant wait to try it cheers scott
Love your work mate...I'm in Australia...i know what you mean about scared of saltpetre...can't buy it here because it is also an ingredient in black gunpowder...so banned...bummer .
I bought that handy little Victorinox knife you are using (as well as one large chef knife of the same brand) and boy that thing is SHARP right out of the box. Shaves hair right off your arm. Can't beat the price too. Thanks for the tip!
Great video. What causes the white slime that oozes out of supermarket bacon? I always thought it was nitrites. In the UK, supermarket bacon really is terrible these days, and I can find better quality bacon in the US.
Great video, would it not be better to keep it out on a rack open to the atmosphere of the fridge to dry cure it while it's curing rather than vacuum sealing it in a bag and then drying it in the fridge?
Hi Scott can you please explain to me why people can not afford to eat i shoot and stalk but today i bought a cheap chicken to try out you chicken into many i only bought a cheap one incase i messed it up but i made a chicken cushion and any other pieces so how are people not able to feed themselves if i can do this so can other people this will feed us for a few days i have learnt so much from you a great thanks to you Pete
The distribution process also called equalization can take a week or so. Letting the meat dry in the fridge over night forms a pellicle on the meat and lets the smoke adhere better. You can smoke the meat after drying them let it equalize. Hams are routinely done this way. Do your own research. I smoke then let it equalize then I soak to remove excess salt to make a mild flavor. Sometimes I soak then let it form a pellicle then smoke, then equalize, in the fridge. So like I said do your own research there ia a lot of written material about his out there to peruse.
Hi Scott, greetings from North-East Thailand. First off, thank you for all your hard work. Your video's and subject knowledge are second to none. I have been practising curing bacon for a wee while now and finally a recipe that does just exactly what it says on the tin. just done some Loin (Back) and some Belly (Streaky) both are spot on. I have half a KG of Loin left and want to try smoking it, what wood, would you recommend? I took some great pics but cannot upload them here, anyway as you said no shite in = no shite out. Keep up the good work dude...
Very nice 👍 Scott. I bet the equalization step allows some dessication, which might help concentrate flavor. Your use of pork belly, cure, cure dwell, rinse, optional smoke seems very much like I understand bacon 🥓 is made in the USA. But, I've heard people from the UK talk about real bacon and insist the US stuff doesn't compare. And, finally, I've tried a delicious few slices of Irish bacon. Seems like something different. Anyway, I thought as you progress through your wonderful bacon series, you might have something to say about these variations on the king of meats. Thanks for all the lessons
Hi Scott when i was a kid we had our home cured bacon. and there use to be American bacon it had rind and hair you could grab it by the hair and eat away
When I was a kid the bacon was always rind-on, and a frying pan was reserved for bacon. The cut off rinds would stay in the pan and provide all the fat needed. Something you might look at for a change, Scott, is Norwegian fenalår - a leg of lamb salt-cured and then hung to dry. Thin slices are then eaten like jerky - but better!
Great infomative and entertaining upload as always. Any chance of posting a video on how to make a home cured Gammon? I can't find a method online. The resuts only show how to cook a gammon. I think it would be a popular and welcome upload. I'm drooling at the thought of a thick gammon steak with no white cak, a fried egg or two, some mushrooms, and chips. Yum! Many thanks. Monty
I have nitrate salt from a local sausage maker. Do I need suger in there as well? In the first part of your bacon videos, What is in the bag? Salt of course. Maybe nitrate.. other things?
Hi Scott! Forgive me if this is blasphemy, but... If you add liquid smoke (or smoked paprika, or use smoked salt in place of regular salt), would it work? That is, infuse the bacon with smoky flavor?
Scott, love the show! Could you do a video on Danish bacon, maybe even showing us how to butcher that piece of meat? When I was in the UK I ate (and loved) so much of it. I called it British bacon until I found out it was from Denmark. Still, it seems so ubiquitous all around the UK that it'd seem so fitting that you make it 100% British. You'll probably have to start now with Brexit anyway. I can only get inferior frozen varieties in the US and Slovakia (long story) but would love to be able to do this as a project myself. Thanks!
