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.
i am learning alot from you, going back to oklahoma and starting my own homestead and needed to know things like this, i always had my meat butchered and wrapped, but....to be able to do it myself would be very cost effective
Hi Scott big fan of yours I watched your video on making bacon so decided to have a go I ordered Duxford old sweet cure from butcher's sundries and used a whole loin of pork divided by 3 And played around with two of the cures one just old Duxford which is nice the two others were chilli smoked paprika and garlic And brown sugar honey and garlic I have to say thanks I'm a meat inspector by trade and this bacon is easy to do and fanominal to eat People give it a go you won't regret it Thanks scott
Where do you hang it please? I live in Australia and have never cured any sort of meat .. am a total beginner. So your advice is appreciated and well, absolutely necessary if I don't want to ruin this. My brother in law got given a 'smoker' (for all sorts of meat and fish) at Christmas but I am so impressed you didn't need to use one. I love your youtube channel and get a real kick out of reproducing some of your recipes at home. Thanks for all the hard work you put into these videos.
Followed your instructions for making home cured bacon to the letter 1 kilo of belly pork 30 g of curing salts the bacon is far too salty at the end of the curing process what can I do to stop the taste of salt being too strong. Hope you can help. Keep up the good work
The first time I made bacon (same brand of cure, via Amazon) I immediately a) bought a bacon slicer and b) vowed to never buy premade supermarket bacon again. Yours seemed to shrink a fair bit in the pan? I find that happens with Asda supermarket pork, but not with others. YVMV. For storage, I vacuum pack and freeze in packs of about half a dozen rashers (or, as I call them, single sandwich packs) But the delight of finally getting bacon fat, you're spot on there. I collect it and roast potatoes in it. Liquid gold indeed.
Can any meat be cured this way to make bacon? New to this whole fresh meat thing. I raise my own chickens but we just got our first ever deer. Wanting to learn all I can about preservation.
We have been making our own bacon for a few years, but you have no excess water at the end, what kind of season do they use? Here its 1 cup Kosher salt, 1 cup sugar, and 1 Tsp of instant cure #1 and what ever else you want to put in with it. Coarse black pepper to jalapeno peppers. Just curious why there was no water in the bag at the end, Rock on and carry on
Great to show making bacon, people don't realise how easy it can be, I make ours from 150kg home reared pigs using Maynard Davies recipes, and cold smoke some of it, can't beat it.
Yes, the most amazing trait is that there is no spitting in the pan, no white smudgy sludge and no curling up with bubbles down the rasher. Just finished curing and smoking my first pork belly, and for the first time in 3 decades, I cooked bacon in a pan on top of the stove (have been laying it out on parchment covered cookie sheet in oven). I did not get spattered. I did not get burnt. I did not have to immediately wash the stove top. And since our favourite bacon is now $15 per kilo on sale, and I can buy a 2+ kilo pork belly for $16, I don't think I will ever buy commercial bacon again. Now, on to part 2.
Hi Scott, I've just made some this and the results are encouraging, how long should it last and how should i keep it, the climate is hot so room temperature isn't an option. is uncovered in the fridge suitable. thanks
Stupendous. Can't get decent bacon where I am so I need to make this for myself. Man you made me hungry! Can you show us how to cut a piece of back bacon please?
Hi Scott, Very interesting Vid but do you have any experience of hanging the bacon to dry in a muslin cloth ?? I remember as a kid in the late 60's and early 70's helping out on a farm just up the road from where I grew up. We used to get the cows in, Milk one by hand ( for the farmhouse for the day ) go to the orchard to find the eggs then back to the farmhouse where the farmers wife would cut a bit of bacon that had been hung in muslin from the ceiling. That was breakfast. I want to re- create that bacon as I am fed up with the shite you buy from shops
Any chance you could do a video on curing pork for gammon/ham? Ideally, one for a Christmas ham and one to produce gammon steaks, unless the process is the same?
Mr Rea You sir is cocking up my Diet . But it looks delicious and as you said No white shite it's been a long time since I have seen Bacon with clear dipping fat ( mouth watering ) . I'm going to sit in a corner and sulk now . Keep making the videos most enjoyable .
