Making Three Kinds of Bacon with The Meat Hook Butchers - Prime Time 

Lisa: I’m going to become a vegetarian Homer: Does that mean you’re not going to eat any pork? Lisa: Yes Homer: Bacon? Lisa: Yes Dad Homer: Ham? Lisa: Dad! all those meats come from the same animal! Homer: Right Lisa, some wonderful, magical animal!

Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits RU-vid. Here’s how to watch: trib.al/3pa4igE

"inverted belly"- ah yes, the back.

I learn so much from these videos, but all I take away is that I miss Ben's mustache.

Found the jowl in South Carolina years ago. Dropped the slices into a deal fryer. Mind blowing amazing. Still trying to recapture the moment.

A weekly episode with this pairing is my Christmas wish

They HAVE to be married. The bromance is on another level! Hahahaha love them!

Back bacon at least in UK has a fatty tail. Was slightly disappointed that u did not make middle bacon

You guys and your team are always on top. Thanks.

The reason Americans call back bacon "Canadian bacon" is because peameal bacon (one of the most common types of back bacon) originated in Canada.

In England we have back bacon and belly on ever shelf everywhere all the time

Skin on thick bacon like that is awesome. Crispy and chewy at the same time. It's what i've grown up with and I love it.

I’m glad bob belcher and biff from back to the future found each other

These 2 need longer episodes!

0:06 is the guy in the back drinking cooking wine out of the bottle then putting it back on the shelf?

Another great episode guy's.

You guys are so cute! This is a year ago one it just watched but I can see from your up to date ones your still adorable and very informative! I've learned so much from you guys and I thank you for making videos that help me learn and make me smile!☺👍💕

I learned about the book charcuterie from the Great Lake Anthony Bourdain. And I am so glad that I grabbed a copy of that book from my local bookstore. Yes I had to order it and wait but it was better than doing it online I actually got to talk to somebody in person. In my opinion the best recipes in the world are in this book and I suggest to anyone grab it and try making your own bacon or ham or pancetta if you have the room.

It's a rare thing in the UK any more, but when I was growing up (30 years ago) it was possible to get middle bacon - where the belly is left attached to the loin and folded over. Also, smoked bacon in the UK tends to be cold smoked, so it still has the flavour but the meat is uncooked (similar to smoked salmon), and requires grilling or frying.

Thanks!! You guys are great, I've learned a lot about meat and butchery from you. Sweet smoker set up too!! A NYC back alley with a pan of meat sitting on a trash can. Lmao! Thanks again

Jowl bacon equals new deliciousness for Korean bbq

Love this show

I'm a meat cutter and I approve this show

You're right, in England "Canadian" bacon is known as just bacon or occasionally back bacon. We call your belly bacon "streaky" bacon. The bacon in Eastern and Central Europe is interesting, it comes pre cooked and smoked but not sliced.

Awesome video! It'll be great to see a video showing different uses of the beef knuckle.

Here in Australia, "Canadian bacon" is just called "shortcut bacon". Most delis however sell it in a strip together with the belly bacon, so you get some of the marbled fatty part and some of the lean loin part.

Love your content.

You guys are awesome!! "Canadian bacon. We dont kow what happens in Canadia" 😂😂👊👊👍👍

All of their videos make me wish I were more patient with cooking. My only desire if I win the lottery is to hire a personal chef to prepare all my meals. There’s just so many dishes out there that I’ll likely never know about that looks so good.

These guys have the best series on this channel

Uk viewers know it’s all about that back bacon in between two pieces of bread

Watching you trim the 'Canadian' bacon made me realise that here in Australia, 'Canadian' bacon is what we consider normal bacon. It's also sometimes known as 'eye bacon' because of the large round eye of meat at the end.

I miss the magic that was 'turning some random dish into a sausage'.

The dude slamming a drink in the back ground 😂 0:07

4:27 I was like wtf! why they wearing the same thing 7 days later ?lol u guys are funny

BRING BACK THE STACHE! I'M FURIOUS!

You guys are so funny love your videos

Great episode thanks. What is your ratio of salt to sugar? I have cooked bacon that leaves a lot of residue in the bottom of the cast iron frying pan and I think that is from the sugar in the bacon so I want to get it right.

As a Canadian, we only have 2 types of bacon. It’s either strip bacon or Peameal bacon !

You guys are my favorite couple on RU-vid. Great job guys!!

These guys are comedy gold

Ive been eating pork jowel since i was a little kid so delicious and you can fry off the rind and make dog treats or human treats if you like super hard crunchy pork rinds.

All I gotta say is, Ben has definitely woken up after a long night of drinking and had to go immediately to work. Excellent acting.

Great episode ... next bacon episode do shoulder bacon from the coppa/money muscle

Hmmm, missed opportunity to really show us how to make our own bacon from start to finish. Salt/sugar ratio? Salt-ratio related to weight of the piece of meat? Curing time? Rinse after cure or not? Smoking temp? Smoking time? Internal temp? Type of wood used? Drying time afterwards? How to store the bacon and for how long? Etc. I've made my own panchetta/bacon many times so have been experimenting with it, and it's a lot harder to get the balance right than this video shows. Especially making sure the bacon doesn't get too salty while still curing/drying safely is a challenge. Still good to see the different types of meat used though - will have to try and get my hands on some pork cheeks!

*Just finishing off the second coat now!*

Brent reminds me of King Abdullah II of Jordan and it cracks me up watching the King make a turducken🤣🤣🤣

I love Ben's t-shirt, does anyone know where it's from?