Hi Scott I could not find the third video on wet cure bacon could you please send me a link thanks Ps I've been dry curing my bacon for a while now but I wonder what it would be like in the wet cure cheers
Love your work Scott. Always watch your vids and refer to the often in the kitchen. Can you do a video on spec and other types of cured meat. Thanks mate.
Great video Scott, going to give this a go for sure, what are the disadvantages of leaving out the salt peter? Keep up the good work 👍🏻 Learning a lot from your videos.
Back in the day we found purchasing saltpetre and sulphur together to be the trigger. We changed tactics and us lads split up, different faces, different chemists, only ask for one precursor in each. When asked what either is for, "I dunno, me mum wants it for curing meats or sumfink...!?" Worked every time... LOL. 1980's... Nowadays you need a passport, driving license, and be over 25 just to buy a pair of scissors in the UK.
Scott. I make my own bacon, same as you. It is wonderful, but I would like to try other cure recipes. Right now one of my favourites is salt, sugar. allspice, ground coffee and vanilla. Also I smoke it, but here in Thailand I cannot get the right wood. The best is Longan (a fruit wood) but that turns out really strong. Do you think that maybe you could go over some of Maynard Davie's cure recipes as his book is no longer available and the last time I saw it was 500 USD for a second hand copy. Cheers Mate. You are doing a wonderful job.
Thank you very much Scott I'm in Canada I make my own sausages and I'm going to start making my own bacon PS the sausages are like no other flavour you're absolutely correct I don't buy sausages from anywhere anymore I make my own bacon next
Hi Scott I watched this video while I was having breakfast it's not fun watching you in joy that delicious tasty bacon while we can't have any yet you know you can share haha and you have thanks for all of your great videos. If you leave the rine on do you just rub cure in to it and leave in the fridge a bit longer or is it better to just take it off.👍
@@Chris-fo8wp Hm, I would argue that you can do the equalizing and the smoking at the same time. Since the meat needs to rest after smoking anyway. I would do 15-20 minutes on the cold smoke on day 1 right off the cure, rest in fridge until the next day, another 10-15 minutes of smoke on day 2, rest again for 1-2 days.
hi Scott, great video and the bacon looks delicious! Just a couple of questions, first does it matter if you put the bacon on a tray or can it be in a vac pack back for equalizing? Second, assuming you use the potassium nitrate salt in the cure, roughly how long does it keep and does it improve in flavour in that time?
Hi Scott! Love all your videos, I'm a huge fan! I have some questions about this cure. If i wanted to make guanciale, would i do the same process as with the bacon, but with the pork jaws?? And if i wanted to smoke this product, where in the process would i do that? last question, would you hot or cold smoke the bacon/guanciale? Much love from Norway
Thank you for this awesome recipe Scott! Would you think its good when we open the bag after the curing for rest to put it in a dry age fridge? Same one we put our steaks in i mean. Cheers from Greece!
Scott, by no means am I against saltpeter. I am using it in my fermented salami. There are 2 types of curing agents: nitrates and nitrites. The nitrates (of which saltpeter is one) are slow curing agents. They are not active much by themselves, but act after they are converted (by bacterial action) into nitrites. Nitrates are typically used for meats that are aged for long times, several weeks or more. Like my salami. :) Nitrites on the other hand are very active, but also short lived. Nitrites in meat disappears after a week or two after having performed their curing effect. They are used for short cures like the one for bacon. So what I'm trying to say is, a nitrite should be used in this bacon cure instead of a nitrate.
Hm typically we talk about using prague powder #1/instacure #1/pink curing salt (contains sodium nitrite) for things like bacon, and using prague powder #2/instacure #2 (contains sodium nitrate and sodium nitrite) for things like dry cured sausages where you're really worried about botulism.
