The Scott Rea Project started as just that, a project, a personal passion I have for butchery and food that I wanted to share before the skills and traditions I learnt over a lifetime died away. But it has evolved and become a movement, a mobilisation of like minded people who feed off my videos - they imitate, replicate, modify and experiment! We are dragging game, offal and traditional artisan butchery and recipes into the 21st century for a new generation to discover and enjoy. No longer are these products and methods frowned upon, this new audience are getting back to the basics of field to fork, nose to tail eating.
I Was inspired by you to go out to the local butchers where i live in Kent, and get some flat iron steaks, absolutely beautiful, home made air fried chips, button mushrooms fried in butter, with 4 chilli’s chopped up, and peppercorn sauce! Top man Scott, so glad I found your channel 👌🏼
Memories of being a bit bigger than a toddler but not much, Going to stay at my Nans for the weekend. Saturday morning going to the corner shop with Her for two gammon steaks and a pound of bacon. The Big red Berkel would whizz around always fascinating me. She would cut the rind just like You did, that was my best bit, that was Saturday tea and the bacon for breakfast on Sunday. You are the Meat Maestro Scotty Thank God we’ve got You to learn from. My first bacon went into the pan this morning. Very nervous curing it, drying for the Pellicle then smoking and resting…..But oh my goodness I’m well chuffed, Best bacon I can remember having ( except from that old red Berkel ). Thanks for all Your help kid. My hero.
Made this exactly as Scott Rea says and it turned out perfect. My blender turned it into pin head but it was fine. I've made Lorne sausage using his recipe too and it's been in the fridge overnight ready for tea tonight. I'm serving it with rumbledethumps and baked beans. Great tutorial Scott Rea, I never thought I would make rusk.
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.
Greetings, Just wondering if these can cut wafer thin slices like their continental counterparts or if it's designed solely for bacon/thicker cuts? Thanks
Congratulations to Scott - I just made up 3.5kg and used Scott's rusk recipe. Best burger pate ever. Only deviations - I used a 3% rusk addition and 100% more water (ie 6%)😀 - otherwise the rusk goes solid! This is really super.
