How To Make Bacon Part 2. The Home Cure Method. #SRP #Bacon #Makingbacon

[Music] while hello there my dear friends welcome back to the Scott Reed project and today we are making bacon part 2 so in part 1 we made our bacon using this super simple easy cure what all the butchers use it's got everything you need in there to make your bacon even nitrates now the thing is here on YouTube you know you start making bacon and everyone's an expert but a hoe so for part two we are going to make our own cure very simple it doesn't differentiate really from what's in that but we are adding some sugar to make a more sweeter cure so what I've got then is some food grade free-flow in salt I've got some dark Muscovado sugar and then this Oh people are so scared of this this is saltpeter or potassium nitrate now this is in this this is what is used to cure Bacon's and hams and people are scared of this now let me tell you you get more potassium nitrate in your body from eating greens such as spinach celery and cabbage than you do from actual saltpeter now bearing in mind a lethal dose of saltpeter or potassium nitrate is 35 grams and that's literally 35 grams on a spoon down your neck yeah good night Vienna but we are only going to be using a quarter to half a gram you shouldn't be scared of this stuff you know like I said it naturally occurs in veg use properly sensibly there is absolutely no worry whatsoever so what we're going to do then before we measure all this out as per part one I've got a lovely piece of belly pork weighs a kilo I'm gonna take the skin off and again there was one guys at all yeah I stopped watching after you took the skin off well over here in the UK you very rarely buy any bacon now rind on that's the official term is rind on I mean when I was a kid I grew up eating rind on bacon but now you know we pay that a little bit more and we've got no waste so just skinning this really simple get that over there so there is our pork belly now what I want to do in a minute is take a measurement of that so we could do the math for the cure but first of all cuz it weighs a kilo I want to make up this cure so what I need is will tare that is 30 grams of salt so there's our 30 grams of salt and then like I said to add a bit of sweetness to the Cure we're going to add 10 grams of this dark Muscovado sugar we may go up to 15 always dangerous putting it all in one so I'm just gonna put a little spot more in and actually take that up to 15 but you're talking it's a miniscule amount but what I will do for the saltpeter I will weigh that on its own so there you go 15 grams of dark Muscovado sugar 30 grams of that lovely salt now we want to weigh out our saltpeter okay my friends there you see one gram of saltpeter and I am going to be using half a very very very very tiny amount I mean you can go up to a gram in this it's not a problem so I'm just going to get that into the mix so I'm just going to put that in then what we need to do is give that a mix until it's or one uniform color okay then so that is what your cure is looking like now if you live on the edge you can add some herbs to that if you want you know but a time bitter sage or whatever garlic powder you can add six to eight grams but all you need to do then is lovingly rub this in to the pork I'm thinking you know some of those pieces are an inch simmer it inch and a half so what I'm gonna do I'm gonna call it an inch and a half and I'm gonna give it a day for every half an inch so three days there and then two days extra on top so just give it a good rub in was a little bit on the block I'll pick up in a minute you ain't seen that bit but just make sure you get it all in now what I'm gonna do obviously you could put this in a container but again I'm gonna have that packet by all means you know put it in a ziplock bag zip lob bag whatever you want to call it and then again that painful path waiting get that on the plate so what's left on that plate I will just put in the bag just make sure it's all on pick it all up and really you know when I've done videos before on curing meat and you mentioned saltpeter it's like you know the end of the world it's not you're not eating it all the time you know very very small amounts okay right let's get that in of that packed bag try saying that without your teeth in and then what's left here we'll just chip on top it's even better if you've got a few cuts on your hands and it really gets in there and stings so I can take it so just spell it before we took a look nicely nice um flat all off yours in your fat pack this so like I said a day for every half an inch I'm going inch and 1/2 so that's three days two days on top makes it five turn it every day job is a good one suck the bejesus out of this now all we need to do then get that in the fridge turn it every day and wait for the magic to happen there it is good night sweet prince okay my friends the wait is over that is one of the hardest things you can do is wait for your bacon to cure you keep thinking yourself hard you know what I'll take it out now you know couple of hours early maybe a day but it won't work you need to let it do its thing and there you are right I'm gonna go and quickly wash this off smells great okay then so there's our bacon obviously we've cured it we've left it in the bag with our cure mix for the allotted time we've taken out we've washed it we've patted it dry now the next phase is we put this back in the fridge to dry off and equalize so what is equalized in your bacon well it's a way of developing flavor but more importantly when we covered this in our cure mix through the osmosis obviously it drawed the moisture out and then it sucks it back in and it all meets again in the middle so what you need to do then is put it in the fridge and just let that spread back out back out back out through the bacon so you've got a uniform color and flavor now you need to equalize it for a minimum of two days I mean these are only small pieces but six days even better but to be honest along you leave it the better it is so we're going to put this in the fridge it won't look a lot different but trust me it will really really bring on the flavor but just have a look at that right it's always a waiting game here we are at last the moment we have all been waiting for so this is our home cured bacon meaning our homemade cure obviously in part one we use that easy cure bacon which allows you to make bacon really quickly cure it bag it take it out wash it off dry it and pretty much you can slice it and eat it but obviously this with our home may cure with that sugar salt and the saltpeter we just needed to take it a little step further so you get perfect perfect bacon and like I was saying that equalization it just finishes off the job for you evenly distributes your cure and just develops the flavor but as you can see now apart from it being a little bit too lean for me that is absolutely perfect bacon so it would be rude not to go and try a couple of slices of this now I'm cutting this bacon with a knife obviously we haven't all got a slicer I mean I've got several but what I like with home cured bacon is that you can have that slightly thicker slice you know some of that stuff from the supermarket as we know one it's crap and two it's what for thin but look at that home cured streaky let's try some so I just want to show you that pan if you have a look there look at the color of that oil again absolutely no white shine no additives no pumped gunk just pure fat rendered out and you're left with just this wonderful if you can here [Music] crispy bacon just the flavor alone is a million miles away from supermarket baton listen to that crisps that crackle mmm buddy I can't stop eating that that's just wonderful stuff well my friends that's the end of making bacon part two obviously in part one we use that easy cure that butchers easy cure part two this one we made our own cure with salt sugar saltpeter but the next one we're gonna do part three is we're gonna try an old-school wet cure but until then I'm gonna finish this beer mmm but if you like what you seen here today on the SRP please click subscribe when my face comes up down here also find me on my social media Facebook Scott Reeder Scott Reid projects on my Twitter at the ska tree project and on my Instagram at the SKA tree project I think you'll find the icons down in the show bar but until next time I've got this one piece left it's just absolutely fantastic so do give it a go and join me for part 3 right all the best eyes out of here

Channel: Scott Rea

Views: 39,843

Rating: 4.9236016 out of 5

Keywords: THESCOTTREAPROJECT, HOW TO MAKE BACON, MAKING BACON, DRY CURED BACON, HOME CURED BACON, EQUALISING BACON, #SRP, SCOTT REA, TRDITIONAL BACON, HOW MAKE BACON, CHARCUTERIE, BACON RECIPE, STREAKY BACON, PORK BELLY, BELLY PORK, CURED PORK, CURING MEAT, SALTPETRE, SALTPETER, BACON OSMOSIS, SIMPLE BACON MAKING, BEST BACON, SALT PORK, EASY BACON RECIPE, HOW TO FRY BACON, HOME MADE BACON, CURING PORK, POTTASSIUM NITRATE

Id: pgbRxSt7JyE

Length: 13min 50sec (830 seconds)

Published: Thu Jun 13 2019