Bacon is one of those things, that if you understand the basics, wet and dry. You can create it any way you want to and very few would be considered wrong.
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?
JET, I'm in the US, Two basic rules we use for curing. #1) 40/140 rule. Bacteria will not grow below 4°c (40°F), or above 60°c (140°F) When curing, the meat must stay below 40°F and above 32°F, for as long as it needs to cure. The meat you we're storing in that plastic container, unless iced, was room temperature. Might as well have been on your counter. NO meat, even store bought fully cured bacon, will last even a couple days at room temperature, it has moisture in it. Once brine cured it should either be cooked and eaten, or vacuum packed and frozen. #2) Any dry brine rub, basic rule of thumb is 1 teaspoon curing salt, to 5 pounds of meat. Weight measurement in grams or ounces, like Scott did it, is more accurate. Also, every time you make the same recipe it will come out more consistent. Wet brine is the same but it is weight of meat AND water combined. Still 1teaspoon to 5 pounds. Good luck.
Scot my friend please help me, have you ANY idea what on earth they call Gammon over the pond in the good ol U S of A I have asked several butchery department people what they would call it and have had several diverse replies and reaction s from looking st me as I have two heads to giving me three different names to call it, none of which were really helpful. Please help one increasingly confused expat.
scott, watched for 4 years. love it! once actually went to a butchers in a supermarket asking for twine... told him im trying butchery. The young guy calls me his ear... he wispers "you need to go on youtube and see Scott Rea" the lad was 18 at best. obviously id already seen you, but it was great to see a Young butcher so keen to share his secret.
I always take the skin off here in Texas and so does everyone else I know. I add Juniper berries, and little clove along with the sugar. Allowing the salt to distribute is important. After the distribution, I soak it for a couple of hours to leach out some of the salt. From here, I smoke mine with apple wood. I would smoke a piece that size about 4 hours to about 63 C. internal temp. Thanks Scott Great video.
English bacon is just ok. Bacon needs to be smoked. Plus it keeps longer
Followed the instructions to the letter. Butcher removed the spare ribs but I removed the skin.. The bacon is absolutely delicious. No scum. Not too salty or sweet. I can’t believe it was so simple. Just an absolutely small amount of saltpetre used as directed. Thanks a lot.
Great video, waiting for part 3 . Many thanks
Absolutely bloody marvellous - Well done Scott !
Another great video, Scott. Could you do one on the different types of bacon, Middle, Back, Ayrshire etc, showing the cuts and where they are on the pig?
Yeah the salt Peter or what I use here in the U S is Cure #1 adds the great Flavor and gives the Bacon that nice pink Color I make my Bacon with Kosher salt brown sugar 100% maple syrup Applesauce & spices Love it
Excellent very easy and very nice way really so useful video thanks my dear for sharing
I'm off shopping for a lump of pork tomorrow, making my own bacon for the first time, Thanks for the most comprehensive tutorials on the web,!
Got two slabs of maple bourbon bacon curing in the fridge right now. Man I can’t wait till Friday
Potassium nitrate preserves the pinky/red colour, if you don’t use it, the bacon will appear a little whiter than if you do. The taste is the same as the salt is the key curing (or drying) ingredient and the sugar as Scott mentions adds a softer flavour. Another great source of information on anything to do with pigs is the bible of charcuterie by Jane Grigson.
Can't buy good bacon in Thailand so I make my own. I don't put my meat in a plastic bag but put it in a plastic container with a fitted lid. For the first two or three days, lots of liquid comes out. The cure goes in and the liquid comes out. I see that with your "bag" method, there is no liquid loss. My cure is 4 rough salt to 1 brown sugar. In the fridge, turning, cleaning and reapplying every day for app. a week. Your posts are the best mate. I will try your bag method next time. I cannot hang anything here because of the heat and flys. My Mrs. puts up with me pinching a part of the fridge.
