How to Make Bacon. Curing a pork shoulder for traditional English Collar Bacon.  

Nice one Brian. Cheers mate. ♠️

@@TheScottReaproject red deer far superior to the whitetail we have here in New England (Maine)…

Cheers John. Best wishes from over the pond mate.

Cheers John.

Venison being mostly whitetail deer, obviously across the pond in Virginia 👍

😂 And then some...

Cheers Rich. Much appreciated mate ♠️

Yo Byron..

@@TheScottReaproject Hi Scott, I love cooking and was lucky to live and travel by doing it, I was able to do that by learning day in and out and caring about how and what I was to do. I think you for your part in that!!, You're right behind old, loving grandmother's!

You should be able to somewhere Sue. I'm on a mission to bring it back.

@@TheScottReaproject Thanks Scott. I did find a supplier today but bacon cost £12 which was ok but £20 postage.

Yeah, good brother, I've been a bit quiet on here lately as youtube have virtually made it impossible to make butchery videos... It's a minefield now dude.

I ordered them online, I’m in the states. Took a while to receive them but they are great

I'm not sure why you would have trouble getting them here in the states, I have ordered each book from the link Scott has previously provided for each book, and received them each one. As John mentioned, the shipping can be slow. Looking forward to more books from Scott, they are awesome.

Newish, I don't think he will a mount to much thou. 😁😎

@@TheScottReaproject probably plays that whats it called that new stuff hop hop ? or something

It's the same. Use what salt you want. Weigh meat, calculate 2.5 - 3% salt weight (equilibrium curing), apply, bag, pop into the fridge, rotate daily for prescribed period, remove, give quick rinse, pat dry, hot smoke (since cure was deleted), done. Just for reference...., cure salt rates given are maximum permissible amounts (150 ppm) given for cold smoking safety. For color fixation considerably lower rates can be used (e.g. 75 - 100 ppm) when hot smoking. If dry curing (#2 cure salt), the amount of curing salt should NOT be reduced (since the slower nitrates break down to nitrites). Nitrites are removed via consummation of process duration and temperatures of 160°F and above. Commercially retailed meats claiming to be nitrite free via celery powder use are misleading. Celery powder is LOADED with nitrite but since it's not a SALT it legally cannot be called a cure yet in reality there is NO difference.(Ohhhhhhh, doesn't the cliche' "ignorance is bliss" strike close to home?)

Shut up. This ent my first rodeo you tool.

if vertical short crud is the future so be it, I'll bow out and leave you folks to it, no arguing with progress

You don't want to look at this blokes Face you will turn to Stone! Or get Fat.