Cor! That made my mouth water..... Just one thing Scott, I noticed you had a few drops of oil in the pan when you put the bacon in, is this just habit? I remember as a young lad, you just put the bacon in a dry pan and as you cooked the fat ran out just like yours (only yours looks much better). You cooked the bacon first and fried an egg in the fat. Nowadays the supermarket bacon is full of water. There used to be a shop near me that did traditional cure bacon, it was wonderful. Great vid so many thanks for uploading this. Very informative as always.👍😋
Scott, love the channel and has inspired me to do a few things like sausages and bacon. I moved from the uk to Australia and it’s virtually impossible to find a gammon joint. Could you do a video on how to make one please?
Hi Scott, many thanks for a fantastic video. I'm getting on a bit now so I can remember when all bacon came with the rind still on (my favourite bit Mmmm), is the process the same for this or are there different steps?
Thank you so much for these videos! 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?
I've been curing my own bacon now for about a year and I probably gone through a hundred pounds 250 who's counting laugh out loud but you're right once you start curing your own bacon it is so easy I've gotten it fresh from the local butcher shop and Chesterville I've ordered it through my local butcher shop here in town by the case it's came in Frozen with the skin on it oh my God talk about cracklin's whoa it's the simplest thing in the world folks learn how to do it and enjoy your grandparents did it
I was wondering if you'd dip the bread in the pan. I've been doing this for a good few years now, built a smoker from a whiskey barrel and bought a slicer. No more white shite for me.
I'm not a fan of pre-packed rubs as I don't know exactly what is in them (what poisons and what proportions) so I do my own rub 50/50 salt and sugar. So in the end I have the exact recipe and can produce bacon even in this current apocalypse! Another excellent video, thanks Scott.
I totally agree. Half salt, half Demerara sugar, then, optionally, some cracked black pepper corns and a few shredded bay leaves. These cure packs always have nasty nitrates in them... Hence the pink colour at the end. There's just no need for it. I've been making my own bacon and pancetta without nitrates for the last 15 years or so... It's beautiful!
If you dont have a vacuum sealer you can use a ziplock bag, put your pork in the bag keep the opening of the bag at the top and lower it into a tub cold water until just below the bag opening, the pressure of the water will expel the air from the bag. zip up the bag and jobs a good un.
Thank you...I will be definitely having a go. I already make my own Tallow for years. But it is lovely to have someone here in the UK with great advice/help.
Bacon!!! ❤️❤️❤️❤️❤️ it will wake me from a dead hard sleep!!! I loved that SRP pork pellet braid!!!! OMG my girlfriends went crazy over it!!!! Ty for all you do!!!
Another great video, cheers fella that bacon looked so good. Did your bone marrow toast a couple of weeks back, wasn't convinced until I tasted it .. Stunning , many thanks 👍
Very nice, but definitely needs a bit of cold smoke to finish. Applewood or hickory, not much, maybe 1/2h. Have you tried to make your own lardo? I'm building a marble box to try that.
My husband can buy me flowers, cards, candy, jewelry, and pay all the bills. But I know beyond a doubt that he loves me when he homemakes and or cooks me bacon. I hate homemaking and or cooking bacon. The microwave, oven, or stove top...I will do it...but hate it. The smell and the taste are everything. If I were in a coma...wake me up with the smell of bacon. If I went vegan or something....I could survive if I could just smell bacon. You're wrong...the hard part wasn't the first part. The hard part is....waiting!!!!😁 You have never disappointed. Continued success!!! You are the last of a rare breed!!!
Kyle Lewis - there are three types of English/British bacon, both smoked and unsmoked - Streaky Bacon, made from pork belly (as in this video); Middle Bacon, made from a cut that runs from the loin at one end into the belly at the other end; and Back Bacon, made from the loin. Back Bacon is the most commonly sold in the UK, followed by Streaky Bacon. Middle Bacon is less common these days as many supermarkets don't seem to stock it - but it is readily available from local butchers' shops. In my opinion, Middle Bacon is the best because you get the meat of the loin together with the flavour of the pork belly.