Now I’m hungry for bacon😋😋😋😋😋😋😋Problem, all I have is supermarket 🥓 😪😪😪😪😪😪😪 Just love this channel Scott. I’ve learn a lot. Deer season is just months away and now I know what to ask my butcher for. Yes, believe it or not, close to my little town we have a butcher that everything other than the regular beef, pork and chicken.👍😍😋❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🇨🇦🦋
Outstanding as usual, many thanks Scott.
ruclips.net/video/HaqJw-YQI70/видео.html
I have a big bag of salt peter. No issues with curing! Too many pansies now. I love sa!t pork as well
I smoke my bacon with garlic, sugar and pepper rubbed all over it. Long and slow. Chile really does not have bacon so to speak. Also I do not have but want a meat slicer so that i can get even slices that cook up right.
Your job is fantastic to say the least. We like to cook our bacon in the oven and it makes it just perfect. Jim in Chile.
And here I am thinking I was the only gringo in Chile watching these videos. I just got a jar of Prague powder and set to have a go. Chilean bacon is not cool to be fair and I like dry cured when I'm home in NZ. Scott, I'm a lean bacon dude so how about doing a shoulder bacon for us mate.
Allan Main I make the best bacon in Chile. Just ask Ben Rolach in Puerto Octay! Jim
Thanks for showing us what to do, mine start equalizing today. Just two more days. Love your videos!
Scott, love your videos, very informative for an ole country boy! Question, would smoking interfere with this curing method and would you smoke after your entire process?
Hi Scott, great video as always! Can Pink Curing Salt be used instead?
Now I'm hungry !!! Please tag all of your bacon videos so I can order the Easy Cure. I can get big slabs of delicious pork belly nearby.
Great video and thank you for your precious time
I watched part one and the next day I went to my butchers and got a 1.7kg belly pork, my mistake I bought a 2 kg bag of easy cure. My bacon is due out of the bag tomorrow and I'm going to dry it for 4 days. Cant wait to try it cheers scott
Love your work mate...I'm in Australia...i know what you mean about scared of saltpetre...can't buy it here because it is also an ingredient in black gunpowder...so banned...bummer
.
I bought that handy little Victorinox knife you are using (as well as one large chef knife of the same brand) and boy that thing is SHARP right out of the box. Shaves hair right off your arm. Can't beat the price too. Thanks for the tip!
Great video. What causes the white slime that oozes out of supermarket bacon? I always thought it was nitrites. In the UK, supermarket bacon really is terrible these days, and I can find better quality bacon in the US.
Absolutely brilliant...👍🏼
Great video, would it not be better to keep it out on a rack open to the atmosphere of the fridge to dry cure it while it's curing rather than vacuum sealing it in a bag and then drying it in the fridge?
Ah potassium nitrate. I used to have great fun with that stuff years ago. Smoke everywhere lol
Same ^__^
Hi Scott can you please explain to me why people can not afford to eat i shoot and stalk but today i bought a cheap chicken to try out you chicken into many i only bought a cheap one incase i messed it up but i made a chicken cushion and any other pieces so how are people not able to feed themselves if i can do this so can other people this will feed us for a few days i have learnt so much from you a great thanks to you Pete
Made lots of bacon with homemade cure but never used the equalization step before smoking. I'll give it a try, thanks 😎
The distribution process also called equalization can take a week or so. Letting the meat dry in the fridge over night forms a pellicle on the meat and lets the smoke adhere better. You can smoke the meat after drying them let it equalize. Hams are routinely done this way. Do your own research. I smoke then let it equalize then I soak to remove excess salt to make a mild flavor. Sometimes I soak then let it form a pellicle then smoke, then equalize, in the fridge. So like I said do your own research there ia a lot of written material about his out there to peruse.
Scott....Can't seem to find Part 3 of Makin' Bacon. Has it been pulled?
