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How to cure Bacon | Traditional British bacon recipe | Nitrate free BACON!

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How to Cure bacon. This traditional British bacon recipe is really simple to make and is also free from nitrites! This how to cure bacon recipe is really easy to do!
Hi and Welcome to another episode of paulies kitchen, In this food episode, I show you how to cure you a pork loin into traditional British back Bacon without Nitrates!
That's right this is an old fashioned bacon recipe and not only very easy but it is also a very tasty bacon recipe! Curing Bacon has long been an old fashioned way of preserving meat and this cured bacon recipe pays homage to the traditional British dry cure methods.
This is a simply stunning recipe and one that the whole family will enjoy!
The best thing about this home bacon recipe is that there is simply no nitrates in this recipe what so ever!
To make this simple cured bacon recipe you will need the following ingredients:
500 grams of fresh pork loin
200 grams of sea salt
200 grams of unrefined brown suagr
That is it! I hope you enjoy this recipe, I look forward to seeing your thoughts in the box below!
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Опубликовано:

25 авг 2024

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Комментарии : 69

@jamescarr1467 5 месяцев назад

Great method, simple and easy to follow. No Nitrate and no effing smoking like all the yank sites.

@adamworswick8420 3 года назад

Great quick, simple, fun video

@russellwood8750 2 года назад

Looks like a great idea I’ll have to try it although when you finished cooking it it looked more like pork than bacon.

@annepeltier 3 года назад

I came across this video a bit by accident... i am from canada and was looking at how to make english bacon (american bacon is what’s most available here and it is more fat than meat). Anyway just as i was about to look at your other videos, I saw your name, Paul, looked at the video closely and realized that we met in Tully, Australia in 2007!!! I hope you are doing well! It was nice watching your videos!!! Take care x

@kevino601 8 месяцев назад

Thanks for this mate can’t wait to try it, I’m in Ecuador so decent bacon is a challenge, picked up a packet this morning but just thought I’d peek at the ingredients and put it back on the shelf!

@tnsquidd 3 года назад

Great recepie, and especially entertaining with all the knife flips 🤣

@CJ-pt4ku 3 года назад

Great recipe and so simple, thank you!

@briandacosta5913 10 месяцев назад

Superb!!!!

@EricH_1983 3 дня назад

Just dip the bread into the pan, then you'll have bacon flavoured butter on your bread..

@CookeeCookee 4 года назад

Hi dear friend. It's nice cooking 👌👌

@pauliesKitchen 4 года назад

Thank you cookee!

@missyleonis 2 года назад

OK, so Brits use the loin for bacon. I'm in tx, and I always knew the Brits used a different cut, just not which one. Here in America we use the pork belly, and I'm currently trying my hand at curing it. I'm gonna have to try the brit version because ive never had British style bacon and think I'd like to try it. I was wondering if the bacon can be cured without sugar though? I have a autoimmune disease, and one of the side effects of that is insulin resistance. So I need to minimize my sugar intake. The pork belly I'm curing is being done in natural salt, ground pepper, and garlic powder in a zipper bag. I plan to scrape off the cure and rinse it at the end before slicing it up. Thnx for the nes recipe to try

@JuiceTerry87 2 года назад

British people use either loin (known as 'back bacon') or belly (known as 'streaky bacon'). No

@missyleonis 2 года назад

@@JuiceTerry87 yeah, I get belly bacon is called streaky by Brits and isn't that popular. I just didn't know about The loin bacon. I knew Brits used a different cut, just not which one. I've got to try loin bacon though because that sounds pretty good to this Texan.

