I've been watching your channel forever now and am glad it's still going strong. I feel like proper butcher shops are dying out thanks to the anti competitive practices of supermarkets but at least the techniques live on here.
I agree. I think part of the problem is also that people are loosing the cooking skills and knowledge of how to prepare different cuts outside of the supermarket offerings.
so many butchers just seem to have meat come in vac packed and just put it in the display cabinet. I used to see lots of shops where whole sides of meat were being carried in . Not now.
SOOO hoping that the US passes the prime act. We need to have butchery back in local communities and NOT in restricted/mass production facilities. You are an artist sir!! I still go back to you original pig butchery vids for a refresher before hunting season!! haha. Love the channel!
Good luck with the detached retina. I had one in my right eye about 10 years ago and another in my left eye about 4 years ago. Eyesight is as good now as it's ever been. Really enjoy your channel
Many years ago (in the 1970's), I qualified as a meat inspector in Sheffield as part of being an Environmental Health Officer and I can tell you that watching your expertise with the knife is an absolute delight! Thanks for sharing and best regards from Ireland
Absolutely beautiful, couple of duck eggs would have went down well with the Gammon and chips. I’ve just cured some collar bacon with maple syrup, came out really nice.
Memories of being a bit bigger than a toddler but not much, Going to stay at my Nans for the weekend. Saturday morning going to the corner shop with Her for two gammon steaks and a pound of bacon. The Big red Berkel would whizz around always fascinating me. She would cut the rind just like You did, that was my best bit, that was Saturday tea and the bacon for breakfast on Sunday. You are the Meat Maestro Scotty Thank God we’ve got You to learn from. My first bacon went into the pan this morning. Very nervous curing it, drying for the Pellicle then smoking and resting…..But oh my goodness I’m well chuffed, Best bacon I can remember having ( except from that old red Berkel ). Thanks for all Your help kid. My hero.
Hope your able to put money away for your eye! Plans on surgery I'm sure? And great video🥃best of luck on your eye situation! Don't wait if possible. Makes it worse.
What a master class 👍 I thought you were going to pop a fried egg on the plate at the end! It would be great if you could show us how you grind your knifes and get them up to spec Scott!👍
Give Mr. Rea a sub and go back in time, he did a great knife video a few years ago. Top five of guys I’d love to bend an elbow with, love this channel!!
Super video Scott! Thank you for that.. it’s definitely easier than I thought it would be so I’m going to have to give it a go! I’m definitely a ham freak lol. It’s expensive here in the states, so to make it would be a dream! LOL
Great content as usual; can you please share what breed of pigs and rough slaughter age that provides this result? I would love to try my hand at these British cuts here in US. Thanks for your expertise! Cheers!
Suburban girl here - it hurts when you show us the beasts, they are so beautiful. I am glad that you do though, we should be reminded, whether we want to be or not, that these creatures had a place and purpose beyond just what they taste like. We all must kill to live. Nature is pitiless.
I assume I could smoke this and turn it into american/australian style cooked bacon, then slice thinly and fry? we are having a lot of trouble getting good meaty loins/belly in australia at the moment, so I might have a go at horseshoe bacon.
Magnificent video Scott. Fantastic! I’d love it if you could do a proper, old fashioned boiling bacon with loads of fat. My dad was head of meat at a Sainsbury’s for years and would always bring one back for Christmas tea. Perfect with pickled walnuts, red cabbage, onions, piccalilli etc.
Google 'Supacure' It's a German co that produces it. HP sauce is widely available, if you're not in the UK, Amazon will likely ship it to you, Personally, I prefer Stokes' but each to their own. I've not linked that as youtube tends to delete posts with external links.
I've been watching your channel forever now and am glad it's still going strong. I feel like proper butcher shops are dying out thanks to the anti competitive practices of supermarkets but at least the techniques live on here.
I agree. I think part of the problem is also that people are loosing the cooking skills and knowledge of how to prepare different cuts outside of the supermarket offerings.
so many butchers just seem to have meat come in vac packed and just put it in the display cabinet. I used to see lots of shops where whole sides of meat were being carried in . Not now.
SOOO hoping that the US passes the prime act. We need to have butchery back in local communities and NOT in restricted/mass production facilities. You are an artist sir!! I still go back to you original pig butchery vids for a refresher before hunting season!! haha. Love the channel!
Super knowlegable and informative presentation. Thank you
So happy for new video. Thanks homie
Good luck with the detached retina. I had one in my right eye about 10 years ago and another in my left eye about 4 years ago. Eyesight is as good now as it's ever been. Really enjoy your channel
As always, Scott, another smashing video with great meat. I've just had my dinner, but I'm hungry again.
Many years ago (in the 1970's), I qualified as a meat inspector in Sheffield as part of being an Environmental Health Officer and I can tell you that watching your expertise with the knife is an absolute delight! Thanks for sharing and best regards from Ireland
I was with you all the way to the very end where you used HP sauce instead of Coleman's on those steaks! LOL. Looked wonderful. Thanks for sharing.
Great to see you back mate
Absolutely beautiful, couple of duck eggs would have went down well with the Gammon and chips. I’ve just cured some collar bacon with maple syrup, came out really nice.
Oh yes. Duck Eggs with Gammon Steaks and Chips. I'm hungry now!
Love this channel
Superb
Memories of being a bit bigger than a toddler but not much, Going to stay at my Nans for the weekend. Saturday morning going to the corner shop with Her for two gammon steaks and a pound of bacon.