WOW!!! I loved part #1 and #2... Can't wait for #3 :-)
Hi Scott, greetings from North-East Thailand. First off, thank you for all your hard work. Your video's and subject knowledge are second to none. I have been practising curing bacon for a wee while now and finally a recipe that does just exactly what it says on the tin. just done some Loin (Back) and some Belly (Streaky) both are spot on. I have half a KG of Loin left and want to try smoking it, what wood, would you recommend? I took some great pics but cannot upload them here, anyway as you said no shite in = no shite out. Keep up the good work dude...
Very nice 👍 Scott. I bet the equalization step allows some dessication, which might help concentrate flavor. Your use of pork belly, cure, cure dwell, rinse, optional smoke seems very much like I understand bacon 🥓 is made in the USA. But, I've heard people from the UK talk about real bacon and insist the US stuff doesn't compare. And, finally, I've tried a delicious few slices of Irish bacon. Seems like something different. Anyway, I thought as you progress through your wonderful bacon series, you might have something to say about these variations on the king of meats. Thanks for all the lessons
Hi Scott when i was a kid we had our home cured bacon. and there use to be American bacon it had rind and hair you could grab it by the hair and eat away
I love your videos! Not a butcher, just a good home cook! I learn so much! Thank you! May JESUS, bless you!
When I was a kid the bacon was always rind-on, and a frying pan was reserved for bacon. The cut off rinds would stay in the pan and provide all the fat needed.
Something you might look at for a change, Scott, is Norwegian fenalår - a leg of lamb salt-cured and then hung to dry. Thin slices are then eaten like jerky - but better!
ruclips.net/video/HaqJw-YQI70/видео.html
Nice one Scot glad you did the 2 versions
Mouth watering
Great infomative and entertaining upload as always. Any chance of posting a video on how to make a home cured Gammon? I can't find a method online. The resuts only show how to cook a gammon. I think it would be a popular and welcome upload. I'm drooling at the thought of a thick gammon steak with no white cak, a fried egg or two, some mushrooms, and chips. Yum!
Many thanks.
Monty
Love it pal
I have nitrate salt from a local sausage maker. Do I need suger in there as well?
In the first part of your bacon videos, What is in the bag? Salt of course. Maybe nitrate.. other things?
Love your videos
I've made the andouille and turned out great. I would love to see a smoked bacon video
Hi Scott! Forgive me if this is blasphemy, but... If you add liquid smoke (or smoked paprika, or use smoked salt in place of regular salt), would it work? That is, infuse the bacon with smoky flavor?
Scott, love the show! Could you do a video on Danish bacon, maybe even showing us how to butcher that piece of meat? When I was in the UK I ate (and loved) so much of it. I called it British bacon until I found out it was from Denmark. Still, it seems so ubiquitous all around the UK that it'd seem so fitting that you make it 100% British. You'll probably have to start now with Brexit anyway. I can only get inferior frozen varieties in the US and Slovakia (long story) but would love to be able to do this as a project myself. Thanks!
Hi Scott I could not find the third video on wet cure bacon could you please send me a link thanks
Ps I've been dry curing my bacon for a while now but I wonder what it would be like in the wet cure cheers
Love your work Scott. Always watch your vids and refer to the often in the kitchen. Can you do a video on spec and other types of cured meat. Thanks mate.
If I use demerara sugar do I add the same amount as the muscadavo?
Doesn't the effect of the vacuum bag prevent or hinder the water coming out?
Scott i am wanting to smoke bacon meat and fish any tips or pointers where i can learn please mate
Similar to my cure except i use prague powder. Great video, even better info!
Great video Scott, going to give this a go for sure, what are the disadvantages of leaving out the salt peter? Keep up the good work 👍🏻 Learning a lot from your videos.
Cheers Scott 🤷🏼♂️
10.30 @ night and now I’m bloody starving ffs🤦🏼♂️
That looked so good 🤨
It's like seeing the difference between what it is supposed to be (Scott) vs. what we've become accustomed to.