@alberthall8148 Год назад

Sugar has the effect besides giving a 'sweeter' product of' tenderising but is NOT essential to achieve a cure.The use of DEN MERARA,MAPLE SYRUP or even HON results in' interesting flavours.THer are various othe 'flavout rings worth trying on the web but to me this is NOT ONE OF THEM-much too hit and miss and I'dcure at lewsat akilogramat any one time The guy inthe vid may knowfromexperience what eights.percentages to use but guesswork is NOT the way to go as far as meat curing is concerned. A STANDARD cure as recommended bythe USDA is known as the 8-4-2 cure or 8lbs fine Sea or Kosher salt -[no additives] 4 lbs of Sugar and TWO OUNCES of SALTPETRE. at a MEAT-to-CIURE ratio of 2,5-to 3% this give a nitrate concentrationof arouind ONE in 4000 that's LESS than in some root or salad vegetables and in this kind of concentration NOT HEALTH ISSUES have been found -in fact the exact opposite But this guy IS right in one aspect BACON is so damn easy to make. SMOKING? Give LIQUID SMOKE a try just like the Big-Boys do

@lhadenla610 4 года назад

Nice cooking😇🤗

@pauliesKitchen 4 года назад

Thank you for your lovely comment! It has made me smile! I hope that you have an amazing day :)

@alangeorgebarstow 9 месяцев назад

I would never fry my bacon in butter! If you cook it long and slow then fat will render from it to assist in frying. If you do need extra then it simply has to be lard.

@mrwriter86 4 месяца назад

Just wondering, how do I slice the bacon? I threw the knife up like you did and lost 3 fingers so things are a little challenging.

@benfox9382 22 дня назад

try again with the other hand

@songbird857 3 года назад

I am getting half a pig next month, can this be made from a loin that has been frozen?

@declanhart1617 7 месяцев назад

Probably yes.

@dnmurphy48 4 года назад

Is the sugar necessary? if left out what would you do, more salt? or ... nothing?

@pauliesKitchen 4 года назад

Hi Dnmurphy, you could leave the sugar out, the curing process is made by the salt. The sugar is there to help balance out the salt. While I've never tried it my guess is that your bacon would taste really salty. If you do make it without any sugar do let me know I'm curious as to how it would turn out :)

@dnmurphy48 4 года назад

@@pauliesKitchen Thansk Paul I will try without salt and with. I don't like excessively salty bacon so if the sugar cuts that its worth trying.

@ThisGuyAd. 3 года назад

Hey I've tried with and without and I prefer with the sugar. It really rounds out the flavour. I would also recommend using some herbs and spices and cold smoking it. I also do a 4 day cure and then dry it in my attic but it all achieves the same thing. Also nitrates aren't so bad. So long as you use them sparingly they will only improve the final product 👍

@johnathanbrown6355 3 года назад

Hey there paul looks great haw long does it keep for and and can i then freeze it

@time4tea595 2 года назад

Hi can you please show me how to make the cure for English boiling bacon thanks

@vf1615 4 года назад

Great recipe, I will surely use it. But the cat walking across the table and cutting board?!?!

@pauliesKitchen 4 года назад

Hi and thank you for your comment, I'm glad that you think it is a great recipe. as for my cat, I hear what you are saying, I make sure that I use a strong sanitizer right afterwards, I'm not a fan of getting ill. I hope that you have a lovely day

@JETproductionsUK 3 года назад

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?

@marinakinross2222 3 года назад

Is it possible to cure the bacon without using normal sugar but instead using monk fruit sugar or other light natural sweetener please?

@agroplayz3327 Год назад

DO YOU HAVE A BEEF BACON TRADITIONAL RECIPE? OR CAN WE USE THE SAME INGREDIENTS

@seanorita9648 3 года назад

Hi! Is it normal for it to be liquidy? I did mine yesterday and it's now got some liquid in it

@D230261 3 года назад

Looks a bit grey, would be better if you at some of the curing salt#1...

@pauliesKitchen 3 года назад

Good evening Sir, You are right it does come out a little grey. this is due to not using curing salts. Curing salts contain nitrites and it is something I anted to avoid using in this particular recipe. Its the nitrites that give Bacon its lovely pinky colour. Thank you for your comment I hope you have a great day

@dnmurphy48 4 года назад

You cut off the rind? You heathen!! But it does look pretty good and looks easy enough for me to try. :)

@pauliesKitchen 4 года назад

Hi thank you for taking the time to comment! Yes I did remove it, sorry lol! It easy and you should definitely try it!

