How to Make Bacon. Curing a pork shoulder for traditional English Collar Bacon.
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- Опубліковано 18 лют 2024
- How to make traditional English collar Bacon from a shoulder of pork, using weschenfelders supacure curing salts.
Making bacon is an incredibley easy process, the hard part is looking after it once the curing is finished, this makes all the difference between a good bacon and an absolutely fantastic one. First... Cure your pork. - Навчання та стиль
Long time between vids mate i love your videos mate so keep them coming pls cheers
Good to hear from you Scott… got a farm raised red deer this fall, followed your video for butchering, now making my way through the Merchant of Venison recipe book with all the cuts… delicious.
Nice one Brian. Cheers mate. ♠️
@@TheScottReaproject red deer far superior to the whitetail we have here in New England (Maine)…
Welcome back Scott
Good to see a new video , love this channel ,have learned lots from videos
Take care and be safe cheers from Alberta
Cheers John. Best wishes from over the pond mate.
My dogs were drooling over them ears. They love eating pig ears from Cal-Ranch.
Good to see you back. Love bacon
damn it Scott...now I'm so craving some bacon! :)
Love making our own bacon, we just use Himalayan rock salt instead of a cure with nitrates but to each their own.
Great video again.
Love the videos, got all the books and use the butchering videos for my venison. Keep em coming
Cheers John.
Venison being mostly whitetail deer, obviously across the pond in Virginia 👍
Good To See you Scott
Another great vid Scott.I've made some Weschenfelder based sausages which turned out lovely and am in the process of making some salt beef using their kit all on your recommendation.I want to have a go at bacon next but have a question.I like bacon with the rind on.Do i need to salt the skin too or just the fleshy bits? Any advise would be apreciated mate.Ta
That Brown Fella looks like good pork and bacon ,
I made sausages from shoulder joints from Sainsburys and the plain ones were inedible - tasted really swiny
I’ve got a nice litter of outdoor reared Duroc/large black crosses, super cure it is then…….superb videos as always Scott 👍🏻
Cheers Rich. Much appreciated mate ♠️
In Canada we have a thing called a "cottage roll" . It's a cut of cured pork that is traditionally boiled. Sometimes I slow roast it instead because I prefer it that way. have it for dinner with mashed potatoes. One of my favourite meals. It looks a lot like this collar bacon, but maybe a different cut. Does anyone here have any technical details on hat it is? I explain it to people as corned beef made with pork.
Any chance you could do a video on beef bacon in the future 🙂?
Hi Scott. Another super show of yours.
Tonight I ate an old favourite. You showed how to prepare hanger steaks years ago and I had an Englote tonight.
I put in my notebook so many of your recipes and have done them all multi times to your spec.
Shortly, 10 days time, I will do your oxtail recipe again, for my wife, daughter and granddaughter will be away together so it will be shared with my appreciative son-in-law.
I will also do for a second time that week the Scott Rae pleated pork bellly!
I am so grateful for all the instuctory videos you posted since I first discovered your postings and subscribed some 6 - 8 years ago.
Nick from York
LOL..... And Barry White (the Walrus of Love) was no stranger to many servings of Bacon...
😂 And then some...
Ah, wondered what part Collar Bacon came from, in the States bacon made from the shoulder is usually called Backboard bacon, haven't made any in a while, might have to here in a few months, still way too cold up here to run my smoker.
Great timing Scotty 👍👍
Long time no hear- greetings from Warwickshire
There he is nicceeee, great video, love from pennsylvania USA
great video, I've been a long time subscriber, would be great to see some curing video's, pastrami, corned beef, and salt beef, would love to start curing meat at home and have a big fridge :)
Hi Scott, been a little while since you have posted, I love your stuff mate please keep it up, I have tried to buy your books here in Australia but unfortunately missed the boat, any chance of reprints? I have been curing meat,and making salami, sausages and the like, all of my life, following in my grand dads tradition, please keep showing the uneducated how easy it is, because it is a way of life that most are missing out and unfortunately at their loss. My grand daughter has just made her first batch of air dried bacon because she always hit my meat safe with a knife every time that she came, as a child, and later I kept her going with a side or two on occasions. Above all keep smiling bud you are an inspiration.
Nice video mate
The Boston butt.
Love it. I leave mine in 7-10 days depending on weight. Flipping it every day.
Good day to all.
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!
Awsome budd👍👍👍👍
I watched a Canadian bushcraft bloke greg ovens show how to do it with salt and sugar blend,tryed it on a belly pork,turned it every day for a week in the fridge
It was perfect.
Well,that was pretty simple Scott,so after a week in the fridge,is it a case of just slicing it up and frying the rashers?
I wish we could get your books in the U.S. I'd love to get ahold of The Notorious Pig and The Merchant of Venison.
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.
im the first scott do i get a prize... lol you ok mate
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.
52k views in 4 days ?! You're starving us content. 😊
I love your videos, brill. Have you ever tried to make bacon or sausages without the dreaded nitrites? I'd be very interested. Keep it up.
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?)
Great video Scott from basic bacon what’s the trick to make it a lot better bacon please.
Try macadamia wood for smoking. My favorite. I like persimmon as well.
good one m8
When is your next book coming out getting inpatient lol
Year’s ago you could buy shoulder bacon but not anymore. Does anyone know if you can buy online.
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.
Never heard of this McCartney guy is he new ?
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
mate i do mine in the fridge and turn it ever day with out the plastic
❤❤❤❤❤❤❤🤘🤘🤘🤘🤘
😂 What you know about Barry White, I'm not far from the town where he was born and raised 😂
never knew they used Boston butt to make collar bacon. Interesting!
The proof of the bacon is in the eating.
Barry who?
WTF do you fim in portraait?
turn the camera around, christ, are you in primary school or something
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.