Back in day we got saltpetre Frome the chemist but cos it got used for nasty activities!! it was harder to get so where can we get it now ?
Back in the day we found purchasing saltpetre and sulphur together to be the trigger. We changed tactics and us lads split up, different faces, different chemists, only ask for one precursor in each. When asked what either is for, "I dunno, me mum wants it for curing meats or sumfink...!?" Worked every time... LOL.
1980's... Nowadays you need a passport, driving license, and be over 25 just to buy a pair of scissors in the UK.
Here in Canada You can not buy potassium nitrate by it self. You can only get it mixed with salt. At least I have not found a source.
Scott. I make my own bacon, same as you. It is wonderful, but I would like to try other cure recipes. Right now one of my favourites is salt, sugar. allspice, ground coffee and vanilla. Also I smoke it, but here in Thailand I cannot get the right wood. The best is Longan (a fruit wood) but that turns out really strong.
Do you think that maybe you could go over some of Maynard Davie's cure recipes as his book is no longer available and the last time I saw it was 500 USD for a second hand copy. Cheers Mate. You are doing a wonderful job.
Had rind on bacon and egg sandwich ( sourdough bread) scrumptious.
Thank you very much Scott I'm in Canada I make my own sausages and I'm going to start making my own bacon PS the sausages are like no other flavour you're absolutely correct I don't buy sausages from anywhere anymore I make my own bacon next
Hi Scott I watched this video while I was having breakfast it's not fun watching you in joy that delicious tasty bacon while we can't have any yet you know you can share haha and you have thanks for all of your great videos. If you leave the rine on do you just rub cure in to it and leave in the fridge a bit longer or is it better to just take it off.👍
He can keep his skin and leave the SR Project to us real fans!!!
Can you tell me how long you can keep the pork after it has been cure in the fridge
Never makes it through a weekend... :)
Should be good for a week or two. Not that it's likely to last that long before it mysteriously vanishes.
Yummy been looking for a video like this.
Question: If one were to smoke their bacon should they do the equalization part? Do it before or after the smoking?
Equalize before smoking, brings out the pellicle...
@@Chris-fo8wp Hm, I would argue that you can do the equalizing and the smoking at the same time. Since the meat needs to rest after smoking anyway. I would do 15-20 minutes on the cold smoke on day 1 right off the cure, rest in fridge until the next day, another 10-15 minutes of smoke on day 2, rest again for 1-2 days.
Scott how is streaky USA bacon different from your countries bacon ? It looks like a different cut of pork? is it cured the same? Thank you
IMO, part 2 is #1!
Cool video again I wanna know which one you preferred for yourself which tasted best as well your cure or the butchers
Potassium nitrite or sodium nitrite?
Need to try this,thaks Scot
Hi Scott is insta cure the same as prague powder?
Please do a back bacon video.
My Spring pigs are showing up this weekend......For Fall Bacon.
P.S. If you _are_ losing sleep over nitrates/nitrites, a handful of fruits or veg has more than enough antioxidants to offset your risk.
hi Scott, great video and the bacon looks delicious! Just a couple of questions, first does it matter if you put the bacon on a tray or can it be in a vac pack back for equalizing? Second, assuming you use the potassium nitrate salt in the cure, roughly how long does it keep and does it improve in flavour in that time?
Nice. But rind on is the way to go, I save that at the side of the plate for dessert! Does the rind effect cure times?
all i have to say is yum yum yum
Hi Scott! Love all your videos, I'm a huge fan! I have some questions about this cure. If i wanted to make guanciale, would i do the same process as with the bacon, but with the pork jaws?? And if i wanted to smoke this product, where in the process would i do that? last question, would you hot or cold smoke the bacon/guanciale? Much love from Norway
About the smoking, it has to be cold smoke. Hot smoke cooks it while you do the smoking process, that may be good for pork shoulder but not bacon.