@Kilackx Год назад

Where is the smoking??

@slobodanvukasin1658 3 года назад

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@Weasel0539 3 года назад

Looked white like pork while it was in the pan cooking

@davidconquest2584 Год назад

Bacon is not ordinarily pink. In conventional curing processes, sodium nitrite (a pink salt) is added to the meat. Because it's highly toxic, it's dyed pink to prevent accidental ingestion

@ModBay 4 года назад

Noice!

@pauliesKitchen 4 года назад

Thank you fir55torm! It’s well worth making the taste is unreal!

@how2decor 3 года назад

I wud like this video for ur bartending flaring jugglin and stuff alone, yet so less likes. Definitely the most easiest recipe.

@pauliesKitchen 3 года назад

Thanks NK, I am thinking of turning the bartending juggling down a bit. Thank you for the comment I'm glad you find the recipe easy

@hendrikvaneeghen6861 4 года назад

Those knife tricks...mate...why risk it? :-|

@pauliesKitchen 4 года назад

Hi Hendrik, I used to be a competitive flair bar tender and spent years learning tricks, while there certainly is risk i have trained. Having said that I am toning down the tricks in my videos that I am creating from now on, mainly because I don’t want people to copy them.

@hendrikvaneeghen6861 4 года назад

@@pauliesKitchen I was impressed, but when I thought about juggling my chefs knife I freaked a little! Kudos to you for the trick but I just found it jarring in the midst of your video 😅

@pauliesKitchen 4 года назад

Dont juggle them! The idea was to add a little more entertainment, but I think somewhere along the line I got carried away! I’m definitely going to tone the juggling down 🙂

@roygress492 3 года назад

The kitchen is one of the most dangerous rooms in the house. Prating about with knives, trained ‘bar tender’ or not, is just adding extra unnecessary and stupid risks. Just stick to the cooking, after all that is what your channel is supposed to be about.

@ForTheTeoma 2 месяца назад

GROSS! can do without that bread! 🙃 Bacon is its own wrapper...

@YerMasAMattress Год назад

Buttering your bread on the same board as the raw bacon was cut on? Not very hygienic.

@blackpine6693 5 месяцев назад

The meat is cured…..can eat that uncooked if one likes…..

@blackpine6693 5 месяцев назад

It’s not bacon unless it’s smoked …..just my opinion …..need that nice Smokey flavor…..

@russscott646 3 года назад

when pork is cured properly, you do not need to add shit like butter to fry it in,come to my farm boy, u can see were porkers eat, what they eat, and then you can prepare a porker ,thats come backs from slaughter,thats bacon me lad,not bought from butchers n nonbackground of origin, nos wondreds us farmers are suffrin

@nkcode0358 4 года назад

lamb steak and chips is traditional english food bacon is european food why mixing it it arrives from europe.

@pauliesKitchen 4 года назад

Hi NK thank you for taking the time to comment, if I'm reading your comment right you saying bacon comes from Europe, danish bacon is definitely one of the major ones. My recipe is a take on the traditional methods from the middle ages in England. Curing bacon dates back from nearly 3500 years when the chinese cured pork belly with salt. The Romans were also following similar practices around the same time, with their methods procured through land grabs in the middle east in the time when they were expanding their empire. They improved the pig breeding and spread the knowledge throughout their empire. Traditionally curing is done with salt and sugar, which is what my recipe pays homage too. Modern day techniques use nitrates which is a cheaper method but is also a carcinogenic and harmful to us people. I hope that you have a great day :)

@dnmurphy48 4 года назад

@@pauliesKitchen Well said, I knew that bacon in England goes back at least as far as the middle ages and probably earlier.