We miss you guys

good show , thanks u

This is entertainment. These guys are funny 😄

I see the word bacon I ask no question and click...FACTS

Canadian bacon in not smoked in Canada. It was originally covered in ground dried peas and is call peameal bacon. It is now covered in cornmeal and is the number one sandwich in Canada. (at least is was in the past) it is fried and served on a bun. Smoked pork loin is German and known as Kassler Rippchen and is served as a main course PS Canadian bacon in the US is smoked

I was stationed in GA 18 years ago and was invited to a few parties called “hawwwg jaaawwwz”. I went because it was a party, I left understanding that the head of a hog is really dang edible. Next time someone invites you to a hawg jauw, accept. Them: Haayee main, want to come to ma gamaawz hawwg jaw dis weekend? You: yes, what can I bring?

Peppercorn Bacon's one of my favorites

Guys come to the Czech Republic, I will show you how we make smoked bacon here - longer curing time, different meat preparation, smoking temperatures and time;-)

"Traditional belly bacon" 😅😂 God bless America!

How about making Jowel bacon burnt ends? that was my first thought when you asked the question, how or what to eat it with

So canadian bacon is basically the same as german Kasseler. Interresting

Med student here. Animal cells have no cell walls. And by exposing cells to high salt concentration, water within the cytoplasm moves out of the cells by osmosis, and the condensing of cytoplasm causes movements of organelles to decrease. K thanks bye

I am now questioning whether I've ever had real deal bacon and my life is now in shambles. (Subscribes)

I love how hard they're trying to not use pasta as an example for what the Guanciale ish bacon would be good with 😂

Anyone else see the guy in the back at 0:05 drinking out of the huge bottle?! LMAO

i whipped up a pork jowl brussel sprout ramen a few times jazzing up some store bought stuff. cabbage and fat can give you the runs.

You guys have the best job in the world, just wanna say. Please don't ever stop making these videos about the amazing things you can do with whole animal butchering.

Peameal bacon (also known as sweet pickled back bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal and is found mainly in Southern Ontario. Originally from Ireland and/or England. Don't know what you should call your smoked loin product but it sure sounds good.

Animal cells do not have cell walls. Love your channel!

Back Bacon is best cured in brine and then rolled in cornmeal called Peameal Bacon origanted in Sothern Ontario when a immigrant butcher from England came over in 1850's i'm Canadian and live in Niagara (Southern Ontario and hardly ever see just Back Bacon in stores mostly just Peameal Bacon)

When my uncle gets and butchers pigs himself u makes these breakfast chops. Basically bacon or ham brined pork chops. They are my favorite breakfast meat ever hands down

TY guys for vid. One question what could you do with rest of hear other than head cheese?

Cell membranes not cell walls. Cell walls are in plant and largely indigestible by us, hence we have cattle to eat plants and unlock more nutrients from them.

So delicious !

Guanciale is so hard to find In the states usually have to resort to using pancetta or regular bacon for pasta dishes. Especially carbonara.

you guys should try making fancy pork roll/taylor ham!

After having traveled outside the US for a bit I had to get used to american bacon after Canadian/UK bacon. Grilled cheese with that stuff is so damn good.

I miss that stache my man!

Canadian here. I’ve eaten back bacon like maybe 2-3 times in my 23 years of life.

Most hilarious part about Canadian Bacon is that we don’t eat it here and in Australia, it’s the only kind you can get. Lol

I have a friend from Europe who one seriously commented he didn't understand how americans could eat belly bacon with all the fat running through it instead of cut out or on the side (British cut?). I pointed out he was a fan of wagyu beef and all that 'marbling'.

LOVE HOG JOWLS!!!!!

In England we have back bacon and bell bacon in every shop,cafe and restaurant. the only real difference is there both a bit thinner

Lol, I finally figured out how to comment on my phone! Your show is addicting and very interesting to watch!

I love the seven day bacon hibernation joke.

In New Zealand we call it middle or loin bacon. You guys don't wash off the excess salt and sugar after it is cured ? Hmm may have to try that next time

Lol! Us Canadianas call it back bacon and sometimes peameal bacon. To add to the confusion, peameal bacon is coated in NOT peameal. It's actually cornmeal which, unknown to most Canadianians, pretty much the same thing as grits. :-p

Never watch this before bed. At best, you'll get hungry. At worst, you'll get hungry and have weird food dreams.

Brent totally reminds me of Biff! 😆

Have you guys heard of Buché tacos? It’s jowl I always thought it tasted like Uncrispy bacon. It’s delicious

Back or shoulder bacon is my go too

In South Africa we call 'true' bacon streaky bacon & then we have back bacon. I'd say they have an almost equal footing here. Oh, as someone pointed out, back bacon usually has a fatty tail & edge, but we also have bacon rounds which are...quite dull but they add meatiness to sandwiches, I guess.

In Australia our bacon it both American bacon and Canadian bacon in one and what you would call thic cut

I love how he compared the jowl to lofi

Hey ben i want your mustache back mate 😁

I'm from Canada and I call it Canadian bacon because I'm used to calling belly bacon , just bacon lol

Hmmm, weird, here in Australia bacon is invariably loin and belly, an entire slice all the way through. There is also "streaky bacon" which is just belly, and fat free bacon, which is just the loin trimmed of all fat. And an abomination. Also usually it has the rind (skin) on, but often sooks want it removed.

Visted my Nana in New York a few years ago and my uncle drove 39 minutes just to get meat for a BBQ definitely didn't disappoint

I LUVZ me some guanciale, though I've never had it's dry-cured version... I can only imagine how lovely that'd be! You guys need to move to the West coast, like maybe Portland Or. 🤔 Definitely, Portland Or! 🥓🥩😉

I know I'm late to the party but Canadians don't eat or make Canadian bacon. We make and eat something called peameal or back bacon. Peameal because it was coated in the meal from peas but now it's cornmeal.

Question - since you do not wash off the cure, how much salt do you use per pound or kg?

Great video. What is the mix ratio of salt, sugar, and pink salt #1