The Big red Berkel would whizz around always fascinating me.
She would cut the rind just like You did, that was my best bit, that was Saturday tea and the bacon for breakfast on Sunday.
You are the Meat Maestro Scotty Thank God we’ve got You to learn from.
My first bacon went into the pan this morning. Very nervous curing it, drying for the Pellicle then smoking and resting…..But oh my goodness I’m well chuffed, Best bacon I can remember having ( except from that old red Berkel ). Thanks for all Your help kid. My hero.
Excellent job
So much work, so simply presented, as if we all could do it. And yet, the curse of a video..we can't taste it at all. So lovely, thank you.
Ahoy captain Scot, would this work as well if was wild pigs? Love your work. 👍🏻🇦🇺
How much % salt is your brine and how long to brine?
SCOTT. WHERES' THE COLEMANS??!!
I just found out HP sauce is now produced in The Netherlands. That's globalization for you.
keep making them i love watch these videos
Awesome video, and farmer had some quality pigs
That is a work of art my friend.👌👍
Beautiful
Sorry to hear about your eye. I hope you’re managing. Cheers. Ch.
When you vac packed and stored for 7-10 days, did you store in a fridge or a cool/dark place?
Looks delicious.
All those slices need are some chips and a couple of runny fried eggs and some Coleman’s. 🤤
Sorry to hear about your eyes. I also suffer from poor vision
Sorry about the eye, but you can’t keep a good man down, keep crackin on. Thanks for this one, going to give it a try
My parents made a ham...a pretty good one...if I do say so myself :)
Hope your able to put money away for your eye! Plans on surgery I'm sure?
And great video🥃best of luck on your eye situation! Don't wait if possible. Makes it worse.
MATE!! hp on that? sacrilege is it not? Isn't the meat perfection?
More vids please
Love making my own bacon
Someone pick my jaw up off the floor, please.
Could you explain for everyone, the difference between a baconer pig and a porker pig 👍🏻
HP, unbeatable, except when you're buying a car. Hope you sort ya vision out pronto mucker.
Ruined it with HP
Well first off you got to start as all things with a boy and girl and eventually you WILL GET some kind of Ham Either eating or acting ?🇨🇦🤣
Wow first comment
Lose the fries, go carnivore.
happy ramadan month fasting and dont eat bacon ham pork
What a master class 👍 I thought you were going to pop a fried egg on the plate at the end! It would be great if you could show us how you grind your knifes and get them up to spec Scott!👍
Give Mr. Rea a sub and go back in time, he did a great knife video a few years ago. Top five of guys I’d love to bend an elbow with, love this channel!!
Never gets old………..watching a craftsman……….fantastic Scott 👍🏻🏴
Hey, no fuss, no flair just an honest transfer of knowledge and well worth watching!
Hi scott is butchering 11 pigs with one eye a record,!
A detached retina is a pretty easy fix.
Ohhhhhhhhhh... Who lives in a pineapple under the sea? Eye ey captain!
Hey Scott, I had a patch when I five or six for a lazy eye. Good to know you are doing good.
Super video Scott! Thank you for that.. it’s definitely easier than I thought it would be so I’m going to have to give it a go! I’m definitely a ham freak lol. It’s expensive here in the states, so to make it would be a dream! LOL
The marbling on that looks amazing. Proper bit of pork 🤘
Its Pirate Rock n Roll Butchery!
Great content as usual; can you please share what breed of pigs and rough slaughter age that provides this result? I would love to try my hand at these British cuts here in US. Thanks for your expertise! Cheers!
I hope your detached retina gets back to normal without issue (hoe ever that's done). Thx for doing this, filming it and sharing it with us
Suburban girl here - it hurts when you show us the beasts, they are so beautiful. I am glad that you do though, we should be reminded, whether we want to be or not, that these creatures had a place and purpose beyond just what they taste like. We all must kill to live. Nature is pitiless.
I assume I could smoke this and turn it into american/australian style cooked bacon, then slice thinly and fry? we are having a lot of trouble getting good meaty loins/belly in australia at the moment, so I might have a go at horseshoe bacon.
Whats the difference with ham like for sandwiches? Can you thinly slice it as is, or you need to cook it to eat it?
would this be what are called rashers or is that different?
No Coleman's?
👍🏻
❤
No egg!!! aghhh
Simply beautiful. Thank you again sir .
Love it and the pigs you work with ❤ the meat Looks great and very little water in the curing bags 🤘🤘🤘🤘
Magnificent video Scott. Fantastic!
I’d love it if you could do a proper, old fashioned boiling bacon with loads of fat. My dad was head of meat at a Sainsbury’s for years and would always bring one back for Christmas tea. Perfect with pickled walnuts, red cabbage, onions, piccalilli etc.
Scott your butchery/charcuterie videos are the best on here. I’m going to do this with the curing salt on your Homemade Bacon video. 👍🏻
Hiya Scott,
Did you vacuum pack again after you washed the salt off or just let them dry out in the fridge??
Great video. Y mouth is watering
they look beautiful
Already like it! Top work.
Nice job Scott
Quality
Great video, can you attach the name of the cure and where to purchase it, as well as the HP sauce. Thanks much
Google 'Supacure' It's a German co that produces it. HP sauce is widely available, if you're not in the UK, Amazon will likely ship it to you, Personally, I prefer Stokes' but each to their own. I've not linked that as youtube tends to delete posts with external links.
Let's hope you didn't butcher the wrong pig!!
A nice wee snack