NICE
Can't find part three?
Thank you for this awesome recipe Scott! Would you think its good when we open the bag after the curing for rest to put it in a dry age fridge? Same one we put our steaks in i mean. Cheers from Greece!
ruclips.net/video/HaqJw-YQI70/видео.html
I love potassium nitrate not only for bacon but for the boom
Scott, by no means am I against saltpeter. I am using it in my fermented salami. There are 2 types of curing agents: nitrates and nitrites. The nitrates (of which saltpeter is one) are slow curing agents. They are not active much by themselves, but act after they are converted (by bacterial action) into nitrites. Nitrates are typically used for meats that are aged for long times, several weeks or more. Like my salami. :)
Nitrites on the other hand are very active, but also short lived. Nitrites in meat disappears after a week or two after having performed their curing effect. They are used for short cures like the one for bacon.
So what I'm trying to say is, a nitrite should be used in this bacon cure instead of a nitrate.
I use #1 Pink Salt...
@@Chris-fo8wp Correct, #1 curing salt has nitrite but no nitrate. It's appropriate for short cures. I mix my own (I'm a biochemist lol)
Hm typically we talk about using prague powder #1/instacure #1/pink curing salt (contains sodium nitrite) for things like bacon, and using prague powder #2/instacure #2 (contains sodium nitrate and sodium nitrite) for things like dry cured sausages where you're really worried about botulism.
Hi Scott mate love the vids can you cure bacon from pork out the freezer
nuff said cheers mate 👍
Scott why are you using salt petre (sodium nitrate) rather than sodium nitrite?
Their really is not a lot of difference between the 2, Google it, and you will see.
@@TheScottReaproject Scott have sent a message re the above
Im so hungry now, top stuff mate
Man, I think I'll go and try this out this weekend.
Bacon is one of those things, that if you understand the basics, wet and dry. You can create it any way you want to and very few would be considered wrong.
That looks bloody great. Definitely going to try this and then smoke it with some hickory. Bacon is the meat of the gods!
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?
JET, I'm in the US, Two basic rules we use for curing.
#1) 40/140 rule. Bacteria will not grow below 4°c (40°F), or above
60°c (140°F) When curing, the meat must stay below 40°F and above 32°F,
for as long as it needs to cure. The meat you we're storing in that plastic
container, unless iced, was room temperature. Might as well have been
on your counter. NO meat, even store bought fully cured bacon, will last
even a couple days at room temperature, it has moisture in it. Once
brine cured it should either be cooked and eaten, or vacuum packed
and frozen.
#2) Any dry brine rub, basic rule of thumb is 1 teaspoon curing salt,
to 5 pounds of meat. Weight measurement in grams or ounces, like
Scott did it, is more accurate. Also, every time you make the same
recipe it will come out more consistent. Wet brine is the same but
it is weight of meat AND water combined. Still 1teaspoon to 5 pounds.
Good luck.
Do you ever smoke your bacon?
keep up the good work man!
Scott, can that rind be used for crackling?
Can you make chicken bacon?
HI Scott, Great job, as always. I am feeling adventurous , so I will use some herbs next time. Only one question, do I use fresh or dried herb? Tks
You can use both your call
can you omit the sugar - HATE sweetness in my Bacon ?
ruclips.net/video/HaqJw-YQI70/видео.html
I was thinking it was a little lean as well. As far as the skin goes, I have never made it rind on. I’m here in Ohio USA.
Scott,were you not an Alchemist in your past life?🤪😜😝
Bacon is exciting!
Nice m8, I havnt done bacon for a few years. I really need to.
Scot my friend please help me, have you ANY idea what on earth they call Gammon over the pond in the good ol U S of A I have asked several butchery department people what they would call it and have had several diverse replies and reaction s from looking st me as I have two heads to giving me three different names to call it, none of which were really helpful. Please help one increasingly confused expat.